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Chef De Partie Jobs overseas

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Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Purchasing, Inventory Control, Guest Relations, Leadership, Performance Management, Quality Control, Food Preparation, Team Building, Communication
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 technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
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 operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
Temporary Chef at Brookdale Senior Living Inc.
Southfield, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Food Preparation, Hospitality, Menu Planning, Kitchen Management
Specialization
Applicants should possess the necessary culinary skills and experience to operate in a professional kitchen. Base pay is determined by the applicant's specific skills and experience.
Experience Required
Minimum 2 year(s)
Cafeteria Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nashik, maharashtra, India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Portion Control, Ingredient Mixing, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork, Time Management
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including standing for long periods and lifting up to 25 pounds.
Executive Chef at American Cruise Lines
Cascade Locks, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Problem Solving, Sanitation Standards, Galley Operations
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification is preferred, and a TWIC card is required for this shipboard role.
Experience Required
Minimum 5 year(s)
Executive Chef at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at RIVERSIDE COUNTRY CLUB INC
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food And Wine Pairing, Pos Systems, Hospitality Management
Specialization
Candidates need a Bachelor's degree in culinary arts/hospitality with 5 years of experience, or 10+ years of relevant experience. ServSafe certification is required within 90 days of employment, along with strong leadership and financial management skills.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, 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, Operational Oversight, Training & Mentoring
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
Pune, 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, Operational Planning, Quality Control
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 a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Quality Control, Guest Satisfaction, Performance Management, Training And Development, Inventory Management, Team Building, Conflict Resolution, Communication Skills
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 hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Atrium Hospitality
Franklin, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Team Training, Food Quality Improvement, Labor Cost Optimization, Kitchen Operations Oversight, Food Cost Control, Inventory Rotation, Menu Collaboration, Technical Culinary Skills, Cost Control, Analytical Skills, Microsoft Office, Cloud Based Apps, Flexibility, Team Motivation, Waste Reduction
Specialization
Candidates must possess over four years of culinary leadership experience within a hotel environment, demonstrating proven technical culinary skills and the ability to motivate a team. Strong analytical skills for cost control, proficiency with Microsoft Office and cloud applications, and a commitment to flexibility are also required, with a culinary degree preferred.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Saratoga Harness Racing, Inc.
State College, Pennsylvania, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Inventory Management, Staff Training, Quality Control, Customer Relations, Cost Control, Health Standards, Team Leadership, Culinary Skills, Recipe Creation, Food Safety, Scheduling, Communication, Collaboration, Supervision
Specialization
Candidates should have six to eight years of experience in food preparation and preferably a culinary school degree. Additional certifications such as TIPS and Serve Safe Manager Certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Crisis Management, Sanitation Standards, Regional Cuisine Preparation
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, Professionalism, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 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 Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka -
Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Menu development, Food cost control, Budgeting, Inventory management, Team management, Food safety compliance, Hygiene standards, Staff training, Performance management, Strategic planning, Problem-solving, Communication, International cuisine, Luxury hospitality

