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Chef De Partie Jobs overseas

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Chef / Sous Chef at JOEY Restaurant Group
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Recruiting, Pnl Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef at JOEY Restaurant Group
Ottawa, Ontario, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Recruiting, Pnl Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef at JOEY Restaurant Group
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Recruiting, Pnl Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
(Demi) Chef de Partie (f/m/d) - October 2026-January 2027 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Vienna, Vienna, Austria - Full Time
Skills Needed
Cold Dish Preparation, Food Storage, Hygiene Standards, Quality Control, Kitchen Coordination, Cost Awareness, Austrian Cuisine, American Cuisine, Stress Management, Attention To Detail
Specialization
Requires relevant professional experience in a kitchen with a strong focus on quality and cost awareness. Candidates must be resilient under pressure and possess a passion for Austrian and American cuisine.
Experience Required
Minimum 2 year(s)
Chef de Partie - Μάγειρες A,Β, Γ - Domes Noruz Kassandra at Domes Resorts & Reserves
Kassandra Municipal Unit, Macedonia and Thrace, Greece - Full Time
Skills Needed
Kitchen Management, à La Carte Dining, Hygiene And Safety Procedures, Staff Supervision, English Language, Greek Language, Problem Solving, Teamwork, Professionalism
Specialization
Requires a culinary school degree and at least 2 years of experience in 5-star hotel à la carte restaurants. Proficiency in Greek and English is required, along with strong adaptability and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie /Butcher -Four Points by Sheraton Boracay at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Malay, Aklan, Philippines - Full Time
Skills Needed
Food Preparation, Butchery, Temperature Regulation, Portion Control, Recipe Adherence, Food Safety, Kitchen Management, Cold Food Preparation, Inventory Monitoring, Staff Coaching, Quality Control, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie – 2 Michelin-Star Restaurant Georges Blanc at Relais & Châteaux Park-Hotel Egerner Höfe
Vonnas, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Section Management, Culinary Production, Team Supervision, Haccp Compliance, Stock Management, Menu Development, Fine Dining Standards, Staff Training, Kitchen Coordination, Quality Control
Specialization
Candidates must be able to lead and motivate a brigade while maintaining strict hygiene and food safety standards. They should possess the discipline and excellence required to uphold the standards of a two Michelin-star establishment.
Experience Required
Minimum 2 year(s)
Chef de Partie/Cuoco Capo Partita -Villa Abbazia Follina at Relais & Châteaux Park-Hotel Egerner Höfe
Follina, Veneto, Italy - Full Time
Skills Needed
Station Management, Quality Control, Ingredient Selection, Plating And Presentation, Teamwork, Time Management, Resource Management, Decision Making, Italian Language
Specialization
Requires a diploma or qualification in the hotel/catering sector and excellent knowledge of Italian. Three years of experience in the role is preferred, along with a passion for culinary arts and strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - Brasserie Benjamin - Hiver 26/27 at Four Seasons Hotels Limited - Turkey
Megève, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Supervision, Food Preparation, Inventory Management, Ordering, Staff Management, French Cuisine, Quality Control, French Fluency, English Fluency
Specialization
Candidates must have previous similar working experience and the legal right to work in France. Fluency in both French and English is required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie, Pre-Opening - The St. Regis London at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , United Kingdom - Full Time
Skills Needed
Hot Food Preparation, Cold Food Preparation, Mise En Place, Food Safety And Hygiene, Quality Control, Plating And Presentation, Stock Management, Kitchen Equipment Operation, Communication, Team Collaboration, Training And Coaching, Dietary Requirement Management
Specialization
Requires at least three years of professional kitchen experience and a qualification in hospitality studies. Candidates must possess strong technical culinary skills and the physical ability to perform demanding kitchen duties.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Beaufort Wine Bar, The Savoy Hotel at Accor
London, England, United Kingdom - Full Time
Skills Needed
Classical Culinary Techniques, Modern Culinary Techniques, Food Presentation, Mise En Place, Stock Management, Food Safety, Menu Development, Wine Pairing, Team Leadership, Time Management, Communication Skills, Haccp, Portion Control, Inventory Control, Luxury Hospitality, Fine Dining
Specialization
Requires previous experience as a Demi Chef de Partie or Commis Chef in a luxury hotel, Michelin-starred, or fine dining environment. A Food Safety Level 2 certification is preferred along with a strong command of classical and modern culinary techniques.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Pâtissier - Restaurant La Source - CDD at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
French Pastry Basics, Haccp Standards, Dessert Plating, Technical Sheet Interpretation, Team Management, Inventory Management, Quality Control, Stress Management
Specialization
Requires a CAP Pâtissier certification and 2 to 3 years of experience as a Pastry Commis. Candidates must demonstrate mastery of French pastry basics, HACCP knowledge, and a strong artistic sense for plating.
