Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7807 results in (3) seconds Clear Filters

Jobs Search

About 7807 results in (3) seconds
Senior Chef De Partie (Buffet - Local cuisine) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Cost Management, Staff Training, Menu Execution, Sanitation Compliance, Forecasting, Interpersonal Skills, Administrative Systems
Specialization
Requires a minimum of 4 years of culinary experience, including at least 1 year in a supervisory role. A vocational or professional certification in Culinary Arts is preferred.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Western Kitchen 西廚副領班廚師 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taipei, , Taiwan - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Equipment Operation, Food Safety, Portion Control, Ingredient Preparation, Quality Control, Sanitization, Recipe Adherence, Teamwork
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Partie - Four Points By Sheraton Manado at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Manado, North Sulawesi, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Portion Control, Staff Training, Recipe Adherence, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires a degree from a technical, trade, or vocational school and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
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, Team Management, Organization, Communication, Discretion, Proactivity, Culinary Arts, Teamwork
Specialization
Requires a curious, passionate, and demanding professional with strong organizational and interpersonal skills. Must be a team player who is dynamic, proactive, and capable of maintaining discretion.
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)
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, Team Management, Culinary Arts, Organization, Communication, Proactivity, Attention To Detail, Teamwork
Specialization
Requires an experienced pastry chef or chef de partie with a passion for high-end gastronomy. Must possess strong organizational skills, a proactive attitude, and the ability to work effectively within a team.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie| Lounges & Premium Operations at Qatar Airways
Doha, , Qatar - Full Time
Skills Needed
Food Safety, Hygiene Practices, Team Leadership, Buffet Presentation, Fifo, Kitchen Operations, Staff Allocation, Communication, English Proficiency, Teamwork
Specialization
Requires a high school qualification and a minimum of two years of job-related experience. Candidates must have a command of the English language and the ability to foster teamwork.
Experience Required
Minimum 2 year(s)
Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Performance Monitoring, Customer Service, Problem Solving, Professionalism
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and strong knowledge of food safety and hygiene regulations. A proactive, solution-oriented attitude and a passion for the hospitality industry are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie-Bel Etage - 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, Food Safety, Portion Control, Kitchen Management, Quality Control, Menu Planning, Staff Training, Inventory Monitoring, Cold Food Preparation, Professional Communication
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-ADD - Jakarta Marriott Hotel Gelora at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety Standards, Culinary Techniques, Communication
Specialization
Candidates must possess a technical, trade, or vocational school degree and have at least 3 years of related work experience. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Customer Service, Operational Efficiency, Creativity, Professionalism
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and strong knowledge of food safety standards. A proactive, solution-oriented attitude and a passion for the hospitality industry are essential for this role.
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.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 - Restaurant Mauro Colagreco at Accor
London, England, United Kingdom - Full Time
Skills Needed
Section Management, Mise En Place, Food Storage And Labelling, Cost Management, Waste Reduction, Staff Training, Menu Development, Communication Skills, Culinary Innovation, Sustainability Practices
Specialization
Candidates must have previous relevant culinary experience and a creative approach to producing high-quality food. Excellent communication skills are required to foster a positive kitchen culture.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie | Holiday Inn Express Pokhara at IHG Career
Helsinki, Uusimaa, Finland - Full Time
Skills Needed
Food Preparation, Mise En Place, Food Safety, Food Handling, Multi Tasking, Attention To Detail, Teamwork, Hospitality, Culinary Arts, Supervision
Specialization
Requires a minimum of 3 years of experience in a similar position and a background in a Hotel and Restaurant or Culinary Arts program. Candidates must demonstrate strong multi-tasking abilities, attention to detail, and a passion for hospitality.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) - Ouverture juillet 2026 at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Staff Mentoring, Recipe Compliance
Specialization
The candidate should have the skills of a Demi Chef de Partie to manage a station and support junior staff. Passion for traditional French cuisine and a commitment to sustainable, homemade cooking are essential.
Experience Required
Minimum 2 year(s)
Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong understanding of food safety practices. Essential attributes include the ability to perform well under pressure, excellent attention to detail, strong organizational skills, and effective teamwork capabilities.
Experience Required
Minimum 2 year(s)
Chef de Partie CDD (H/F/X) - Plage Croisette Beach at Accor
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Team Management, Cost Optimization, Menu Creation, Inventory Management, Food Safety, Creativity, Autonomy, Rigour, Versatility
Specialization
Candidates must have at least one year of kitchen experience and knowledge of cooking temperatures and hygiene standards. Key qualities include team spirit, management ability, efficiency, and a proactive approach to culinary tasks.
Chef de Partie H/F – CDI Temps plein 39h/semaine at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Plating, Team Leadership, Haccp Standards, Food Safety, Inventory Management, Cost Optimization, Menu Creation, Staff Training, Organization, Time Management, Attention To Detail
Specialization
Requires previous successful experience as a Chef de Partie or Demi-Chef de Partie. Candidates must be rigorous, creative, and possess strong leadership skills to guide a kitchen team in a dynamic environment.
Experience Required
Minimum 2 year(s)
Hospitality Chef De Partie - Mon to Fri - Holborn at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates must possess proven experience working as a Commis Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines. Essential qualifications include a strong understanding of food safety and sanitation practices, along with the ability to perform well in a fast-paced environment.
Senior Chef De Partie (Buffet - Local cuisine) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

