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Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Event Management, Cost Control, Budgeting, Team Leadership, Recruiting, Training, Development, Haccp Management, Banquet Operations, A La Carte, Quality Control, Consistency, Industry Trends Awareness
Specialization
Candidates must be experienced chefs with a strong background in facilitating large banquet events (up to 500 guests) and A La Carte service, preferably within luxury hotels or resorts. Essential qualifications include the ability to run the kitchen independently in the Executive Chef's absence and strong knowledge of the HACCP management system.
Experience Required
Minimum 5 year(s)
Cheffe de projets / Chef de projets - Hydro-Mécanique at Artelia
Choisy-le-Roi, Ile-de-France, France - Full Time
Skills Needed
Project Management, Hydromechanics, Engineering Design, Financial Management, Client Relations, Team Management, Technical Studies, Drafting, Autonomy, Versatility, Rigor, Vanes, Pumps, Lock Gates, Flood Control
Specialization
Candidates must have an engineering degree (or equivalent) in mechanics or electromechanics, with at least 5 years of experience, preferably in design offices or specialized construction companies. Required competencies include project management skills (technical, financial, client relations), strong writing abilities, autonomy, versatility, teamwork, and rigor in design and follow-up.
Experience Required
Minimum 5 year(s)
Cheffe de projets / Chef de projets - Hydro-Mécanique at Artelia
Choisy-le-Roi, Ile-de-France, France - Full Time
Skills Needed
Project Management, Hydromechanics, Hydraulic Engineering, Mechanical Engineering, Design Review, Technical Studies, Financial Management, Client Relations, Team Management, Technical Writing, Autonomy, Versatility, Rigor, Autocad, Solidworks, Regulatory Knowledge
Specialization
Candidates must have an engineering degree (or equivalent) in mechanics or electromechanics, with a preference for specialization in hydraulic structures like dams, locks, or urban hydraulic works, and at least 5 years of relevant experience, preferably in design offices or specialized construction firms. Required competencies include project management skills (technical, financial, client relations), strong writing abilities, autonomy, rigor, and proficiency with tools like Pack Office and ideally Autocad or Solidworks.
Experience Required
Minimum 5 year(s)
Demi-cheffe / Demi-chef de partie au Grand Place Café at Sige Relais Chateaux
Montreuil-sur-Mer, Upper France, France - Full Time
Skills Needed
Food Preparation, Cooking, Cleaning, Organization, Rigor, Punctuality, Teamwork, Safety Compliance, Kitchen Maintenance, Garnish Preparation
Specialization
A culinary qualification is preferred but not mandatory, along with previous experience working independently in a kitchen. Candidates should be organized, rigorous, and demonstrate a strong work ethic.
Demi-cheffe / Demi-chef de partie au Grand Place Café at Sige Relais Chateaux
Montreuil-sur-Mer, Upper France, France - Full Time
Skills Needed
Food Preparation, Cleaning, Washing, Peeling, Chopping, Mise En Place, Garnish Preparation, Seasoning, Herb Preparation, Dishwashing, Service Assistance, Cleaning Workstation, Instrument Cleaning, Storage, Safety Compliance, Organization
Specialization
Candidates should ideally have a diploma in catering or equivalent experience in an autonomous kitchen role, demonstrating organization and rigor. A serious attitude, punctuality, and good humor are recommended to contribute to the reputation of the Alexandre Gauthier establishments.
Demi-cheffe / Demi-chef de partie à Sur Mer à Sur Mer at Sige Relais Chateaux
Merlimont, Upper France, France - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Cleaning, Teamwork, Organization, Rigor, Punctuality, Seafood Preparation, Safety Compliance, Mentoring
Specialization
Candidates should have a culinary qualification or equivalent experience working independently in a kitchen. Strong organizational skills, punctuality, and a professional attitude are essential for this role.
Demi-cheffe / Demi-chef de partie à Sur Mer à Sur Mer at Sige Relais Chateaux
Merlimont, Upper France, France - Full Time
Skills Needed
Food Preparation, Mise En Place, Garnishing, Seasoning, Light Dishwashing, Service Assistance, Cleaning, Organization, Rigor, Punctuality, Teamwork
Specialization
Candidates should have a diploma in catering or equivalent experience in an autonomous kitchen role, demonstrating organization and rigor. A sensitivity to Chef Alexandre Gauthier's culinary universe, seriousness, punctuality, and good humor are highly recommended for this position.
Chef / Cheffe de Projet Industriel Tout Corps d’Etat at Artelia
Mulhouse, Grand Est, France - Full Time
Skills Needed
Project Management, Technical Follow Up, Financial Management, Planning Management, Design Studies, Coordination, Technical Solutions, Qhse Compliance, Client Interaction, Team Collaboration, Organization, Autonomy, German Language, Process Industry Experience, Engineering Knowledge, Iso 9001 Procedures, Mase Procedures
Specialization
Candidates should have a degree in engineering with a minimum of 5 years of experience in project management within process industries. Proficiency in German is highly recommended, along with strong organizational and client-oriented skills.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Groupe - Lead Installation Générale at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Studies Piloting, Team Management, Data Analysis, Contractual Document Analysis, Piping Classes, Regulatory Compliance, Design Reviews, Technological Watch, Quality Processes, Plant3d Administration, E3d Administration, Autocad 2d/3d, Leadership, Prioritization, Iso 9001 Procedures, Mase Procedures
Specialization
Candidates should ideally possess a Bac+2/BAC+3 degree (such as BTS CPI, BTS CRCI, or a professional license) in design or equivalent, coupled with a minimum of 15 years of experience in industrial engineering and general installation. Essential attributes include rigor, methodical work, strong analytical skills, teamwork, and proficiency in quality procedures like ISO 9001 and MASE.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de groupe - Lead Installation Générale at Artelia
Nîmes, Occitania, France - Full Time
Skills Needed