Experience Required
Minimum 2 year(s)
Chef de Partie-Pastry-Jumeirah Olhahali Island Maldives at Jumeirah Group
Minsk, , Belarus - Full Time
Skills Needed
Pastry Production, Bakery Management, Mise En Place, Staff Training, Health And Safety Compliance, Customer Service, Cost Control, Recipe Development, Sop Preparation, Interpersonal Communication, Complaint Resolution, Kitchen Equipment Maintenance
Specialization
Requires a minimum of 2 years of experience in a similar role within a luxury resort or high-end restaurant. Candidates must possess strong English communication skills and a proven ability to handle guest interactions and lead junior colleagues.
Experience Required
Minimum 2 year(s)
GENJYU Japanese Cuisine Chef de Partie（和食調理　シェフ・ド・パルティエ） at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fukuoka, , Japan - Full Time
Skills Needed
Japanese Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Staff Training, Inventory Monitoring, Cold Food Preparation, Garnishing, Professional Communication
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)
Chef de Partie- Banquet Kitchen- Jumeirah Messilah Beach at Jumeirah Group
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Culinary Arts, Banquet Cooking, 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 and a solid background in international cuisine. Knowledge of HACCP and general workplace health and safety is required.
Experience Required
Minimum 5 year(s)
Chef de Partie (m/w/d) mit €500,- (netto) Einstiegsprämie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Salzburg, Salzburg, Austria - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Staff Training, Inventory Control, Buffet Preparation, A La Carte Service, Banquet Catering, Team Leadership, Creativity, Quality Control
Specialization
Requires completed vocational training in upscale gastronomy or hotel management with experience leading a kitchen station. Candidates should be creative, team-oriented, and experienced in banquet or seminar catering.
Experience Required
Minimum 2 year(s)
Banquet Oriental Chef de Partie, Four Seasons Hotel Riyadh at Four Seasons Hotels Limited - Turkey
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Oriental Cuisine, Arabic Food, Kitchen Equipment Operation, Knife Skills, English Communication, Section Management, Commis Chef Management, Food Quality Control, Team Management, Attention To Detail, Numeracy, Adaptability, Manual Handling, Coshh Regulations, Chemical Safety
Specialization
Requires 3 years of relevant experience in Oriental and Arabic food with proficiency in kitchen equipment and English. Desirable qualifications include food safety certifications and the ability to manage a kitchen section and junior staff.
Experience Required
Minimum 2 year(s)
Chef De Partie - Japanese Cuisine (Banquet) | AYANA BALI at AYANA Hospitality
, Bali, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Banquet Operations, Mise En Place, Haccp, Food Safety, Inventory Control, Waste Reduction, Culinary Arts, Kitchen Organization, Teamwork
Specialization
Requires at least 2 years of experience as a Demi Chef De Partie in Japanese cuisine or banquet operations. A diploma in Culinary Arts is preferred, along with strong knowledge of HACCP and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Mövenpick Resort & Residences Aqaba at Accor
Aqaba, Aqaba, Jordan - Full Time
Skills Needed
Food Preparation, Menu Improvement, Buffet Management, Quality Control, Team Collaboration, Pressure Management, Kitchen Operations, Food Presentation, Inventory Storage, Guest Feedback Management
Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Experience in maintaining food quality and managing kitchen operations is essential.
