Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 6005 results in (3) seconds Clear Filters

Jobs Search

About 6005 results in (3) seconds
Executive Chef at Marriott International
Peachtree Corners, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Banquet Production, Kitchen Operations, Food Safety, Sanitation Compliance, Staff Training, Inventory Control, Budgeting, Vendor Management, Microsoft Office, Team Development, Hospitality Management, Cpr Certification
Specialization
Requires at least five years of progressive culinary leadership experience, preferably in a full-service hotel environment. A culinary degree and CPR certification are preferred or required, along with strong financial and operational management skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Culinary Leadership, Problem Solving, Verbal Communication, Menu Creation, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team and excellent technical cooking skills are required. Candidates must be creative problem-solvers with strong communication skills and a passion for extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Chef at IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Concept Development, High End Catering, Banquet Management, Cost Control, Menu Engineering, Haccp Compliance, Pre Opening Strategy, Team Development, Luxury Hotel Operations, Operational Efficiency, Hygiene Standards
Specialization
Requires proven Executive Chef experience in luxury hotels or premium catering with a strong background in banqueting. Candidates should have experience in pre-opening or rebranding and possess strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Burma Inc
Menlo Park, California, United States - Full Time
Skills Needed
Asian Cuisine, Kitchen Management, Wok Cooking, Inventory Control, Food Safety, Staff Training, Menu Development, Labor Cost Management, Leadership, Vendor Management, Sanitation Procedures, Performance Evaluation
Specialization
Requires 5-7 years of experience in Asian cuisine and restaurant leadership, specifically in high-volume upscale environments. Candidates must be able to obtain California Food Handlers and Sexual Harassment certifications.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Camp Sous Chef at Upper Crust Food Service
Avalon, California, United States - Full Time
Skills Needed
Food Preparation, Staff Management, Kitchen Operations, Food Safety, Sanitation Standards, Leadership, Dietary Restrictions Management, Allergen Preparation, Customer Service, Team Collaboration
Specialization
Requires at least 2 years of high-volume commercial kitchen experience and a valid food safety handler certification. Candidates must pass background checks and be physically capable of standing for long periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Chef at Little Creek Casino Resort
, Washington, United States - Full Time
Skills Needed
Culinary Expertise, Budget Management, Leadership, Strategic Planning, Operational Excellence, Guest Service, Menu Planning, Staff Training, Inventory Management, Financial Reporting, Health And Safety Compliance, Conflict Resolution, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Microsoft Access
Specialization
Candidates must possess a Culinary Arts Certificate or eight years of direct related experience, along with a ServSafe Manager Certificate and a Gaming License. Strong leadership, financial acumen, and the ability to manage a team of 20 to 75 members are essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Control, Inventory Control, Staff Supervision, Budgeting, Regulatory Compliance, Customer Service, Quality Assurance, Microsoft Excel, Microsoft Word, Microsoft Outlook, Written Communication, Verbal Communication, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a bachelor's degree in a culinary field and at least five years of related experience, including supervisory experience in a hotel or casino. Proficiency in Microsoft Office and the ability to work flexible shifts, including holidays and weekends, is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
Rochester, New York, United States - Full Time
Skills Needed
Culinary Operations Management, Menu Planning, Budget Management, Food Safety Compliance, Staff Supervision, Recipe Development, Inventory Management, Haccp Regulations, Personnel Training, Microsoft Office, Catering Management, Sanitation Oversight
Specialization
Candidates must have an Associate Degree in Culinary Arts or Food and Beverage Management and at least 5 years of culinary or production experience. Proficiency in Microsoft Office and a Servsafe or County Sanitation certification are preferred.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Meal Planning, Nutritional Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical requirements include the ability to lift up to 35 lbs approximately 100 times per shift.
Executive Chef at RH Restoration Hardware
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Staff Mentorship, Regulatory Compliance, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Operational Excellence, Recruitment, Expense Forecasting, Service Execution, Team Development
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in financial management and inventory software.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Upper Dublin Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Cost Control, Menu Planning, Inventory Management, High Volume Production, Catering, Safety And Sanitation, Team Leadership, Expenditure Control
Specialization
A culinary degree is preferred along with three to five years of culinary management experience. Essential requirements include experience in high-volume production, catering, and managing cost controls.
