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Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Recipe Adherence, Communication, Time Management, Professionalism

Specialization
Candidates must have at least 3 years of related work experience and hold a technical, trade, or vocational school degree. 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)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Agra, Uttar Pradesh, India - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Food Safety, Culinary Standards, Recipe Adherence, Communication, Time Management, Staff Training, Professionalism, Food Garnish, Equipment Operation

Specialization
Requires at least 3 years of related work experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical kitchen tasks and adhere to all company safety and professional policies.

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , India - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Customer Service, Recipe Adherence, Food Safety Standards, Communication, Time Management, Professionalism, Culinary Techniques

Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related culinary experience. Candidates must be able to perform physical kitchen tasks and adhere to strict company safety and quality policies.

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Guest Service, Teamwork, Communication, Training, Scheduling, Counseling, Coaching

Specialization
Candidates should possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is necessary. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork skills.

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Bangalore, karnataka, India - Full Time

Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Testing, Work Station Setup, Work Station Breakdown, Disinfecting, Safety Policies, Professional Language

Specialization
Candidates are required to have at least 1 year of related work experience, although no supervisory experience is necessary. A high school diploma or G.E.D. equivalent is the preferred educational qualification for this position.

Demi Chef De Partie at Accor

Sharm El Sheikh, South Sinai, Egypt - Full Time

Skills Needed
Food Production, Food Presentation, Cost Control, Hygiene Compliance, Kitchen Supervision, Training, Food Safety, Portion Control, Standard Recipes, Record Keeping, Quality Management, Waste Management, Energy Saving, Technical Knowledge, Complex Equipment Operation

Specialization
Candidates must possess at least five years of practical experience and a minimum of a primary school diploma, with prior attendance in relevant field trainings being beneficial. Proficiency in cooking techniques and technical knowledge related to the department's methods and equipment is expected, though foreign language skills and computer literacy are not required.

Experience Required
Minimum 5 year(s)

Pastry Chef / Baker at Radisson Hotel Group

Bandar Seri Begawan, , Brunei - Full Time

Skills Needed
Baking, Pastry Preparation, Recipe Following, Food Safety, Haccp Procedures, Inventory Control, Menu Planning, Dessert Development, Mise En Place, Teamwork, Communication Skills

Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts, Pastry, or Baking, along with 1 to 3 years of relevant experience, preferably in a hotel setting. Essential requirements include knowledge of baking techniques, understanding of food safety standards, and the ability to work flexible hours including early mornings and holidays.

Butcher Commis Chef at Radisson Hotel Group

Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time

Skills Needed
Butchery, Culinary Arts, Guest Service, Teamwork, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, Problem Resolution, Creativity, Learning Aptitude, Gastronomy

Specialization
Candidates must be located in Jeddah for food testing and have prior experience working in a 5-star hotel kitchen environment. Essential qualities include a hands-on approach, a commitment to exceptional guest service, personal integrity, and the ability to find creative solutions while taking ownership of tasks.

Sous chef Boulanger at Accor

Cotonou, Littoral, Benin - Full Time

Skills Needed
Baking, Pastry Making, Team Management, Hygiene Rules, Food Safety, Dough Kneading, Fermentation, Creative Bread Making, Viennoiserie Production, Raw Material Selection, Waste Management, Decorating Techniques, Production Organization

Specialization
Candidates must possess a minimum of 5 years of professional experience in the trade, excluding apprenticeships, and have successful team management experience. Required qualifications include a diploma such as CAP Boulanger, BP Boulanger, or Bac professionnel in food trades (bakery/pastry section), supplemented by several years of professional experience.

Experience Required
Minimum 5 year(s)

Chef de dépôt F/H/X at BUT

Trélissac, Nouvelle-Aquitaine, France - Full Time

Skills Needed
Organization, Rigor, Flexibility, Firmness, Management Qualities, Sense Of Responsibility, Diplomacy, Stock Management, Arrivals Management, Shipments Management, Safety Compliance, Logistics Coordination

Specialization
Previous experience in this field is highly beneficial, and the ideal candidate must be organized, rigorous, and possess strong managerial qualities, a sense of responsibility, and diplomacy. The candidate needs the ability to balance flexibility and firmness to ensure smooth operations and focused team performance.

