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Chef Jobs overseas

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Independent Living - Sous Chef at Village at Gleannloch Farms
, Florida, United States - Full Time
Skills Needed
Menu Planning, Costing, Execution, Leadership, Cleanliness Maintenance, Health Department Standards, Communication, Culinary Education, Supervisory Experience, Kitchen Equipment Operation, Servsafe Certified
Specialization
Candidates must have three years of experience in fine dining within a hotel, restaurant, or club setting, with dining room experience being desirable. A minimum of one year of supervisory experience, culinary education or two years of college, and current ServSafe certification are required.
Experience Required
Minimum 2 year(s)
Chef d’Équipe Étancheur (H/F) at Groupe NA
Avelin, Upper France, France - Full Time
Skills Needed
Team Leadership, Water Infiltration Repair, Roofing, Terrace Waterproofing, Balcony Waterproofing, Bituminous Waterproofing, Pvc Waterproofing, Resin Waterproofing, Technical Surveying, Quality Control, Safety Compliance, Project Planning, Client Communication, Team Management
Specialization
Candidates must possess significant experience, a minimum of 3 years, in waterproofing and team management, along with solid knowledge of bituminous and synthetic waterproofing techniques. A valid Driver's License (Permis B) is mandatory, and certifications for working at heights and operating aerial work platforms are appreciated.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie-Hot Kitchen at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Problem Solving, Training, Scheduling, Employee Evaluation, Coaching
Specialization
Candidates need at least 3 years of related work experience and preferably a Technical, Trade, or Vocational School Degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Food Safety, Inventory Management, Staff Supervision, Team Leadership, Sanitation Standards, Quality Control, Guest Service, Conflict Resolution, Coaching, Scheduling, Equipment Maintenance, Fifo Inventory, Accident Prevention, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie - In Room Dining at Four Seasons Hotels Limited - Turkey
Venice, Veneto, Italy - Full Time
Skills Needed
Culinary Experience, Technical Cooking Skills, English Fluency, Italian Fluency, Leadership Experience, Training, Mentoring, Kitchen Operations, Inventory Systems, Production Equipment, Organizational Skills, Time Management, Multi Tasking, Communication Skills, Interpersonal Skills, Quality Control
Specialization
Candidates must possess culinary experience in a luxury hotel or high-end restaurant, along with strong technical cooking skills and fluency in both English and Italian. A minimum of 3 years of progressive leadership experience in culinary or F&B management roles is required, along with strong organizational and communication abilities.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, R&D, Haccp, Rotary Evaporator, 3d Printing, Organizational Skills, Teamwork, Discretion, Attention To Detail, Fine Dining
Specialization
Requires experience in 3 Michelin-starred restaurants and proficiency with advanced culinary tools like rotary evaporators and 3D printers. Candidates must demonstrate strong organizational skills, meticulousness, and adherence to HACCP standards.
Experience Required
Minimum 5 year(s)
Chef de Partie H/F - Le Lassey at Relais & Châteaux Park-Hotel Egerner Höfe
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety, Team Leadership, Menu Preparation, Equipment Maintenance, Quality Control, Staff Supervision, French Cuisine, Organization
Specialization
Candidates should have experience in a similar role and possess a strong command of various culinary techniques. A rigorous approach, reactivity, and the ability to work effectively within a team are essential for this position.
Experience Required
Minimum 2 year(s)
Chef de Partie Patisserie F/H at ALP'AZUR HOTELS
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pâtisserie, Culinary Preparation, Team Management, Haccp Compliance, Communication, Organization, Autonomy, Discretion
Specialization
Candidates should have a minimum of 2 years of experience in a similar high-end establishment and be able to quickly assimilate culinary techniques. Strong communication skills and the ability to work as part of a team are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Mise En Place, Portion Control, Kitchen Operations, Team Leadership, Stock Management, Food Cost Control, Fine Dining, Menu Preparation, Quality Control, Hygiene Standards, Communication, Teamwork
Specialization
Requires a diploma or degree in Culinary arts and 3-5 years of experience in high-end or luxury restaurant environments. Candidates must possess strong knowledge of cooking techniques and be eligible to work in an EU country.
Experience Required
Minimum 2 year(s)
Chef de Partie Saison été 2026 at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Cooking Techniques, Section Management, Quality Control, Presentation, Teamwork, Mentoring, Hygiene Standards, Product Management, Creativity, Rigor, Working Under Pressure, Organization, Autonomy, Dynamism
Specialization
