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Chef De Partie - Bakery at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Bakery Management, Mise En Place, Staff Supervision, Inventory Management, Recipe Development, Food Safety, Hygiene Standards, Portion Control, Quality Control, Kitchen Operations
Specialization
Candidates must be able to maintain strict hygiene and safety standards while managing kitchen staff and operations. Punctuality and the ability to adhere to company policies regarding fire and safety are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at Radisson Hotel Group
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Pastry Arts, Culinary Skills, Food Safety, Hygiene Regulations, Inventory Control, Guest Service, Kitchen Management, Gastronomy, Problem Resolution, Creativity
Specialization
Requires proven experience in a busy kitchen with strong culinary skills and knowledge of food safety regulations. Candidates must demonstrate a hands-on approach, personal integrity, and a passion for the hospitality industry.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pastry at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Production, Bakery Production, Section Management, Menu Innovation, Team Leadership, Quality Control, Food Safety Compliance, Inventory Management, Dessert Decoration, Health & Safety Regulations, Culinary Training, Cost Control, Recipe Development, Allergen Management, Kitchen Operations, Time Management
Specialization
Requires a minimum of 2 years of supervisory pastry experience in a luxury hospitality or high-end restaurant environment. A culinary degree or professional diploma is preferred, along with strong leadership skills and in-depth knowledge of baking techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Baking Techniques, Pastry Production, Food Safety Standards, Recipe Development, Inventory Management, Cost Control, Team Supervision, Time Management, Communication Skills, Dietary Restriction Management, Health Conscious Baking, International Baking Trends
Specialization
Requires a culinary degree or diploma in baking and 2-3 years of professional kitchen experience. Candidates must be proficient in baking techniques, food safety standards, and fluent in both Thai and English.
Experience Required
Minimum 2 year(s)
Chef de Partie, Viamara at Montage International
Newport Beach, California, United States - Full Time
Skills Needed
Culinary Techniques, Menu Development, Inventory Management, Kitchen Operations, Staff Supervision, Food Safety, Team Collaboration, Communication Skills, Time Management, Attention To Detail, Cooking, Mentoring
Specialization
Requires a minimum of three years of cooking experience in a hotel or standalone restaurant environment. Candidates must possess strong culinary knowledge, the ability to work in a fast-paced setting, and a flexible schedule.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie H/F at Accor
Trouville-sur-Mer, Normandy, France - Full Time
Skills Needed
Culinary Production, Mise En Place, Kitchen Organization, Hygiene Standards, Teamwork, Creativity, Attention To Detail, Adaptability, Staff Supervision, Time Management
Specialization
Requires a CAP-BEP in Cooking and a strong sense of organization and rigor. Candidates must demonstrate creativity, a team spirit, and a commitment to quality and cleanliness.
Experience Required
Minimum 2 year(s)
Chef de Partie - Halwai at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Kitchen Management, Quality Control, Food Safety, Portion Control, Garnishing, Inventory Monitoring, Staff Coaching, Temperature Regulation, Cold Food Preparation, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. 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 - Indian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Menu Planning, Staff Training, Inventory Management, Cold Food Preparation, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Cooking Techniques, Cutting Skills, Seasoning, Mise En Place, Kitchen Organization, Team Leadership, Italian Cuisine, Japanese Cuisine
Specialization
Candidates must master culinary fundamentals such as cooking, cutting, and seasoning. Ability to be autonomous, organized, and comfortable working in a floating restaurant environment is required.
Experience Required
Minimum 2 year(s)
Chef de Partie (Bakery) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India - Full Time
Skills Needed
