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Chef De Partie Jobs overseas

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Breakfast Room Kitchen - Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, Singapore, Singapore - Full Time
Skills Needed
Culinary Skills, Haccp, Mise En Place, Food Presentation, Kitchen Hygiene, Buffet Preparation, A La Carte Cooking, Equipment Maintenance, Team Collaboration, Guest Relations
Specialization
Requires a diploma or vocational certificate in culinary skills and at least 2 years of experience in high-volume full-service restaurants or hotels. Must be proficient in HACCP policies and maintaining kitchen cleanliness.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie (Hot Kitchen A la Carte) at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Cooking Skills, Food Presentation, Haccp, Food Safety, Hygiene Standards, Kitchen Equipment Operation, Fifo Procedures, Staff Training, Food Cost Control, Waste Minimization, Menu Execution, Kitchen Administration
Specialization
Requires basic cooking skills, knowledge of standard recipes, and the ability to maintain high cleanliness standards. Must be able to work flexibly within a hotel environment and follow departmental operational manuals.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - Liverpool Street at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Team Collaboration, Kitchen Organization, Cooking Techniques, Time Management
Specialization
Requires proven experience as a Chef de Partie or similar role with a strong understanding of various cooking techniques and sanitation practices. Candidates must be able to work in a fast-paced environment with excellent attention to detail and teamwork abilities.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Abbaye des Vaux de Cernay at Accor
Cernay-la-Ville, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Menu Development, Haccp Standards, Team Management, Stock Control, Kitchen Organization, Staff Training, Budget Management, Customer Satisfaction, Supplier Relations, Stress Management, Creativity, Plating, Food Safety, It Tools, Resource Planning
Specialization
Requires deep knowledge of the restaurant sector, financial tools, and strict hygiene protocols. Candidates must be organized, creative, and capable of working under high pressure in a team environment.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - Nom de l'établissement at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Stock Management, Plating, Teamwork, Organization, Creativity, Product Sensitivity, Seasonality, Rigor, Consistency
Specialization
Candidates must possess strong mastery of culinary techniques, rigor, and a passion for the profession. Key requirements include team spirit, organizational skills, and a sensitivity to seasonal products.
Experience Required
Minimum 2 year(s)
Chef de partie - évolutif second (Mirabelle) at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Culinary Techniques, Cooking Management, Stock Management, Menu Creation, Team Leadership, Staff Training, Organization, Seasonality Awareness, Precision, Creativity
Specialization
Requires a culinary degree (CAP, Bac Pro or equivalent) and mastery of culinary techniques. Candidates must demonstrate rigor, creativity, and a strong passion for seasonal products.
Experience Required
Minimum 2 year(s)
Pastry Chef de Partie - Excelsior Hotel Gallia at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Milan, Lombardy, Italy - Full Time
Skills Needed
Pastry Preparation, Bread Baking, Food Safety Compliance, Dough And Filling Preparation, Kitchen Equipment Operation, Quality Control, Employee Coaching, Inventory Management, Food Presentation, Hygiene Procedures
Specialization
Requires 1-2 years of related work experience in pastry or baking. No high school diploma or GED is required for this position.
Chef de Partie-Solene - The St. Regis Jakarta at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Food Safety, Portion Control, Kitchen Management, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie (Arabic Kitchen - Hot Food) at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Arabic Cuisine, Hot Food Preparation, Food Presentation, Haccp, Food Safety, Hygiene Standards, Kitchen Equipment Operation, Fifo Procedures, Staff Training, Cost Control, Waste Minimization, Menu Execution
Specialization
Requires basic cooking skills, knowledge of standard recipes, and familiarity with HACCP and municipality regulations. Candidates must maintain professional appearance and adhere to hotel operational procedures.
Experience Required
Minimum 2 year(s)
LUCAS CARTON * Sous chef pâtissier ou chef de Partie expérimenté at Relais & Châteaux Park-Hotel Egerner Höfe
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Production, Kitchen Management, Team Leadership, Organization, Proactivity, Gastronomic Cuisine, Mise En Place
Specialization
The candidate must be a passionate and demanding professional with a strong team spirit and excellent interpersonal skills. Experience as a Sous Chef Pâtissier or experienced Chef de Partie is required.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie – Viennoiserie & Boulangerie at Hilton Japan
Brazzaville (municipality), Brazzaville (department), Congo-Brazzaville - Full Time