Experience Required
Minimum 2 year(s)
Sushi Chef de Partie - Gordon Ramsay Bar & Grill Budapest at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Sushi Preparation, Kitchen Supervision, Food Presentation, Plating Techniques, Portion Control, Inventory Management, Food Safety Compliance, Team Leadership, Staff Training, Menu Coordination, Quality Control, Dietary Requirement Management
Specialization
Requires 4 to 6 years of related work experience with at least 2 years in a supervisory role. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef / Sous Chef at JOEY Restaurant Group
Winnipeg, Manitoba, Canada -
Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

0.0

Posted On

23 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Team Development, Coaching, Recruiting, PNL Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management

Industry

Restaurants

Description
This is about you. Your passion, purpose and potential. In you we see care, drive, confidence and curiosity. When you join our team, you can expect intensity, excitement and energy. Through our culture of people development, we are committed to the continuous learning and growth of our teams. The JOEY Accelerated Leadership Program is a three-month fast-tracked development program for those with proven leadership abilities and skills to offer from previous experiences. Throughout this program, you will learn within Operations how to effectively run a multi-million-dollar business while elevating your skills in people and leadership development. You will gain an understanding of how JOEY leads through people within a high-performing coaching culture. Our goal is to provide you with the training and education you need to feel empowered to grow and develop with the JOEY Restaurant Business and Community. As a Culinary Leader, you will directly contribute to the overall success of a multi-million-dollar Restaurant and its people. In this role, you will be responsible for attracting, retaining, and developing a high-performing team of 50-100 individuals, while driving their personal growth. You will efficiently deliver and execute quarterly strategic planning goals while upholding the highest standards in product, profit, environment, and experience. Requirements 1-3+ years industry experience in a Culinary Leadership role Proven ability to develop, coach and inspire a high-performing team Excels in proactively recruiting, hiring, and retaining top talent Exposure to PNL management, including budgeting and forecasting High attention to detail with integrity to product quality assurance Desire to support opening new restaurants across Canada and the US Food Safe and Health & Safety Certification Core Values You value honesty and humility. You have integrity and do what you say. You approach life with fearless determination and a sense of fun. You are creative, risk-taking, visionary and cutting edge. You choose to lead. You contribute to a strong culture and are committed to the team. You are passionate about quality and professionalism. You believe in unleashing the potential in others. Benefits Extended health plan Flexible scheduling to accommodate your personal and family needs Industry partner incentives Mental and Physical health support plans Tuition & Education and Professional Accreditation subsidies Recruiting & Referral bonus programs Ongoing Leadership Development Courses Follow Your Path We know our ongoing success is directly attributable to our exceptional team that thrives in a performance-driven environment. Your journey starts here. JOEY Restaurants is an Equal Employment Opportunity Employer. We thank all candidates for their time and interest in working at JOEY Restaurants, however, only candidates under consideration for opportunities with JOEY Restaurants will be contacted to participate further in this process. JOEY Restaurants provides reasonable accommodations to qualified applicants and employees, including due to disabilities, medical conditions, and religious beliefs and practices.
Responsibilities
Lead and develop a high-performing culinary team of 50-100 individuals within a multi-million-dollar restaurant. Execute quarterly strategic goals while maintaining high standards for product quality, profit, and guest experience.
Chef / Sous Chef at JOEY Restaurant Group
Winnipeg, Manitoba, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Recruiting, Pnl Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef at JOEY Restaurant Group
Ottawa, Ontario, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Recruiting, Pnl Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef at JOEY Restaurant Group
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Leadership, Team Development, Coaching, Recruiting, Pnl Management, Budgeting, Forecasting, Quality Assurance, Strategic Planning, People Management
Specialization
Requires 1-3+ years of industry experience in a culinary leadership role with a proven ability to coach and recruit talent. Must possess Food Safe and Health & Safety certifications and have exposure to PNL management.
Experience Required
Minimum 2 year(s)
(Demi) Chef de Partie (f/m/d) - October 2026-January 2027 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Vienna, Vienna, Austria - Full Time
Skills Needed
Cold Dish Preparation, Food Storage, Hygiene Standards, Quality Control, Kitchen Coordination, Cost Awareness, Austrian Cuisine, American Cuisine, Stress Management, Attention To Detail
Specialization
Requires relevant professional experience in a kitchen with a strong focus on quality and cost awareness. Candidates must be resilient under pressure and possess a passion for Austrian and American cuisine.
