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Chef De Partie Jobs overseas

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Demi Chef de Partie - The St. Regis Venice at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Venice, Veneto, Italy - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Culinary Techniques, Guest Service, Communication, Time Management, Food Safety Standards, Recipe Adherence, Staff Training, Professional Appearance, Collaboration
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hotel environment.
Experience Required
Minimum 2 year(s)
Chef.fe de Partie Pâtisserie - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Pastry Execution, Haccp Standards, Kitchen Organization, Leadership, Team Management, Stress Management, French Language, English Language, Eco Friendly Practices, Recipe Mastery
Specialization
Requires significant experience in table-service establishments working with raw products and strong pastry execution skills. Candidates must be organized, resilient, and possess a constructive attitude with proficiency in both French and English.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) - Gloria Osteria Paris at Big Mamma
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Staff Training, Quality Control, Italian Cuisine, Communication, Organization, Proactivity, Problem Solving
Specialization
The ideal candidate is passionate about Italian cuisine and experienced in professional kitchen environments. You must be rigorous, organized, proactive, and capable of managing team dynamics and unexpected situations.
Experience Required
Minimum 2 year(s)
Chef de Partie (h/f) - Contrat saisonnier at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Performance Management, Customer Service, Problem Solving, Professionalism
Specialization
Candidates must have proven experience in a similar dynamic culinary environment and possess strong culinary skills. A proactive, solution-oriented attitude and a commitment to high-quality customer service are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Castello di Guarene at Relais & Châteaux Park-Hotel Egerner Höfe
Guarene, Piedmont, Italy - Full Time
Skills Needed
Culinary Techniques, Haccp Principles, Mise En Place, Plating, Teamwork, Stress Management, Inventory Management, Menu Development
Specialization
Requires at least 2 years of experience as a Commis or Demi Chef de Partie in high-end establishments. Professional culinary or hotel education and mastery of HACCP principles are preferred.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef de Partie - NOBU Bangkok at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Arts, Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Portion Control, Menu Coordination, Quality Assurance, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie Pastry Section (Saudi Only) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khartoum, Al Khartum, Sudan - Full Time
Skills Needed
Pastry Preparation, Food Safety, Temperature Regulation, Portion Control, Recipe Adherence, Food Garnish, Inventory Monitoring, Staff Training, Coaching, Quality Control, Cold Food Preparation, Kitchen Management
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be Saudi nationals and capable of performing physical tasks including lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Banquet (Chinese Cuisine) at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Chinese Cuisine, Wok Cooking, Steaming, Roasting, Braising, Banquet Operations, Menu Development, Food Safety, Haccp, Team Leadership, Cost Control, Inventory Management, Culinary Arts, Staff Training, Quality Control
Specialization
Candidates should have 3–5 years of professional kitchen experience with a strong focus on Chinese culinary techniques and banquet operations. A diploma or degree in Culinary Arts is preferred, along with proven leadership skills and knowledge of cost control.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) [PLANB SAINT GERVAIS] at Mont-Blanc Collection
Saint-Gervais-les-Bains, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Food Safety, Haccp, Menu Development, Team Leadership, Inventory Management, Staff Training, Cooking, Plating, Kitchen Management, Communication, Time Management
Specialization
Candidates must have a formal culinary education such as a CAP, BEP, or equivalent, along with proven experience in a similar role. Strong technical skills, the ability to work under pressure, and a collaborative leadership style are essential.
Experience Required
Minimum 2 year(s)
Chef de partie chaud H/F - Poste du matin at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Kitchen Management, Hygiene Standards, Team Leadership, Inventory Management, Culinary Techniques, Product Transformation, Equipment Maintenance
Specialization
Candidates must hold a culinary degree and possess at least 2 years of experience in large establishments. The role requires a dynamic, motivated individual looking for long-term stability and professional growth.
Experience Required
Minimum 2 year(s)
Chef.fe de partie Pâtisserie - CDD 4 mois at Bouillon Restaurants
Paris, Ile-of-France, France - Full Time
Skills Needed
Pastry Production, Traditional French Pastry, High Volume Production, Recipe Improvement, Quality Control, Stock Management, Haccp Compliance, Team Coordination, Organization, Rigor, Speed, Teamwork, Autonomy, Punctuality, Pressure Management
Specialization
Candidates must have a minimum of two years of experience as a pastry commis, ideally in restaurant or institutional catering, demonstrating solid technical skills in basic French pastry techniques like creams, doughs, assembly, and cooking. The ideal applicant is organized, rigorous, autonomous, punctual, and capable of handling sustained high-pressure service rushes.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Restaurant Akira Back at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Haccp Standards, Team Supervision, Kitchen Organization, High End Catering, Recipe Creation, Food Safety, Quality Control, Staff Management, Time Management
Specialization
Requires a culinary degree with mastery of HACCP standards and confirmed experience in high-end dining. Candidates must demonstrate strong technical skills, leadership ability, and a high level of professionalism and rigor.
Experience Required
Minimum 2 year(s)
Chef De Partie - Indian Cuisine Specialist at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, 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)
Chef de Partie (h/f) - Contrat saisonnier at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Teamwork, Customer Service, Creativity, Operational Proactivity, Time Management
Specialization
Proven experience in a similar role within a demanding culinary environment is required. Candidates must possess strong culinary skills, a proactive attitude, and a deep commitment to food safety and hygiene standards.
Experience Required
Minimum 2 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Team Leadership, Inventory Management, Japanese Fluency, Culinary Standards, Guest Service, Food Safety, Professional Communication, Time Management
Specialization
Candidates must have at least 3 years of related culinary experience and business-level Japanese proficiency. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie | Estate 2026 | Isola d'Elba at Ali Professional
Portoferraio, Tuscany, Italy - Full Time
Skills Needed
Line Management, Gourmet Cuisine, Haccp Compliance, Kitchen Coordination, Inventory Management, Quality Control, Team Supervision, Food Preservation
Specialization
Requires consolidated experience as a Chef de Partie or senior Demi Chef de Partie in 4 or 5-star hotels or gourmet restaurants. Must be available for immediate seasonal work, including weekends and flexible shifts 6 days a week.
Experience Required
Minimum 2 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Staff Training, Japanese Proficiency, English Proficiency, Portion Control, Garnishing, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and business-level Japanese proficiency. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 2 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Quality Control, Kitchen Management, Food Safety, Japanese Proficiency, English Proficiency, Staff Training, Portion Control, Recipe Adherence, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and business-level Japanese proficiency. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie - Soho Farmhouse(Hay Barn) at Soho House & Co.
Chipping Norton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Mise En Place, Food Safety, Hygiene Practices, Teamwork, Communication, Kitchen Management, Time Management, Collaboration
Specialization
Candidates should have at least 2 years of experience in a high-profile venue and a strong passion for food. A culinary qualification such as NVQ Level 1 or 2 is preferred but not essential.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization, Communication, Time Management
Specialization
Proven experience as a Chef de Partie or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - The St. Regis Venice at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Venice, Veneto, Italy -
Full Time

