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Chef Jobs overseas

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Chef de Partie F/H at ALP'AZUR HOTELS
Courchevel, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Standards, Kitchen Organization, Cold And Hot Preparation, Service Efficiency, Communication, Teamwork
Specialization
Requires at least 2 years of experience in a high-standing establishment and proficiency in HACCP standards. Candidates must be autonomous, organized, and capable of quickly mastering menu preparation techniques.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Knife Skills, Haccp, Buffet Preparation, A La Carte Preparation, Stock Management, Food Presentation, Teamwork, Organization, Reactivity, Quality Control
Specialization
Requires previous successful experience in a high-end restaurant and a strong knowledge of HACCP standards. Candidates must demonstrate excellent knife skills, a team spirit, and a passion for culinary excellence.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE CDI at Accor
Tremblay-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Food Safety, Inventory Management, Cost Optimization, Staff Training, Plating, Organization, Creativity, Innovation, Coordination
Specialization
Requires a minimum of 2 years of experience in a similar role with strong leadership and organizational skills. Must be proficient in HACCP hygiene rules and capable of working effectively within a team.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Culinary Production Techniques, Food Preparation, Inventory Management, Quality Control, Kitchen Maintenance, Staff Training, Teamwork, Creativity, Adaptability, Versatility
Specialization
The candidate must be dynamic, creative, and capable of applying culinary basics in a fast-paced environment. Strong teamwork skills and a focus on customer well-being are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Hospitality, Customer Service, Organization, Time Management, Teamwork, Initiative, Resilience, Wine Service, Beverage Service, English Proficiency, Multilingualism
Specialization
Previous experience is appreciated but not mandatory, though a strong sense of hospitality and excellence in service is required. Proficiency in English is preferred, and knowledge of wine and beverage service is considered an asset.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Quality Control, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Culinary Precision, Staff Training
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for those willing to learn new techniques.
Experience Required
Minimum 2 year(s)
Chef de partie F/H at Camping l'Océan - Cybèle Vacances
Bretignolles-sur-Mer, Pays de la Loire, France - Full Time
Skills Needed
Culinary Production, Station Management, Food Quality Control, Plating, Food Safety, Hygiene Standards, Team Supervision, Staff Training, Inventory Management, Kitchen Coordination
Specialization
The candidate must be able to manage culinary production and maintain high quality and presentation standards. Experience in supervising junior staff and coordinating with the kitchen team is required.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE CDI at Accor
Tremblay-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Food Safety, Inventory Management, Cost Optimization, Staff Training, Plating, Organization, Creativity, Innovation, Stock Control
Specialization
Requires a minimum of 2 years of experience in a similar role with proven management and training capabilities. Must be organized, creative, and strictly adhere to HACCP hygiene and safety rules.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at Radisson Hotel Group
, Assam, India - Full Time
Skills Needed
Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills
Specialization
Requires a culinary degree or equivalent experience with 4 years of progressive experience in high-volume kitchens. Must possess strong communication skills and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Souschef Holstebro at Profil Optik
Holstebro, Central Denmark Region, Denmark - Full Time
Skills Needed
Leadership, Retail Management, Customer Service, Sales, Inventory Management, Staff Scheduling, Communication, Employee Development, Operational Management
Specialization
Candidates should have experience in retail, preferably within the optical industry, and possess strong leadership and communication skills. A passion for customer service and the ability to thrive in a dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, Fine Dining Experience, German Language, English Language, Organization, Creativity, Communication Skills, Customer Service Orientation
Specialization
Requires completed culinary training and professional experience in upscale gastronomy and hotels. Candidates must be organized, resilient, and possess strong communication skills in German and English.
Experience Required
Minimum 5 year(s)
Senior - Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Inventory Management, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 2 year(s)
Commis Chef - Paii at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Quality Control, Sanitization, Teamwork, Professional Communication, Time Management
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.
Junior Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED 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.