Bakery Operations, Food Preparation, Recipe Adherence, Temperature Regulation, Portion Control, Food Safety, Inventory Management, Staff Training, Quality Control, Guest Service, Kitchen Management, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Bakery - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ranchi, Jharkhand, India - Full Time
Skills Needed
Food Preparation, Bakery Operations, Recipe Adherence, Quality Control, Kitchen Safety, Portion Control, Employee Coaching, Inventory Management, Menu Planning, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Haccp, Kitchen Organization, Food Safety, English Proficiency, Sauce Preparation, Inventory Management, Kitchen Equipment Maintenance
Specialization
A degree in Catering or Hospitality (such as a CAP) and professional experience in a similarly sized structure are preferred. Candidates should have a strong knowledge of HACCP standards and recommended proficiency in English.
Experience Required
Minimum 2 year(s)
Chef De Partie - Halwai at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Halwai Techniques, Pastry Arts, Confectionery, Menu Development, Kitchen Leadership, Food Safety, Inventory Management, Plating, Recipe Innovation, Staff Mentoring, Hygiene Protocols, Cost Efficiency
Specialization
Requires a culinary diploma in pastry arts or confectionery and at least 5 years of professional experience in a senior kitchen role. Must possess advanced knowledge of halwai techniques and strong leadership skills.
Experience Required
Minimum 5 year(s)
chef de partie-butchery at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Butchery, Meat Preparation, Food Safety, Sanitation, Stock Rotation, Inventory Management, Cost Control, Culinary Arts, Kitchen Operations, Staff Training, Portion Control, Quality Control
Specialization
Requires a certificate or diploma in Culinary Arts or Professional Cookery. Candidates must have 2–4 years of experience in a hotel or large-scale kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at Kimpton Hotels & Restaurants
, , Cayman Islands - Full Time
Skills Needed
Pastry Production, Bakery Production, Quality Control, Menu Development, Sanitation Practices, Food Safety, Team Leadership, Multitasking, Creative Problem Solving, Microsoft Office, Inventory Management, Allergen Management, Culinary Arts, Communication
Specialization
Candidates must have 2-3 years of experience in luxury 5-star hotels or Michelin-starred restaurants and possess a degree in Baking or Pastry Arts. The role requires strong computer skills, the ability to lift 50lbs, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Pastry Techniques, Mise En Place, Inventory Management, Sanitation Regulations, Food Safety, Time Management, Team Collaboration, Saute, Pantry, Grill, Equipment Maintenance, Training, Menu Development
Specialization
Candidates must have at least 1 to 3 years of pastry experience and a general understanding of savory kitchen operations. Strong attention to detail, the ability to work a flexible schedule including weekends and holidays, and the physical capacity to lift up to 25 lbs are required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Arts, Pastry Preparation, Kitchen Supervision, Food Safety, Sanitation, Inventory Management, Knife Skills, Team Leadership, Problem Solving, Time Management, Recipe Execution, Mathematical Calculations, Communication, Organization
Specialization
Candidates must have 3-5 years of culinary experience, preferably in a high-volume luxury environment, and possess strong knife skills and sanitation knowledge. Applicants must be at least 18 years old, hold a valid health card, and be able to communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Krabi, , Thailand - Full Time
Skills Needed
Food Preparation, Sanitation, Recipe Adherence, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Food Presentation, Menu Planning, Waste Reduction, Communication, Time Management, Culinary Techniques, Equipment Maintenance, Guest Service
Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid mastery of fundamental culinary techniques including cooking, cutting, and seasoning. You should demonstrate reliability, the ability to take initiative, and a commitment to maintaining the kitchen's rigorous standards.
Experience Required
Minimum 2 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid foundation in fundamental cooking techniques, including preparation, cutting, and seasoning. You should demonstrate the ability to work autonomously, maintain rhythm during service, and take initiative within a professional kitchen environment.
Experience Required
Minimum 2 year(s)
Chef De Partie - Bakery at Accor
Jaipur, Rajasthan, India -
Full Time

