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Chef de Cuisine - Lebanese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Lebanese Cuisine, Culinary Leadership, Menu Development, Kitchen Management, Food Safety & Sanitation, Staff Training, Budget Management, Inventory Control, Plating & Presentation, Quality Control, Customer Service, Human Resource Management
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess expertise in Lebanese cuisine and the ability to lead and develop a kitchen team.
Experience Required
Minimum 2 year(s)
Store Manager - CHEF'STORE at US Foods
Beaverton, Oregon, United States - Full Time
Skills Needed
Store Management, Financial Performance Management, Customer Service, Inventory Management, Staff Recruitment, Employee Training, Loss Prevention, Budgeting, Merchandising, Leadership, Communication, Negotiation, Strategic Planning, Profit And Loss Management, Microsoft Programs
Specialization
Candidates must have a bachelor's degree or equivalent experience, with at least five years of retail experience and three years in a management role. Strong leadership, financial acumen, and the ability to work a flexible schedule are required.
Experience Required
Minimum 5 year(s)
Caterlink - Assistant Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Health And Safety, Customer Service, Menu Planning, Kitchen Management, Team Briefing, Food Presentation, Bookwork
Specialization
The ideal candidate is an organized, hard-working, and passionate individual capable of ensuring food quality and presentation standards. Applicants must be committed to safeguarding children and will be subject to an enhanced DBS disclosure.
Chef de projet / REA - H/F at Inetum
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Application Operations, It Production, Incident Management, Performance Monitoring, Stakeholder Coordination, Continuous Improvement, Technical Infrastructure, Reporting, Problem Solving, Communication, Documentation
Specialization
Candidates must hold a higher education degree in IT (Bac+3 to Bac+5) and possess at least 3 years of experience in a similar role. Strong understanding of IT production environments and the ability to manage high-stakes application availability are required.
Experience Required
Minimum 2 year(s)
Sous Chef (Indian Cuisine) at Minor International
, , Maldives - Full Time
Skills Needed
Indian Cuisine, Kitchen Management, Food Cost Control, Menu Development, Team Leadership, Haccp, Food Safety, Inventory Management, Staff Training, Budgeting, Fine Dining, Crisis Management, Operational Standards, Waste Management, Menu Engineering
Specialization
Candidates must hold a culinary degree or diploma and possess 5-10 years of professional kitchen experience, specifically in Indian cuisine. Strong leadership skills, knowledge of food safety certifications, and experience in luxury hospitality or high-volume operations are required.
Experience Required
Minimum 5 year(s)
Chef de missions audit H/F at VDL Conseil
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Audit, Statutory Audit, Team Management, Risk Assessment, Financial Analysis, Communication, Organization, English Proficiency, Digitalization, Continuous Improvement, Accounting, Reporting
Specialization
Candidates must hold a Master's degree (DSCG, Master in Audit/Accounting) and have 3 to 6 years of experience in an audit firm. Proficiency in English and strong team management and analytical skills are required.
Experience Required
Minimum 2 year(s)
Chef rang polyvalent (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Food And Beverage Service, Communication, Problem Solving, Teamwork, Inventory Management, Cost Control, Hospitality, Computer Literacy
Specialization
Previous experience in food and beverage service is considered an asset but is not mandatory. Candidates should possess a positive, solution-oriented mindset, excellent communication skills, and a strong passion for the hospitality industry.
FR - Chef De Brigade (H/F) at Accor
Évry-Courcouronnes, Ile-de-France, France - Full Time
Skills Needed
Front Desk Operations, Team Management, Customer Service, Opera Cloud, Administrative Support, Conflict Resolution, Communication, English Proficiency, Social Media Management, Organization, Upselling, Csr Awareness
Specialization
The ideal candidate must have previous professional experience in reception techniques and be proficient in Opera Cloud. Strong interpersonal skills, organizational abilities, and the capacity to communicate in English are required, with a third language being a plus.