Sous Chef - Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pasay, Metro Manila, Philippines - Full Time
Skills Needed
Bakery Production Management, Laminated Dough, Artisan Breads, Menu Development, Food Safety & Hygiene, Payroll Management, Cost Control, Staff Training, Inventory Management, High Volume Production, Pastry Arts, Resource Allocation
Specialization
Requires 3-5 years of experience as a Sous Chef Baker, preferably in a 5-star hotel or large-scale commissary. Must possess strong expertise in artisan breads, laminated dough, and high-volume production management.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Salon-de-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Butchery, Meat Cutting, Product Preparation, Hygiene Standards, Inventory Management, Customer Service, Sales, Production Planning, Merchandising
Specialization
Candidates must hold a CAP specialized in butchery and possess strong interpersonal and commercial skills. Experience is not mandatory as the role is open to those with or without prior professional experience.
Sous Chef [dining] at Senior Living Residences
Ridgefield, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Inventory Ordering, Dietary Accommodation, Customer Service, Communication, Punctuality, Reliability
Specialization
Candidates should have 1-2 years of experience as a cook in a fast-paced environment and a Food Safety certification is preferred. Physical ability to lift trays and move furniture, along with strong communication skills, is required.
Asian Cuisine Chef at Albertsons Companies
Seattle, Washington, United States - Full Time
Skills Needed
Chinese Cuisine Cooking, Recipe Following, Food Preparation, Inventory Management, Customer Service, Kitchen Safety, Sanitation, Ordering Supplies, Stocking Shelves
Specialization
Candidates must be at least 18 years old with previous experience in customer service. Ability to follow recipes and adapt to various kitchen environments, such as freezers and fridges, is required.
Sous Chef-Banquets at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Culinary Arts, Banquet Management, Menu Development, Food Plating, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Catering Operations, Team Leadership, Customer Service, Training And Development, Waste Control, Production Planning, Quality Control
Specialization
Requires a high school diploma with 1 year of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 1 year of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Chef de Partie F/H at ALP'AZUR HOTELS
Courchevel, Auvergne-Rhône-Alpes, France -
Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary production, Team management, HACCP standards, Kitchen organization, Cold and hot preparation, Service efficiency, Communication, Teamwork

Industry

Hospitality

Description
L’art des 2 saisons, des lieux et destinations d’exception au cœur des Alpes françaises et du Golfe de Saint Tropez. Bien qu’appartenant au même groupe, les hôtels Alp’Azur ont chacun leur originalité, leur charme propre et leur signature. Convivialité, plaisir, élégance, discrétion, bien-être, art de vivre, et gastronomie sont des valeurs communes à tous nos établissements. L'hôtel Le Carlina, grand chalet de charme classique et raffiné, possède une situation exceptionnelle à Courchevel 1850. L’hôtel à l’esprit familial chic est idéal pour des vacances inoubliables à la montagne. Sa terrasse plein Sud donnant sur la piste Bellecôte, son espace détente et son restaurant gastronomique offrent des expériences exceptionnelles. Pour la saison d’hiver 2026/2027, Le Carlina est à la recherche d’un Chef de Partie (H/F) ! En coopération avec le Chef de cuisine et son second, vous êtes garant du bon fonctionnement de votre partie et de la satisfaction culinaire de nos clients. Vous managez les commis tout en les aidant à s’améliorer. Votre sens du service est inné et vous savez allier efficacité et raffinement. Vos missions seront les suivantes : Mettre en place la cuisine Être responsable de la préparation et de la production culinaire relevant de sa partie (froid comme chaud) selon les consignes de la hiérarchie (Second / Chef). Être garant du respect des délais et cadences nécessaires à la bonne marche du service Nettoyer et ranger le matériel, les espaces de travail et les locaux Encadrer l’équipe sous ses ordres (demi chef de partie, commis, stagiaires) Modalités et Avantages : Contrat saisonnier 42h hebdomadaire Nourri, logé Salaire attractif + prime Mutuelle 50% Réfectoire accessible matin, midi et soir Possibilité d'évolution au sein du groupe pour les saisons d'été & d'hiver Profil : Vous avez au minimum une expérience de 2 ans dans un établissement de standing similaire Vous assimilez rapidement les techniques de préparation des éléments d’une carte Vous faites preuve d'autonomie et de discrétion, vous êtes une personne organisée et réfléchie Vous avez une bonne communication et vous êtes un/e team player Vous connaissez et appliquez les normes HACCP
Responsibilities
Responsible for the preparation and production of culinary elements for a specific station, ensuring quality and timing for service. Manages and trains commis, demi-chefs, and interns while maintaining a clean and organized workspace.
