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Sous Chef/Kitchen Manager at Jubitz Corporation
Portland, Oregon, United States - Full Time
Skills Needed
Kitchen Operations Management, Product Quality Control, Food Safety, Sanitation Protocols, Inventory Management, Waste Reduction, Team Supervision, Staff Training, Scheduling, Performance Evaluation, Teamwork, Communication, Conflict Resolution, Cost Control, Recipe Adherence, Service Execution
Specialization
Candidates must have a minimum of three years' experience in high-volume culinary operations, including line and prep work, along with at least two years in a supervisory or management role. A high-school diploma is required, culinary schooling is preferred, and an Oregon Food Handler Certification is mandatory.
Experience Required
Minimum 2 year(s)
Commis Chef - UK Template at Soho House & Co.
, England, United Kingdom - Full Time
Skills Needed
Culinary Skills Development, Food Preparation, Plating, Recipe Following, Portion Control, Hygiene Procedures, Food Safety, Allergen Procedures, Stock Rotation, Haccp Standards, Knife Skills, Basic Sauces, Mise En Place Completion, Teamwork, Communication, Taking Direction
Specialization
Candidates must possess at least two years of relevant experience, a strong passion for food, and attention to detail, along with an understanding of basic food safety practices. A culinary qualification is preferred, and applicants must be able to work flexible shifts, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Leadership, Interpersonal Skills, Team Management, Customer Service, Profitability Maximization, Opera Software, Communication, Stakeholder Relations, Team Culture Building, Performance Encouragement
Specialization
Candidates must possess essential service quality, proven management experience, and proficiency in Opera software or an equivalent system. Strong communication skills are necessary for fostering good stakeholder relations and building a strong team culture that encourages performance.
Experience Required
Minimum 2 year(s)
BUTIKSCHEF TILL JYSK FLEN at JYSK
Flen, , Sweden - Full Time
Skills Needed
Leadership, Motivation, Team Development, Sales Attitude, Customer Experience, Coaching, Key Figure Analysis, Goal Achievement, Store Concept Adherence, Recruitment, Onboarding, Physical Work, Role Modeling, Communication, Ownership, Stress Management
Specialization
The ideal candidate must have experience leading, motivating, and developing a team, along with the ability to inspire and communicate to create a positive work environment. You must take ownership of the store's results, remain calm under pressure, show direction in stressful situations, and constantly strive for improvement.
Experience Required
Minimum 2 year(s)
Demi-chef de partie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Staff Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The candidate should have experience in a professional kitchen environment and a strong commitment to French culinary traditions. They must be capable of working in a fast-paced, continuous service environment.
Chef de Partie- Breakfast at SINGAPORE MARRIOTT TANG PLAZA HOTEL
London, England, United Kingdom - Full Time
Skills Needed
Breakfast Service Management, Food Preparation, Leadership, Team Training, Food Safety, Hygiene Standards, Stock Management, Ordering, Portion Control, Menu Quality Control, Mise En Place, Health And Safety Compliance
Specialization
Candidates must hold a Level 2 Food Hygiene and Safety for Catering Certificate and a Food Allergy and Intolerance Training Certificate. Strong leadership skills and experience in a fast-paced kitchen environment are required.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Rigor, attention to detail, and a team spirit are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de partie Pâtisserie at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Pastry Production, Dessert Creation, Entremets, Mise En Place, Garde Manger Support, Plating, Haccp Standards, Cleanliness, Rigorous, Organized, Reactive, Brigade Work, Attention To Detail
Specialization
Candidates must hold a CAP/BEP in Pastry making and have successful experience in traditional or high-end restaurants. Essential qualities include being rigorous, organized, and reactive during busy periods, along with mastering basic techniques and appreciating teamwork in a demanding environment.
Experience Required
Minimum 2 year(s)
FR - Chef de Partie (H/F) at Accor
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Autonomous Production, Plating Quality, Dish Presentation, Goods Reception, Stock Control, Workplace Cleanliness, Food Safety, Haccp Compliance, Service Responsibility, Organization, Coordination, Detail Orientation, Creativity, Gastronomy Passion
Specialization
Candidates must have prior experience in a similar role and demonstrate autonomy, organization, dynamism, and rigor in their work. A strong sense of detail, creativity, and a passion for gastronomy are essential qualifications.