Start Date

Immediate

Expiry Date

10 Aug, 26

Salary

0.0

Posted On

12 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Bakery Management, Mise-en-place, Staff Supervision, Inventory Management, Recipe Development, Food Safety, Hygiene Standards, Portion Control, Quality Control, Kitchen Operations

Industry

Hospitality

Description
Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description To report for duty punctually wearing the correct uniform and name badges at all times. Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner. Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section. Maintain good colleague relations and motivate colleagues Ensure that training on a one-to-one basis has been carried out and comprehended. Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. Responsible for completing the daily checklist regarding Mise-en-place and food storage. Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef. Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes in any Banquets or other information regarding the organization. Keep the section clean and tidy. Pass all information to the next shift. Accidents and sickness to be written in log book and report to the Executive Chef / Executive Sous Chef. Check Demi Chefs / Commis Chefs on his/her section: e.g. regarding personal hygiene. Assist the Chef de Cuisine in composing new recipes and menu ideas. Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Oversee the bakery section by organizing mise-en-place production and supervising Demi Chefs and Commis Chefs. Manage stock requisitions, ensure food quality and portion sizes, and assist in creating new recipes.
Chef De Partie - Bakery at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Bakery Management, Mise En Place, Staff Supervision, Inventory Management, Recipe Development, Food Safety, Hygiene Standards, Portion Control, Quality Control, Kitchen Operations
Specialization
Candidates must be able to maintain strict hygiene and safety standards while managing kitchen staff and operations. Punctuality and the ability to adhere to company policies regarding fire and safety are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at Radisson Hotel Group
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Pastry Arts, Culinary Skills, Food Safety, Hygiene Regulations, Inventory Control, Guest Service, Kitchen Management, Gastronomy, Problem Resolution, Creativity
Specialization
Requires proven experience in a busy kitchen with strong culinary skills and knowledge of food safety regulations. Candidates must demonstrate a hands-on approach, personal integrity, and a passion for the hospitality industry.
Experience Required
Minimum 2 year(s)
Chef De Partie - Pastry at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Production, Bakery Production, Section Management, Menu Innovation, Team Leadership, Quality Control, Food Safety Compliance, Inventory Management, Dessert Decoration, Health & Safety Regulations, Culinary Training, Cost Control, Recipe Development, Allergen Management, Kitchen Operations, Time Management
Specialization
Requires a minimum of 2 years of supervisory pastry experience in a luxury hospitality or high-end restaurant environment. A culinary degree or professional diploma is preferred, along with strong leadership skills and in-depth knowledge of baking techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Baking Techniques, Pastry Production, Food Safety Standards, Recipe Development, Inventory Management, Cost Control, Team Supervision, Time Management, Communication Skills, Dietary Restriction Management, Health Conscious Baking, International Baking Trends
Specialization
Requires a culinary degree or diploma in baking and 2-3 years of professional kitchen experience. Candidates must be proficient in baking techniques, food safety standards, and fluent in both Thai and English.
Experience Required
Minimum 2 year(s)
Chef de Partie, Viamara at Montage International
Newport Beach, California, United States - Full Time
Skills Needed
Culinary Techniques, Menu Development, Inventory Management, Kitchen Operations, Staff Supervision, Food Safety, Team Collaboration, Communication Skills, Time Management, Attention To Detail, Cooking, Mentoring
Specialization
Requires a minimum of three years of cooking experience in a hotel or standalone restaurant environment. Candidates must possess strong culinary knowledge, the ability to work in a fast-paced setting, and a flexible schedule.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie H/F at Accor
Trouville-sur-Mer, Normandy, France - Full Time
Skills Needed
Culinary Production, Mise En Place, Kitchen Organization, Hygiene Standards, Teamwork, Creativity, Attention To Detail, Adaptability, Staff Supervision, Time Management
Specialization
Requires a CAP-BEP in Cooking and a strong sense of organization and rigor. Candidates must demonstrate creativity, a team spirit, and a commitment to quality and cleanliness.
Experience Required
Minimum 2 year(s)
Chef de Partie - Halwai at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Kitchen Management, Quality Control, Food Safety, Portion Control, Garnishing, Inventory Monitoring, Staff Coaching, Temperature Regulation, Cold Food Preparation, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. 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 - Indian at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Menu Planning, Staff Training, Inventory Management, Cold Food Preparation, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Cooking Techniques, Cutting Skills, Seasoning, Mise En Place, Kitchen Organization, Team Leadership, Italian Cuisine, Japanese Cuisine
Specialization