Skills Needed
Bread Making, Viennoiserie Production, Baking Techniques, Haccp, Food Safety, Bakery Equipment Operation, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in bakery and viennoiserie, preferably within a hotel environment, and strong knowledge of HACCP standards. Candidates must be nationals of the Republic of Congo and be available to work overnight shifts, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pastry - Jumeirah Messilah Beach at Jumeirah Group
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Pastry Arts, Culinary Production, Haccp, Food Hygiene, Safe Food Handling, Plating Standards, Inventory Management, Fifo Rotation, Kitchen Equipment Maintenance, Multicultural Teamwork
Specialization
Candidates must have a minimum of 5 years of culinary experience in a five-star hotel environment. Proficiency in HACCP, general health and safety, and international culinary styles is required.
Experience Required
Minimum 5 year(s)
Chef de Partie (H/F) - Hôtel les Barmes de l'Ours at Relais & Châteaux Park-Hotel Egerner Höfe
Val-d'Isère, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Plating, Haccp, Kitchen Organization, Teamwork, Time Management, Creativity, Quality Control, Food Safety, Menu Execution
Specialization
Requires a professional culinary degree (CAP/BEP/BAC PRO/BTS) and significant successful experience in a similar role. Candidates must demonstrate rigor, reactivity, and the ability to handle high-pressure periods professionally.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie (H/F) - Villa Pétrusse at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Pastry Arts, Haccp, Cooking Techniques, Stock Management, Team Leadership, Creativity, Organization, Quality Control, Hygiene Standards, Fifo Method
Specialization
Requires a professional culinary qualification (CAP/BEP/BAC PRO) and successful experience in a similar high-end establishment. Candidates must possess a passion for pastry, strong team spirit, and a deep knowledge of HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Partie | Stagione Estiva | Forte dei Marmi at Ali Professional
Forte dei Marmi, Tuscany, Italy - Full Time
Skills Needed
Section Management, Food Preparation, Plating, Quality Control, Haccp, Kitchen Coordination, Food Safety, Luxury Hospitality
Specialization
Requires previous experience as a Chef de Partie in 4 or 5-star hotels. Must be available for seasonal work until August or September, working 6 days a week including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef.fe de partie H/F - Hostellerie de Levernois at Relais & Châteaux Park-Hotel Egerner Höfe
Levernois, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Hygiene Compliance, Team Leadership, Equipment Maintenance, Work Planning, Adaptability, Attention To Detail, Time Management, Culinary Techniques, Problem Solving
Specialization
Candidates must be reactive, rigorous, team‑oriented, and curious, with mastery of product quality and culinary techniques, and the ability to organize work efficiently. Knowledge of Burgundy cuisine and prior experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (H/F) - Hôtel Le Place d'Armes at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Culinary Production, Food Preparation, Cooking Techniques, Haccp, Kitchen Organization, Teamwork, Creativity, Food Safety, Inventory Management, Seasoning Control
Specialization
Requires a culinary qualification (CAP/BEP/BAC PRO) and successful experience in a similar establishment. Candidates must possess strong knowledge of basic cooking techniques, HACCP methods, and a passion for creativity in the kitchen.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie (H/F) - Villa Pétrusse at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Pastry Arts, Haccp, Cooking Techniques, Stock Management, Team Leadership, Creativity, Organization, Quality Control, Hygiene Standards, Fifo Method
Specialization
Requires a professional culinary qualification (CAP/BEP/BAC PRO) and successful experience in a similar high-end establishment. Candidates must possess strong pastry skills, knowledge of HACCP norms, and a collaborative team spirit.
Experience Required
Minimum 2 year(s)
Chef de Partie (Casual) - Sheraton Heathrow Hotel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Equipment Operation, Sanitation, Cleanliness, Teamwork, Attention To Detail, Time Management
Specialization
Previous kitchen experience is highly preferred along with strong teamwork skills and a positive personality. Candidates must be able to lift up to 25 lbs and stand for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie - London Marriott Hotel Marble Arch at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Menu Development, Staff Training, Problem Solving, Multi Tasking, Food Presentation, Section Management
Specialization
Candidates should have a stable work history and a background in fine dining within awarded restaurants or hotels. A team-first attitude, positive outlook, and strong multi-tasking abilities are essential.
Experience Required
Minimum 2 year(s)
Breakfast Room Kitchen - Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, Singapore, Singapore -
Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