Experience Required
Minimum 2 year(s)
Chef de Partie - Μάγειρες A,Β, Γ - Domes Noruz Kassandra at Domes Resorts & Reserves
Kassandra Municipal Unit, Macedonia and Thrace, Greece - Full Time
Skills Needed
Kitchen Management, à La Carte Dining, Hygiene And Safety Procedures, Staff Supervision, English Language, Greek Language, Problem Solving, Teamwork, Professionalism
Specialization
Requires a culinary school degree and at least 2 years of experience in 5-star hotel à la carte restaurants. Proficiency in Greek and English is required, along with strong adaptability and teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie /Butcher -Four Points by Sheraton Boracay at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Malay, Aklan, Philippines - Full Time
Skills Needed
Food Preparation, Butchery, Temperature Regulation, Portion Control, Recipe Adherence, Food Safety, Kitchen Management, Cold Food Preparation, Inventory Monitoring, Staff Coaching, Quality Control, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie – 2 Michelin-Star Restaurant Georges Blanc at Relais & Châteaux Park-Hotel Egerner Höfe
Vonnas, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Section Management, Culinary Production, Team Supervision, Haccp Compliance, Stock Management, Menu Development, Fine Dining Standards, Staff Training, Kitchen Coordination, Quality Control
Specialization
Candidates must be able to lead and motivate a brigade while maintaining strict hygiene and food safety standards. They should possess the discipline and excellence required to uphold the standards of a two Michelin-star establishment.
Experience Required
Minimum 2 year(s)
Chef de Partie/Cuoco Capo Partita -Villa Abbazia Follina at Relais & Châteaux Park-Hotel Egerner Höfe
Follina, Veneto, Italy - Full Time
Skills Needed
Station Management, Quality Control, Ingredient Selection, Plating And Presentation, Teamwork, Time Management, Resource Management, Decision Making, Italian Language
Specialization
Requires a diploma or qualification in the hotel/catering sector and excellent knowledge of Italian. Three years of experience in the role is preferred, along with a passion for culinary arts and strong teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - Brasserie Benjamin - Hiver 26/27 at Four Seasons Hotels Limited - Turkey
Megève, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Supervision, Food Preparation, Inventory Management, Ordering, Staff Management, French Cuisine, Quality Control, French Fluency, English Fluency
Specialization
Candidates must have previous similar working experience and the legal right to work in France. Fluency in both French and English is required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie, Pre-Opening - The St. Regis London at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , United Kingdom - Full Time
Skills Needed
Hot Food Preparation, Cold Food Preparation, Mise En Place, Food Safety And Hygiene, Quality Control, Plating And Presentation, Stock Management, Kitchen Equipment Operation, Communication, Team Collaboration, Training And Coaching, Dietary Requirement Management
Specialization
Requires at least three years of professional kitchen experience and a qualification in hospitality studies. Candidates must possess strong technical culinary skills and the physical ability to perform demanding kitchen duties.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Beaufort Wine Bar, The Savoy Hotel at Accor
London, England, United Kingdom - Full Time
Skills Needed
Classical Culinary Techniques, Modern Culinary Techniques, Food Presentation, Mise En Place, Stock Management, Food Safety, Menu Development, Wine Pairing, Team Leadership, Time Management, Communication Skills, Haccp, Portion Control, Inventory Control, Luxury Hospitality, Fine Dining
Specialization
Requires previous experience as a Demi Chef de Partie or Commis Chef in a luxury hotel, Michelin-starred, or fine dining environment. A Food Safety Level 2 certification is preferred along with a strong command of classical and modern culinary techniques.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Pâtissier - Restaurant La Source - CDD at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
French Pastry Basics, Haccp Standards, Dessert Plating, Technical Sheet Interpretation, Team Management, Inventory Management, Quality Control, Stress Management
Specialization
Requires a CAP Pâtissier certification and 2 to 3 years of experience as a Pastry Commis. Candidates must demonstrate mastery of French pastry basics, HACCP knowledge, and a strong artistic sense for plating.