General Installation, Project Management, Team Leadership, Industrial Engineering, Piping Design, Autocad 2d/3d, Plant 3d, E3d, Regulatory Compliance, Quality Management, Iso 9001, Mase, Technical Design, Process Engineering, Industrial Safety
Specialization
Candidates must have a minimum of 10 years of experience in industrial engineering and general installation. A technical degree (BTS or equivalent) in design or a related field is required, along with proficiency in CAD software like Plant 3D or E3D.
Experience Required
Minimum 10 year(s)
Cheffe/Chef de secteur junior NICE - Boissons Festives at La Martiniquaise-Bardinet
Charenton-le-Pont, Ile-de-France, France - Full Time
Skills Needed
Sales, Customer Relationship Management, Merchandising, Product Placement, Administrative Follow Up, Crm, Field Sales, Retail Management
Specialization
This is an entry-level position suitable for a recent graduate with a strong interest in the food and beverage industry. Candidates should be energetic, motivated, and ready to take on a challenging commercial role.
Cheffe / Chef de Projets – Equipements Hydrauliques at Artelia
Choisy-le-Roi, Ile-de-France, France - Full Time
Skills Needed
Project Management, Hydraulic Engineering, Civil Engineering, Construction Supervision, Public Procurement, Technical Design, Pumping Stations, Water Treatment, Hydraulic Equipment, Budget Management, Team Leadership, Site Planning, Technical Diagnostics, Regulatory Compliance
Specialization
Candidates must hold an engineering degree in civil or hydraulic engineering with at least 5 years of experience in design offices or specialized construction firms. Proficiency in hydraulic equipment, project management, and public procurement regulations is required.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Groupe - Lead Installation Générale at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Team Leadership, Technical Analysis, Quality Control, Regulatory Compliance, Process Improvement, Autocad 2d/3d, Plant 3d, E3d, Office Suite, Engineering Design, Installation General, Industrial Engineering, Data Analysis, Communication, Problem Solving
Specialization
The ideal candidate should have a Bac+2/BAC+3 level education in a relevant field and at least 15 years of experience in industrial engineering and general installation. Strong analytical skills, teamwork, and a commitment to quality and safety standards are essential.
Experience Required
Minimum 10 year(s)
Demi Chef de Partie - Pasola at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
South Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Senior Chef De Partie Pastry at Sige Relais Chateaux
St Saviour, , Jersey - Full Time
Skills Needed
Artisan Bread Making, Pastry, Desserts, Jams And Preserves, Ice Creams And Sorbets, Handmade Chocolates, Petit Fours, Afternoon Teas, A La Carte Desserts, Culinary Standards, Menu Influence, Consistency Maintenance, Mentoring, Technical Ability, Detail Orientation, Seasonality
Specialization
Candidates must be college-trained, career-minded pastry chefs with a minimum of two years of experience at the 2 AA rosette level or above, possessing strong all-round pastry knowledge and technical ability. The role requires passion for quality, detail, and seasonality, along with the confidence to work independently and support the Head Pastry Chef.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Pastry) at Minor International
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Production, Bakery Production, Menu Development, Food Safety, Hygiene Standards, Equipment Operation, Recipe Following, Time Management, Teamwork, Communication, Buffet Service, A La Carte Service, Viennoiserie Preparation, Dessert Presentation, Haccp Standards
Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts or Patisserie and have 1–2 years of experience in a hotel or resort pastry/bakery section, preferably in a similar role. Essential qualifications include solid knowledge of pastry techniques, understanding of food safety standards, fluency in English, and the ability to work effectively under pressure in a fast-paced, team-oriented environment.
Chef(fe) de Partie Pâtisserie at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Production, Quality Control, Plating, Recipe Execution, Menu Creation, Knife Skills, Calmness Under Pressure, Teamwork, Reactivity, Organization, Tenacity, Haccp Standards
Specialization
Candidates must possess excellent knife skills and a commitment to high-quality work, maintaining composure under pressure. Required qualifications include previous successful professional experience in a high-end restaurant, strong teamwork, reactivity, organization, tenacity, and good knowledge of HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Partie (South Indian) at Fairfield Inn Suites by Marriott Mansfield
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Recipe Adherence, Garnishing, Training, Scheduling, Safety Procedures, Portion Control, Cold Food Preparation
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef de partie le benkay H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Japanese Cuisine, Culinary Production, Menu Development, Quality Control, Customer Satisfaction, Leadership, Creativity, Organization, Hygiene Standards, Stock Management, Communication, Team Coordination, Presentation Skills, Autonomy, Methodical Approach, Client Interaction
Specialization
Candidates should have at least 2 years of experience in Japanese cuisine and possess strong leadership and organizational skills. Fluency in English and French is required, with Japanese language skills considered a plus.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Pastry Preparation, Viennoiserie, Chocolaterie, Recipe Adherence, Stock Management, Haccp Standards, Team Supervision, Innovation, Time Management, Attention To Detail, Teamwork, Leadership, Production Tools Mastery, Traditional Pastry Techniques, Modern Pastry Techniques
Specialization
Candidates must possess mastery of traditional and modern pastry techniques, with knowledge of viennoiserie and chocolaterie being an asset, alongside the ability to work under pressure and innovate recipes. A pastry diploma (minimum CAP/BEP) and 2 to 3 years of similar experience, preferably in a gastronomic or hotel setting, are required.
Experience Required
Minimum 2 year(s)
Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia -
Full Time