Start Date

Immediate

Expiry Date

01 Aug, 26

Salary

0.0

Posted On

03 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Menu planning, Quality control, Kitchen safety, Inventory management, Team leadership, Culinary techniques, Guest service, Communication, Time management, Food safety standards, Recipe adherence, Staff training, Professional appearance, Collaboration

Industry

Hospitality

Description
POSITION SUMMARY   Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None       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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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
The Demi Chef de Partie is responsible for preparing high-quality meals according to recipes and standards while maintaining kitchen logs and safety protocols. They also assist management in training and motivating staff while ensuring guest service needs are met.
Demi Chef de Partie - The St. Regis Venice at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Venice, Veneto, Italy - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Culinary Techniques, Guest Service, Communication, Time Management, Food Safety Standards, Recipe Adherence, Staff Training, Professional Appearance, Collaboration
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hotel environment.
Experience Required
Minimum 2 year(s)
Chef.fe de Partie Pâtisserie - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Pastry Execution, Haccp Standards, Kitchen Organization, Leadership, Team Management, Stress Management, French Language, English Language, Eco Friendly Practices, Recipe Mastery
Specialization
Requires significant experience in table-service establishments working with raw products and strong pastry execution skills. Candidates must be organized, resilient, and possess a constructive attitude with proficiency in both French and English.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) - Gloria Osteria Paris at Big Mamma
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Staff Training, Quality Control, Italian Cuisine, Communication, Organization, Proactivity, Problem Solving
Specialization
The ideal candidate is passionate about Italian cuisine and experienced in professional kitchen environments. You must be rigorous, organized, proactive, and capable of managing team dynamics and unexpected situations.
Experience Required
Minimum 2 year(s)
Chef de Partie (h/f) - Contrat saisonnier at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Performance Management, Customer Service, Problem Solving, Professionalism
Specialization
Candidates must have proven experience in a similar dynamic culinary environment and possess strong culinary skills. A proactive, solution-oriented attitude and a commitment to high-quality customer service are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Castello di Guarene at Relais & Châteaux Park-Hotel Egerner Höfe
Guarene, Piedmont, Italy - Full Time
Skills Needed
Culinary Techniques, Haccp Principles, Mise En Place, Plating, Teamwork, Stress Management, Inventory Management, Menu Development
Specialization
Requires at least 2 years of experience as a Commis or Demi Chef de Partie in high-end establishments. Professional culinary or hotel education and mastery of HACCP principles are preferred.
Experience Required
Minimum 2 year(s)
Pastry Demi Chef de Partie - NOBU Bangkok at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Pastry Arts, Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Portion Control, Menu Coordination, Quality Assurance, Team Leadership
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie Pastry Section (Saudi Only) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khartoum, Al Khartum, Sudan - Full Time
Skills Needed
Pastry Preparation, Food Safety, Temperature Regulation, Portion Control, Recipe Adherence, Food Garnish, Inventory Monitoring, Staff Training, Coaching, Quality Control, Cold Food Preparation, Kitchen Management
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be Saudi nationals and capable of performing physical tasks including lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Banquet (Chinese Cuisine) at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Chinese Cuisine, Wok Cooking, Steaming, Roasting, Braising, Banquet Operations, Menu Development, Food Safety, Haccp, Team Leadership, Cost Control, Inventory Management, Culinary Arts, Staff Training, Quality Control
Specialization
Candidates should have 3–5 years of professional kitchen experience with a strong focus on Chinese culinary techniques and banquet operations. A diploma or degree in Culinary Arts is preferred, along with proven leadership skills and knowledge of cost control.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) [PLANB SAINT GERVAIS] at Mont-Blanc Collection
Saint-Gervais-les-Bains, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Food Safety, Haccp, Menu Development, Team Leadership, Inventory Management, Staff Training, Cooking, Plating, Kitchen Management, Communication, Time Management
Specialization