Experience Required
Minimum 2 year(s)
Chef de partie étoilé H/F at Sige Relais Chateaux
Flayosc, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Skills, Teamwork, Leadership, Creativity, Organization, Attention To Detail, Haccp Knowledge, Ingredient Management, Menu Development, Food Presentation, Quality Control, Training, Communication, Time Management, Problem Solving
Specialization
Candidates should have experience as a Chef de partie in a similar or Michelin-starred restaurant and possess a culinary qualification. A passion for cooking, creativity, and the ability to lead and train junior staff are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie at Barrière
Lille, Hauts-de-France, France - Full Time
Skills Needed
Pâtisserie, Teamwork, Creativity, Haccp Compliance, Organization, Autonomy, Flexibility, Adaptability, Presentation Skills, Quality Control, Cooking Techniques, Customer Service, Time Management, Attention To Detail, Passion For Cooking
Specialization
Candidates should have a BEP/BAC PRO in Pâtisserie and at least 2 years of successful experience in a similar gastronomic role. They should be dynamic, organized, and possess a strong team spirit.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) at Big Mamma
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Ingredient Preparation, Mise En Place, Service Participation, Recipe Adherence, Priority Management, Team Communication, Autonomy, Stock Verification, Loss Limitation, Hygiene, Trainee Training
Specialization
Candidates should be passionate about cooking, curious, appreciate quality products, and enjoy Italian culture. The ideal applicant is dynamic, enjoys challenges, works well in a team, and demonstrates organization, rigor, and reactivity.
Golf- Demi Chef de Partie at Qiddiya Investment Company
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Culinary Techniques, Knife Skills, Haccp Compliance, Stock Management, Team Supervision, Mentorship, Cost Control, Kitchen Hygiene, Plating, Inventory Management, Equipment Maintenance, Quality Assurance, Time Management, Adaptability, Communication
Specialization
Candidates must possess a Culinary Diploma or Certificate in Professional Cookery along with 3–4 years of culinary experience. A minimum of 2 years of experience as a Commis I or II in a reputable establishment is required, with proficiency in fundamental cooking methods and knife skills.
Experience Required
Minimum 2 year(s)
Chef de Partie (Butchery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Butchery, Food Preparation, Menu Planning, Quality Control, Inventory Management, Team Leadership, Safety Compliance, Customer Service, Recipe Adherence, Kitchen Sanitation, Communication, Time Management
Specialization
Candidates must have at least 3 years of related work experience and 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)
Restaurant Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Teamwork, Inspection, Inventory Management, Stocking, Requisitioning, Production Monitoring, Food Safety, Sanitation, Accident Prevention, Paperwork, Maintenance Repair Orders, Shift Handover, Hiring, Training, Scheduling, Guest Service
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience, with a high school diploma being the minimum educational requirement. A Food Safety certification course is also required for this position.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Essential qualities include rigor, attention to detail, team spirit, and a desire to invest in a demanding yet convivial new restaurant.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Halal ) at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Halal Standards, Culinary Arts, Leadership, Communication, Organizational Skills, Food Safety, Sanitation, Cooking Methods, Inventory Management, Training, Development, Motivation, Engagement
Specialization
Candidates should have a degree in Culinary Arts or a related discipline and a minimum of three years of experience in luxury hotel Halal kitchen operations. Strong leadership, communication, and organizational skills are essential, along with knowledge of food safety and Halal cooking methods.
Experience Required
Minimum 2 year(s)
Chef de Partie - Western at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Ability To Work Under Pressure, Teamwork, Food Preparation, Cooking, Menu Development, Guest Feedback, Communication, Consistency
Specialization
Candidates should have the ability to work well under pressure in a fast-paced environment and be able to work cohesively as part of a team. Specific diplomas or certifications may be required but are not explicitly mentioned.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Team Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The role requires a passion for French culinary heritage and the ability to work in a fast-paced, continuous service environment. Candidates should be organized, hygiene-conscious, and capable of mentoring junior kitchen staff.