Executive Sous Chef at TCH Social Austin

Austin, Texas, United States - Full Time

Skills Needed
Kitchen Leadership, Team Mentoring, Operational Excellence, Scheduling, Menu Costing, Recipe Development, Food Safety Compliance, Inventory Control, Team Training, Conflict Resolution, Cost Control, Plating Standards, Performance Reviews, Cross Training, Emotional Intelligence, Problem Solving

Specialization
Candidates must possess a minimum of 3–5 years of progressive kitchen leadership experience, preferably at the Sous Chef or Executive Sous Chef level, with proven success in high-volume or quality-driven settings. Strong background in scheduling, food cost control, recipe costing, and demonstrated success leading teams respectfully are essential requirements.

Experience Required
Minimum 5 year(s)

Executive Sous Chef at Motek Florida

Miami Beach, Florida, United States - Full Time

Skills Needed
Culinary Expertise, Leadership, Organizational Skills, Team Supervision, Quality Control, Inventory Management, Cost Control, Administrative Support, Food Safety, Sanitation, Communication, Mentoring, Staff Scheduling, Payroll Submission, Invoice Review, Collaboration

Specialization
Candidates must possess 3–5+ years of culinary leadership experience, preferably in a high-volume or upscale environment, with previous Sous Chef experience required. Essential qualifications include demonstrated knowledge of food safety, experience with inventory and cost control, strong organizational skills for multitasking, and effective communication for team collaboration.

Experience Required
Minimum 5 year(s)

Chef de Cuisine F/H at Del Arte

Colmar, Grand Est, France - Full Time

Skills Needed
Culinary Production, Team Management, Quality Standards, Stock Management, Cost Control, Hygiene Standards, Safety Compliance, Team Training, Kitchen Organization, Leadership, Rigorousness, Organization

Specialization
The ideal candidate is a passionate leader in cuisine with significant experience in team management, demonstrating rigor and a keen sense of organization. The ability to motivate the team and consistently guarantee quality are key differentiators for success in this role.

Experience Required
Minimum 5 year(s)

Senior Banquet Chef at Minneapolis Club Inc

Minneapolis, Minnesota, United States - Full Time

Skills Needed
Banquet Preparation, High Volume Production, Culinary Techniques, Food Presentation, Plating, Buffet Preparation, Service Execution, Time Management, Organization, Teamwork, Food Safety, Sanitation Compliance, Recipe Adherence, Portion Control, Kitchen Operations

Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, specifically in banquet or high-volume production settings, with private club or fine dining experience being preferred. Essential qualifications include strong knowledge of culinary techniques, kitchen operations, food safety standards, excellent organizational skills, and the ability to execute large-scale events while maintaining attention to detail.

Experience Required
Minimum 10 year(s)

Chef de dépôt F/H/X at BUT

Trélissac, Nouvelle-Aquitaine, France - Full Time

Specialization
A prior experience in this field is highly advantageous, requiring an organized and rigorous individual with strong managerial qualities, a sense of responsibility, and diplomacy to ensure smooth operations. The candidate must excel at balancing flexibility and firmness to maintain focus on assigned missions.

Nursery Cook / Chef at Storal

Hove, England, United Kingdom - Full Time

Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness

Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.

Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Amritsar, Punjab, India - Full Time

Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Guest Satisfaction, Financial Performance, Sanitation Standards, Menu Development, Food Cost Management, Purchasing, Staff Training, Inventory Control, Customer Service, Problem Solving, Performance Management, Budgeting

Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring strict sanitation and food standards, and managing departmental expenses like food cost.