Industry

Hospitality

Description
Company Description Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. Job Description At Radisson Collection Resort Galle, our success is driven by culinary excellence, innovation, and an unwavering commitment to delivering exceptional guest experiences. We are seeking a dynamic and experienced Executive Chef who brings visionary leadership, creativity, and operational expertise to lead our culinary operations. You are a passionate and inspiring leader - strategic, hands-on, and quality-driven - who understands that outstanding cuisine is at the heart of every memorable stay. Key Responsibilities Lead and oversee the smooth and efficient operation of all kitchen outlets, ensuring the highest standards of food quality, presentation, and service across the hotel. Develop innovative menus and concepts aligned with brand standards, guest expectations, and market trends. Collaborate with department heads to ensure seamless service delivery and exceptional guest satisfaction. Manage and inspire the culinary team, fostering a culture of creativity, accountability, and continuous development. Oversee food cost control, budgeting, and inventory management to maximize profitability while maintaining quality standards. Ensure optimal staffing, training, and performance management within the kitchen team. Maintain strong relationships with suppliers to ensure the consistent quality and availability of ingredients. Ensure full compliance with food safety, hygiene, and sanitation standards, as well as all legal and audit requirements. Monitor guest feedback and continuously implement improvements to enhance the dining experience. Stay updated on culinary trends and innovations, introducing new ideas to maintain a competitive edge. Qualifications Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment (essential). Formal culinary training or diploma in Culinary Arts or a related field (preferred). Strong leadership and team management skills, with experience leading large, diverse kitchen brigades. Excellent knowledge of international cuisines, modern culinary techniques, and current food trends. Strong financial acumen, including experience in food costing, budgeting, and inventory control. Exceptional organizational, communication, and problem-solving skills. Hands-on leadership style with a proactive, solution-oriented mindset. High level of professionalism, integrity, and attention to detail. Ability to perform under pressure in a fast-paced, high-standard environment. Additional Information Why Join Radisson Hotel Group? Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life. Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. Experience the Team Spirit - Join a workplace that’s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives. Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. Apply now and let’s make every moment matter. We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know. Hotel Name: Radisson Collection Resort Galle
Responsibilities
The Executive Chef will lead and oversee all kitchen operations, ensuring high standards of food quality, presentation, and service. They are responsible for developing innovative menus, managing the culinary team, and maintaining strict food cost and safety controls.
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Purchasing, Inventory Control, Guest Relations, Leadership, Performance Management, Quality Control, Food Preparation, Team Building, Communication
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 technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
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 operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
Temporary Chef at Brookdale Senior Living Inc.
Southfield, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Food Preparation, Hospitality, Menu Planning, Kitchen Management
Specialization
Applicants should possess the necessary culinary skills and experience to operate in a professional kitchen. Base pay is determined by the applicant's specific skills and experience.
Experience Required
Minimum 2 year(s)
Cafeteria Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nashik, maharashtra, India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Portion Control, Ingredient Mixing, Equipment Operation, Food Quality Monitoring, Sanitization, Recipe Adherence, Professional Communication, Teamwork, Time Management
Specialization
Requires a high school diploma or GED and at least one year of related work experience. Must be able to perform physical tasks including standing for long periods and lifting up to 25 pounds.
Executive Chef at American Cruise Lines
Cascade Locks, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Problem Solving, Sanitation Standards, Galley Operations
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification is preferred, and a TWIC card is required for this shipboard role.
Experience Required
Minimum 5 year(s)
Executive Chef at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at RIVERSIDE COUNTRY CLUB INC
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food And Wine Pairing, Pos Systems, Hospitality Management
Specialization
Candidates need a Bachelor's degree in culinary arts/hospitality with 5 years of experience, or 10+ years of relevant experience. ServSafe certification is required within 90 days of employment, along with strong leadership and financial management skills.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, 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, Operational Oversight, Training & Mentoring
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
Pune, 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, Operational Planning, Quality Control
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 a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Quality Control, Guest Satisfaction, Performance Management, Training And Development, Inventory Management, Team Building, Conflict Resolution, Communication Skills
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 hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Atrium Hospitality
Franklin, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Team Training, Food Quality Improvement, Labor Cost Optimization, Kitchen Operations Oversight, Food Cost Control, Inventory Rotation, Menu Collaboration, Technical Culinary Skills, Cost Control, Analytical Skills, Microsoft Office, Cloud Based Apps, Flexibility, Team Motivation, Waste Reduction
Specialization
Candidates must possess over four years of culinary leadership experience within a hotel environment, demonstrating proven technical culinary skills and the ability to motivate a team. Strong analytical skills for cost control, proficiency with Microsoft Office and cloud applications, and a commitment to flexibility are also required, with a culinary degree preferred.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Saratoga Harness Racing, Inc.
State College, Pennsylvania, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Inventory Management, Staff Training, Quality Control, Customer Relations, Cost Control, Health Standards, Team Leadership, Culinary Skills, Recipe Creation, Food Safety, Scheduling, Communication, Collaboration, Supervision
Specialization
Candidates should have six to eight years of experience in food preparation and preferably a culinary school degree. Additional certifications such as TIPS and Serve Safe Manager Certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Crisis Management, Sanitation Standards, Regional Cuisine Preparation
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, Professionalism, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 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 Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)