Chef de partie pâtisserie at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Pastry Preparation, Haccp Compliance, Chocolate Tempering, Menu Decoration, Team Leadership, English Language Proficiency, Culinary Arts, Food Safety, Kitchen Management, Attention To Detail
Specialization
The ideal candidate possesses strong technical pastry skills, including chocolate tempering and artistic decoration, and has experience in high-end establishments. Proficiency in English is required, along with the ability to maintain composure and a positive attitude in a fast-paced kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef/Kitchen Manager at Jubitz Corporation
Portland, Oregon, United States -
Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

65000.0

Posted On

24 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations Management, Product Quality Control, Food Safety, Sanitation Protocols, Inventory Management, Waste Reduction, Team Supervision, Staff Training, Scheduling, Performance Evaluation, Teamwork, Communication, Conflict Resolution, Cost Control, Recipe Adherence, Service Execution

Industry

Truck Transportation

Description
Description Position Summary The Sous Chef/Kitchen Manager is the second-in-command to the Executive Chef and leads day-to-day back-of-house operations across the Cascade Grill restaurant, Ponderosa Lounge and occasional banquet-style events. This role ensures consistent food quality, recipe adherence, safe and sanitary operations, smooth service execution, and cost control while developing a high-performing culinary team that reflects the company’s strong guest-focused culture. This is an excellent opportunity to grow in culinary management and learn through company-supported training and leadership development. Expected Salary: $60,000 - $65,000/annually Schedule: Primarily Lunch, Dinner & Concerts. Flexible schedule required based on business demands. Location: Portland Benefits: Medical, Dental, Vision, Life, & Disability Insurance. Optional Critical Illness and Accident plans. Flexible Spending Accounts. 401k with company match. Paid time off for vacations, sick, and personal days. Tuition reimbursement and scholarship opportunities. Retail and food discounts. Outstanding cash incentive plans. Essential Functions & Responsibilities Kitchen Operations Management Lead daily BOH operations for the full-service restaurant, lounge/nightclub, and event functions. Maintain product quality and consistency through recipe management, portion control, presentation standards, and line checks. Oversee expo, prep, line, and dish workflows to ensure timely ticket times and smooth service handoffs. Uphold food safety, sanitation, and allergen protocols; ensure compliance with health department standards and internal audits. Partner with Executive Chef on menu execution, seasonal features, and event menus; provide feedback from guests and team members. Manage ordering, receiving, inventory, and waste reduction; track and achieve food cost targets. Maintain kitchen equipment, small wares, and facilities, coordinate repairs and preventive maintenance with maintenance teem when needed. Enforce safety policies and contribute to a clean, organized, and respectful workplace. Leadership and Staff Development Recruit, train, and supervise a high-performing team of line cooks, prep cooks, and dishwashers. Prepare schedules, assign work duties, and approve timecards when needed. Maintain high standards of work performance and customer service. Take corrective action when necessary to address poor performance or rule violations. Conduct performance evaluations, provide feedback, and support professional development initiatives to ensure a safe and productive workforce. Lead by example and foster a culture of accountability, professionalism, and teamwork. Departmental Collaboration Foster strong FOH–BOH communication; support pre-shift lineups and post-shift recaps. Coordinate BOH support for live music nights, special promotions, and banquet-style events, ensuring accurate production, plating, and timing. Participate in various company-wide initiatives as needed. Other Duties as Assigned Requirements Experience and Qualifications Minimum 3 years’ experience in high volume culinary operations including line and prep. Minimum 2 years’ experience in supervisory or management role. High-school diploma (or GED) required, culinary schooling preferred. Oregon Food Handler Certification required, ServSafe certification beneficial. Desired Skills and Attributes Demonstrated expertise in line execution, quality control, and service timing during peak periods. Ability to handle stressful situations and employee conflict while staying calm and professional. Strong leadership and team management skills including supervision, training, and coaching. Proactive workstyle with attention to detail and organizational skills. Outstanding interpersonal, leadership, and teamwork skills. Excellent verbal and written communication skills, reading, and listening. Strong command of English language is required, Spanish language skills beneficial. Basic computer proficiency/aptitude in Microsoft Office programs to include Outlook, Excel, and Word. Additional Information This position should expect to work a flexible schedule, including frequent nights and weekends. The position requires extensive amounts of time standing and walking. The employee must frequently lift and/or move up to 30 pounds, occasionally up to 50 pounds.
Responsibilities
The Sous Chef/Kitchen Manager acts as the second-in-command, leading daily back-of-house operations across the restaurant, lounge, and events to ensure consistent food quality, adherence to recipes, and sanitary operations. This role also involves managing inventory, tracking costs, and developing a high-performing culinary team through training and supervision.
Sous Chef/Kitchen Manager at Jubitz Corporation
Portland, Oregon, United States - Full Time
Skills Needed
Kitchen Operations Management, Product Quality Control, Food Safety, Sanitation Protocols, Inventory Management, Waste Reduction, Team Supervision, Staff Training, Scheduling, Performance Evaluation, Teamwork, Communication, Conflict Resolution, Cost Control, Recipe Adherence, Service Execution
Specialization
Candidates must have a minimum of three years' experience in high-volume culinary operations, including line and prep work, along with at least two years in a supervisory or management role. A high-school diploma is required, culinary schooling is preferred, and an Oregon Food Handler Certification is mandatory.
