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

Chef De Partie Jobs overseas

About 7817 results in (2) seconds Clear Filters

Jobs Search

About 7817 results in (2) seconds
R&D Sushi Chef at GBC Food Services, LLC
Richardson, Texas, United States - Full Time
Skills Needed
Sushi Preparation, Menu Development, Food Safety Standards, Culinary Training, Project Management, Product Development, Quality Evaluation, Leadership, Mentoring, Operational Efficiency, Catering, Research And Development
Specialization
Requires 3-5 years of sushi chef experience specifically within the grocery sushi industry. Must be able to produce high volumes of sushi packages and travel up to 50% of the time.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and financial management skills are required to oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Purchasing, Quality Control, Guest Relations, Performance Management, Training And Coaching, Inventory Control, Team Building, Conflict Resolution, Strategic Planning
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Executive Chef at COSM TECHNOLOGIES LLC
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, High Volume Kitchen Management, Financial Acumen, Team Mentorship, Food Quality Control, Inventory Management, Cost Control, Budgeting, Kpi Analysis, Staff Scheduling, Event Catering, Culinary Operations, Menu Costing, Creative Menu Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef in a high-volume concept of $6 million or more. Proven expertise in managing large-scale events, financial reporting, and team leadership is essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
San Ramon, California, United States - Full Time
Skills Needed
Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Operational Excellence, Menu Execution, Food Safety, Leadership, Inventory Management, Team Development, Budgeting, Customer Service, Conflict Resolution, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. A valid Food Handlers card is required, and sushi experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Indaco Greenville
Charlotte, North Carolina, United States - Full Time
Skills Needed
Hospitality, Staff Development, Problem Resolution, Communication, Menu Creation, Quality Control, Inventory Management, Health And Safety Standards, Labor Management, Budgeting, Forecasting, Financial Acumen, Team Leadership, Creativity, Collaboration, Sourcing
Specialization
Successful candidates must have over five years of experience in kitchen management and menu creation, demonstrating a dedication to serving both team members and guests. A key requirement is being a hands-on leader with a strong financial sense regarding labor, quality control, and achieving operational targets.
Experience Required
Minimum 5 year(s)
Executive Chef at Civitas Senior Living
Louisville, Kentucky, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Budgeting, Staff Training, Team Development, Food Quality Control, Regulatory Compliance, Dietary Regulations, Labor Management, Scheduling, Hospitality, High Volume Kitchen Operations
Specialization
Candidates should have 5-10 years of kitchen leadership experience, preferably in senior living or healthcare environments. A current ServSafe Manager Certification and a strong understanding of food safety, nutrition, and dietary regulations are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
City of New Rochelle, New York, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Menu Planning, Inventory Management, Regulatory Compliance, Cost Control, Diet Therapy, Microsoft Office, Time Management, Problem Solving, Haccp, Staff Training, Hospitality Management, Resident Relations
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience, preferably in senior living. ServSafe certification and proficiency in cost control and Microsoft Office are required.
Experience Required
Minimum 2 year(s)
Executive Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Team Development, Inventory Management, Food Safety, Sanitation Compliance, Vendor Relations, Budget Management, Staff Training, High Volume Kitchen Operations, Culinary Techniques, Communication, Organizational Skills
Specialization
Candidates must have proven experience as an Executive Chef or senior kitchen leader in a high-volume environment. A Food Handler Certification is required, and a culinary school degree or diploma is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Menu Development, Food Safety, Sanitation Management, Inventory Management, Cost Control, Staff Training, Advanced Knife Skills, Production Planning, Customer Service, Financial Reporting, Recipe Development, Time Management, Professional Communication
Specialization
Candidates must have a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kosgoda, Southern Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
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 and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, 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, 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)
EXECUTIVE CHEF at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Purchasing, Inventory Management, Customer Service, Performance Management, Food Presentation, Conflict Resolution, Operational Efficiency
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. The role requires strong leadership skills, extensive knowledge of food safety, and the ability to manage kitchen budgets and staff development.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Oversight
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)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lahaina, Hawaii, United States - 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, Financial Performance
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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
R&D Sushi Chef at GBC Food Services, LLC
Richardson, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

23 Aug, 26

Salary

0.0

Posted On

26 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sushi Preparation, Menu Development, Food Safety Standards, Culinary Training, Project Management, Product Development, Quality Evaluation, Leadership, Mentoring, Operational Efficiency, Catering, Research and Development