Experience Required
Minimum 2 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety Management, Cost Control, Staff Training, Recipe Development, Kitchen Operations, Food Presentation, Food Handling, Trend Research
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to integrate emerging food trends into the concept is required.
Experience Required
Minimum 5 year(s)
Lead Sous Chef at Life Enriching Communities
Cincinnati, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Quality Control, Haccp Compliance, Inventory Management, Staff Training, Food Safety, Sanitation Guidelines, Customer Service, Organizational Skills
Specialization
Requires a High School Diploma, Culinary Arts training, and Serv Safe Certification. Candidates must have at least 3 years of supervisory culinary experience in senior living, healthcare, or hospitality settings.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a professional culinary certification.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Leadership, Budgeting & Forecasting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Sop Development, Luxury Brand Management, Staff Training, Customer Service, Sanitation Compliance
Specialization
Candidates must have a strong culinary background with luxury brands and a proven track record in safety and sanitation compliance. Proficiency in Turkish is required, along with excellent leadership and communication skills.
Experience Required
Minimum 10 year(s)
Chef Pâtissier at Groupement Les Mousquetaires
Péronne, Hauts-de-France, France - Full Time
Skills Needed
Pastry Design, Team Management, Budget Control, Inventory Management, Recipe Development, Hygiene And Safety Standards, Strategic Thinking, Critical Reasoning, Customer Communication, Staff Training, Cost Control, Organizational Skills
Specialization
Proven experience as a Pastry Chef with strong management, delegation, and analytical skills for budget and performance tracking. Requires a passion for culinary creation, meticulous attention to detail, and the ability to adapt in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Team Leadership, Haccp, Inventory Management, Staff Training, Budgeting, International Cuisine, Local Cuisine, People Management, Problem Solving, English Communication, Quality Control, Kitchen Administration, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Candidates must possess strong leadership skills, expertise in international and local cuisines, and a solid understanding of food cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Marriott International
Peachtree Corners, Georgia, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

19 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Banquet Production, Kitchen Operations, Food Safety, Sanitation Compliance, Staff Training, Inventory Control, Budgeting, Vendor Management, Microsoft Office, Team Development, Hospitality Management, CPR Certification

Industry

Description
Description Atlanta Marriott Peachtree Corners is seeking a passionate, innovative, and results-driven culinary leader to join our team as Executive Chef. This position is ideal for a hospitality professional who thrives on developing exceptional culinary experiences, leading high-performing teams, and delivering outstanding service while maintaining strong financial performance. As the Executive Chef, you will oversee all culinary operations throughout the hotel, including banquet and catering events, restaurant and lounge dining, breakfast service, and associate dining. This role is responsible for menu development, food quality, kitchen operations, food and labor cost management, associate development, and ensuring the highest standards of food safety and guest satisfaction. Success in this role requires exceptional leadership, creativity, operational excellence, and a passion for developing talented culinary professionals. What will be expected of you as an Executive Chef: Lead all culinary operations for the hotel, ensuring exceptional quality, consistency, and presentation across all dining outlets and banquet functions. Supervise daily kitchen operations, including food preparation, cooking methods, portion control, plating, and sanitation. Develop innovative seasonal menus, banquet offerings, and special event menus that enhance the guest experience and drive revenue. Maintain the highest standards of food quality, cleanliness, safety, and sanitation in compliance with Marriott, StepStone Hospitality, and local health regulations. Manage food, labor, and operating costs while achieving departmental budgets and profitability goals. Oversee purchasing, inventory control, product specifications, and vendor relationships. Collaborate with hotel leadership to develop culinary strategies that support overall business objectives and guest satisfaction. Recruit, interview, hire, train, coach, develop, and evaluate culinary associates, including Sous Chefs, line cooks, prep cooks, and stewards. Create schedules that align with business demands while maintaining labor standards and productivity goals. Foster a positive, collaborative kitchen culture focused on teamwork, accountability, and continuous improvement. Conduct regular department meetings, training sessions, and safety discussions to support associate engagement and