Candidates must have a formal culinary education such as a CAP, BEP, or equivalent, along with proven experience in a similar role. Strong technical skills, the ability to work under pressure, and a collaborative leadership style are essential.
Experience Required
Minimum 2 year(s)
Chef de partie chaud H/F - Poste du matin at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Kitchen Management, Hygiene Standards, Team Leadership, Inventory Management, Culinary Techniques, Product Transformation, Equipment Maintenance
Specialization
Candidates must hold a culinary degree and possess at least 2 years of experience in large establishments. The role requires a dynamic, motivated individual looking for long-term stability and professional growth.
Experience Required
Minimum 2 year(s)
Chef.fe de partie Pâtisserie - CDD 4 mois at Bouillon Restaurants
Paris, Ile-of-France, France - Full Time
Skills Needed
Pastry Production, Traditional French Pastry, High Volume Production, Recipe Improvement, Quality Control, Stock Management, Haccp Compliance, Team Coordination, Organization, Rigor, Speed, Teamwork, Autonomy, Punctuality, Pressure Management
Specialization
Candidates must have a minimum of two years of experience as a pastry commis, ideally in restaurant or institutional catering, demonstrating solid technical skills in basic French pastry techniques like creams, doughs, assembly, and cooking. The ideal applicant is organized, rigorous, autonomous, punctual, and capable of handling sustained high-pressure service rushes.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - Restaurant Akira Back at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Haccp Standards, Team Supervision, Kitchen Organization, High End Catering, Recipe Creation, Food Safety, Quality Control, Staff Management, Time Management
Specialization
Requires a culinary degree with mastery of HACCP standards and confirmed experience in high-end dining. Candidates must demonstrate strong technical skills, leadership ability, and a high level of professionalism and rigor.
Experience Required
Minimum 2 year(s)
Chef De Partie - Indian Cuisine Specialist at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, 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)
Chef de Partie (h/f) - Contrat saisonnier at Radisson Hotel Group
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Teamwork, Customer Service, Creativity, Operational Proactivity, Time Management
Specialization
Proven experience in a similar role within a demanding culinary environment is required. Candidates must possess strong culinary skills, a proactive attitude, and a deep commitment to food safety and hygiene standards.
Experience Required
Minimum 2 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Team Leadership, Inventory Management, Japanese Fluency, Culinary Standards, Guest Service, Food Safety, Professional Communication, Time Management
Specialization
Candidates must have at least 3 years of related culinary experience and business-level Japanese proficiency. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie | Estate 2026 | Isola d'Elba at Ali Professional
Portoferraio, Tuscany, Italy - Full Time
Skills Needed
Line Management, Gourmet Cuisine, Haccp Compliance, Kitchen Coordination, Inventory Management, Quality Control, Team Supervision, Food Preservation
Specialization
Requires consolidated experience as a Chef de Partie or senior Demi Chef de Partie in 4 or 5-star hotels or gourmet restaurants. Must be available for immediate seasonal work, including weekends and flexible shifts 6 days a week.
Experience Required
Minimum 2 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Staff Training, Japanese Proficiency, English Proficiency, Portion Control, Garnishing, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and business-level Japanese proficiency. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 2 year(s)
[Culinary] THE BVLGARI BAR - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chūō, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Quality Control, Kitchen Management, Food Safety, Japanese Proficiency, English Proficiency, Staff Training, Portion Control, Recipe Adherence, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and business-level Japanese proficiency. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie - Soho Farmhouse(Hay Barn) at Soho House & Co.
Chipping Norton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Plating, Mise En Place, Food Safety, Hygiene Practices, Teamwork, Communication, Kitchen Management, Time Management, Collaboration
Specialization
Candidates should have at least 2 years of experience in a high-profile venue and a strong passion for food. A culinary qualification such as NVQ Level 1 or 2 is preferred but not essential.
Experience Required
Minimum 2 year(s)
Chef De Partie - Mon to Fri - daytime hours at BaxterStorey Ireland Ltd
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization, Communication, Time Management
Specialization
Proven experience as a Chef de Partie or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.
Experience Required
Minimum 2 year(s)