Industry

Food and Beverage Services

Description
Description The R&D Sushi Chef leads the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role is responsible for creating new sushi rolls and seasonal Limited-Time Offers (LTOs), driving culinary innovation, supporting operational growth, and maintaining industry best practices. The Head Sushi Chef will also assist with catering opportunities, presentations, training initiatives, and special culinary projects across the organization. Requirements Primary Responsibilities • Partner with the Executive R&D Chef to develop and launch new sushi products and menu concepts. • Create and introduce new sushi rolls on a quarterly basis, including seasonal and promotional LTO offerings. • Conduct research and development (R&D) for new sushi products, including in-store testing, quality evaluation, and performance tracking to support future menu decisions. • Support culinary operations and assist the Executive R&D Chef with company-wide initiatives and special projects. • Develop and lead culinary training programs for Regional Managers and Franchisees. • Coordinate and execute presentations, catering opportunities, product demonstrations, and special events. • Ensure all product development aligns with operational efficiency, profitability goals, and brand standards. Secondary Responsibilities • Perform additional duties and special projects as assigned. Required Skills & Abilities • Strong knowledge of sushi preparation, presentation, and food safety standards within the grocery sushi industry. • Proven ability to develop innovative menu items while balancing operational efficiency and commercial growth. • Excellent communication, leadership, and training skills with the ability to effectively mentor and develop others. • Strong organizational and project management abilities. • Ability to work independently and manage multiple priorities in a fast-paced environment. • Flexibility to travel frequently and work extended hours as business needs require. Education & Experience • 3–5 years of sushi chef experience within the grocery sushi industry required. • Demonstrated success training and mentoring of team members, Franchisees and Operators. • Ability to produce approximately 150 sushi packages per day, including all required preparation work. • Comprehensive understanding of culinary operations and product development in the grocery sushi sector. Physical Requirements • Prolonged periods of standing, food preparation, and working in kitchen environments. • Occasional desk work and computer use. • Ability to lift up to 15 pounds as needed. • Ability to travel up to 50% of the time.
Responsibilities
Lead the development of innovative sushi products and seasonal limited-time offers in collaboration with the Executive R&D Chef. Manage culinary training programs for franchisees and execute product demonstrations and special events.
R&D Sushi Chef at GBC Food Services, LLC
Richardson, Texas, United States - Full Time
Skills Needed
Sushi Preparation, Menu Development, Food Safety Standards, Culinary Training, Project Management, Product Development, Quality Evaluation, Leadership, Mentoring, Operational Efficiency, Catering, Research And Development
Specialization
Requires 3-5 years of sushi chef experience specifically within the grocery sushi industry. Must be able to produce high volumes of sushi packages and travel up to 50% of the time.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and financial management skills are required to oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Purchasing, Quality Control, Guest Relations, Performance Management, Training And Coaching, Inventory Control, Team Building, Conflict Resolution, Strategic Planning
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Executive Chef at COSM TECHNOLOGIES LLC
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, High Volume Kitchen Management, Financial Acumen, Team Mentorship, Food Quality Control, Inventory Management, Cost Control, Budgeting, Kpi Analysis, Staff Scheduling, Event Catering, Culinary Operations, Menu Costing, Creative Menu Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef in a high-volume concept of $6 million or more. Proven expertise in managing large-scale events, financial reporting, and team leadership is essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
San Ramon, California, United States - Full Time
Skills Needed
Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Operational Excellence, Menu Execution, Food Safety, Leadership, Inventory Management, Team Development, Budgeting, Customer Service, Conflict Resolution, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. A valid Food Handlers card is required, and sushi experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Indaco Greenville
Charlotte, North Carolina, United States - Full Time
Skills Needed
Hospitality, Staff Development, Problem Resolution, Communication, Menu Creation, Quality Control, Inventory Management, Health And Safety Standards, Labor Management, Budgeting, Forecasting, Financial Acumen, Team Leadership, Creativity, Collaboration, Sourcing
Specialization
Successful candidates must have over five years of experience in kitchen management and menu creation, demonstrating a dedication to serving both team members and guests. A key requirement is being a hands-on leader with a strong financial sense regarding labor, quality control, and achieving operational targets.
Experience Required
Minimum 5 year(s)
Executive Chef at Civitas Senior Living
Louisville, Kentucky, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Budgeting, Staff Training, Team Development, Food Quality Control, Regulatory Compliance, Dietary Regulations, Labor Management, Scheduling, Hospitality, High Volume Kitchen Operations
Specialization
Candidates should have 5-10 years of kitchen leadership experience, preferably in senior living or healthcare environments. A current ServSafe Manager Certification and a strong understanding of food safety, nutrition, and dietary regulations are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
City of New Rochelle, New York, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Menu Planning, Inventory Management, Regulatory Compliance, Cost Control, Diet Therapy, Microsoft Office, Time Management, Problem Solving, Haccp, Staff Training, Hospitality Management, Resident Relations
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience, preferably in senior living. ServSafe certification and proficiency in cost control and Microsoft Office are required.
Experience Required
Minimum 2 year(s)
Executive Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Team Development, Inventory Management, Food Safety, Sanitation Compliance, Vendor Relations, Budget Management, Staff Training, High Volume Kitchen Operations, Culinary Techniques, Communication, Organizational Skills
Specialization
Candidates must have proven experience as an Executive Chef or senior kitchen leader in a high-volume environment. A Food Handler Certification is required, and a culinary school degree or diploma is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Menu Development, Food Safety, Sanitation Management, Inventory Management, Cost Control, Staff Training, Advanced Knife Skills, Production Planning, Customer Service, Financial Reporting, Recipe Development, Time Management, Professional Communication
Specialization
Candidates must have a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kosgoda, Southern Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
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 and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, 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, 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)
EXECUTIVE CHEF at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Purchasing, Inventory Management, Customer Service, Performance Management, Food Presentation, Conflict Resolution, Operational Efficiency
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. The role requires strong leadership skills, extensive knowledge of food safety, and the ability to manage kitchen budgets and staff development.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Oversight
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)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lahaina, Hawaii, United States - 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, Financial Performance
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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)