Experience Required
Minimum 2 year(s)
Chef de Partie-Pastry-Jumeirah Olhahali Island Maldives at Jumeirah Group
Minsk, , Belarus - Full Time
Skills Needed
Pastry Production, Bakery Management, Mise En Place, Staff Training, Health And Safety Compliance, Customer Service, Cost Control, Recipe Development, Sop Preparation, Interpersonal Communication, Complaint Resolution, Kitchen Equipment Maintenance
Specialization
Requires a minimum of 2 years of experience in a similar role within a luxury resort or high-end restaurant. Candidates must possess strong English communication skills and a proven ability to handle guest interactions and lead junior colleagues.
Experience Required
Minimum 2 year(s)
GENJYU Japanese Cuisine Chef de Partie（和食調理　シェフ・ド・パルティエ） at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Fukuoka, , Japan - Full Time
Skills Needed
Japanese Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Staff Training, Inventory Monitoring, Cold Food Preparation, Garnishing, Professional Communication
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)
Chef de Partie- Banquet Kitchen- Jumeirah Messilah Beach at Jumeirah Group
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Culinary Arts, Banquet Cooking, 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 and a solid background in international cuisine. Knowledge of HACCP and general workplace health and safety is required.
Experience Required
Minimum 5 year(s)
Chef de Partie (m/w/d) mit €500,- (netto) Einstiegsprämie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Salzburg, Salzburg, Austria - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Staff Training, Inventory Control, Buffet Preparation, A La Carte Service, Banquet Catering, Team Leadership, Creativity, Quality Control
Specialization
Requires completed vocational training in upscale gastronomy or hotel management with experience leading a kitchen station. Candidates should be creative, team-oriented, and experienced in banquet or seminar catering.
Experience Required
Minimum 2 year(s)
Banquet Oriental Chef de Partie, Four Seasons Hotel Riyadh at Four Seasons Hotels Limited - Turkey
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Oriental Cuisine, Arabic Food, Kitchen Equipment Operation, Knife Skills, English Communication, Section Management, Commis Chef Management, Food Quality Control, Team Management, Attention To Detail, Numeracy, Adaptability, Manual Handling, Coshh Regulations, Chemical Safety
Specialization
Requires 3 years of relevant experience in Oriental and Arabic food with proficiency in kitchen equipment and English. Desirable qualifications include food safety certifications and the ability to manage a kitchen section and junior staff.
Experience Required
Minimum 2 year(s)
Chef De Partie - Japanese Cuisine (Banquet) | AYANA BALI at AYANA Hospitality
, Bali, Indonesia - Full Time
Skills Needed
Japanese Cuisine, Banquet Operations, Mise En Place, Haccp, Food Safety, Inventory Control, Waste Reduction, Culinary Arts, Kitchen Organization, Teamwork
Specialization
Requires at least 2 years of experience as a Demi Chef De Partie in Japanese cuisine or banquet operations. A diploma in Culinary Arts is preferred, along with strong knowledge of HACCP and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Mövenpick Resort & Residences Aqaba at Accor
Aqaba, Aqaba, Jordan - Full Time
Skills Needed
Food Preparation, Menu Improvement, Buffet Management, Quality Control, Team Collaboration, Pressure Management, Kitchen Operations, Food Presentation, Inventory Storage, Guest Feedback Management
Specialization
Candidates must be able to work cohesively within a team and perform well under pressure in a fast-paced environment. Experience in maintaining food quality and managing kitchen operations is essential.
Experience Required
Minimum 2 year(s)
Sushi Chef de Partie - Gordon Ramsay Bar & Grill Budapest at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Sushi Preparation, Kitchen Supervision, Food Presentation, Plating Techniques, Portion Control, Inventory Management, Food Safety Compliance, Team Leadership, Staff Training, Menu Coordination, Quality Control, Dietary Requirement Management
Specialization
Requires 4 to 6 years of related work experience with at least 2 years in a supervisory role. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)