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Chef De Partie Jobs overseas

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Sous Chef at The Yale Club of New York City
New York, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Inventory Control, Cost Management, Banquet Execution, Microsoft Office, Pos Software, Training And Mentoring, Recipe Creation, Sanitation Standards, Scheduling, Purchasing, Waste Control
Specialization
Candidates must have at least four years of experience as a Sous Chef or Chef and a valid New York City Sanitation certificate. A culinary degree or equivalent experience is required, along with the ability to manage kitchen staff and work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Presentation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Budget Management, Culinary Innovation, Leadership, Interpersonal Skills, Food Safety
Specialization
Candidates need proven experience in a similar role with excellent creative culinary skills and leadership abilities. Proficiency in food cost management and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Head chef at Accor
Sheffield, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Quality Control, Team Management, Inventory Management, Cost Control, Food Safety, Kitchen Hygiene, Staff Training, Communication, Organization, Food Presentation
Specialization
Proven experience as a Head Chef or experienced Sous Chef with relevant hospitality qualifications. Must have strong knowledge of food safety standards and the ability to work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Hoddesdon, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Culinary Arts, Budget Management, Coaching, Delegation, Communication, Organizational Skills, Creativity, Problem Solving, Health And Safety, Sustainability, Innovation, Strategic Thinking, Critical Reasoning
Specialization
Proven experience as a Head Chef or in a similar role is essential, along with a strong passion for food and team management. Candidates should possess excellent financial acumen and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Nottingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Meal Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Salisbury, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Operational Efficiency, Resource Management
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training and developing high-performing teams. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Newbury, England, United Kingdom - Full Time
Skills Needed
Menu Development, Team Leadership, Food Safety, Health And Safety, Stock Control, Cooking Techniques, Food Presentation, Communication, Teamwork, Attention To Detail, Customer Service
Specialization
Proven experience as a CDP or Senior CDP with proficiency in diverse cooking techniques. Requires a professional certificate (NVQ) or equivalent education and a passion for innovative food presentation.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Cooking Techniques
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Staff Scheduling
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at ALLCARE HOMECARE LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Execution, Kitchen Operations, Team Leadership, Menu Development, Seafood Preparation, Inventory Management, Cost Control, Haccp Compliance, Staff Training, Labor Management, Seasonal Cooking, Food Safety
Specialization
Candidates need 3+ years of culinary experience in high-volume or upscale dining, preferably with supervisory experience. Strong knowledge of seafood preparation, kitchen operations, and the ability to work a flexible schedule is required.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Quality Control, Station Management
Specialization
Candidates must be able to maintain a clean, organized workstation and adhere to all food safety and sanitation protocols. The role requires the ability to follow recipes accurately and manage kitchen efficiency in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Double Bull TapHouse
Peabody, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Line Cooking, Bilingual English And Spanish, Team Motivation, Inventory Management, Food Cost Control, Food Safety, Staff Development, Scheduling, Labor Management, Menu Development, Communication Skills, Organization, Pressure Management
Specialization
Requires 3+ years of kitchen leadership experience and strong line cooking skills in a high-volume environment. Proficiency in both English and Spanish is desired along with the ability to motivate a team.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Dún Laoghaire-Rathdown, Leinster, Ireland - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organization, Communication, Teamwork
Specialization
Proven experience as a Sous Chef or similar role with strong knowledge of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to work in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Barcelona Wine Bar
Reston, Virginia, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with a background in progressive culinary management and high-volume foodservice operations. Proficiency in Microsoft Office and ServSafe certification are highly desirable.
Experience Required
Minimum 2 year(s)
Chef de partie H/F/X - Hôtel Croisette Beach Cannes MGallery at Accor
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Plating, Menu Creation, Cost Optimization, Inventory Management, Food Safety, Customer Service, Autonomy, Creativity, Rigour
Specialization
Candidates must have at least one year of culinary experience and a strong knowledge of cooking temperatures and hygiene standards. Key soft skills include teamwork, autonomy, and the ability to take initiative in a fast-paced environment.
Chef de Partie Cold Kitchen-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
Cold Kitchen Preparation, Food Garnish, Recipe Adherence, Temperature Regulation, Food Safety, Portion Control, Inventory Monitoring, Staff Coaching, Quality Control, 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 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 (Fine Dining Restaurant) -Six Senses Zighy Bay at IHG Career
Dibba Province, Musandam Governorate, Oman - Full Time
Skills Needed
Meat Cookery, Fish Cookery, Knife Skills, Plate Presentation, Budget Control, Food Safety, Hygiene Standards, Ms Office, Fine Dining, Farm To Table Concept, Lqa Standards, Multicultural Teamwork
Specialization
Requires a high school diploma and 2-4 years of kitchen experience in a full-service luxury hotel setting. Candidates must possess strong technical cooking skills, food handler certifications, and the ability to live in a remote location.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) - Clos Vauban (Mirabelle BiB Gourmand) at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Meat Preparation, Butchery, Deboning, Cooking Techniques, Culinary Creativity, Organization, Teamwork, Seasonal Product Knowledge, Rigor, Consistency
Specialization
Candidates must possess mastery of culinary techniques and a strong passion for seasonal products and terroir. Rigor, consistency, and the ability to work within a cohesive team are essential.
Experience Required
Minimum 2 year(s)
Demi 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
Sauce Preparation, Cold Meat Preparation, Vegetable Preparation, Pastry Assistance, Kitchen Production Management, Product Storage, French Cuisine, English Fluency, French Fluency, Customer Relationship Management
Specialization
Candidates must have the legal right to work in France and be fluent in both French and English. Flexibility to move between different kitchen departments and stations is required.
Experience Required
Minimum 2 year(s)
Sous Chef at The Yale Club of New York City
New York, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Sep, 26