Chef de Partie F/H at ALP'AZUR HOTELS
Courchevel, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Standards, Kitchen Organization, Cold And Hot Preparation, Service Efficiency, Communication, Teamwork
Specialization
Requires at least 2 years of experience in a high-standing establishment and proficiency in HACCP standards. Candidates must be autonomous, organized, and capable of quickly mastering menu preparation techniques.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Knife Skills, Haccp, Buffet Preparation, A La Carte Preparation, Stock Management, Food Presentation, Teamwork, Organization, Reactivity, Quality Control
Specialization
Requires previous successful experience in a high-end restaurant and a strong knowledge of HACCP standards. Candidates must demonstrate excellent knife skills, a team spirit, and a passion for culinary excellence.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE CDI at Accor
Tremblay-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Food Safety, Inventory Management, Cost Optimization, Staff Training, Plating, Organization, Creativity, Innovation, Coordination
Specialization
Requires a minimum of 2 years of experience in a similar role with strong leadership and organizational skills. Must be proficient in HACCP hygiene rules and capable of working effectively within a team.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE H/F at Faktory
Strasbourg, Grand Est, France - Full Time
Skills Needed
Culinary Production Techniques, Food Preparation, Inventory Management, Quality Control, Kitchen Maintenance, Staff Training, Teamwork, Creativity, Adaptability, Versatility
Specialization
The candidate must be dynamic, creative, and capable of applying culinary basics in a fast-paced environment. Strong teamwork skills and a focus on customer well-being are essential.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Culinary Precision, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Quality Control, Staff Mentoring
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for these specific techniques.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) at Accor
Cabourg, Normandy, France - Full Time
Skills Needed
Hospitality, Customer Service, Organization, Time Management, Teamwork, Initiative, Resilience, Wine Service, Beverage Service, English Proficiency, Multilingualism
Specialization
Previous experience is appreciated but not mandatory, though a strong sense of hospitality and excellence in service is required. Proficiency in English is preferred, and knowledge of wine and beverage service is considered an asset.
Experience Required
Minimum 2 year(s)
Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Kitchen Management, Quality Control, Team Leadership, Organization, Italian Cuisine, Japanese Cuisine, Culinary Precision, Staff Training
Specialization
Candidates should be organized, proactive, and capable of driving team energy. While knowledge of Italian and Japanese cuisine is a plus, the company provides training for those willing to learn new techniques.
Experience Required
Minimum 2 year(s)
Chef de partie F/H at Camping l'Océan - Cybèle Vacances
Bretignolles-sur-Mer, Pays de la Loire, France - Full Time
Skills Needed
Culinary Production, Station Management, Food Quality Control, Plating, Food Safety, Hygiene Standards, Team Supervision, Staff Training, Inventory Management, Kitchen Coordination
Specialization
The candidate must be able to manage culinary production and maintain high quality and presentation standards. Experience in supervising junior staff and coordinating with the kitchen team is required.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE CDI at Accor
Tremblay-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Food Safety, Inventory Management, Cost Optimization, Staff Training, Plating, Organization, Creativity, Innovation, Stock Control
Specialization
Requires a minimum of 2 years of experience in a similar role with proven management and training capabilities. Must be organized, creative, and strictly adhere to HACCP hygiene and safety rules.
