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Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Leadership, Food Preparation, Plating, Inventory Management, Hygiene Standards, Cooking, Teamwork, Time Management
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro. Previous experience as a Commis or Demi-Chef de Partie is required, along with a strong understanding of culinary techniques and HACCP regulations.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Staff Supervision, Plating, Food Preparation, Inventory Control, Time Management, Team Collaboration, Attention To Detail
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, hygiene regulations, and the ability to work under pressure are required.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Required qualities include technical mastery of cooking, rigor in presentation, and the ability to work under pressure within a team.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Customer Service, Operational Efficiency
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to exceptional service are essential for this role.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Beaucouzé, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Supervision, Food Preparation, Plating, Inventory Management, Hygiene Standards, Teamwork, Time Management, Precision, Reactivity
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro and possess prior experience as a Commis or Demi-Chef de Partie. Strong knowledge of culinary techniques, HACCP standards, and the ability to work effectively in a team are essential.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, HACCP standards, and the ability to work under pressure in a team environment are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Stock Management, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Food Safety, Food Storage, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Requires a minimum of a CAP/BEP in culinary arts and at least two years of professional experience. Candidates must demonstrate meticulous attention to detail, strong interpersonal skills, and a solid understanding of HACCP processes.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie H/F at Panorama Hospitality Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Classical Pastry Techniques, Modern Pastry Techniques, Viennoiserie, Chocolate Work, Dessert Plating, Haccp, Recipe Creation, Stock Management, Team Coordination, Food Safety, Artistic Presentation, Time Management
Specialization
Candidates need a professional pastry certification (CAP, Bac Pro, or BTS) and 3 to 5 years of confirmed experience in a gastronomic or hotel setting. Mastery of HACCP standards and the ability to work autonomously or lead a small team are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Tignes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Adherence, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must master HACCP processes and possess strong interpersonal skills for guest interaction.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Problem Solving, Customer Service
Specialization
Candidates must have proven experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to hospitality excellence are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry/Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Pastry Preparation, Bakery Production, Food Safety, Menu Planning, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Presentation, Kitchen Maintenance, Recipe Adherence, Communication, Time Management, Professionalism, Safety Compliance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of relevant work experience. 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)
Demi Chef de Partie - Butchery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Butchery, Food Preparation, Temperature Regulation, Portion Control, Food Safety, Recipe Adherence, Inventory Management, Staff Coaching, Quality Control, Kitchen Operations
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Compliance, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must be meticulous, possess excellent interpersonal skills, and have a strong mastery of HACCP processes.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Waste Reduction, Team Leadership, Staff Training, Culinary Arts, French Cuisine, Process Optimization, Inventory Management
Specialization
The role requires a professional with experience in pastry production and team management within a high-quality culinary environment. Candidates should be passionate about French culinary heritage and committed to sustainable, responsible cooking practices.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Team Leadership, Staff Training, Inventory Management, Culinary Arts, Quality Control, Waste Reduction
Specialization
The candidate should have experience in pastry production and team management within a professional kitchen environment. Strong organizational skills and a commitment to culinary excellence and waste reduction are required.
Experience Required
Minimum 2 year(s)
Banquet Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Banquet Operations, Menu Development, Food Safety And Sanitation, Inventory Management, Cost Control, Staff Training And Mentoring, Large Scale Food Production, Dietary Accommodation Management, Kitchen Leadership, Administrative Management, Food Presentation
Specialization
Requires 5 years of progressive culinary experience, including 4 years in management with at least 2 years as an Executive Sous Chef in a luxury setting. A culinary degree or equivalent experience is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie, The Savoy Hotel at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Communication, Organizational Skills, Menu Preparation, Staff Training, Inventory Management, Quality Control, Health And Safety Compliance, Supervision, Problem Solving, Time Management
Specialization
Candidates must have 3-5 years of experience in the hospitality industry and possess strong communication and organizational skills. A positive, dynamic personality is required to effectively lead the team and maintain the hotel's five-star standards.
Experience Required
Minimum 2 year(s)
Chef de Partie - All Day Dining at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Food Presentation, Inventory Management, Training And Mentoring, Quality Control, Plating, Team Leadership, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Tandoor at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Tandoor Cooking, Food Preparation, Recipe Adherence, Quality Control, Food Safety, Portion Control, Kitchen Management, Staff Training, Inventory Monitoring, Guest Service, Cold Food Preparation, 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)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