Salary

85000.0

Posted On

22 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Inventory Control, Cost Management, Banquet Execution, Microsoft Office, POS Software, Training and Mentoring, Recipe Creation, Sanitation Standards, Scheduling, Purchasing, Waste Control

Industry

Hospitality

Description
Description Position Overview: The Sous Chef supervises a team of Cooks and Kitchen Stewards in the preparation and execution of food service in all A la Carte dining rooms, banquet areas and employee dining, including proper storage of equipment, food, and supplies. Specific Job Accountabilities: • Supervise pre-meal preparations and planning each day for a la carte and banquet all-day services for all outlets. Present specials and new menu items to front of house and culinary teams as needed. • Manage and supervise a la carte breakfast, lunch, and dinner food lines, including all food preparation and presentation, control waste, cleanliness, and closing breakdown SOP’s. Manage meat requisitions daily against sales. • Manage employee cafeteria and assist in menu items purchasing and weekly menu preparation • Preparing meals and food to meet the specifications of guests in a timely manner • Ensuring proper food temperatures when cooking and storage properly afterward • Keeping the workstation and kitchen equipment clean, organized and sanitized • Properly measuring kitchen ingredients and food portions • Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements • Using kitchen knives and equipment such as grills, ovens, slicers, sous vide, pasta machines, steamers, and warmers in food preparation etc. • Be creative with culinary skills and possess the ability to train and mentor a team. • Assist with the development of banquets, a la carte menus, weekly specials, and seasonal menu changes. • Create recipes, plate presentations, and station responsibility utilizing purchasing software. • Monitor and participate in closing procedures for outlets and banquets including meat counts, dirty pots and pans removed, wipe down of kitchen lines, etc. • Assist all culinary and stewarding teams to close service. After the team leaves, do a second walk-through of the space to ensure all ovens are off and the line is in good condition. • Supervise banquet cooks and stewards during preparation and service for activities and banquet events. Ensure closing procedures are followed daily. Hold staff accountable. • Coordinate and schedule banquet and a la carte Culinary and Stewarding staff. • Attend kitchen supervisor meetings, BEO and Private Events planning, staff meetings, and all training sessions. • Supervise and assist with banquet buffet preparation and room set-up. • Create and execute all wine dinners and special events. • Coordinate with the purchasing team and prepare daily market sheets for food purchases. • Review fresh products daily and place orders using POs. • Assist in managing food costs at or below budget. • Participate in identifying, interviewing, and hiring staff. • Work holidays, nights, and weekends, covering shifts in Chef’s absence. • Manage labor costs at or below budget providing explanations for any overages. • Oversee employee dining, and create and monitor menus and quality. Utilize by-products to make healthy meals. Requirements Skills and Qualifications: • Exceptional cooking skills. • Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly. • Familiarity with the best practices in the hotel and catering services industry. • Knowledge of health and safety standards. • Proficiency in Microsoft Office, Point of Sale, and restaurant management software. • Ability to multitask and work quickly under pressure. • Advanced verbal and written communication skills. • Attention to detail and organizational skills. Physical Requirements: • Ability to stand and walk for extended periods (up to 8 hours or more). • Capable of frequently lifting and/or moving up to 30 pounds, and occasionally lifting/moving items up to 50 pounds. • Reaching, bending, and stooping frequently to fulfill duties. • Ability to work in a fast-paced, high-temperature environment, with frequent exposure to heat, steam, and kitchen equipment. • Must have strong hand-eye coordination and manual dexterity to handle dishes, trays, and sharp utensils efficiently. • Ability to communicate clearly and loudly in a noisy kitchen environment. • Must be able to respond quickly to requests and move swiftly through tight spaces. • Ability to handle repetitive tasks and work under pressure during peak hours. Education and Experience: • Culinary degree or a combination of education and experience. Certifications from established culinary programs or organizations a plus. • At least four years’ experience as a Sous Chef/Chef is required. • Previous experience managing a kitchen is required. • Previous experience managing a union team is highly preferred. • Previous experience with purchasing, receiving and inventory controls a plus. • The Sanitation certificate for New York City is required. Salary: $80,000 - $85,000