Experience Required
Minimum 2 year(s)
Sous Chef- Western at Radisson Hotel Group
, Assam, India - Full Time
Skills Needed
Food Safety, Menu Planning, Inventory Management, Staff Training, Kitchen Management, Quality Control, Sanitation, Teamwork, Conflict Resolution, Multitasking, Guest Service, Communication Skills
Specialization
Requires a culinary degree or equivalent experience with 4 years of progressive experience in high-volume kitchens. Must possess strong communication skills and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Souschef Holstebro at Profil Optik
Holstebro, Central Denmark Region, Denmark - Full Time
Skills Needed
Leadership, Retail Management, Customer Service, Sales, Inventory Management, Staff Scheduling, Communication, Employee Development, Operational Management
Specialization
Candidates should have experience in retail, preferably within the optical industry, and possess strong leadership and communication skills. A passion for customer service and the ability to thrive in a dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Küchenchef (m/w/d) at Relais & Châteaux Park-Hotel Egerner Höfe
Saas-Fee, Wallis, Switzerland - Full Time
Skills Needed
Kitchen Management, Menu Development, Team Leadership, Haccp Compliance, Inventory Management, Food Cost Control, Quality Assurance, Staff Training, Fine Dining Experience, German Language, English Language, Organization, Creativity, Communication Skills, Customer Service Orientation
Specialization
Requires completed culinary training and professional experience in upscale gastronomy and hotels. Candidates must be organized, resilient, and possess strong communication skills in German and English.
Experience Required
Minimum 5 year(s)
Senior - Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Payroll Administration, Inventory Management, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 2 year(s)
Commis Chef - Paii at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, , Thailand - Full Time
Skills Needed
Food Preparation, Ingredient Portioning, Kitchen Equipment Operation, Food Safety, Recipe Adherence, Quality Control, Sanitization, Teamwork, Professional Communication, Time Management
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.
Junior Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Kitchen Safety, Ingredient Portioning, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork
Specialization
Requires a high school diploma or GED 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.
Sous Chef - Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pasay, Metro Manila, Philippines - Full Time
Skills Needed
Bakery Production Management, Laminated Dough, Artisan Breads, Menu Development, Food Safety & Hygiene, Payroll Management, Cost Control, Staff Training, Inventory Management, High Volume Production, Pastry Arts, Resource Allocation
Specialization
Requires 3-5 years of experience as a Sous Chef Baker, preferably in a 5-star hotel or large-scale commissary. Must possess strong expertise in artisan breads, laminated dough, and high-volume production management.
Experience Required
Minimum 2 year(s)
CHEF BOUCHER (H/F) at Groupement Les Mousquetaires
Salon-de-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Butchery, Meat Cutting, Product Preparation, Hygiene Standards, Inventory Management, Customer Service, Sales, Production Planning, Merchandising
Specialization
Candidates must hold a CAP specialized in butchery and possess strong interpersonal and commercial skills. Experience is not mandatory as the role is open to those with or without prior professional experience.
Sous Chef [dining] at Senior Living Residences
Ridgefield, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Inventory Ordering, Dietary Accommodation, Customer Service, Communication, Punctuality, Reliability
Specialization
Candidates should have 1-2 years of experience as a cook in a fast-paced environment and a Food Safety certification is preferred. Physical ability to lift trays and move furniture, along with strong communication skills, is required.
Asian Cuisine Chef at Albertsons Companies
Seattle, Washington, United States - Full Time
Skills Needed
Chinese Cuisine Cooking, Recipe Following, Food Preparation, Inventory Management, Customer Service, Kitchen Safety, Sanitation, Ordering Supplies, Stocking Shelves
Specialization
Candidates must be at least 18 years old with previous experience in customer service. Ability to follow recipes and adapt to various kitchen environments, such as freezers and fridges, is required.
Sous Chef-Banquets at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, Tokyo, Japan - Full Time
Skills Needed
Culinary Arts, Banquet Management, Menu Development, Food Plating, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Catering Operations, Team Leadership, Customer Service, Training And Development, Waste Control, Production Planning, Quality Control
Specialization
Requires a high school diploma with 1 year of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 1 year of experience. Candidates must demonstrate leadership skills and the ability to maintain strict food safety and sanitation standards.
Experience Required
Minimum 2 year(s)