25 Jul, 26

Salary

2460.0

Posted On

26 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary techniques, HACCP, Food safety, Kitchen management, Team leadership, Food preparation, Plating, Inventory management, Hygiene standards, Cooking, Teamwork, Time management

Industry

Restaurants

Description
As-tu déjà rêvé de t'évader dans une forêt enchantée chaque fois que tu vas travailler ? 🍄 ENFILE TES CHAUSSURES DE MARCHE ET PARS EN PROMENADE POUR TON JOB DE RÊVE 🍄 Dès tes premiers pas chez Wonderwoods, tu seras ébloui(e) par la magie de notre concept. Imagine traverser une clairière baignée de lumière grâce à des vidéo-projections spectaculaires, entendre le bruissement des feuilles et le chant des oiseaux grâce à une sonorisation immersive, te perdre dans des décors dignes des plus beaux contes de fées… Et savourer une cuisine enchanteresse, en parfaite harmonie avec la thématique de la forêt, préparée avec des produits frais et de saison. Tout ça à un prix accessible ! Et bien, figure-toi que devenir gardien de la forêt de Wonderwoods, c’est possible ! On ne va pas tout te dévoiler maintenant, mais si tu as envie de faire partie d’une équipe dynamique qui aime surprendre, émerveiller et créer des souvenirs uniques, cette aventure est faite pour toi. Alors, prêt(e) à partir en voyage avec nous ? N’hésite pas plus longtemps et postule chez Wonderwoods by Ephemera : notre concept unique et insolite saura te conquérir et oublier que tu es bel et bien au cœur de Val d'Europe. TU CONNAIS EPHEMERA ? D’un projet étudiant au premier groupe de restaurants immersifs au MONDE L’aventure débute en 2020 lorsque trois étudiants de l’Institut Lyfe (ex Institut Paul Bocuse) décident de créer un nouveau concept de restaurants immersifs afin de repousser les limites de la restauration traditionnelle, en offrant bien plus qu’un repas, mais une expérience multisensorielle. Partis de zéro avec un simple projet étudiant conçu pour être éphémère, ils ont d’abord su convaincre des sponsors puis des investisseurs pour transformer leur idée en réalité. Ainsi est né Ephemera, le premier groupe de restauration immersive accessible au monde. Prêt à découvrir nos immersions? Under The Sea : Plongez dans les fonds marins pour une exploration magique Stellar : Devenez astronaute et partez en mission dans l’espace Jungle Palace : Partez en expédition en pleine jungle WonderWoods : Découvrez la magie d’une forêt enchantée et partez à l’aventure au cœur de la nature Magmatic : Plongez au cœur d'un volcan où la terre vit, respire… et parfois gronde L’ambition : révolutionner la restauration à l’échelle internationale Nous avons pour objectif d’ouvrir de nouveaux restaurants, chacun avec des thématiques encore plus surprenantes et inédites, à l’échelle internationale. L'aventure ne fait que commencer, et nous avons bien l'intention de repousser les limites de l'expérience culinaire. Missions principales En tant que Demi-Chef de Partie, tu joueras un rôle clé dans la préparation et l'envoi des plats. Tu seras impliqué(e) dans la réalisation des préparations culinaires, l'organisation de ton poste de travail et la transmission des bonnes pratiques aux commis. Préparation et production : Réaliser les préparations préliminaires nécessaires à la production (épluchage, découpe, marinades, etc.). Respecter les fiches techniques, les cuissons et les recettes définies pour garantir une qualité constante des plats. Fabriquer, assembler et dresser les plats de votre partie selon les standards de l’établissement. Envoyer les plats dans les délais impartis tout en maintenant une présentation soignée. Organisation et gestion : Participer au contrôle et au stockage des marchandises à leur réception, en veillant à leur qualité et à leur conformité. Organiser et maintenir votre poste de travail propre, approvisionné et fonctionnel tout au long du service. Veiller à l’entretien quotidien de la cuisine et du matériel utilisé pour garantir leur bon état de fonctionnement. Anticiper les besoins en matières premières pour assurer la fluidité de la production. Hygiène et sécurité : Respecter rigoureusement les normes HACCP et les consignes d’hygiène en vigueur. Nettoyer et désinfecter les espaces et outils de travail après chaque utilisation. Contrôler la conformité des produits finis avant leur envoi en salle. Encadrement et collaboration : Encadrer et organiser le travail des commis affectés à votre partie en leur transmettant votre savoir-faire. Appliquer et faire appliquer les consignes données par vos chefs de manière efficace. Collaborer activement avec les autres parties et équipes pour garantir une coordination optimale pendant le service. Profil recherché Compétences techniques : Maîtrise des bases culinaires et des techniques de cuisson. Connaissance des normes HACCP et des pratiques d’hygiène en cuisine. Capacité à gérer efficacement un poste de travail et à superviser des commis. Qualités personnelles : Rigueur et précision : Souci du détail dans la production et la présentation des plats. Esprit d’équipe : Capacité à collaborer et à transmettre son savoir-faire à l’équipe. Organisation : Aptitude à planifier et à anticiper les besoins pour garantir la fluidité du service. Réactivité : Capacité à gérer la pression et les imprévus pendant le service. Expérience et formation : Diplôme en cuisine (CAP, BEP, Bac Pro ou équivalent). Une expérience préalable en tant que Commis ou Demi-Chef de Partie est indispensable. Connaissance approfondie des techniques de production culinaire et des règles d’hygiène. Pourquoi rejoindre EPHEMERA? 