Experience Required
Minimum 5 year(s)

Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Batam, Riau Islands, Indonesia - Full Time

Skills Needed
Culinary, Food Preparation, Staff Management, Inventory Management, Purchasing, Sanitation Standards, Menu Development, Quality Control, Customer Service, Team Leadership, Financial Management, Budgeting, Employee Development, Problem Solving, Communication, Training

Specialization
Candidates require a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in a related field with 4 years of experience. The role demands strong leadership, financial acumen, and a commitment to exceptional customer service and culinary standards.

Experience Required
Minimum 5 year(s)

Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Mumbai, maharashtra, India - Full Time

Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Team Building, Performance Management, Safety Procedures, Problem Solving, Communication

Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards are met, and managing human resources activities.

Experience Required
Minimum 5 year(s)

Chef des ventes F/H at METRO/MAKRO

Saint-Maximin, Hauts-de-France, France - Full Time

Skills Needed
Sales Management, Team Leadership, Client Relationship Management, Commercial Strategy, Market Development, Coaching, Communication, Problem Solving, Networking, Ambition, Vision Development, Dynamic Approach, Proposal Development, Trust Building, Performance Improvement, Customer Satisfaction

Specialization
Candidates should have at least 5 years of proven sales experience, ideally in distribution or food service. Strong leadership skills and the ability to develop market share are essential.

Experience Required
Minimum 5 year(s)

Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

12 Jul, 26

Salary

0.0

Posted On

13 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Menu planning, Quality control, Kitchen safety, Inventory management, Team collaboration, Guest service, Food safety, Recipe adherence, Communication, Time management, Professionalism

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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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 and cooking high-quality meals according to recipes and safety standards while maintaining kitchen logs. They also assist management with team training and ensure that guest service needs are met through effective communication and professional conduct.

Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Agra, Uttar Pradesh, India - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , India - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, Andhra Pradesh, India - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Bangalore, karnataka, India - Full Time

Demi Chef De Partie at Accor

Sharm El Sheikh, South Sinai, Egypt - Full Time

Experience Required
Minimum 5 year(s)

Pastry Chef / Baker at Radisson Hotel Group

Bandar Seri Begawan, , Brunei - Full Time

Skills Needed
Baking, Pastry Preparation, Recipe Following, Food Safety, Haccp Procedures, Inventory Control, Menu Planning, Dessert Development, Mise En Place, Teamwork, Communication Skills

Butcher Commis Chef at Radisson Hotel Group

Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time

Sous chef Boulanger at Accor

Cotonou, Littoral, Benin - Full Time

Experience Required
Minimum 5 year(s)

Chef de dépôt F/H/X at BUT

Trélissac, Nouvelle-Aquitaine, France - Full Time

Executive Sous Chef at TCH Social Austin

Austin, Texas, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Sous Chef at Motek Florida

Miami Beach, Florida, United States - Full Time

Experience Required
Minimum 5 year(s)

Chef de Cuisine F/H at Del Arte

Colmar, Grand Est, France - Full Time

Experience Required
Minimum 5 year(s)

Senior Banquet Chef at Minneapolis Club Inc

Minneapolis, Minnesota, United States - Full Time

Experience Required
Minimum 10 year(s)

Chef de dépôt F/H/X at BUT

Trélissac, Nouvelle-Aquitaine, France - Full Time

Nursery Cook / Chef at Storal

Hove, England, United Kingdom - Full Time

Skills Needed
Food Hygiene, Health And Safety Regulations, Catering, Stock Management, Coshh Compliance, Dietary Needs Awareness

Specialization
You need to be Level 2 Food and Hygiene qualified with experience in a commercial kitchen. A solid understanding of Health and Safety regulations and COSHH is also required.

Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Amritsar, Punjab, India - Full Time

Experience Required
Minimum 5 year(s)

Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Batam, Riau Islands, Indonesia - Full Time

Experience Required
Minimum 5 year(s)

Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Mumbai, maharashtra, India - Full Time

Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key duties include leading daily kitchen operations, setting performance goals, ensuring strict culinary and sanitation standards are met, and managing human resources activities.

Experience Required
Minimum 5 year(s)

Chef des ventes F/H at METRO/MAKRO

Saint-Maximin, Hauts-de-France, France - Full Time

Experience Required
Minimum 5 year(s)