16 Aug, 26

Salary

0.0

Posted On

18 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Cost Management, Staff Training, Menu Execution, Sanitation Compliance, Forecasting, Interpersonal Skills, Administrative Systems

Industry

Hospitality

Description
JOB SUMMARY The Senior Chef de Partie (CDP) supports the Outlet Chef in overseeing the daily culinary operations to ensure consistent, high-quality food production and service. This role plays a key part in upholding the hotel’s culinary standards, optimizing kitchen efficiency, and ensuring a safe, well-coordinated working environment for all associates. The Senior CDP is expected to lead by example, demonstrating technical excellence, strong leadership, and adherence to Marriott brand standards. DUTIES AND RESPONSIBILITIES 1. Operational Excellence * Support the Outlet Chef in managing the kitchen to ensure smooth, profitable, and efficient operations aligned with hotel and brand standards. * Uphold all culinary concepts, plating standards, and presentation guidelines. * Maintain strict controls over food preparation processes, inventory management, requisitioning, food pars, and waste reduction. * Ensure accurate weekly forecasting for business volumes to support proper staffing and production planning. * Contribute to achieving departmental budget targets through effective cost management. 2. Food Safety & Compliance * Enforce proper food handling including labelling, storage, and rotation. * Ensure consistent compliance with food hygiene and sanitation regulations. * Conduct monthly sanitation inspections based on required checklists. * Maintain a safe working environment and report hazards promptly. 3. People Leadership & Team Development * Provide training, mentorship, and daily supervision to the culinary team. * Support training programs including daily “15-Minute Training.” * Promote teamwork and positive kitchen culture. * Assist in coaching, counselling, and performance management. * Ensure accurate scheduling and timekeeping oversight. 4. Quality, Standards & Continuous Improvement * Promote compliance with SOPs and operational guidelines. * Contribute to improvement of standards and workflows. * Support implementation of the annual Culinary Balanced Scorecard. * Conduct monthly preventive maintenance checks. 5. Guest Experience & Interdepartmental Relations * Foster communication with other departments. * Ensure culinary offerings meet guest expectations. * Support execution of special events and menu changes. 6. Any other duties as may be assigned from time to time.   JOB REQUIRMENTS * Vocational or professional certification in Culinary Arts preferred. * Minimum 4 years culinary experience with at least 1 year in a supervisory role. * Strong communication and interpersonal skills. * Proficiency in basic administrative systems. * Able to work rotating shifts and on weekend and public holidays. * Possess good interpersonal skills, team player and positive attitude 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
Oversee daily culinary operations to ensure high-quality food production and adherence to brand standards. Lead the kitchen team through mentorship, training, and strict enforcement of food safety and sanitation regulations.
Senior Chef De Partie (Buffet - Local cuisine) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Inventory Management, Cost Management, Staff Training, Menu Execution, Sanitation Compliance, Forecasting, Interpersonal Skills, Administrative Systems
Specialization
Requires a minimum of 4 years of culinary experience, including at least 1 year in a supervisory role. A vocational or professional certification in Culinary Arts is preferred.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Western Kitchen 西廚副領班廚師 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taipei, , Taiwan - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Equipment Operation, Food Safety, Portion Control, Ingredient Preparation, Quality Control, Sanitization, Recipe Adherence, Teamwork
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Partie - Four Points By Sheraton Manado at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Manado, North Sulawesi, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Portion Control, Staff Training, Recipe Adherence, Cold Food Preparation, Inventory Monitoring, Guest Service
Specialization
Requires a degree from a technical, trade, or vocational school and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
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, Team Management, Organization, Communication, Discretion, Proactivity, Culinary Arts, Teamwork
Specialization
Requires a curious, passionate, and demanding professional with strong organizational and interpersonal skills. Must be a team player who is dynamic, proactive, and capable of maintaining discretion.
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)
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, Team Management, Culinary Arts, Organization, Communication, Proactivity, Attention To Detail, Teamwork
Specialization
Requires an experienced pastry chef or chef de partie with a passion for high-end gastronomy. Must possess strong organizational skills, a proactive attitude, and the ability to work effectively within a team.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie| Lounges & Premium Operations at Qatar Airways
Doha, , Qatar - Full Time
Skills Needed
Food Safety, Hygiene Practices, Team Leadership, Buffet Presentation, Fifo, Kitchen Operations, Staff Allocation, Communication, English Proficiency, Teamwork