💰Des incentives inédites : Prime de Cooptation, Prime d'apporteur d'affaires 🧬De vraies perspectives d'évolution : chez nous, les évolutions se font en interne ! Tu auras accès à un parcours personnalisé pour grandir avec nous grâce à notre process potentiel ! 🚌 Envie de changer d'air ? Il te sera possible d'évoluer dans l'ensemble des territoires où Ephemera est implanté. Aujourd'hui à Lille et Paris, et demain? ... 😉 🩺 Notre équipage prendra soin de ta santé ! Pour ce faire, tu auras accès à la mutuelle Alan, avec une clinique constituée de médecins, aux petits soins pour répondre à tes petits pépins du quotidien à travers l'application Alan. 💶 Tu pourras profiter de l’acompte sur salaire qui te permet d'accéder à une partie de ton revenu déjà gagné à tout moment, simplifiant ta gestion financière. Ceci avec notre partenaire Rosaly. 🍱 Tu savoureras de délicieux repas faits maison en bonne compagnie avec les équipes sur place avant les services ⛹️‍♀️ Tu bénéficieras d'un accès facilité pour te rendre à tes activités sportives et bien-être préférées grâce à notre partenaire Wellpass. 🍽️ Tu bénéficieras d'une réduction de -20% sur l'ensemble de nos restaurants immersifs (idéal pour tes dates, ta moitié, tes amis ou ta famille !) Si tu as l’âme créative, l’envie de casser les codes et de faire partie d’une équipe dynamique et ambitieuse, alors EPHEMERA t'attend. Viens écrire l’histoire avec nous.
Responsibilities
The Demi-Chef de Partie is responsible for preparing, assembling, and plating dishes according to technical standards while ensuring kitchen hygiene and safety. They also supervise commis chefs and coordinate with the rest of the kitchen team to ensure smooth service flow.
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Leadership, Food Preparation, Plating, Inventory Management, Hygiene Standards, Cooking, Teamwork, Time Management
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro. Previous experience as a Commis or Demi-Chef de Partie is required, along with a strong understanding of culinary techniques and HACCP regulations.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Serris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Staff Supervision, Plating, Food Preparation, Inventory Control, Time Management, Team Collaboration, Attention To Detail
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, hygiene regulations, and the ability to work under pressure are required.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Required qualities include technical mastery of cooking, rigor in presentation, and the ability to work under pressure within a team.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Customer Service, Operational Efficiency
Specialization
Candidates must have confirmed experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to exceptional service are essential for this role.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Beaucouzé, Pays de la Loire, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Kitchen Management, Team Supervision, Food Preparation, Plating, Inventory Management, Hygiene Standards, Teamwork, Time Management, Precision, Reactivity
Specialization
Candidates must hold a culinary diploma such as a CAP, BEP, or Bac Pro and possess prior experience as a Commis or Demi-Chef de Partie. Strong knowledge of culinary techniques, HACCP standards, and the ability to work effectively in a team are essential.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Cuisine H/F at Ephemera Group
Montpellier, Occitania, France - Full Time
Skills Needed
Culinary Basics, Cooking Techniques, Haccp Standards, Kitchen Hygiene, Station Management, Team Supervision, Plating, Food Preparation, Inventory Control, Time Management, Pressure Management, Collaboration
Specialization
Candidates must hold a culinary diploma (CAP, BEP, Bac Pro or equivalent) and have essential prior experience as a Commis or Demi-Chef de Partie. Proficiency in cooking techniques, HACCP standards, and the ability to work under pressure in a team environment are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Stock Management, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Candidates must hold a minimum of a CAP/BEP in culinary arts and possess at least two years of professional experience. Strong interpersonal skills, meticulous attention to detail, and a solid understanding of HACCP processes are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Hyères, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Food Safety, Food Storage, Customer Service, Show Cooking, Pizza Making, Teamwork, Communication
Specialization