Start Date

Immediate

Expiry Date

07 Jun, 26

Salary

0.0

Posted On

09 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Event Management, Cost Control, Budgeting, Team Leadership, Recruiting, Training, Development, HACCP Management, Banquet Operations, A La Carte, Quality Control, Consistency, Industry Trends Awareness

Industry

Hospitality

Description
Company Description Located in the heart of Cairns City, the iconic Pullman Cairns International offers impressive waterfront and mountain views from its 324 rooms. With 13 conference spaces complementing its extensive room count, the hotel stands as one of the largest in the region. The hotel's stunning three-story lobby, adorned with marble flooring and dazzling glass chandeliers, epitomises the exceptional experience for which the Pullman brand is renowned. Nestled beneath the towering feature windows, Coco’s Kitchen + Bar celebrates the tropical environment with an exceptional array of local fish and seafood, emphasising high-quality, regionally sourced produce. Executive Chef Simon Capewell and his team are the masterminds behind these mouth-watering dishes. With over 25 years of experience, Simon's passion for diverse cultures shines through in his creations. As a leader of our esteemed culinary team, you'll express your passion for first-class cuisine and contribute to memorable dining experiences that keep guests coming back. Job Description We’re seeking a candidate with extensive experience managing events of up to 500 guests. Previous work in 4–5‑star hotels or resorts is essential. This role is ideal for a seasoned Chef de Partie with strong event operations experience who is ready to step up in their career. You will: Collaborate with the Executive Chef to manage the quality and consistency of all outlet and function orders. Oversee cost control and budgeting, identifying opportunities to reduce food and labour costs. Lead the recruiting, training, and development of the culinary team. Maintain awareness of local competition, suppliers, and industry trends. Qualifications You will be an experienced chef, with the confidence to share your knowledge and perspective with our enthusiastic culinary team. In the absence of the Executive Chef, you will be expected to run the kitchen as the sole point of leadership. To achieve this you will need: A strong background facilitating large banquet events of up to 500pax, as well as A La Carte. Experience in luxury hotels and resorts, preferred Ability to work a flexible roster, including nights, weekends, and public holidays Strong knowledge of the HACCP management system. Any prior experience with our systems (ie. Purchase Plus) would help facilitate a smooth transition into the role Additional Information Why work for Accor? Accor is one of the largest global hospitality businesses, with over 5400 Hotels across 110+ countries, the career development opportunities are endless. Benefits Your Way Access to global accommodation and F&B discounts #LearnYourWay with a sophisticated modern training platform, which offers a constantly expanding database of free, industry focused training. Recognition of service anniversaries and Accor Tenure Milestones. Our Commitment to Diversity & Inclusion. We are an inclusive employer, and our ambition is to attract, recruit, and develop diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you are most welcome to let us know. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