Candidates must have a culinary education and proven experience as a Chef de Partie, preferably in a bistronomic restaurant or a similar high-standard hotel. Required qualities include organization, autonomy, dynamism, teamwork, creativity, and attention to detail to ensure culinary excellence.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Western at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Food Preparation, Menu Consistency, Teamwork, Communication, Culinary Standards, A La Carte Cooking, Buffet Preparation, Problem Solving
Specialization
The ideal candidate must have the ability to work well under pressure in a fast-paced environment. You must also demonstrate the ability to work cohesively and collectively as part of a team.
Jr. Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Kitchen Management, Inventory Control, Menu Costing, Food Safety, Sanitation Standards, Staff Training, Time Management, High Volume Production, Recipe Development, Quality Control, P&L Management, Kitchen Equipment Operation, Expediting
Specialization
Candidates must possess a culinary degree or equivalent experience, along with at least 5 years of professional culinary experience. A valid ServSafe certification is required, as is the ability to work in a high-volume, physically demanding environment.
Experience Required
Minimum 5 year(s)
MTA söker Platschef Anläggning at MTA Bygg och Anläggning
Halmstad, , Sweden - Full Time
Skills Needed
Construction Management, Project Planning, Quality Assurance, Technical Execution, Leadership, Ama, Mer, Microsoft Office, Public Procurement, Problem Solving
Specialization
Candidates must have at least 5 years of leadership experience in construction and proficiency in AMA and MER standards. A valid B-driver's license and strong Swedish language skills are required, while experience with public procurement (LOU) is considered a merit.
Experience Required
Minimum 5 year(s)
Chef de Partie - Indian Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Menu Planning, Quality Control, Food Safety, Inventory Management, Team Collaboration, Guest Service, Kitchen Maintenance, Recipe Adherence, Portion Control, Food Garnishing, Communication, Time Management, Safety Compliance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hotel environment.
Experience Required
Minimum 2 year(s)
Chef de cuisine pédagogique F/H at METRO/MAKRO
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Menu Planning, Budget Management, Inventory Management, Pedagogy, Training, Team Leadership, Communication, Organization, Customer Service, Adaptability, Product Expertise
Specialization
Candidates must hold a culinary qualification such as a CAP, BEP, or BTS and possess significant experience in traditional, collective, or gourmet catering. A background in training or instruction is expected, along with strong knowledge of HACCP regulations and culinary innovation.
Experience Required
Minimum 5 year(s)
Chef de projet travaux (F/H/X) at Veolia Environnement SA
Luxembourg, , Luxembourg - Full Time
Skills Needed
Project Management, Electrical Engineering, Hvac, Budgeting, Cost Estimation, Technical Support, Quality Control, Supply Chain Management, Resource Coordination, Site Management, Calculation Notes, Technical Maintenance
Specialization
Candidates must hold a technical diploma such as a BTS or DUT and possess 3 to 5 years of significant experience in site management. Proficiency in multi-technical areas, specifically HVAC and electricity, is required.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Kitchen Management, Menu Preparation, Portion Control, Mise En Place, Team Training, Stock Management, Food Cost Control, Equipment Maintenance, Fine Dining Service, Communication, Teamwork, Attention To Detail
Specialization
Candidates must hold a culinary degree or diploma and possess 3-5 years of experience in high-end or luxury restaurant environments. Proficiency in English and eligibility to work in an EU country are mandatory requirements.
Experience Required
Minimum 2 year(s)
FR - CA - Chef de Partie - H/F at Louvre Hotels Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Preparation, Plating, Setup, Coordination, Quality Assurance, Buffet Preparation, Kitchen Maintenance, Hygiene Procedures, Safety Rules, Organization, Rigor, Attention To Detail, Customer Satisfaction, Versatility, Teamwork
Specialization
The ideal candidate should possess training and/or experience in cooking, mastery of HACCP standards, and strong organizational skills with a keen sense of detail and customer satisfaction. Personality is highly valued, along with versatility and the ability to work effectively in a team.
Chef(fe) de Partie - La Source at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Organization, Precision, Discipline, Teamwork, Interest In French Cuisine, Seasonal Products
Specialization
Candidates should have confirmed experience as a Chef de Partie, demonstrating strong organizational skills, precision, and discipline. A passion for French cuisine and seasonal ingredients is also essential.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Magland, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Food Storage, 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)
Independent Living - Sous Chef at Village at Gleannloch Farms
, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