compliance. Ensure all culinary operations comply with Federal, State, local, Marriott, and StepStone Hospitality policies and procedures. Review invoices, monitor purchasing practices, and maintain accurate food cost and inventory reporting. Utilize hotel systems and Microsoft Office applications to manage scheduling, reporting, budgeting, and departmental operations. Maintain flexibility to work varied schedules, including evenings, weekends, and holidays, based on business demands. Perform other duties as assigned in support of hotel operations. Requirements Minimum of five (5) years of progressive culinary leadership experience, preferably in a full-service hotel environment. Previous Executive Chef or Executive Sous Chef experience strongly preferred. Marriott experience highly preferred. Culinary degree or formal culinary training preferred. Strong knowledge of banquet production, restaurant operations, menu development, and large-scale food production. Proven experience managing food cost, labor cost, purchasing, inventory, and departmental budgets. Comprehensive knowledge of food safety, sanitation, and applicable Federal, State, and local health regulations. Exceptional leadership, communication, coaching, and team development skills. Strong organizational, financial, and problem-solving abilities. Proficiency in Microsoft Office and hotel management systems. Ability to lift up to 50 pounds and perform physical tasks including standing, bending, lifting, reaching, pushing, and pulling throughout the workday. CPR certification required; First Aid certification preferred. Must be available to work a flexible schedule, including evenings, weekends, and holidays, based on business needs. At StepStone Hospitality, our people are our competitive advantage. We provide the tools, support, and culture to help you succeed and grow. We offer: Competitive salary Performance-driven culture with growth opportunities 401(k) with company match Comprehensive Health, Dental, Vision, and Life Insurance Paid Time Off and Holiday Pay Marriott hotel discounts worldwide Leadership support and career advancement opportunities EOE – All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
Responsibilities
Lead all culinary operations for the hotel, including menu development and quality control across all dining outlets and banquet functions. Manage departmental budgets, food and labor costs, and the recruitment and development of the culinary team.
Executive Chef at Marriott International
Peachtree Corners, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Banquet Production, Kitchen Operations, Food Safety, Sanitation Compliance, Staff Training, Inventory Control, Budgeting, Vendor Management, Microsoft Office, Team Development, Hospitality Management, Cpr Certification
Specialization
Requires at least five years of progressive culinary leadership experience, preferably in a full-service hotel environment. A culinary degree and CPR certification are preferred or required, along with strong financial and operational management skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Culinary Leadership, Problem Solving, Verbal Communication, Menu Creation, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team and excellent technical cooking skills are required. Candidates must be creative problem-solvers with strong communication skills and a passion for extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Chef at IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Concept Development, High End Catering, Banquet Management, Cost Control, Menu Engineering, Haccp Compliance, Pre Opening Strategy, Team Development, Luxury Hotel Operations, Operational Efficiency, Hygiene Standards
Specialization
Requires proven Executive Chef experience in luxury hotels or premium catering with a strong background in banqueting. Candidates should have experience in pre-opening or rebranding and possess strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Burma Inc
Menlo Park, California, United States - Full Time
Skills Needed
Asian Cuisine, Kitchen Management, Wok Cooking, Inventory Control, Food Safety, Staff Training, Menu Development, Labor Cost Management, Leadership, Vendor Management, Sanitation Procedures, Performance Evaluation
Specialization
Requires 5-7 years of experience in Asian cuisine and restaurant leadership, specifically in high-volume upscale environments. Candidates must be able to obtain California Food Handlers and Sexual Harassment certifications.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Camp Sous Chef at Upper Crust Food Service
Avalon, California, United States - Full Time
Skills Needed
Food Preparation, Staff Management, Kitchen Operations, Food Safety, Sanitation Standards, Leadership, Dietary Restrictions Management, Allergen Preparation, Customer Service, Team Collaboration
Specialization
Requires at least 2 years of high-volume commercial kitchen experience and a valid food safety handler certification. Candidates must pass background checks and be physically capable of standing for long periods and lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Chef at Little Creek Casino Resort
, Washington, United States - Full Time
Skills Needed