How To Apply:

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Responsibilities
The Sous Chef will collaborate with the Executive Chef to manage the quality and consistency across all outlets and functions, while also overseeing cost control, budgeting, and identifying opportunities to reduce food and labor expenses. This role involves leading the recruiting, training, and development of the culinary team and maintaining awareness of local competition and industry trends.
Sous Chef - Banquet Kitchen at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Event Management, Cost Control, Budgeting, Team Leadership, Recruiting, Training, Development, Haccp Management, Banquet Operations, A La Carte, Quality Control, Consistency, Industry Trends Awareness
Specialization
Candidates must be experienced chefs with a strong background in facilitating large banquet events (up to 500 guests) and A La Carte service, preferably within luxury hotels or resorts. Essential qualifications include the ability to run the kitchen independently in the Executive Chef's absence and strong knowledge of the HACCP management system.
Experience Required
Minimum 5 year(s)
Cheffe de projets / Chef de projets - Hydro-Mécanique at Artelia
Choisy-le-Roi, Ile-de-France, France - Full Time
Skills Needed
Project Management, Hydromechanics, Engineering Design, Financial Management, Client Relations, Team Management, Technical Studies, Drafting, Autonomy, Versatility, Rigor, Vanes, Pumps, Lock Gates, Flood Control
Specialization
Candidates must have an engineering degree (or equivalent) in mechanics or electromechanics, with at least 5 years of experience, preferably in design offices or specialized construction companies. Required competencies include project management skills (technical, financial, client relations), strong writing abilities, autonomy, versatility, teamwork, and rigor in design and follow-up.
Experience Required
Minimum 5 year(s)
Cheffe de projets / Chef de projets - Hydro-Mécanique at Artelia
Choisy-le-Roi, Ile-de-France, France - Full Time
Skills Needed
Project Management, Hydromechanics, Hydraulic Engineering, Mechanical Engineering, Design Review, Technical Studies, Financial Management, Client Relations, Team Management, Technical Writing, Autonomy, Versatility, Rigor, Autocad, Solidworks, Regulatory Knowledge
Specialization
Candidates must have an engineering degree (or equivalent) in mechanics or electromechanics, with a preference for specialization in hydraulic structures like dams, locks, or urban hydraulic works, and at least 5 years of relevant experience, preferably in design offices or specialized construction firms. Required competencies include project management skills (technical, financial, client relations), strong writing abilities, autonomy, rigor, and proficiency with tools like Pack Office and ideally Autocad or Solidworks.
Experience Required
Minimum 5 year(s)
Demi-cheffe / Demi-chef de partie au Grand Place Café at Sige Relais Chateaux
Montreuil-sur-Mer, Upper France, France - Full Time
Skills Needed
Food Preparation, Cooking, Cleaning, Organization, Rigor, Punctuality, Teamwork, Safety Compliance, Kitchen Maintenance, Garnish Preparation
Specialization
A culinary qualification is preferred but not mandatory, along with previous experience working independently in a kitchen. Candidates should be organized, rigorous, and demonstrate a strong work ethic.
Demi-cheffe / Demi-chef de partie au Grand Place Café at Sige Relais Chateaux
Montreuil-sur-Mer, Upper France, France - Full Time
Skills Needed
Food Preparation, Cleaning, Washing, Peeling, Chopping, Mise En Place, Garnish Preparation, Seasoning, Herb Preparation, Dishwashing, Service Assistance, Cleaning Workstation, Instrument Cleaning, Storage, Safety Compliance, Organization
Specialization
Candidates should ideally have a diploma in catering or equivalent experience in an autonomous kitchen role, demonstrating organization and rigor. A serious attitude, punctuality, and good humor are recommended to contribute to the reputation of the Alexandre Gauthier establishments.
Demi-cheffe / Demi-chef de partie à Sur Mer à Sur Mer at Sige Relais Chateaux
Merlimont, Upper France, France - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Cleaning, Teamwork, Organization, Rigor, Punctuality, Seafood Preparation, Safety Compliance, Mentoring
Specialization