22 May, 26

Salary

0.0

Posted On

21 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Planning, Costing, Execution, Leadership, Cleanliness Maintenance, Health Department Standards, Communication, Culinary Education, Supervisory Experience, Kitchen Equipment Operation, ServSafe Certified

Industry

Hospitals and Health Care

Description
*$2500 Bonus* https://youtu.be/GJOzYgliRQA Freedom Square of Seminole is an upscale Senior Living Community located in beautiful Seminole, Florida. Designed like a quaint town square with paved brick streets and a welcoming gazebo, Freedom Square retirement community in Seminole, Florida offers a wide variety of elegantly appointed residential options, a wealth of exceptional services and amenities and a full calendar of fun, engaging activities - all just a short drive from Lake Seminole and the beautiful beaches of the Gulf Coast! Situated on 15 acres with two ponds, we offer a beautiful garden-like setting for retirement living. As a life care community, Freedom Square makes aging in place simple. Residents are able to seamlessly transition from independent living to assisted living, memory care and skilled nursing care, as their healthcare needs change. What makes us stand out against the others? We provide a fun workplace culture – including monthly luncheons and campus-wide events Our community and facilities are clean Our patients are low acuity We have good staffing ratios Benefits for Full and Part Time Staff Paid Time Off and Paid Holidays Career Advancement Opportunities Paid Training Resident Scholarship Fund Our expert culinary team is looking for a dynamic leader to work in a fast-paced environment. Our Culinary Services Department encompasses a multi-unit experience and requires an experienced Culinarian that has the ability to adapt on the fly. If this sounds like you, we want to hear from you! DUTIES: Assist the Executive Chef in planning, costing and executing all menus Responsible for the direction of the department in the absence of the Executive Chef Maintain the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules. Inform the culinary leadership team of all activities and operational problems, making suggestions for improvement and corrections as needed. QUALIFICATIONS: Ability to understand and follow instructions in English and communicate effectively Three years' experience in a hotel, restaurant, or club with fine dining preferred. Dining Room experience desirable. Culinary education or two years college. One year of supervisory experience. Knowledge of kitchen equipment operations and maintenance Must be ServSafe® Certified. What We Offer: Work today, get paid tomorrow with DailyPay! Freedom Square of Seminole now offers DailyPay - a program that allows employees to access their earned income on-demand, as it's earned. Benefits for full and part time staff, including health, dental, vision, 401K and more! Fun, caring, inclusive work environment! Monthly company luncheons and employee appreciation events! #Nonclinical
Responsibilities
The Sous Chef will assist the Executive Chef in planning, costing, and executing all menus, and will be responsible for directing the department when the Executive Chef is absent. Duties also include maintaining facility appearance and cleanliness to meet or exceed Health Department standards.
Independent Living - Sous Chef at Village at Gleannloch Farms
, Florida, United States - Full Time
Skills Needed
Menu Planning, Costing, Execution, Leadership, Cleanliness Maintenance, Health Department Standards, Communication, Culinary Education, Supervisory Experience, Kitchen Equipment Operation, Servsafe Certified
Specialization
Candidates must have three years of experience in fine dining within a hotel, restaurant, or club setting, with dining room experience being desirable. A minimum of one year of supervisory experience, culinary education or two years of college, and current ServSafe certification are required.
Experience Required
Minimum 2 year(s)
Chef d’Équipe Étancheur (H/F) at Groupe NA
Avelin, Upper France, France - Full Time
Skills Needed
Team Leadership, Water Infiltration Repair, Roofing, Terrace Waterproofing, Balcony Waterproofing, Bituminous Waterproofing, Pvc Waterproofing, Resin Waterproofing, Technical Surveying, Quality Control, Safety Compliance, Project Planning, Client Communication, Team Management
Specialization
Candidates must possess significant experience, a minimum of 3 years, in waterproofing and team management, along with solid knowledge of bituminous and synthetic waterproofing techniques. A valid Driver's License (Permis B) is mandatory, and certifications for working at heights and operating aerial work platforms are appreciated.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie-Hot Kitchen at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Garnishing, Food Safety, Temperature Regulation, Communication, Teamwork, Problem Solving, Training, Scheduling, Employee Evaluation, Coaching
