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Chef Jobs overseas

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Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Food Safety, Menu Planning, Portion Control, Cold Food Preparation, Team Leadership
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)
Commis Chef | Atelier at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Fine Dining, French Cuisine, Food Safety, Haccp Standards, Plating, Kitchen Organization, Teamwork, Time Management, Gastronomy, Culinary Artistry
Specialization
Candidates must hold a Certificate in Commercial Cookery and have hands-on experience in high-end or fine dining kitchens. Must possess full Australian working rights and the flexibility to work a rotating roster including weekends and public holidays.
Chef de partie – CDD at Relais & Châteaux Park-Hotel Egerner Höfe
Saint-Paul-de-Vence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Food Preparation, Menu Execution, Inventory Management, Supplier Coordination, Food Safety Standards, Kitchen Organization, Sauce And Stock Preparation, Quality Control, Time Management, Cooking Techniques, Waste Management, Cleaning And Sanitation
Specialization
Requires 2 to 3 years of professional kitchen experience. A CAP or BEP qualification is optional but desired.
Experience Required
Minimum 2 year(s)
(Demi) Chef de Partie at Bergson GmbH
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Full Time Commis Chef at Yolk Concepts Pte Ltd
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Time Management
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a proactive approach to teamwork are essential.
Experience Required
Minimum 2 year(s)
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Teamwork
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a proactive approach to teamwork are essential.
Experience Required
Minimum 2 year(s)
Chef De Partie / Commis Chef | Brisbane at Sidekicker
Adelaide, South Australia, Australia - Full Time
Skills Needed
N/A
Chef de Partie - Garde at Van der Valk Delft
Den Hoorn, South Holland, Netherlands - Full Time
Skills Needed
Culinary Arts, Mise En Place, Quality Control, Haccp, Food Safety, Menu Innovation, Inventory Management, Teamwork, Stress Resistance, Cooking Techniques, Food Presentation
Specialization
Requires a completed culinary education and at least 3 years of relevant experience in a similar role. Must possess a passion for perfection, knowledge of food safety regulations, and the ability to work under high pressure.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE CDI H/F at Accor
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
French Cuisine, Cooking Temperatures, Hygiene And Cleanliness Rules, Kitchen Tool Usage, Leadership, Creativity, Adaptability, Organization, Teamwork, Pedagogy, Efficiency, Rigor
Specialization
Candidates must have a strong knowledge of French culinary bases and strict adherence to hygiene and safety standards. Soft skills such as leadership, versatility, and the ability to react to special customer requests are essential.
Experience Required
Minimum 2 year(s)
Chef de partie 39H H/F at La Côte & L'Arête
Perpignan, Occitania, France - Full Time
Skills Needed
Food Preparation, Plating, Hygiene Standards, Organization, Teamwork, Attention To Detail, Kitchen Management, Mise En Place
Specialization
Requires a rigorous and motivated cook with previous experience in a similar position. Candidates must demonstrate strong organizational skills, a team spirit, and a deep sense of product quality.
Experience Required
Minimum 2 year(s)
Premier Chef de partie at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Inventory Management, Menu Development, Food Safety, Kitchen Equipment Operation, Leadership
Specialization
Requires versatility in culinary tasks and excellent knowledge of kitchen products and equipment. Must be able to lead a team and strictly adhere to food safety and HACCP hygiene regulations.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - at Relais & Châteaux Park-Hotel Egerner Höfe
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Culinary Preparation, Plating, Stock Management, Haccp Standards, Teamwork, Organization, Creativity, Technical Culinary Skills
Specialization
Candidates should ideally hold a professional culinary qualification (BEP/CAP, BAC PRO, or BTS) and have significant experience in a similar establishment. Motivation, strong organizational skills, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Traveling Chef Manager at Dartcor
Parsippany, New Jersey, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Development, Inventory Management, Guest Relations, Operational Excellence, Cost Control, Food Production, Food Safety Standards, Sanitation Protocols, Communication, Organizational Skills
Specialization
Requires at least 5 years of catering experience and 3+ years in fine-dining or upscale environments, including 2 years in leadership. Must possess strong skills in menu planning, cost control, and food safety protocols.
Experience Required
Minimum 5 year(s)
Chef de Partie (m/w/d) at Radisson Hotel Group
Cologne, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Culinary Excellence, Food Preparation, Haccp Compliance, Kitchen Management, Guest Service, Teamwork, Creativity, Precision, Digital Tool Proficiency, Communication Skills, Inventory Management, Cost Control
Specialization
Candidates should have a hands-on mentality, a passion for gastronomy, and the ability to take responsibility for assigned tasks. Proficiency in German and a commitment to exceptional guest service are required, while previous kitchen experience is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Food Preparation, Food Safety, Hygiene Standards, Time Management, Multitasking, Menu Planning, Recipe Development, Mediterranean Cuisine, Italian Cuisine
Specialization
Requires 2-3 years of experience as a Chef de Partie, preferably in high-end restaurants with knowledge of Mediterranean or Italian cuisine. Must be fluent in English and capable of working flexible hours in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Partie CDI H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Safety, Plating, Stock Management, Team Leadership, Organization, Waste Reduction, Kitchen Management, Training And Mentoring
Specialization
Requires a minimum of 1 year of experience in a similar role and a professional culinary certification (CAP/BEP). Candidates must demonstrate technical mastery of culinary techniques, rigor, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Chef de Partie - Baker at Accor
Baie Sainte Anne, Baie Ste. Anne, Seychelles - Full Time
Skills Needed
Bakery Production, Pastry Arts, Viennoiserie, Haccp Compliance, Staff Training, Inventory Management, Quality Control, Portion Control, Food Safety, Menu Execution, Team Leadership, Kitchen Coordination
Specialization
Requires a minimum of 5 years of experience in bakery or pastry production, including at least one year in a luxury international hotel. A qualification in Bakery or Pastry Arts is preferred, along with fluency in English.
Experience Required
Minimum 5 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food sanitation.
Experience Required
Minimum 2 year(s)
Sous Chef - Afternoons at Street Legal
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Menu Development, Food Preparation, Inventory Management, Health Department Compliance, Cost Control, Portion Control, Food Safety, Team Leadership, Verbal Communication, Written Communication
Specialization
Requires at least 3 years of cooking experience and the ability to pass a practical cooking test. Candidates must be 18+ years old and capable of lifting up to 100 lbs.
Experience Required
Minimum 2 year(s)
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India -
Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