Candidates should have a culinary qualification or equivalent experience working independently in a kitchen. Strong organizational skills, punctuality, and a professional attitude are essential for this role.
Demi-cheffe / Demi-chef de partie à Sur Mer à Sur Mer at Sige Relais Chateaux
Merlimont, Upper France, France - Full Time
Skills Needed
Food Preparation, Mise En Place, Garnishing, Seasoning, Light Dishwashing, Service Assistance, Cleaning, Organization, Rigor, Punctuality, Teamwork
Specialization
Candidates should have a diploma in catering or equivalent experience in an autonomous kitchen role, demonstrating organization and rigor. A sensitivity to Chef Alexandre Gauthier's culinary universe, seriousness, punctuality, and good humor are highly recommended for this position.
Chef / Cheffe de Projet Industriel Tout Corps d’Etat at Artelia
Mulhouse, Grand Est, France - Full Time
Skills Needed
Project Management, Technical Follow Up, Financial Management, Planning Management, Design Studies, Coordination, Technical Solutions, Qhse Compliance, Client Interaction, Team Collaboration, Organization, Autonomy, German Language, Process Industry Experience, Engineering Knowledge, Iso 9001 Procedures, Mase Procedures
Specialization
Candidates should have a degree in engineering with a minimum of 5 years of experience in project management within process industries. Proficiency in German is highly recommended, along with strong organizational and client-oriented skills.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Groupe - Lead Installation Générale at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Studies Piloting, Team Management, Data Analysis, Contractual Document Analysis, Piping Classes, Regulatory Compliance, Design Reviews, Technological Watch, Quality Processes, Plant3d Administration, E3d Administration, Autocad 2d/3d, Leadership, Prioritization, Iso 9001 Procedures, Mase Procedures
Specialization
Candidates should ideally possess a Bac+2/BAC+3 degree (such as BTS CPI, BTS CRCI, or a professional license) in design or equivalent, coupled with a minimum of 15 years of experience in industrial engineering and general installation. Essential attributes include rigor, methodical work, strong analytical skills, teamwork, and proficiency in quality procedures like ISO 9001 and MASE.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de groupe - Lead Installation Générale at Artelia
Nîmes, Occitania, France - Full Time
Skills Needed
General Installation, Project Management, Team Leadership, Industrial Engineering, Piping Design, Autocad 2d/3d, Plant 3d, E3d, Regulatory Compliance, Quality Management, Iso 9001, Mase, Technical Design, Process Engineering, Industrial Safety
Specialization
Candidates must have a minimum of 10 years of experience in industrial engineering and general installation. A technical degree (BTS or equivalent) in design or a related field is required, along with proficiency in CAD software like Plant 3D or E3D.
Experience Required
Minimum 10 year(s)
Cheffe/Chef de secteur junior NICE - Boissons Festives at La Martiniquaise-Bardinet
Charenton-le-Pont, Ile-de-France, France - Full Time
Skills Needed
Sales, Customer Relationship Management, Merchandising, Product Placement, Administrative Follow Up, Crm, Field Sales, Retail Management
Specialization
This is an entry-level position suitable for a recent graduate with a strong interest in the food and beverage industry. Candidates should be energetic, motivated, and ready to take on a challenging commercial role.
Cheffe / Chef de Projets – Equipements Hydrauliques at Artelia
Choisy-le-Roi, Ile-de-France, France - Full Time
Skills Needed
Project Management, Hydraulic Engineering, Civil Engineering, Construction Supervision, Public Procurement, Technical Design, Pumping Stations, Water Treatment, Hydraulic Equipment, Budget Management, Team Leadership, Site Planning, Technical Diagnostics, Regulatory Compliance
Specialization
Candidates must hold an engineering degree in civil or hydraulic engineering with at least 5 years of experience in design offices or specialized construction firms. Proficiency in hydraulic equipment, project management, and public procurement regulations is required.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de Groupe - Lead Installation Générale at Artelia
Martigues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Team Leadership, Technical Analysis, Quality Control, Regulatory Compliance, Process Improvement, Autocad 2d/3d, Plant 3d, E3d, Office Suite, Engineering Design, Installation General, Industrial Engineering, Data Analysis, Communication, Problem Solving