Experience Required
Minimum 2 year(s)
Junior Breakfast Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Scheduling, Performance Evaluation, Coaching, Quality Control, Communication, Team Leadership, Culinary Arts, Kitchen Operations
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Collaboration
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must master basic cooking techniques and have a strong knowledge of HACCP food safety regulations.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Equipment Management, Recipe Execution, Plating, Team Supervision, Hygiene Standards, Safety Regulations, Sustainable Procurement, Teamwork, Product Knowledge
Specialization
Candidates should possess a CAP or Bac Pro in culinary arts and demonstrate organizational skills. A strong understanding of food products and a commitment to teamwork and professional development are essential.
Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Food Safety
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must possess strong technical skills in cooking and plating, along with leadership abilities and a rigorous approach to HACCP norms.
Experience Required
Minimum 2 year(s)
Senior Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Astana, , Kazakhstan - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Temperature Control, Portion Control, Food Safety, Cold Food Preparation, Staff Coaching, Inventory Monitoring, Guest Service, Professional Communication, Team Collaboration
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)
Indian Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, karnataka, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Management, Menu Planning, Garnishing, Temperature Regulation
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)
Pastry Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Ingredient Portioning, Kitchen Safety, Quality Control, Equipment Operation, Food Presentation, Sanitization, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Haccp, Food Safety, Kitchen Management, Team Leadership, Plating, Inventory Management, Cooking, Menu Execution, Quality Control, Staff Supervision
Specialization
Candidates should have significant experience in traditional or gourmet catering and a strong command of culinary techniques. A professional culinary diploma is preferred, along with the ability to work efficiently under pressure and lead a team.
Experience Required
Minimum 2 year(s)
Chef de partie cuisine H/F at Gardinier
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Supervision, Food Preparation, Culinary Techniques, Inventory Management, Kitchen Hygiene, Quality Control, Menu Execution, Time Management, Staff Training, Stock Control, Cooking, Plating
Specialization
Requires at least 3 years of experience in a high-end restaurant or brasserie. Candidates must hold a relevant culinary qualification such as a CAP, BTS, or professional baccalaureate in hospitality.
Experience Required
Minimum 2 year(s)
Chef de Partie- Mon to Fri at BaxterStorey Ireland Ltd
Preston, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Cooking Techniques, Team Collaboration, Communication, Attention To Detail, Organizational Skills, Kitchen Maintenance
Specialization
Candidates must have proven experience as a Commis Chef or in a similar role with a strong understanding of various cooking techniques and food safety practices. The role requires the ability to work in a fast-paced environment and the successful applicant must be able to obtain full BBPS/SC security clearance.
Demi Chef de Partie Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Tabuk, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Baking, Food Safety, Sanitation, Kitchen Equipment Operation, Portion Control, Quality Control, Teamwork, Communication, Professionalism, Hygiene Standards
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Chef.fe de partie Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Food Plating, Haccp Compliance, Inventory Management, Kitchen Organization, Team Leadership, Staff Training, Menu Development, Food Safety, Hygiene Standards, Hot And Cold Station Management
Specialization
Candidates must have proven experience as a Chef de Partie in a high-quality establishment, specifically with breakfast service. Strong technical skills, organizational rigor, and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Lebanese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan -
Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

0.0

Posted On

14 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Lebanese Cuisine, Culinary Leadership, Menu Development, Kitchen Management, Food Safety & Sanitation, Staff Training, Budget Management, Inventory Control, Plating & Presentation, Quality Control, Customer Service, Human Resource Management

Industry

Hospitality

Description
JOB SUMMARY   Accountable for the quality, authenticity, consistency, and production of the Lebanese cuisine. Exhibits culinary expertise by personally performing tasks while leading the staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation to deliver an authentic Lebanese dining experience. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation, hygiene, and food quality standards are consistently achieved. Develops and trains the culinary team to enhance performance and results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met for Restaurant • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the restaurant. • Communications production needs to key personnel. • Assists in developing daily and seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and regulations regulations. • Follows proper handling and right temperature of all food products. • Estimates daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.   Establishing and Maintaining Restaurant Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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
Accountable for the quality, authenticity, and production of Lebanese cuisine while leading the culinary team. Manages day-to-day kitchen operations, including menu design, purchasing, and ensuring strict sanitation and hygiene standards.