Candidates must master culinary fundamentals such as cooking, cutting, and seasoning. Ability to be autonomous, organized, and comfortable working in a floating restaurant environment is required.
Experience Required
Minimum 2 year(s)
Chef de Partie (Bakery) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Viman Nagar, maharashtra, India - Full Time
Skills Needed
Bakery Operations, Food Preparation, Recipe Adherence, Temperature Regulation, Portion Control, Food Safety, Inventory Management, Staff Training, Quality Control, Guest Service, Kitchen Management, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Bakery - Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ranchi, Jharkhand, India - Full Time
Skills Needed
Food Preparation, Bakery Operations, Recipe Adherence, Quality Control, Kitchen Safety, Portion Control, Employee Coaching, Inventory Management, Menu Planning, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie F/H at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Haccp, Kitchen Organization, Food Safety, English Proficiency, Sauce Preparation, Inventory Management, Kitchen Equipment Maintenance
Specialization
A degree in Catering or Hospitality (such as a CAP) and professional experience in a similarly sized structure are preferred. Candidates should have a strong knowledge of HACCP standards and recommended proficiency in English.
Experience Required
Minimum 2 year(s)
Chef De Partie - Halwai at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Halwai Techniques, Pastry Arts, Confectionery, Menu Development, Kitchen Leadership, Food Safety, Inventory Management, Plating, Recipe Innovation, Staff Mentoring, Hygiene Protocols, Cost Efficiency
Specialization
Requires a culinary diploma in pastry arts or confectionery and at least 5 years of professional experience in a senior kitchen role. Must possess advanced knowledge of halwai techniques and strong leadership skills.
Experience Required
Minimum 5 year(s)
chef de partie-butchery at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Butchery, Meat Preparation, Food Safety, Sanitation, Stock Rotation, Inventory Management, Cost Control, Culinary Arts, Kitchen Operations, Staff Training, Portion Control, Quality Control
Specialization
Requires a certificate or diploma in Culinary Arts or Professional Cookery. Candidates must have 2–4 years of experience in a hotel or large-scale kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de Partie (Pastry) at Kimpton Hotels & Restaurants
, , Cayman Islands - Full Time
Skills Needed
Pastry Production, Bakery Production, Quality Control, Menu Development, Sanitation Practices, Food Safety, Team Leadership, Multitasking, Creative Problem Solving, Microsoft Office, Inventory Management, Allergen Management, Culinary Arts, Communication
Specialization
Candidates must have 2-3 years of experience in luxury 5-star hotels or Michelin-starred restaurants and possess a degree in Baking or Pastry Arts. The role requires strong computer skills, the ability to lift 50lbs, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Chef de Partie / Cook 1 at Auberge Collection
Kennebunk, Maine, United States - Full Time
Skills Needed
Pastry Techniques, Mise En Place, Inventory Management, Sanitation Regulations, Food Safety, Time Management, Team Collaboration, Saute, Pantry, Grill, Equipment Maintenance, Training, Menu Development
Specialization
Candidates must have at least 1 to 3 years of pastry experience and a general understanding of savory kitchen operations. Strong attention to detail, the ability to work a flexible schedule including weekends and holidays, and the physical capacity to lift up to 25 lbs are required.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Arts, Pastry Preparation, Kitchen Supervision, Food Safety, Sanitation, Inventory Management, Knife Skills, Team Leadership, Problem Solving, Time Management, Recipe Execution, Mathematical Calculations, Communication, Organization
Specialization
Candidates must have 3-5 years of culinary experience, preferably in a high-volume luxury environment, and possess strong knife skills and sanitation knowledge. Applicants must be at least 18 years old, hold a valid health card, and be able to communicate effectively in English.
Experience Required
Minimum 2 year(s)
Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Krabi, , Thailand - Full Time
Skills Needed
Food Preparation, Sanitation, Recipe Adherence, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Food Presentation, Menu Planning, Waste Reduction, Communication, Time Management, Culinary Techniques, Equipment Maintenance, Guest Service
Specialization
Candidates must have at least 6 years of related culinary experience and 1 year of supervisory experience. A high school diploma or G.E.D. equivalent is required for this position.
Experience Required
Minimum 5 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid mastery of fundamental culinary techniques including cooking, cutting, and seasoning. You should demonstrate reliability, the ability to take initiative, and a commitment to maintaining the kitchen's rigorous standards.
Experience Required
Minimum 2 year(s)
Demi Chef de partie H/F at Fuga Family
Paris, Ile-de-France, France - Full Time
Skills Needed
Cooking Techniques, Knife Skills, Seasoning, Mise En Place, Service Rhythm Management, Culinary Precision, Team Leadership, Food Preparation, Menu Execution, Kitchen Organization
Specialization
Candidates must possess a solid foundation in fundamental cooking techniques, including preparation, cutting, and seasoning. You should demonstrate the ability to work autonomously, maintain rhythm during service, and take initiative within a professional kitchen environment.
Experience Required
Minimum 2 year(s)