Experience Required
Minimum 2 year(s)
Commis Chef - UK Template at Soho House & Co.
, England, United Kingdom - Full Time
Skills Needed
Culinary Skills Development, Food Preparation, Plating, Recipe Following, Portion Control, Hygiene Procedures, Food Safety, Allergen Procedures, Stock Rotation, Haccp Standards, Knife Skills, Basic Sauces, Mise En Place Completion, Teamwork, Communication, Taking Direction
Specialization
Candidates must possess at least two years of relevant experience, a strong passion for food, and attention to detail, along with an understanding of basic food safety practices. A culinary qualification is preferred, and applicants must be able to work flexible shifts, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Chef de Réception (H/F/X) at Accor
Tunis, Tunis, Tunisia - Full Time
Skills Needed
Leadership, Interpersonal Skills, Team Management, Customer Service, Profitability Maximization, Opera Software, Communication, Stakeholder Relations, Team Culture Building, Performance Encouragement
Specialization
Candidates must possess essential service quality, proven management experience, and proficiency in Opera software or an equivalent system. Strong communication skills are necessary for fostering good stakeholder relations and building a strong team culture that encourages performance.
Experience Required
Minimum 2 year(s)
BUTIKSCHEF TILL JYSK FLEN at JYSK
Flen, , Sweden - Full Time
Skills Needed
Leadership, Motivation, Team Development, Sales Attitude, Customer Experience, Coaching, Key Figure Analysis, Goal Achievement, Store Concept Adherence, Recruitment, Onboarding, Physical Work, Role Modeling, Communication, Ownership, Stress Management
Specialization
The ideal candidate must have experience leading, motivating, and developing a team, along with the ability to inspire and communicate to create a positive work environment. You must take ownership of the store's results, remain calm under pressure, show direction in stressful situations, and constantly strive for improvement.
Experience Required
Minimum 2 year(s)
Demi-chef de partie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Staff Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The candidate should have experience in a professional kitchen environment and a strong commitment to French culinary traditions. They must be capable of working in a fast-paced, continuous service environment.
Chef de Partie- Breakfast at SINGAPORE MARRIOTT TANG PLAZA HOTEL
London, England, United Kingdom - Full Time
Skills Needed
Breakfast Service Management, Food Preparation, Leadership, Team Training, Food Safety, Hygiene Standards, Stock Management, Ordering, Portion Control, Menu Quality Control, Mise En Place, Health And Safety Compliance
Specialization
Candidates must hold a Level 2 Food Hygiene and Safety for Catering Certificate and a Food Allergy and Intolerance Training Certificate. Strong leadership skills and experience in a fast-paced kitchen environment are required.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Rigor, attention to detail, and a team spirit are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de partie Pâtisserie at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Pastry Production, Dessert Creation, Entremets, Mise En Place, Garde Manger Support, Plating, Haccp Standards, Cleanliness, Rigorous, Organized, Reactive, Brigade Work, Attention To Detail
Specialization
Candidates must hold a CAP/BEP in Pastry making and have successful experience in traditional or high-end restaurants. Essential qualities include being rigorous, organized, and reactive during busy periods, along with mastering basic techniques and appreciating teamwork in a demanding environment.
Experience Required
Minimum 2 year(s)
FR - Chef de Partie (H/F) at Accor
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Autonomous Production, Plating Quality, Dish Presentation, Goods Reception, Stock Control, Workplace Cleanliness, Food Safety, Haccp Compliance, Service Responsibility, Organization, Coordination, Detail Orientation, Creativity, Gastronomy Passion
Specialization
Candidates must have prior experience in a similar role and demonstrate autonomy, organization, dynamism, and rigor in their work. A strong sense of detail, creativity, and a passion for gastronomy are essential qualifications.