Specialization
Requires a high school qualification and a minimum of two years of job-related experience. Candidates must have a command of the English language and the ability to foster teamwork.
Experience Required
Minimum 2 year(s)
Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Performance Monitoring, Customer Service, Problem Solving, Professionalism
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and strong knowledge of food safety and hygiene regulations. A proactive, solution-oriented attitude and a passion for the hospitality industry are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie-Bel Etage - 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, Food Safety, Portion Control, Kitchen Management, Quality Control, Menu Planning, Staff Training, Inventory Monitoring, Cold Food Preparation, Professional Communication
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-ADD - Jakarta Marriott Hotel Gelora at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Central Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety Standards, Culinary Techniques, Communication
Specialization
Candidates must possess a technical, trade, or vocational school degree and have at least 3 years of related work experience. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie Junior (H/F) Restaurant Les Loges at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Hygiene Standards, Team Collaboration, Cost Control, Stock Management, Customer Service, Operational Efficiency, Creativity, Professionalism
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and strong knowledge of food safety standards. A proactive, solution-oriented attitude and a passion for the hospitality industry are essential for this role.
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.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 - Restaurant Mauro Colagreco at Accor
London, England, United Kingdom - Full Time
Skills Needed
Section Management, Mise En Place, Food Storage And Labelling, Cost Management, Waste Reduction, Staff Training, Menu Development, Communication Skills, Culinary Innovation, Sustainability Practices
Specialization
Candidates must have previous relevant culinary experience and a creative approach to producing high-quality food. Excellent communication skills are required to foster a positive kitchen culture.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie | Holiday Inn Express Pokhara at IHG Career
Helsinki, Uusimaa, Finland - Full Time
Skills Needed
Food Preparation, Mise En Place, Food Safety, Food Handling, Multi Tasking, Attention To Detail, Teamwork, Hospitality, Culinary Arts, Supervision
Specialization
Requires a minimum of 3 years of experience in a similar position and a background in a Hotel and Restaurant or Culinary Arts program. Candidates must demonstrate strong multi-tasking abilities, attention to detail, and a passion for hospitality.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) - Ouverture juillet 2026 at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mise En Place, Food Preparation, Plating, Hygiene And Sanitation, Workstation Organization, Staff Mentoring, Recipe Compliance
Specialization
The candidate should have the skills of a Demi Chef de Partie to manage a station and support junior staff. Passion for traditional French cuisine and a commitment to sustainable, homemade cooking are essential.
Experience Required
Minimum 2 year(s)
Retail Chef De Partie - Mon to Fri - daytime hours at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence
Specialization
Candidates must possess proven experience as a Chef de Partie or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines along with a strong understanding of food safety practices. Essential attributes include the ability to perform well under pressure, excellent attention to detail, strong organizational skills, and effective teamwork capabilities.
Experience Required
Minimum 2 year(s)
Chef de Partie CDD (H/F/X) - Plage Croisette Beach at Accor
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Team Management, Cost Optimization, Menu Creation, Inventory Management, Food Safety, Creativity, Autonomy, Rigour, Versatility
Specialization
Candidates must have at least one year of kitchen experience and knowledge of cooking temperatures and hygiene standards. Key qualities include team spirit, management ability, efficiency, and a proactive approach to culinary tasks.
Chef de Partie H/F – CDI Temps plein 39h/semaine at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Plating, Team Leadership, Haccp Standards, Food Safety, Inventory Management, Cost Optimization, Menu Creation, Staff Training, Organization, Time Management, Attention To Detail
Specialization
Requires previous successful experience as a Chef de Partie or Demi-Chef de Partie. Candidates must be rigorous, creative, and possess strong leadership skills to guide a kitchen team in a dynamic environment.
Experience Required
Minimum 2 year(s)
Hospitality Chef De Partie - Mon to Fri - Holborn at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning And Maintenance, Cooking Techniques, Food Safety, Sanitation Practices, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates must possess proven experience working as a Commis Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines. Essential qualifications include a strong understanding of food safety and sanitation practices, along with the ability to perform well in a fast-paced environment.