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Chef De Partie Jobs overseas

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Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Problem Solving, Customer Service
Specialization
Candidates must have proven experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to hospitality excellence are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F - Le Lassey at Relais & Châteaux Park-Hotel Egerner Höfe
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety, Team Leadership, Menu Preparation, Equipment Maintenance, Quality Control, Staff Supervision, French Cuisine, Organization
Specialization
Candidates should have experience in a similar role and possess a strong command of various culinary techniques. A rigorous approach, reactivity, and the ability to work effectively within a team are essential for this position.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Magland, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Food Storage, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Food Safety, Food Storage, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Requires a minimum of a CAP/BEP in culinary arts and at least two years of professional experience. Candidates must demonstrate meticulous attention to detail, strong interpersonal skills, and a solid understanding of HACCP processes.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Leadership, Food Preparation, Plating, Inventory Management, Hygiene Standards, Cooking, Teamwork, Time Management
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro. Previous experience as a Commis or Demi-Chef de Partie is required, along with a strong understanding of culinary techniques and HACCP regulations.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Beaucouzé, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Supervision, Food Preparation, Plating, Inventory Management, Hygiene Standards, Teamwork, Time Management, Precision, Reactivity
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro and possess prior experience as a Commis or Demi-Chef de Partie. Strong knowledge of culinary techniques, HACCP standards, and the ability to work effectively in a team are essential.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Team Leadership, Staff Training, Inventory Management, Culinary Arts, Quality Control, Waste Reduction
Specialization
The candidate should have experience in pastry production and team management within a professional kitchen environment. Strong organizational skills and a commitment to culinary excellence and waste reduction are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Guidel, Brittany, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Food Safety, Hygiene Standards, Stock Management, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie H/F at Panorama Hospitality Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Classical Pastry Techniques, Modern Pastry Techniques, Viennoiserie, Chocolate Work, Dessert Plating, Haccp, Recipe Creation, Stock Management, Team Coordination, Food Safety, Artistic Presentation, Time Management
Specialization
Candidates need a professional pastry certification (CAP, Bac Pro, or BTS) and 3 to 5 years of confirmed experience in a gastronomic or hotel setting. Mastery of HACCP standards and the ability to work autonomously or lead a small team are required.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Waste Reduction, Team Leadership, Staff Training, Culinary Arts, French Cuisine, Process Optimization, Inventory Management
Specialization
The role requires a professional with experience in pastry production and team management within a high-quality culinary environment. Candidates should be passionate about French culinary heritage and committed to sustainable, responsible cooking practices.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Staff Supervision, Plating, Food Preparation, Inventory Control, Time Management, Team Collaboration, Attention To Detail
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, hygiene regulations, and the ability to work under pressure are required.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Required qualities include technical mastery of cooking, rigor in presentation, and the ability to work under pressure within a team.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, R&D, Haccp, Rotary Evaporator, 3d Printing, Organizational Skills, Teamwork, Discretion, Attention To Detail, Fine Dining
Specialization
Requires experience in 3 Michelin-starred restaurants and proficiency with advanced culinary tools like rotary evaporators and 3D printers. Candidates must demonstrate strong organizational skills, meticulousness, and adherence to HACCP standards.
Experience Required
Minimum 5 year(s)
Chef de Partie - Hot (Western) at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Hot Kitchen Management, Food Safety, Hygiene Regulations, Menu Development, Team Leadership, Culinary Arts, Stock Monitoring, Staff Training, English Proficiency, Thai Proficiency
Specialization
Proven experience as a Chef de Partie in a premium hotel or restaurant with exceptional hot kitchen skills. A culinary degree is preferred, along with fluency in both English and Thai.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Compliance, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must be meticulous, possess excellent interpersonal skills, and have a strong mastery of HACCP processes.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Western at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Food Preparation, Menu Consistency, Teamwork, Communication, Culinary Standards, A La Carte Cooking, Buffet Preparation, Problem Solving
Specialization
The ideal candidate must have the ability to work well under pressure in a fast-paced environment. You must also demonstrate the ability to work cohesively and collectively as part of a team.
Chef de Partie ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Mise En Place, Portion Control, Kitchen Operations, Team Leadership, Stock Management, Food Cost Control, Fine Dining, Menu Preparation, Quality Control, Hygiene Standards, Communication, Teamwork
Specialization
Requires a diploma or degree in Culinary arts and 3-5 years of experience in high-end or luxury restaurant environments. Candidates must possess strong knowledge of cooking techniques and be eligible to work in an EU country.
Experience Required
Minimum 2 year(s)
Chef de Partie (Hell's Kitchen) at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Safety, Sanitation, Haccp, Team Leadership, Inventory Management, Food Cost Control, Decision Making, Problem Solving, Time Management, Communication, Conflict Management, Training, Line Setup, Food Preparation
Specialization
Candidates must have a high school diploma and at least six years of cooking experience in a high-volume environment. Strong knowledge of food safety standards and the ability to work flexible shifts, including nights, weekends, and holidays, are required.
Experience Required
Minimum 5 year(s)
Chef de Partie/Japanese Speaker at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Urayasu, , Japan - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Japanese Language, Quality Control, Team Collaboration, Inventory Management, Guest Service, Culinary Techniques, Food Safety Standards, Time Management, Communication
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. Proficiency in Japanese is required, along with the ability to perform physical tasks such as lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Food Safety, Inventory Management, Staff Supervision, Team Leadership, Sanitation Standards, Quality Control, Guest Service, Conflict Resolution, Coaching, Scheduling, Equipment Maintenance, Fifo Inventory, Accident Prevention, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France -
Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