Experience Required
Minimum 2 year(s)
Chef de partie étoilé H/F at Sige Relais Chateaux
Flayosc, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Skills, Teamwork, Leadership, Creativity, Organization, Attention To Detail, Haccp Knowledge, Ingredient Management, Menu Development, Food Presentation, Quality Control, Training, Communication, Time Management, Problem Solving
Specialization
Candidates should have experience as a Chef de partie in a similar or Michelin-starred restaurant and possess a culinary qualification. A passion for cooking, creativity, and the ability to lead and train junior staff are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie at Barrière
Lille, Hauts-de-France, France - Full Time
Skills Needed
Pâtisserie, Teamwork, Creativity, Haccp Compliance, Organization, Autonomy, Flexibility, Adaptability, Presentation Skills, Quality Control, Cooking Techniques, Customer Service, Time Management, Attention To Detail, Passion For Cooking
Specialization
Candidates should have a BEP/BAC PRO in Pâtisserie and at least 2 years of successful experience in a similar gastronomic role. They should be dynamic, organized, and possess a strong team spirit.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) at Big Mamma
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Ingredient Preparation, Mise En Place, Service Participation, Recipe Adherence, Priority Management, Team Communication, Autonomy, Stock Verification, Loss Limitation, Hygiene, Trainee Training
Specialization
Candidates should be passionate about cooking, curious, appreciate quality products, and enjoy Italian culture. The ideal applicant is dynamic, enjoys challenges, works well in a team, and demonstrates organization, rigor, and reactivity.
Golf- Demi Chef de Partie at Qiddiya Investment Company
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Culinary Techniques, Knife Skills, Haccp Compliance, Stock Management, Team Supervision, Mentorship, Cost Control, Kitchen Hygiene, Plating, Inventory Management, Equipment Maintenance, Quality Assurance, Time Management, Adaptability, Communication
Specialization
Candidates must possess a Culinary Diploma or Certificate in Professional Cookery along with 3–4 years of culinary experience. A minimum of 2 years of experience as a Commis I or II in a reputable establishment is required, with proficiency in fundamental cooking methods and knife skills.
Experience Required
Minimum 2 year(s)
Chef de Partie (Butchery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Butchery, Food Preparation, Menu Planning, Quality Control, Inventory Management, Team Leadership, Safety Compliance, Customer Service, Recipe Adherence, Kitchen Sanitation, Communication, Time Management
Specialization
Candidates must have at least 3 years of related work experience and 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)
Restaurant Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Teamwork, Inspection, Inventory Management, Stocking, Requisitioning, Production Monitoring, Food Safety, Sanitation, Accident Prevention, Paperwork, Maintenance Repair Orders, Shift Handover, Hiring, Training, Scheduling, Guest Service
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience, with a high school diploma being the minimum educational requirement. A Food Safety certification course is also required for this position.
Experience Required
Minimum 2 year(s)
Chef de partie H/F - soir at Beaumarly
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Production, Plating, Recipe Adherence, Station Setup, Haccp Standards, Hygiene, Safety, Culinary Techniques, Teamwork, Attention To Detail
Specialization
Candidates must have a minimum of 2 years of kitchen experience, ideally in an upscale establishment, with a solid mastery of culinary techniques and a strong affinity for Italian cuisine. Essential qualities include rigor, attention to detail, team spirit, and a desire to invest in a demanding yet convivial new restaurant.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Halal ) at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Halal Standards, Culinary Arts, Leadership, Communication, Organizational Skills, Food Safety, Sanitation, Cooking Methods, Inventory Management, Training, Development, Motivation, Engagement
Specialization
Candidates should have a degree in Culinary Arts or a related discipline and a minimum of three years of experience in luxury hotel Halal kitchen operations. Strong leadership, communication, and organizational skills are essential, along with knowledge of food safety and Halal cooking methods.
Experience Required
Minimum 2 year(s)
Chef de Partie - Western at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Ability To Work Under Pressure, Teamwork, Food Preparation, Cooking, Menu Development, Guest Feedback, Communication, Consistency
Specialization
Candidates should have the ability to work well under pressure in a fast-paced environment and be able to work cohesively as part of a team. Specific diplomas or certifications may be required but are not explicitly mentioned.
Experience Required
Minimum 2 year(s)
Demi chef de partie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Hygiene, Workstation Organization, Team Training, Recipe Compliance, Culinary Arts, French Cuisine
Specialization
The role requires a passion for French culinary heritage and the ability to work in a fast-paced, continuous service environment. Candidates should be organized, hygiene-conscious, and capable of mentoring junior kitchen staff.
Chef de partie pâtisserie at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Pastry Preparation, Haccp Compliance, Chocolate Tempering, Menu Decoration, Team Leadership, English Language Proficiency, Culinary Arts, Food Safety, Kitchen Management, Attention To Detail
Specialization
The ideal candidate possesses strong technical pastry skills, including chocolate tempering and artistic decoration, and has experience in high-end establishments. Proficiency in English is required, along with the ability to maintain composure and a positive attitude in a fast-paced kitchen environment.
Experience Required
Minimum 2 year(s)