Chef de Cuisine - Lebanese at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Lebanese Cuisine, Culinary Leadership, Menu Development, Kitchen Management, Food Safety & Sanitation, Staff Training, Budget Management, Inventory Control, Plating & Presentation, Quality Control, Customer Service, Human Resource Management
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess expertise in Lebanese cuisine and the ability to lead and develop a kitchen team.
Experience Required
Minimum 2 year(s)
Store Manager - CHEF'STORE at US Foods
Beaverton, Oregon, United States - Full Time
Skills Needed
Store Management, Financial Performance Management, Customer Service, Inventory Management, Staff Recruitment, Employee Training, Loss Prevention, Budgeting, Merchandising, Leadership, Communication, Negotiation, Strategic Planning, Profit And Loss Management, Microsoft Programs
Specialization
Candidates must have a bachelor's degree or equivalent experience, with at least five years of retail experience and three years in a management role. Strong leadership, financial acumen, and the ability to work a flexible schedule are required.
Experience Required
Minimum 5 year(s)
Caterlink - Assistant Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Health And Safety, Customer Service, Menu Planning, Kitchen Management, Team Briefing, Food Presentation, Bookwork
Specialization
The ideal candidate is an organized, hard-working, and passionate individual capable of ensuring food quality and presentation standards. Applicants must be committed to safeguarding children and will be subject to an enhanced DBS disclosure.
Chef de projet / REA - H/F at Inetum
Toulouse, Occitania, France - Full Time
Skills Needed
Project Management, Application Operations, It Production, Incident Management, Performance Monitoring, Stakeholder Coordination, Continuous Improvement, Technical Infrastructure, Reporting, Problem Solving, Communication, Documentation
Specialization
Candidates must hold a higher education degree in IT (Bac+3 to Bac+5) and possess at least 3 years of experience in a similar role. Strong understanding of IT production environments and the ability to manage high-stakes application availability are required.
Experience Required
Minimum 2 year(s)
Sous Chef (Indian Cuisine) at Minor International
, , Maldives - Full Time
Skills Needed
Indian Cuisine, Kitchen Management, Food Cost Control, Menu Development, Team Leadership, Haccp, Food Safety, Inventory Management, Staff Training, Budgeting, Fine Dining, Crisis Management, Operational Standards, Waste Management, Menu Engineering
Specialization
Candidates must hold a culinary degree or diploma and possess 5-10 years of professional kitchen experience, specifically in Indian cuisine. Strong leadership skills, knowledge of food safety certifications, and experience in luxury hospitality or high-volume operations are required.
Experience Required
Minimum 5 year(s)
Chef de missions audit H/F at VDL Conseil
Tours, Centre-Val de Loire, France - Full Time
Skills Needed
Audit, Statutory Audit, Team Management, Risk Assessment, Financial Analysis, Communication, Organization, English Proficiency, Digitalization, Continuous Improvement, Accounting, Reporting
Specialization
Candidates must hold a Master's degree (DSCG, Master in Audit/Accounting) and have 3 to 6 years of experience in an audit firm. Proficiency in English and strong team management and analytical skills are required.
Experience Required
Minimum 2 year(s)
Chef rang polyvalent (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Food And Beverage Service, Communication, Problem Solving, Teamwork, Inventory Management, Cost Control, Hospitality, Computer Literacy
Specialization
Previous experience in food and beverage service is considered an asset but is not mandatory. Candidates should possess a positive, solution-oriented mindset, excellent communication skills, and a strong passion for the hospitality industry.
FR - Chef De Brigade (H/F) at Accor
Évry-Courcouronnes, Ile-de-France, France - Full Time
Skills Needed
Front Desk Operations, Team Management, Customer Service, Opera Cloud, Administrative Support, Conflict Resolution, Communication, English Proficiency, Social Media Management, Organization, Upselling, Csr Awareness
Specialization
The ideal candidate must have previous professional experience in reception techniques and be proficient in Opera Cloud. Strong interpersonal skills, organizational abilities, and the capacity to communicate in English are required, with a third language being a plus.