Responsibilities
The Sous Chef supervises the culinary team in the preparation and execution of food service for a la carte dining, banquets, and employee dining. They are responsible for managing food costs, maintaining sanitation standards, and overseeing daily kitchen operations and staff scheduling.
Sous Chef at The Yale Club of New York City
New York, New York, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Inventory Control, Cost Management, Banquet Execution, Microsoft Office, Pos Software, Training And Mentoring, Recipe Creation, Sanitation Standards, Scheduling, Purchasing, Waste Control
Specialization
Candidates must have at least four years of experience as a Sous Chef or Chef and a valid New York City Sanitation certificate. A culinary degree or equivalent experience is required, along with the ability to manage kitchen staff and work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Presentation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Budget Management, Culinary Innovation, Leadership, Interpersonal Skills, Food Safety
Specialization
Candidates need proven experience in a similar role with excellent creative culinary skills and leadership abilities. Proficiency in food cost management and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Head chef at Accor
Sheffield, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Quality Control, Team Management, Inventory Management, Cost Control, Food Safety, Kitchen Hygiene, Staff Training, Communication, Organization, Food Presentation
Specialization
Proven experience as a Head Chef or experienced Sous Chef with relevant hospitality qualifications. Must have strong knowledge of food safety standards and the ability to work in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Hoddesdon, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Culinary Arts, Budget Management, Coaching, Delegation, Communication, Organizational Skills, Creativity, Problem Solving, Health And Safety, Sustainability, Innovation, Strategic Thinking, Critical Reasoning
Specialization
Proven experience as a Head Chef or in a similar role is essential, along with a strong passion for food and team management. Candidates should possess excellent financial acumen and the ability to thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Nottingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Meal Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Salisbury, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Operational Efficiency, Resource Management
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training and developing high-performing teams. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Newbury, England, United Kingdom - Full Time
Skills Needed
Menu Development, Team Leadership, Food Safety, Health And Safety, Stock Control, Cooking Techniques, Food Presentation, Communication, Teamwork, Attention To Detail, Customer Service
Specialization
Proven experience as a CDP or Senior CDP with proficiency in diverse cooking techniques. Requires a professional certificate (NVQ) or equivalent education and a passion for innovative food presentation.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Cooking Techniques
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Development, Team Management, Food Safety, Sanitation Regulations, Quality Control, Inventory Management, Leadership, Communication, Budgeting, Staff Scheduling
Specialization
Requires 4-6 years of senior culinary experience, including at least 2 years in a management role within luxury hospitality. A culinary degree and proficiency in English are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at ALLCARE HOMECARE LLC
Healdsburg, California, United States - Full Time
Skills Needed
Culinary Execution, Kitchen Operations, Team Leadership, Menu Development, Seafood Preparation, Inventory Management, Cost Control, Haccp Compliance, Staff Training, Labor Management, Seasonal Cooking, Food Safety