Culinary Expertise, Budget Management, Leadership, Strategic Planning, Operational Excellence, Guest Service, Menu Planning, Staff Training, Inventory Management, Financial Reporting, Health And Safety Compliance, Conflict Resolution, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Microsoft Access
Specialization
Candidates must possess a Culinary Arts Certificate or eight years of direct related experience, along with a ServSafe Manager Certificate and a Gaming License. Strong leadership, financial acumen, and the ability to manage a team of 20 to 75 members are essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Control, Inventory Control, Staff Supervision, Budgeting, Regulatory Compliance, Customer Service, Quality Assurance, Microsoft Excel, Microsoft Word, Microsoft Outlook, Written Communication, Verbal Communication, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a bachelor's degree in a culinary field and at least five years of related experience, including supervisory experience in a hotel or casino. Proficiency in Microsoft Office and the ability to work flexible shifts, including holidays and weekends, is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
Rochester, New York, United States - Full Time
Skills Needed
Culinary Operations Management, Menu Planning, Budget Management, Food Safety Compliance, Staff Supervision, Recipe Development, Inventory Management, Haccp Regulations, Personnel Training, Microsoft Office, Catering Management, Sanitation Oversight
Specialization
Candidates must have an Associate Degree in Culinary Arts or Food and Beverage Management and at least 5 years of culinary or production experience. Proficiency in Microsoft Office and a Servsafe or County Sanitation certification are preferred.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Meal Planning, Nutritional Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical requirements include the ability to lift up to 35 lbs approximately 100 times per shift.
Executive Chef at RH Restoration Hardware
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Staff Mentorship, Regulatory Compliance, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Operational Excellence, Recruitment, Expense Forecasting, Service Execution, Team Development
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in financial management and inventory software.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Upper Dublin Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Cost Control, Menu Planning, Inventory Management, High Volume Production, Catering, Safety And Sanitation, Team Leadership, Expenditure Control
Specialization
A culinary degree is preferred along with three to five years of culinary management experience. Essential requirements include experience in high-volume production, catering, and managing cost controls.
Experience Required
Minimum 2 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety Management, Cost Control, Staff Training, Recipe Development, Kitchen Operations, Food Presentation, Food Handling, Trend Research
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to integrate emerging food trends into the concept is required.
Experience Required
Minimum 5 year(s)
Lead Sous Chef at Life Enriching Communities
Cincinnati, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Quality Control, Haccp Compliance, Inventory Management, Staff Training, Food Safety, Sanitation Guidelines, Customer Service, Organizational Skills
Specialization
Requires a High School Diploma, Culinary Arts training, and Serv Safe Certification. Candidates must have at least 3 years of supervisory culinary experience in senior living, healthcare, or hospitality settings.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a professional culinary certification.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Leadership, Budgeting & Forecasting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Sop Development, Luxury Brand Management, Staff Training, Customer Service, Sanitation Compliance
Specialization
Candidates must have a strong culinary background with luxury brands and a proven track record in safety and sanitation compliance. Proficiency in Turkish is required, along with excellent leadership and communication skills.
Experience Required
Minimum 10 year(s)
Chef Pâtissier at Groupement Les Mousquetaires
Péronne, Hauts-de-France, France - Full Time
Skills Needed
Pastry Design, Team Management, Budget Control, Inventory Management, Recipe Development, Hygiene And Safety Standards, Strategic Thinking, Critical Reasoning, Customer Communication, Staff Training, Cost Control, Organizational Skills
Specialization
Proven experience as a Pastry Chef with strong management, delegation, and analytical skills for budget and performance tracking. Requires a passion for culinary creation, meticulous attention to detail, and the ability to adapt in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Team Leadership, Haccp, Inventory Management, Staff Training, Budgeting, International Cuisine, Local Cuisine, People Management, Problem Solving, English Communication, Quality Control, Kitchen Administration, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Candidates must possess strong leadership skills, expertise in international and local cuisines, and a solid understanding of food cost control.
Experience Required
Minimum 10 year(s)