Specialization
Candidates need at least 3 years of related work experience and preferably a Technical, Trade, or Vocational School Degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds.
Experience Required
Minimum 2 year(s)
Chef de Partie - Pastry Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Pastry Production, Bakery Operations, Food Safety, Inventory Management, Staff Supervision, Team Leadership, Sanitation Standards, Quality Control, Guest Service, Conflict Resolution, Coaching, Scheduling, Equipment Maintenance, Fifo Inventory, Accident Prevention, Communication
Specialization
Candidates must have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and a Food Safety certification are required for this role.
Experience Required
Minimum 2 year(s)
Chef de Partie - In Room Dining at Four Seasons Hotels Limited - Turkey
Venice, Veneto, Italy - Full Time
Skills Needed
Culinary Experience, Technical Cooking Skills, English Fluency, Italian Fluency, Leadership Experience, Training, Mentoring, Kitchen Operations, Inventory Systems, Production Equipment, Organizational Skills, Time Management, Multi Tasking, Communication Skills, Interpersonal Skills, Quality Control
Specialization
Candidates must possess culinary experience in a luxury hotel or high-end restaurant, along with strong technical cooking skills and fluency in both English and Italian. A minimum of 3 years of progressive leadership experience in culinary or F&B management roles is required, along with strong organizational and communication abilities.
Experience Required
Minimum 2 year(s)
Chef de Partie H/F R&D - PICLAB at Relais & Châteaux Park-Hotel Egerner Höfe
Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, R&D, Haccp, Rotary Evaporator, 3d Printing, Organizational Skills, Teamwork, Discretion, Attention To Detail, Fine Dining
Specialization
Requires experience in 3 Michelin-starred restaurants and proficiency with advanced culinary tools like rotary evaporators and 3D printers. Candidates must demonstrate strong organizational skills, meticulousness, and adherence to HACCP standards.
Experience Required
Minimum 5 year(s)
Chef de Partie H/F - Le Lassey at Relais & Châteaux Park-Hotel Egerner Höfe
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Food Safety, Team Leadership, Menu Preparation, Equipment Maintenance, Quality Control, Staff Supervision, French Cuisine, Organization
Specialization
Candidates should have experience in a similar role and possess a strong command of various culinary techniques. A rigorous approach, reactivity, and the ability to work effectively within a team are essential for this position.
Experience Required
Minimum 2 year(s)
Chef de Partie Patisserie F/H at ALP'AZUR HOTELS
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pâtisserie, Culinary Preparation, Team Management, Haccp Compliance, Communication, Organization, Autonomy, Discretion
Specialization
Candidates should have a minimum of 2 years of experience in a similar high-end establishment and be able to quickly assimilate culinary techniques. Strong communication skills and the ability to work as part of a team are essential.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Mise En Place, Portion Control, Kitchen Operations, Team Leadership, Stock Management, Food Cost Control, Fine Dining, Menu Preparation, Quality Control, Hygiene Standards, Communication, Teamwork
Specialization
Requires a diploma or degree in Culinary arts and 3-5 years of experience in high-end or luxury restaurant environments. Candidates must possess strong knowledge of cooking techniques and be eligible to work in an EU country.
Experience Required
Minimum 2 year(s)
Chef de Partie Saison été 2026 at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Cooking Techniques, Section Management, Quality Control, Presentation, Teamwork, Mentoring, Hygiene Standards, Product Management, Creativity, Rigor, Working Under Pressure, Organization, Autonomy, Dynamism
Specialization
Candidates must have a culinary education and proven experience as a Chef de Partie, preferably in a bistronomic restaurant or a similar high-standard hotel. Required qualities include organization, autonomy, dynamism, teamwork, creativity, and attention to detail to ensure culinary excellence.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Western at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
Food Preparation, Menu Consistency, Teamwork, Communication, Culinary Standards, A La Carte Cooking, Buffet Preparation, Problem Solving
Specialization
The ideal candidate must have the ability to work well under pressure in a fast-paced environment. You must also demonstrate the ability to work cohesively and collectively as part of a team.