0.0

Posted On

30 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, HACCP, Mise-en-place, Food Presentation, Kitchen Hygiene, Buffet Preparation, A La Carte Cooking, Equipment Maintenance, Team Collaboration, Guest Relations

Industry

Hospitality

Description
JOB SUMMARY Responsible for the daily productions, preparation and presentation of all day dining restaurant operation (inclusive of in room-dining, lobby lounge and poolside) under the directive of Junior Sous Chef / Sous Chef / Chef de Cuisine, through adherence to hotel policies and procedures     CANDIDATE PROFILE  Education and Experience * Diploma / Vocational certificate in Culinary Skills or related field * Minimum 2 years’ related experience in full service restaurants/ local or international hotels in high volume kitchen      CORE WORK ACTIVITIES * Adhere HACCP policies and procedures within the hotel * Maintain cleanliness and hygiene of your work stations and maintenance of equipments * Communicate with team member of hazardous situation and notify supervisors of potential dangers * Prepare mise-en-place for salad, fruits, seafood, poultry, farinaceous dishes and sauce for all meal periods * Ensure the consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards * Adhere hotel brand standards * Establish and maintain effective employee working relationships * Attend and participates in all kitchen briefings and meetings * Attend and participate in training sessions as scheduled * Communicate politely and display courtesy to guests and internal customers     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.   From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Responsible for the daily production, preparation, and presentation of food for all-day dining, in-room dining, and poolside operations. Ensures adherence to hotel recipes, brand standards, and strict hygiene policies.
Breakfast Room Kitchen - Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, Singapore, Singapore - Full Time
Skills Needed
Culinary Skills, Haccp, Mise En Place, Food Presentation, Kitchen Hygiene, Buffet Preparation, A La Carte Cooking, Equipment Maintenance, Team Collaboration, Guest Relations
Specialization
Requires a diploma or vocational certificate in culinary skills and at least 2 years of experience in high-volume full-service restaurants or hotels. Must be proficient in HACCP policies and maintaining kitchen cleanliness.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie (Hot Kitchen A la Carte) at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Cooking Skills, Food Presentation, Haccp, Food Safety, Hygiene Standards, Kitchen Equipment Operation, Fifo Procedures, Staff Training, Food Cost Control, Waste Minimization, Menu Execution, Kitchen Administration
Specialization
Requires basic cooking skills, knowledge of standard recipes, and the ability to maintain high cleanliness standards. Must be able to work flexibly within a hotel environment and follow departmental operational manuals.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - Liverpool Street at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Team Collaboration, Kitchen Organization, Cooking Techniques, Time Management
Specialization
Requires proven experience as a Chef de Partie or similar role with a strong understanding of various cooking techniques and sanitation practices. Candidates must be able to work in a fast-paced environment with excellent attention to detail and teamwork abilities.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Abbaye des Vaux de Cernay at Accor
Cernay-la-Ville, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Menu Development, Haccp Standards, Team Management, Stock Control, Kitchen Organization, Staff Training, Budget Management, Customer Satisfaction, Supplier Relations, Stress Management, Creativity, Plating, Food Safety, It Tools, Resource Planning
Specialization
Requires deep knowledge of the restaurant sector, financial tools, and strict hygiene protocols. Candidates must be organized, creative, and capable of working under high pressure in a team environment.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - Nom de l'établissement at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Stock Management, Plating, Teamwork, Organization, Creativity, Product Sensitivity, Seasonality, Rigor, Consistency
Specialization
Candidates must possess strong mastery of culinary techniques, rigor, and a passion for the profession. Key requirements include team spirit, organizational skills, and a sensitivity to seasonal products.
Experience Required
Minimum 2 year(s)
Chef de partie - évolutif second (Mirabelle) at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Culinary Techniques, Cooking Management, Stock Management, Menu Creation, Team Leadership, Staff Training, Organization, Seasonality Awareness, Precision, Creativity
Specialization
Requires a culinary degree (CAP, Bac Pro or equivalent) and mastery of culinary techniques. Candidates must demonstrate rigor, creativity, and a strong passion for seasonal products.
Experience Required
Minimum 2 year(s)
Pastry Chef de Partie - Excelsior Hotel Gallia at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Milan, Lombardy, Italy - Full Time
Skills Needed
Pastry Preparation, Bread Baking, Food Safety Compliance, Dough And Filling Preparation, Kitchen Equipment Operation, Quality Control, Employee Coaching, Inventory Management, Food Presentation, Hygiene Procedures
Specialization
Requires 1-2 years of related work experience in pastry or baking. No high school diploma or GED is required for this position.
Chef de Partie-Solene - The St. Regis Jakarta at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Food Safety, Portion Control, Kitchen Management, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie (Arabic Kitchen - Hot Food) at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Arabic Cuisine, Hot Food Preparation, Food Presentation, Haccp, Food Safety, Hygiene Standards, Kitchen Equipment Operation, Fifo Procedures, Staff Training, Cost Control, Waste Minimization, Menu Execution