Specialization
Candidates need 3+ years of culinary experience in high-volume or upscale dining, preferably with supervisory experience. Strong knowledge of seafood preparation, kitchen operations, and the ability to work a flexible schedule is required.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Quality Control, Station Management
Specialization
Candidates must be able to maintain a clean, organized workstation and adhere to all food safety and sanitation protocols. The role requires the ability to follow recipes accurately and manage kitchen efficiency in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Double Bull TapHouse
Peabody, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Line Cooking, Bilingual English And Spanish, Team Motivation, Inventory Management, Food Cost Control, Food Safety, Staff Development, Scheduling, Labor Management, Menu Development, Communication Skills, Organization, Pressure Management
Specialization
Requires 3+ years of kitchen leadership experience and strong line cooking skills in a high-volume environment. Proficiency in both English and Spanish is desired along with the ability to motivate a team.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Dún Laoghaire-Rathdown, Leinster, Ireland - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organization, Communication, Teamwork
Specialization
Proven experience as a Sous Chef or similar role with strong knowledge of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to work in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Barcelona Wine Bar
Reston, Virginia, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with a background in progressive culinary management and high-volume foodservice operations. Proficiency in Microsoft Office and ServSafe certification are highly desirable.
Experience Required
Minimum 2 year(s)
Chef de partie H/F/X - Hôtel Croisette Beach Cannes MGallery at Accor
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Plating, Menu Creation, Cost Optimization, Inventory Management, Food Safety, Customer Service, Autonomy, Creativity, Rigour
Specialization
Candidates must have at least one year of culinary experience and a strong knowledge of cooking temperatures and hygiene standards. Key soft skills include teamwork, autonomy, and the ability to take initiative in a fast-paced environment.
Chef de Partie Cold Kitchen-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
Cold Kitchen Preparation, Food Garnish, Recipe Adherence, Temperature Regulation, Food Safety, Portion Control, Inventory Monitoring, Staff Coaching, Quality Control, 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 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 (Fine Dining Restaurant) -Six Senses Zighy Bay at IHG Career
Dibba Province, Musandam Governorate, Oman - Full Time
Skills Needed
Meat Cookery, Fish Cookery, Knife Skills, Plate Presentation, Budget Control, Food Safety, Hygiene Standards, Ms Office, Fine Dining, Farm To Table Concept, Lqa Standards, Multicultural Teamwork
Specialization
Requires a high school diploma and 2-4 years of kitchen experience in a full-service luxury hotel setting. Candidates must possess strong technical cooking skills, food handler certifications, and the ability to live in a remote location.
Experience Required
Minimum 2 year(s)
Chef de partie (H/F) - Clos Vauban (Mirabelle BiB Gourmand) at Relais & Châteaux Park-Hotel Egerner Höfe
Langres, Great East, France - Full Time
Skills Needed
Meat Preparation, Butchery, Deboning, Cooking Techniques, Culinary Creativity, Organization, Teamwork, Seasonal Product Knowledge, Rigor, Consistency
Specialization
Candidates must possess mastery of culinary techniques and a strong passion for seasonal products and terroir. Rigor, consistency, and the ability to work within a cohesive team are essential.
Experience Required
Minimum 2 year(s)
Demi 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
Sauce Preparation, Cold Meat Preparation, Vegetable Preparation, Pastry Assistance, Kitchen Production Management, Product Storage, French Cuisine, English Fluency, French Fluency, Customer Relationship Management
Specialization
Candidates must have the legal right to work in France and be fluent in both French and English. Flexibility to move between different kitchen departments and stations is required.
Experience Required
Minimum 2 year(s)