Experience Required
Minimum 2 year(s)
Junior Breakfast Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Budapest, Central Hungary, Hungary - Full Time
Skills Needed
Supervision, Food Presentation, Menu Planning, Food Safety, Inventory Management, Staff Training, Scheduling, Performance Evaluation, Coaching, Quality Control, Communication, Team Leadership, Culinary Arts, Kitchen Operations
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Collaboration
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must master basic cooking techniques and have a strong knowledge of HACCP food safety regulations.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Menu Development, Food Preparation, Kitchen Equipment Management, Recipe Execution, Plating, Team Supervision, Hygiene Standards, Safety Regulations, Sustainable Procurement, Teamwork, Product Knowledge
Specialization
Candidates should possess a CAP or Bac Pro in culinary arts and demonstrate organizational skills. A strong understanding of food products and a commitment to teamwork and professional development are essential.
Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Plating, Haccp Standards, Kitchen Management, Team Leadership, Stock Management, Time Management, Creativity, Pressure Management, Food Safety
Specialization
Requires significant experience in traditional or gastronomic catering and a culinary degree (CAP, BEP, Bac Pro) or equivalent experience. Candidates must possess strong technical skills in cooking and plating, along with leadership abilities and a rigorous approach to HACCP norms.
Experience Required
Minimum 2 year(s)
Senior Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Astana, , Kazakhstan - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Temperature Control, Portion Control, Food Safety, Cold Food Preparation, Staff Coaching, Inventory Monitoring, Guest Service, Professional Communication, Team Collaboration
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)
Indian Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, karnataka, India - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Management, Menu Planning, Garnishing, Temperature Regulation
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)
Pastry Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bali, Indonesia - Full Time
Skills Needed
Food Preparation, Pastry Cooking, Ingredient Portioning, Kitchen Safety, Quality Control, Equipment Operation, Food Presentation, Sanitization, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Haccp, Food Safety, Kitchen Management, Team Leadership, Plating, Inventory Management, Cooking, Menu Execution, Quality Control, Staff Supervision
Specialization
Candidates should have significant experience in traditional or gourmet catering and a strong command of culinary techniques. A professional culinary diploma is preferred, along with the ability to work efficiently under pressure and lead a team.
Experience Required
Minimum 2 year(s)
Chef de partie cuisine H/F at Gardinier
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Supervision, Food Preparation, Culinary Techniques, Inventory Management, Kitchen Hygiene, Quality Control, Menu Execution, Time Management, Staff Training, Stock Control, Cooking, Plating
Specialization
Requires at least 3 years of experience in a high-end restaurant or brasserie. Candidates must hold a relevant culinary qualification such as a CAP, BTS, or professional baccalaureate in hospitality.
Experience Required
Minimum 2 year(s)
Chef de Partie- Mon to Fri at BaxterStorey Ireland Ltd
Preston, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Cooking Techniques, Team Collaboration, Communication, Attention To Detail, Organizational Skills, Kitchen Maintenance
Specialization
Candidates must have proven experience as a Commis Chef or in a similar role with a strong understanding of various cooking techniques and food safety practices. The role requires the ability to work in a fast-paced environment and the successful applicant must be able to obtain full BBPS/SC security clearance.
Demi Chef de Partie Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Tabuk, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Baking, Food Safety, Sanitation, Kitchen Equipment Operation, Portion Control, Quality Control, Teamwork, Communication, Professionalism, Hygiene Standards
Specialization
Requires a high school diploma or G.E.D. equivalent and less than one year of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Chef.fe de partie Eldorado at Hôtels Providence & L'Eldorado
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Food Plating, Haccp Compliance, Inventory Management, Kitchen Organization, Team Leadership, Staff Training, Menu Development, Food Safety, Hygiene Standards, Hot And Cold Station Management
Specialization
Candidates must have proven experience as a Chef de Partie in a high-quality establishment, specifically with breakfast service. Strong technical skills, organizational rigor, and the ability to work effectively within a team are essential.
Experience Required
Minimum 2 year(s)