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Chef De Partie Jobs overseas

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Sous Chef-Main at Washington Golf & Country Club
Arlington, Virginia, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Planning, Inventory Management, Cost Control, Sanitation And Safety, Recipe Development, Staff Scheduling, Leadership, Quality Assurance, Multi Tasking, Communication Skills, Customer Service, Food And Wine Pairing, Administrative Duties
Specialization
Candidates must have a high school diploma or GED, with a culinary degree or certification preferred. A minimum of 3 years of related experience and the ability to obtain a food service sanitation certification are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Portico BaxterStorey
Silverstone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Kitchen Operations Management, Food Preparation, Food Presentation, Stock Control, Recruitment, Employee Supervision, Performance Assessment, Industry Knowledge, Financial Target Achievement, Health And Safety Compliance, Food Safety Compliance, Team Building, Relationship Building, Negotiation
Specialization
Candidates must have proven experience in a demanding kitchen environment at the relevant level and possess an Intermediate Food Hygiene Certificate or above. A strong understanding of food provenance and the ability to build relationships and work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dallas, Texas, 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 Cost Control, Leadership, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field 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
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 Innisfree Hotels Inc
Surfside Beach, South Carolina, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Staff Training, Budgeting, Inventory Control, Culinary Operations, Recipe Development, Pos Systems, Loss Prevention, Administrative Tasks, Conflict Resolution, Quality Control, Team Leadership, Sanitation Standards, Multi Tasking
Specialization
Candidates must have a high school diploma or equivalent and a minimum of 5 years of culinary experience. Proficiency in English, knowledge of POS systems, and strong leadership skills are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at North Block Yountville
Yountville, California, United States - Full Time
Skills Needed
Menu Development, Cost Control, Budget Planning, Food Safety, Sanitary Standards, Team Leadership, Performance Management, Staff Coaching, California Cuisine, Operational Management, Strategic Planning, Hospitality Management, Inventory Management, Kitchen Operations, Menu Pricing, Mentorship
Specialization
The ideal candidate possesses a strong point of view on California cuisine and the operational maturity to lead a high-end culinary team. They must be available for a flexible schedule including weekends, evenings, and holidays to meet property needs.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budget Management, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation Standards, Scheduling, Problem Solving, Team Development
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
West Hartford, Connecticut, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Kitchen Management, Food Safety, Budget Management, Catering, Staff Training, Inventory Management, Customer Service, Ms Office, Allergen Awareness, Food Production
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Customer Service, Purchasing, Inventory Management, Performance Management, Coaching, Food Preparation, Hospitality Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Selbyville, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Food Management, Cost Control, Diet Therapy, Staff Supervision, Regulatory Compliance, Haccp, Food Safety, Inventory Management, Budgeting, Microsoft Office, Time Management, Problem Solving, Decision Making, Menu Planning, Sanitation
Specialization
Candidates must have a college degree or certification in culinary arts, hospitality, nutrition, or business, along with at least two years of culinary administration experience. A ServSafe certification is required, as well as proficiency in Microsoft Office and experience in cost control and diet therapy.
Experience Required
Minimum 2 year(s)
Executive Chef at Brock & Company Inc
Baltimore, Maryland, United States - Full Time
Skills Needed
Creativity, Leadership, Menu Development, Purchasing, Receiving, Food Production, Customer Service, Catering, Budget Management, Labor Cost Control, Inventory Management, Cash Handling, Training, Food Safety, Sanitation, Ms Office
Specialization
Ideal candidates should possess a culinary degree or certification, along with eight to ten years of comparable experience in the food profession. Required competencies include expertise in food safety, budget management, employee training, strong leadership, communication, organizational skills, and proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Budget Management, Staff Recruitment, Food Production, Sanitation Standards, Team Motivation, Inventory Control, Recipe Development, Hospitality Management, Conflict Resolution, Safety Compliance, Communication, Training And Development, Financial Reporting, Quality Control
Specialization
Candidates must have at least five years of hospitality managerial experience, preferably in an upscale environment like a private golf club or resort. A bachelor's degree or equivalent combination of education and experience is required, along with proven skills in budgeting, menu planning, and staff training.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Inventory Management, Quality Control, Customer Service, Performance Management, Training And Development, Conflict Resolution, Food Presentation, Financial Performance, Team Building
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, communication skills, and extensive knowledge of food preparation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Auberge Collection
Highland Park, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design
Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.
Experience Required
Minimum 10 year(s)
Executive Chef at Radisson Hotel Group
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction
Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Guest Satisfaction, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 year(s)
Sous Chef-Main at Washington Golf & Country Club
Arlington, Virginia, United States -
Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