Specialization
The ideal candidate should have a Bac+2/BAC+3 level education in a relevant field and at least 15 years of experience in industrial engineering and general installation. Strong analytical skills, teamwork, and a commitment to quality and safety standards are essential.
Experience Required
Minimum 10 year(s)
Demi Chef de Partie - Pasola at Marriott Residence Inn Vaughan Residence Inn Courtyard Creekbank
South Jakarta, Jakarta, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Senior Chef De Partie Pastry at Sige Relais Chateaux
St Saviour, , Jersey - Full Time
Skills Needed
Artisan Bread Making, Pastry, Desserts, Jams And Preserves, Ice Creams And Sorbets, Handmade Chocolates, Petit Fours, Afternoon Teas, A La Carte Desserts, Culinary Standards, Menu Influence, Consistency Maintenance, Mentoring, Technical Ability, Detail Orientation, Seasonality
Specialization
Candidates must be college-trained, career-minded pastry chefs with a minimum of two years of experience at the 2 AA rosette level or above, possessing strong all-round pastry knowledge and technical ability. The role requires passion for quality, detail, and seasonality, along with the confidence to work independently and support the Head Pastry Chef.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Pastry) at Minor International
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Production, Bakery Production, Menu Development, Food Safety, Hygiene Standards, Equipment Operation, Recipe Following, Time Management, Teamwork, Communication, Buffet Service, A La Carte Service, Viennoiserie Preparation, Dessert Presentation, Haccp Standards
Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts or Patisserie and have 1–2 years of experience in a hotel or resort pastry/bakery section, preferably in a similar role. Essential qualifications include solid knowledge of pastry techniques, understanding of food safety standards, fluency in English, and the ability to work effectively under pressure in a fast-paced, team-oriented environment.
Chef(fe) de Partie Pâtisserie at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Production, Quality Control, Plating, Recipe Execution, Menu Creation, Knife Skills, Calmness Under Pressure, Teamwork, Reactivity, Organization, Tenacity, Haccp Standards
Specialization
Candidates must possess excellent knife skills and a commitment to high-quality work, maintaining composure under pressure. Required qualifications include previous successful professional experience in a high-end restaurant, strong teamwork, reactivity, organization, tenacity, and good knowledge of HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Partie (South Indian) at Fairfield Inn Suites by Marriott Mansfield
Bangalore, karnataka, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Recipe Adherence, Garnishing, Training, Scheduling, Safety Procedures, Portion Control, Cold Food Preparation
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef de partie le benkay H/F at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Japanese Cuisine, Culinary Production, Menu Development, Quality Control, Customer Satisfaction, Leadership, Creativity, Organization, Hygiene Standards, Stock Management, Communication, Team Coordination, Presentation Skills, Autonomy, Methodical Approach, Client Interaction
Specialization
Candidates should have at least 2 years of experience in Japanese cuisine and possess strong leadership and organizational skills. Fluency in English and French is required, with Japanese language skills considered a plus.
Experience Required
Minimum 2 year(s)
Chef de Partie Pâtisserie H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Pastry Preparation, Viennoiserie, Chocolaterie, Recipe Adherence, Stock Management, Haccp Standards, Team Supervision, Innovation, Time Management, Attention To Detail, Teamwork, Leadership, Production Tools Mastery, Traditional Pastry Techniques, Modern Pastry Techniques
Specialization
Candidates must possess mastery of traditional and modern pastry techniques, with knowledge of viennoiserie and chocolaterie being an asset, alongside the ability to work under pressure and innovate recipes. A pastry diploma (minimum CAP/BEP) and 2 to 3 years of similar experience, preferably in a gastronomic or hotel setting, are required.
Experience Required
Minimum 2 year(s)