Requires a minimum of a CAP/BEP in culinary arts and at least two years of professional experience. Candidates must demonstrate meticulous attention to detail, strong interpersonal skills, and a solid understanding of HACCP processes.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie H/F at Panorama Hospitality Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Classical Pastry Techniques, Modern Pastry Techniques, Viennoiserie, Chocolate Work, Dessert Plating, Haccp, Recipe Creation, Stock Management, Team Coordination, Food Safety, Artistic Presentation, Time Management
Specialization
Candidates need a professional pastry certification (CAP, Bac Pro, or BTS) and 3 to 5 years of confirmed experience in a gastronomic or hotel setting. Mastery of HACCP standards and the ability to work autonomously or lead a small team are required.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Tignes, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Adherence, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must master HACCP processes and possess strong interpersonal skills for guest interaction.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Radisson Hotel Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Culinary Arts, Food Safety, Hygiene Standards, Cost Control, Inventory Management, Team Collaboration, Creativity, Problem Solving, Customer Service
Specialization
Candidates must have proven experience in a similar demanding culinary environment and possess strong technical pastry skills. A proactive, solution-oriented attitude and a commitment to hospitality excellence are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry/Bakery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Pastry Preparation, Bakery Production, Food Safety, Menu Planning, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Presentation, Kitchen Maintenance, Recipe Adherence, Communication, Time Management, Professionalism, Safety Compliance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of relevant work experience. 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)
Demi Chef de Partie - Butchery at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Udaipur, Rajasthan, India - Full Time
Skills Needed
Butchery, Food Preparation, Temperature Regulation, Portion Control, Food Safety, Recipe Adherence, Inventory Management, Staff Coaching, Quality Control, Kitchen Operations
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Plating, Haccp, Food Safety, Show Cooking, Pizza Making, Customer Service, Menu Compliance, Inventory Storage, Kitchen Management
Specialization
Requires a CAP/BEP in cooking and at least two years of professional experience. Candidates must be meticulous, possess excellent interpersonal skills, and have a strong mastery of HACCP processes.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Waste Reduction, Team Leadership, Staff Training, Culinary Arts, French Cuisine, Process Optimization, Inventory Management
Specialization
The role requires a professional with experience in pastry production and team management within a high-quality culinary environment. Candidates should be passionate about French culinary heritage and committed to sustainable, responsible cooking practices.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Preparation, Recipe Development, Food Cost Management, Team Leadership, Staff Training, Inventory Management, Culinary Arts, Quality Control, Waste Reduction
Specialization
The candidate should have experience in pastry production and team management within a professional kitchen environment. Strong organizational skills and a commitment to culinary excellence and waste reduction are required.
Experience Required
Minimum 2 year(s)
Banquet Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Banquet Operations, Menu Development, Food Safety And Sanitation, Inventory Management, Cost Control, Staff Training And Mentoring, Large Scale Food Production, Dietary Accommodation Management, Kitchen Leadership, Administrative Management, Food Presentation
Specialization
Requires 5 years of progressive culinary experience, including 4 years in management with at least 2 years as an Executive Sous Chef in a luxury setting. A culinary degree or equivalent experience is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie, The Savoy Hotel at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Team Leadership, Communication, Organizational Skills, Menu Preparation, Staff Training, Inventory Management, Quality Control, Health And Safety Compliance, Supervision, Problem Solving, Time Management
Specialization
Candidates must have 3-5 years of experience in the hospitality industry and possess strong communication and organizational skills. A positive, dynamic personality is required to effectively lead the team and maintain the hotel's five-star standards.
Experience Required
Minimum 2 year(s)
Chef de Partie - All Day Dining at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Haccp, Osha, Budget Management, Customer Service, Food Presentation, Inventory Management, Training And Mentoring, Quality Control, Plating, Team Leadership, Resource Planning
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Tandoor at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Tandoor Cooking, Food Preparation, Recipe Adherence, Quality Control, Food Safety, Portion Control, Kitchen Management, Staff Training, Inventory Monitoring, Guest Service, Cold Food Preparation, 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)