0.0

Posted On

23 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Food Safety, Menu Planning, Portion Control, Cold Food Preparation, Team Leadership

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. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, 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
Responsible for preparing and cooking food according to recipes and quality standards while regulating kitchen equipment. The role also involves assisting management in training and coaching employees and ensuring guest service needs are met.
Senior Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Staff Training, Food Safety, Menu Planning, Portion Control, Cold Food Preparation, Team Leadership
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)
Commis Chef | Atelier at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Fine Dining, French Cuisine, Food Safety, Haccp Standards, Plating, Kitchen Organization, Teamwork, Time Management, Gastronomy, Culinary Artistry
Specialization
Candidates must hold a Certificate in Commercial Cookery and have hands-on experience in high-end or fine dining kitchens. Must possess full Australian working rights and the flexibility to work a rotating roster including weekends and public holidays.
Chef de partie – CDD at Relais & Châteaux Park-Hotel Egerner Höfe
Saint-Paul-de-Vence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Food Preparation, Menu Execution, Inventory Management, Supplier Coordination, Food Safety Standards, Kitchen Organization, Sauce And Stock Preparation, Quality Control, Time Management, Cooking Techniques, Waste Management, Cleaning And Sanitation
Specialization
Requires 2 to 3 years of professional kitchen experience. A CAP or BEP qualification is optional but desired.
Experience Required
Minimum 2 year(s)
(Demi) Chef de Partie at Bergson GmbH
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Full Time Commis Chef at Yolk Concepts Pte Ltd
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Time Management
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a proactive approach to teamwork are essential.
Experience Required
Minimum 2 year(s)
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Teamwork
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a proactive approach to teamwork are essential.
Experience Required
Minimum 2 year(s)
Chef De Partie / Commis Chef | Brisbane at Sidekicker
Adelaide, South Australia, Australia - Full Time
Skills Needed
N/A
Chef de Partie - Garde at Van der Valk Delft
Den Hoorn, South Holland, Netherlands - Full Time
Skills Needed
Culinary Arts, Mise En Place, Quality Control, Haccp, Food Safety, Menu Innovation, Inventory Management, Teamwork, Stress Resistance, Cooking Techniques, Food Presentation
Specialization
Requires a completed culinary education and at least 3 years of relevant experience in a similar role. Must possess a passion for perfection, knowledge of food safety regulations, and the ability to work under high pressure.
Experience Required
Minimum 2 year(s)
CHEF DE PARTIE CDI H/F at Accor
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
French Cuisine, Cooking Temperatures, Hygiene And Cleanliness Rules, Kitchen Tool Usage, Leadership, Creativity, Adaptability, Organization, Teamwork, Pedagogy, Efficiency, Rigor
Specialization
Candidates must have a strong knowledge of French culinary bases and strict adherence to hygiene and safety standards. Soft skills such as leadership, versatility, and the ability to react to special customer requests are essential.
Experience Required
Minimum 2 year(s)
Chef de partie 39H H/F at La Côte & L'Arête
Perpignan, Occitania, France - Full Time
Skills Needed
Food Preparation, Plating, Hygiene Standards, Organization, Teamwork, Attention To Detail, Kitchen Management, Mise En Place
Specialization
Requires a rigorous and motivated cook with previous experience in a similar position. Candidates must demonstrate strong organizational skills, a team spirit, and a deep sense of product quality.
Experience Required
Minimum 2 year(s)
Premier Chef de partie at Accor
Roissy-en-France, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Inventory Management, Menu Development, Food Safety, Kitchen Equipment Operation, Leadership
Specialization