2300.0

Posted On

21 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry preparation, Culinary arts, Food safety, Hygiene standards, Cost control, Inventory management, Team collaboration, Creativity, Problem solving, Customer service

Industry

Hospitality

Description
Description de l'entreprise Radisson Hotel Group est l'un des plus grands groupes hôteliers au monde avec dix marques d'hôtels distinctives et plus de 1 460 hôtels en activité et en développement dans plus de 95 pays. La devise générale du groupe : Every Moment Matters (chaque moment soit mémorable) repose sur une philosophie de service : Yes I can ! Les personnes sont au cœur de notre réussite et de notre avenir. Nos collaborateur·rice·s sont de véritables Moment Makers, et ensemble, nous insufflons une culture, un esprit, un environnement et des opportunités qui vous permettent de donner le meilleur de vous-même, chaque jour, partout et à tout moment. Ensemble, nous faisons en sorte que chaque moment soit mémorable (Every Moment Matters). Description du poste Nous recherchons actuellement un(e) Chef(fe) de Partie pâtisserie pour rejoindre notre équipe dynamique. Au sein du Radisson Hotel Group, nous allons au-delà du CV : nous cherchons des personnalités, des compétences, du talent et une véritable passion pour la création d’expériences inoubliables. En tant que Chef(fe) de Partie pâtisserie, vous insufflez à notre brigade une nouvelle vague de créativité, une soif d’apprentissage constante et une passion ardente pour l’art de la gastronomie. Contribue au bon fonctionnement du service, tout en garantissant une expérience culinaire exceptionnelle pour les clients dans l’ensemble de l’hôtel. Travaille en équipe pour maximiser la satisfaction et le confort des clients, en répondant de manière positive et rapide à leurs demandes. Assume la responsabilité des tâches et missions liées au poste, en s’assurant que toutes les tâches soient effectuées avec professionnalisme et dans le respect des délais impartis. Contribue à la mise en œuvre des plans et objectifs du département, où les initiatives et objectifs de l’hôtel sont atteints. Collabore avec sa hiérarchie directe, en veillant au contrôle des coûts et des stocks, ainsi qu’à l’atteinte des niveaux de productivité et de performance fixés. Établit et entretient des relations de travail efficaces tout en promouvant la culture et les valeurs de l’entreprise. Veille au respect de la législation en veillant à ce que les standards de diligence raisonnable et les bonnes pratiques soient planifiés, appliqués et dûment documentés pour les audits internes et externes, avec un suivi rigoureux. Qualifications Expérience confirmée dans un poste similaire, au sein d’un environnement culinaire dynamique et exigeant. Solides compétences culinaires et bonne connaissance des règles d'hygiène et de sécurité alimentaire. Approche proactive et opérationnelle, avec une attitude positive et orientée solutions. Engagement à offrir un service client exceptionnel, animé par une passion pour l’industrie hôtelière. Capacité à proposer des solutions créatives et à assumer pleinement les tâches confiées. Intégrité personnelle, avec la capacité d’évoluer dans un environnement exigeant l’excellence. Informations complémentaires Pourquoi rejoindre Radisson Hotel Group? Live the Magic of Hospitality (Vivez la magie de l'hospitalité) – Faites partie d’une équipe qui crée chaque jour des expériences exceptionnelles et des moments inoubliables. Exprimez pleinement votre esprit « Yes I Can ! » à travers votre sens de l’hospitalité. Build a Great Career (Construisez une carrière exceptionnelle) – Quel que soit votre parcours ou votre expérience, nous investissons dans votre développement, votre apprentissage et votre évolution professionnelle – pour vous aider à atteindre votre but. Experience the Team Spirit (Partagez l'esprit d'équipe) – Rejoignez un environnement de travail inclusif, convivial et porteur de sens. Nous valorisons la diversité, le soutien mutuel et cultivons un sentiment d’appartenance à travers nos Groupes-ressources pour les employés et à nos initiatives en matière d’inclusion. Lead with Your Ambition (Réalisez vos ambitions) – Vos idées, votre passion et votre détermination comptent ! Nous vous donnons les moyens de faire la différence — dans le secteur de l’hôtellerie, au sein de votre communauté et bien au-delà. Profitez d’avantages globaux et locaux – Où que vous soyez dans