Jr. Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Kitchen Management, Inventory Control, Menu Costing, Food Safety, Sanitation Standards, Staff Training, Time Management, High Volume Production, Recipe Development, Quality Control, P&L Management, Kitchen Equipment Operation, Expediting
Specialization
Candidates must possess a culinary degree or equivalent experience, along with at least 5 years of professional culinary experience. A valid ServSafe certification is required, as is the ability to work in a high-volume, physically demanding environment.
Experience Required
Minimum 5 year(s)
MTA söker Platschef Anläggning at MTA Bygg och Anläggning
Halmstad, , Sweden - Full Time
Skills Needed
Construction Management, Project Planning, Quality Assurance, Technical Execution, Leadership, Ama, Mer, Microsoft Office, Public Procurement, Problem Solving
Specialization
Candidates must have at least 5 years of leadership experience in construction and proficiency in AMA and MER standards. A valid B-driver's license and strong Swedish language skills are required, while experience with public procurement (LOU) is considered a merit.
Experience Required
Minimum 5 year(s)
Chef de Partie - Indian Cuisine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Indian Cuisine, Food Preparation, Menu Planning, Quality Control, Food Safety, Inventory Management, Team Collaboration, Guest Service, Kitchen Maintenance, Recipe Adherence, Portion Control, Food Garnishing, Communication, Time Management, Safety Compliance
Specialization
Candidates must possess a technical, trade, or vocational school degree and at least 3 years of related work experience. The role requires the ability to perform physical kitchen tasks and maintain professional standards in a luxury hotel environment.
Experience Required
Minimum 2 year(s)
Chef de cuisine pédagogique F/H at METRO/MAKRO
Nanterre, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Haccp, Food Safety, Menu Planning, Budget Management, Inventory Management, Pedagogy, Training, Team Leadership, Communication, Organization, Customer Service, Adaptability, Product Expertise
Specialization
Candidates must hold a culinary qualification such as a CAP, BEP, or BTS and possess significant experience in traditional, collective, or gourmet catering. A background in training or instruction is expected, along with strong knowledge of HACCP regulations and culinary innovation.
Experience Required
Minimum 5 year(s)
Chef de projet travaux (F/H/X) at Veolia Environnement SA
Luxembourg, , Luxembourg - Full Time
Skills Needed
Project Management, Electrical Engineering, Hvac, Budgeting, Cost Estimation, Technical Support, Quality Control, Supply Chain Management, Resource Coordination, Site Management, Calculation Notes, Technical Maintenance
Specialization
Candidates must hold a technical diploma such as a BTS or DUT and possess 3 to 5 years of significant experience in site management. Proficiency in multi-technical areas, specifically HVAC and electricity, is required.
Experience Required
Minimum 2 year(s)
Chef de Partie ( Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp, Kitchen Management, Menu Preparation, Portion Control, Mise En Place, Team Training, Stock Management, Food Cost Control, Equipment Maintenance, Fine Dining Service, Communication, Teamwork, Attention To Detail
Specialization
Candidates must hold a culinary degree or diploma and possess 3-5 years of experience in high-end or luxury restaurant environments. Proficiency in English and eligibility to work in an EU country are mandatory requirements.
Experience Required
Minimum 2 year(s)
FR - CA - Chef de Partie - H/F at Louvre Hotels Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Preparation, Plating, Setup, Coordination, Quality Assurance, Buffet Preparation, Kitchen Maintenance, Hygiene Procedures, Safety Rules, Organization, Rigor, Attention To Detail, Customer Satisfaction, Versatility, Teamwork
Specialization
The ideal candidate should possess training and/or experience in cooking, mastery of HACCP standards, and strong organizational skills with a keen sense of detail and customer satisfaction. Personality is highly valued, along with versatility and the ability to work effectively in a team.
Chef(fe) de Partie - La Source at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Organization, Precision, Discipline, Teamwork, Interest In French Cuisine, Seasonal Products
Specialization
Candidates should have confirmed experience as a Chef de Partie, demonstrating strong organizational skills, precision, and discipline. A passion for French cuisine and seasonal ingredients is also essential.
Experience Required
Minimum 2 year(s)
Cuisinier / Chef de Partie H/F at Belambra Clubs & Hôtels
Magland, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Food Preparation, Plating, Menu Planning, Haccp, Hygiene And Safety Standards, Food Storage, 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)