Requires versatility in culinary tasks and excellent knowledge of kitchen products and equipment. Must be able to lead a team and strictly adhere to food safety and HACCP hygiene regulations.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - at Relais & Châteaux Park-Hotel Egerner Höfe
Porto-Vecchio, Corsica, France - Full Time
Skills Needed
Culinary Preparation, Plating, Stock Management, Haccp Standards, Teamwork, Organization, Creativity, Technical Culinary Skills
Specialization
Candidates should ideally hold a professional culinary qualification (BEP/CAP, BAC PRO, or BTS) and have significant experience in a similar establishment. Motivation, strong organizational skills, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Traveling Chef Manager at Dartcor
Parsippany, New Jersey, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Development, Inventory Management, Guest Relations, Operational Excellence, Cost Control, Food Production, Food Safety Standards, Sanitation Protocols, Communication, Organizational Skills
Specialization
Requires at least 5 years of catering experience and 3+ years in fine-dining or upscale environments, including 2 years in leadership. Must possess strong skills in menu planning, cost control, and food safety protocols.
Experience Required
Minimum 5 year(s)
Chef de Partie (m/w/d) at Radisson Hotel Group
Cologne, North Rhine-Westphalia, Germany - Full Time
Skills Needed
Culinary Excellence, Food Preparation, Haccp Compliance, Kitchen Management, Guest Service, Teamwork, Creativity, Precision, Digital Tool Proficiency, Communication Skills, Inventory Management, Cost Control
Specialization
Candidates should have a hands-on mentality, a passion for gastronomy, and the ability to take responsibility for assigned tasks. Proficiency in German and a commitment to exceptional guest service are required, while previous kitchen experience is an advantage.
Experience Required
Minimum 2 year(s)
Chef de Partie Royal98 at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Food Preparation, Food Safety, Hygiene Standards, Time Management, Multitasking, Menu Planning, Recipe Development, Mediterranean Cuisine, Italian Cuisine
Specialization
Requires 2-3 years of experience as a Chef de Partie, preferably in high-end restaurants with knowledge of Mediterranean or Italian cuisine. Must be fluent in English and capable of working flexible hours in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de Partie CDI H/F at Accor
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Food Safety, Plating, Stock Management, Team Leadership, Organization, Waste Reduction, Kitchen Management, Training And Mentoring
Specialization
Requires a minimum of 1 year of experience in a similar role and a professional culinary certification (CAP/BEP). Candidates must demonstrate technical mastery of culinary techniques, rigor, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Chef de Partie - Baker at Accor
Baie Sainte Anne, Baie Ste. Anne, Seychelles - Full Time
Skills Needed
Bakery Production, Pastry Arts, Viennoiserie, Haccp Compliance, Staff Training, Inventory Management, Quality Control, Portion Control, Food Safety, Menu Execution, Team Leadership, Kitchen Coordination
Specialization
Requires a minimum of 5 years of experience in bakery or pastry production, including at least one year in a luxury international hotel. A qualification in Bakery or Pastry Arts is preferred, along with fluency in English.
Experience Required
Minimum 5 year(s)
LAPPER Chef de Cuisine at Town and Country Resort
San Diego, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality
Specialization
Requires a two-year culinary arts degree and at least three years of related experience. Preference is given to candidates with three to five years of supervisory experience and strong knowledge of food sanitation.
Experience Required
Minimum 2 year(s)
Sous Chef - Afternoons at Street Legal
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Menu Development, Food Preparation, Inventory Management, Health Department Compliance, Cost Control, Portion Control, Food Safety, Team Leadership, Verbal Communication, Written Communication
Specialization
Requires at least 3 years of cooking experience and the ability to pass a practical cooking test. Candidates must be 18+ years old and capable of lifting up to 100 lbs.
Experience Required
Minimum 2 year(s)