le monde, bénéficiez d’avantages exclusifs, comme des tarifs préférentiels dans nos hôtels pour vous et vos proches. Vous aurez également accès à des avantages adaptés à votre pays, pour une expérience encore plus enrichissante ! Rejoignez-nous pour construire l’avenir de l’hôtellerie ! Si vous êtes prêt(e) à mettre votre talent, votre énergie et votre passion au service de notre mission, nous serions ravis de vous rencontrer. Postulez dès maintenant et faisons en sorte que chaque moment soit mémorable (Every Moment Matters). Nous accueillons les candidatures de tous horizons, capacités et expériences. Si vous avez besoin d’aménagements particuliers au cours du processus de recrutement, n’hésitez pas à nous l’indiquer. Hotel Name: Radisson Collection Cour des Loges Rémunération: EUR 2300 - EUR 2300 - tous les mois
Responsibilities
The Chef de Partie Pâtisserie is responsible for managing pastry production while ensuring high-quality culinary experiences for hotel guests. They must also collaborate with the kitchen team to control costs, manage inventory, and maintain strict hygiene and safety standards.
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Problem Solving, Customer Service
Specialization
Candidates must have proven experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to hospitality excellence are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F - Le Lassey at Relais & Châteaux Park-Hotel Egerner Höfe
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety, Team Leadership, Menu Preparation, Equipment Maintenance, Quality Control, Staff Supervision, French Cuisine, Organization
Specialization
Candidates should have experience in a similar role and possess a strong command of various culinary techniques. A rigorous approach, reactivity, and the ability to work effectively within a team are essential for this position.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Magland, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Food Storage, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Food Safety, Food Storage, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Requires a minimum of a CAP/BEP in culinary arts and at least two years of professional experience. Candidates must demonstrate meticulous attention to detail, strong interpersonal skills, and a solid understanding of HACCP processes.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Leadership, Food Preparation, Plating, Inventory Management, Hygiene Standards, Cooking, Teamwork, Time Management
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro. Previous experience as a Commis or Demi-Chef de Partie is required, along with a strong understanding of culinary techniques and HACCP regulations.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Beaucouzé, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Supervision, Food Preparation, Plating, Inventory Management, Hygiene Standards, Teamwork, Time Management, Precision, Reactivity
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro and possess prior experience as a Commis or Demi-Chef de Partie. Strong knowledge of culinary techniques, HACCP standards, and the ability to work effectively in a team are essential.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Team Leadership, Staff Training, Inventory Management, Culinary Arts, Quality Control, Waste Reduction
Specialization
The candidate should have experience in pastry production and team management within a professional kitchen environment. Strong organizational skills and a commitment to culinary excellence and waste reduction are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Guidel, Brittany, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Food Safety, Hygiene Standards, Stock Management, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie H/F at Panorama Hospitality Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Classical Pastry Techniques, Modern Pastry Techniques, Viennoiserie, Chocolate Work, Dessert Plating, Haccp, Recipe Creation, Stock Management, Team Coordination, Food Safety, Artistic Presentation, Time Management
Specialization
Candidates need a professional pastry certification (CAP, Bac Pro, or BTS) and 3 to 5 years of confirmed experience in a gastronomic or hotel setting. Mastery of HACCP standards and the ability to work autonomously or lead a small team are required.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Waste Reduction, Team Leadership, Staff Training, Culinary Arts, French Cuisine, Process Optimization, Inventory Management