Specialization
Requires basic cooking skills, knowledge of standard recipes, and familiarity with HACCP and municipality regulations. Candidates must maintain professional appearance and adhere to hotel operational procedures.
Experience Required
Minimum 2 year(s)
LUCAS CARTON * Sous chef pâtissier ou chef de Partie expérimenté at Relais & Châteaux Park-Hotel Egerner Höfe
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Production, Kitchen Management, Team Leadership, Organization, Proactivity, Gastronomic Cuisine, Mise En Place
Specialization
The candidate must be a passionate and demanding professional with a strong team spirit and excellent interpersonal skills. Experience as a Sous Chef Pâtissier or experienced Chef de Partie is required.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie – Viennoiserie & Boulangerie at Hilton Japan
Brazzaville (municipality), Brazzaville (department), Congo-Brazzaville - Full Time
Skills Needed
Bread Making, Viennoiserie Production, Baking Techniques, Haccp, Food Safety, Bakery Equipment Operation, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in bakery and viennoiserie, preferably within a hotel environment, and strong knowledge of HACCP standards. Candidates must be nationals of the Republic of Congo and be available to work overnight shifts, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pastry - Jumeirah Messilah Beach at Jumeirah Group
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Pastry Arts, Culinary Production, Haccp, Food Hygiene, Safe Food Handling, Plating Standards, Inventory Management, Fifo Rotation, Kitchen Equipment Maintenance, Multicultural Teamwork
Specialization
Candidates must have a minimum of 5 years of culinary experience in a five-star hotel environment. Proficiency in HACCP, general health and safety, and international culinary styles is required.
Experience Required
Minimum 5 year(s)
Chef de Partie (H/F) - Hôtel les Barmes de l'Ours at Relais & Châteaux Park-Hotel Egerner Höfe
Val-d'Isère, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Plating, Haccp, Kitchen Organization, Teamwork, Time Management, Creativity, Quality Control, Food Safety, Menu Execution
Specialization
Requires a professional culinary degree (CAP/BEP/BAC PRO/BTS) and significant successful experience in a similar role. Candidates must demonstrate rigor, reactivity, and the ability to handle high-pressure periods professionally.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie (H/F) - Villa Pétrusse at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Pastry Arts, Haccp, Cooking Techniques, Stock Management, Team Leadership, Creativity, Organization, Quality Control, Hygiene Standards, Fifo Method
Specialization
Requires a professional culinary qualification (CAP/BEP/BAC PRO) and successful experience in a similar high-end establishment. Candidates must possess a passion for pastry, strong team spirit, and a deep knowledge of HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Partie | Stagione Estiva | Forte dei Marmi at Ali Professional
Forte dei Marmi, Tuscany, Italy - Full Time
Skills Needed
Section Management, Food Preparation, Plating, Quality Control, Haccp, Kitchen Coordination, Food Safety, Luxury Hospitality
Specialization
Requires previous experience as a Chef de Partie in 4 or 5-star hotels. Must be available for seasonal work until August or September, working 6 days a week including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef.fe de partie H/F - Hostellerie de Levernois at Relais & Châteaux Park-Hotel Egerner Höfe
Levernois, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Hygiene Compliance, Team Leadership, Equipment Maintenance, Work Planning, Adaptability, Attention To Detail, Time Management, Culinary Techniques, Problem Solving
Specialization
Candidates must be reactive, rigorous, team‑oriented, and curious, with mastery of product quality and culinary techniques, and the ability to organize work efficiently. Knowledge of Burgundy cuisine and prior experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (H/F) - Hôtel Le Place d'Armes at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Culinary Production, Food Preparation, Cooking Techniques, Haccp, Kitchen Organization, Teamwork, Creativity, Food Safety, Inventory Management, Seasoning Control
Specialization
Requires a culinary qualification (CAP/BEP/BAC PRO) and successful experience in a similar establishment. Candidates must possess strong knowledge of basic cooking techniques, HACCP methods, and a passion for creativity in the kitchen.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie (H/F) - Villa Pétrusse at Relais & Châteaux Park-Hotel Egerner Höfe
Luxembourg, Luxembourg, Luxembourg - Full Time
Skills Needed
Pastry Arts, Haccp, Cooking Techniques, Stock Management, Team Leadership, Creativity, Organization, Quality Control, Hygiene Standards, Fifo Method
Specialization
Requires a professional culinary qualification (CAP/BEP/BAC PRO) and successful experience in a similar high-end establishment. Candidates must possess strong pastry skills, knowledge of HACCP norms, and a collaborative team spirit.
Experience Required
Minimum 2 year(s)
Chef de Partie (Casual) - Sheraton Heathrow Hotel at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Equipment Operation, Sanitation, Cleanliness, Teamwork, Attention To Detail, Time Management
Specialization
Previous kitchen experience is highly preferred along with strong teamwork skills and a positive personality. Candidates must be able to lift up to 25 lbs and stand for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie - London Marriott Hotel Marble Arch at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Menu Development, Staff Training, Problem Solving, Multi Tasking, Food Presentation, Section Management
Specialization
Candidates should have a stable work history and a background in fine dining within awarded restaurants or hotels. A team-first attitude, positive outlook, and strong multi-tasking abilities are essential.
Experience Required
Minimum 2 year(s)