Specialization
The role requires a professional with experience in pastry production and team management within a high-quality culinary environment. Candidates should be passionate about French culinary heritage and committed to sustainable, responsible cooking practices.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Staff Supervision, Plating, Food Preparation, Inventory Control, Time Management, Team Collaboration, Attention To Detail
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, hygiene regulations, and the ability to work under pressure are required.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Required qualities include technical mastery of cooking, rigor in presentation, and the ability to work under pressure within a team.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, R&D, Haccp, Rotary Evaporator, 3d Printing, Organizational Skills, Teamwork, Discretion, Attention To Detail, Fine Dining
Specialization
Requires experience in 3 Michelin-starred restaurants and proficiency with advanced culinary tools like rotary evaporators and 3D printers. Candidates must demonstrate strong organizational skills, meticulousness, and adherence to HACCP standards.
Experience Required
Minimum 5 year(s)
Chef de Partie - Hot (Western) at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Hot Kitchen Management, Food Safety, Hygiene Regulations, Menu Development, Team Leadership, Culinary Arts, Stock Monitoring, Staff Training, English Proficiency, Thai Proficiency
Specialization
Proven experience as a Chef de Partie in a premium hotel or restaurant with exceptional hot kitchen skills. A culinary degree is preferred, along with fluency in both English and Thai.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Compliance, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must be meticulous, possess excellent interpersonal skills, and have a strong mastery of HACCP processes.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Western at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Food Preparation, Menu Consistency, Teamwork, Communication, Culinary Standards, A La Carte Cooking, Buffet Preparation, Problem Solving
Specialization
The ideal candidate must have the ability to work well under pressure in a fast-paced environment. You must also demonstrate the ability to work cohesively and collectively as part of a team.
Chef de Partie ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Mise En Place, Portion Control, Kitchen Operations, Team Leadership, Stock Management, Food Cost Control, Fine Dining, Menu Preparation, Quality Control, Hygiene Standards, Communication, Teamwork
Specialization
Requires a diploma or degree in Culinary arts and 3-5 years of experience in high-end or luxury restaurant environments. Candidates must possess strong knowledge of cooking techniques and be eligible to work in an EU country.
Experience Required
Minimum 2 year(s)
Chef de Partie (Hell's Kitchen) at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Safety, Sanitation, Haccp, Team Leadership, Inventory Management, Food Cost Control, Decision Making, Problem Solving, Time Management, Communication, Conflict Management, Training, Line Setup, Food Preparation
Specialization
Candidates must have a high school diploma and at least six years of cooking experience in a high-volume environment. Strong knowledge of food safety standards and the ability to work flexible shifts, including nights, weekends, and holidays, are required.
Experience Required
Minimum 5 year(s)
Chef de Partie/Japanese Speaker at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Urayasu, , Japan - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Japanese Language, Quality Control, Team Collaboration, Inventory Management, Guest Service, Culinary Techniques, Food Safety Standards, Time Management, Communication
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. Proficiency in Japanese is required, along with the ability to perform physical tasks such as lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Food Safety, Inventory Management, Staff Supervision, Team Leadership, Sanitation Standards, Quality Control, Guest Service, Conflict Resolution, Coaching, Scheduling, Equipment Maintenance, Fifo Inventory, Accident Prevention, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)