0.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food preparation, Kitchen supervision, Menu planning, Inventory management, Cost control, Sanitation and safety, Recipe development, Staff scheduling, Leadership, Quality assurance, Multi-tasking, Communication skills, Customer service, Food and wine pairing, Administrative duties

Industry

Food and Beverage Services

Description
Description Responsible for coordinating food preparation and production as well as to assist the Executive Chef/Executive Sous Chef in supervising food production for all food locations, catering events and other functions. Also responsible to supervise and assist food production personnel with food production tasks as needed and ensure that quality and cost standards are consistently attained. Prepare and directly supervise the preparation of a wide variety of breakfast items, soups, appetizers, sauces, meats, vegetables, starches ad sandwiches according to prescribed recipes Assist the Executive Chef and Executive Sous Chef with inventories, pricing, cost controls, requisitioning, recipe development and issuing supplies and equipment for food production Ensure proper staffing for maximum productivity and high standards of quality Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis Assist Executive Chef/Executive Sous Chef with supervision of employees, sanitation and safety, menu planning and related production activities Prepare reports, costs menus, make schedules and perform administrative duties as assigned Ensure that all opening and closing preparation, production and hygiene schedules are adhered to on a shift by shift basis Maintain clean work areas, utensils and equipment Clean and supervise the cleaning of cooking utensils, grills, fryers, ovens, sinks, table tops and other kitchen equipment; also responsible to maintain sanitation, health and safety issues in the work area Attend to day-to-day problems and needs concerning food supplies and equipment and report to supervisor any unusual problems with supplies, equipment or working conditions Ensure proper labeling, rotation and freshness of all food items: dispose of and record all spoiled or unattractive foods Consistently maintains standards of quality, cost, presentation, and flavor of foods May be required to prepare special items according to request by a member Other duties as assigned Requirements High school diploma or GED; Culinary degree or Accredited certification preferred 3+ years of experience that is directly related to the duties and responsibilities specified Knowledge of soup and sauce preparation Obtain and maintain VA Food Service Sanitation Certification Demonstrated ability to supervise and train employees and/or students, including organizing, prioritizing and scheduling/planning and demonstrated leadership skills in managing issues at all levels Ability to plan a wide variety of menus, including international/ethic, dietary, financial and social considerations Knowledge of ordering, inventorying and control of supplies, equipment, and/or services Ability to interact with all departments and members professionally and courteously Ability to ensure quality assurance programs in areas of responsibility Ability to multi-task with a professional demeanor while meeting and exceeding expectations Knowledge of set-up procedures for indoor, outdoor and special functions Advanced skill in preparation, cooking and presentation of a wide variety of food Working knowledge of food and wine pairing Demonstrated organization and coordination skills Ability to grasp, understand and train on front of the house techniques and service methods Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations Demonstrated strong oral and written communication skills to a wide variety of constituents Excellent interpersonal/relationship-building skills Proven record of providing excellent internal and external customer service Physical Demands and Work Environment Must be able to sit, walk, squat, climb, reach, bend, stoop, twist, stand, clean and lift up to 40 pounds Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases Must be able to work within proximity to moving machinery Independent mobility Employment Eligibility Candidates must be authorized to work in the United States at the time of hire and must be able to perform work without the need for employer sponsorship, now or in the future. Washington Golf and Country Club does not provide employment-based visa sponsorship. Equal Opportunity Employer Washington Golf and Country Club is an equal opportunity employer and is committed to creating an inclusive environment for all employees. We comply with all applicable federal, state, and local employment laws. At WGCC, our team is the foundation of the member experience. We value professionalism, teamwork, and a service-first mindset, and we take pride in creating a welcoming environment for both our members and our employees
Responsibilities
The Sous Chef coordinates food production and supervises kitchen personnel to ensure quality and cost standards are met across all dining locations. They also assist the Executive Chef with menu planning, inventory control, staff scheduling, and administrative reporting.
Sous Chef-Main at Washington Golf & Country Club
Arlington, Virginia, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Planning, Inventory Management, Cost Control, Sanitation And Safety, Recipe Development, Staff Scheduling, Leadership, Quality Assurance, Multi Tasking, Communication Skills, Customer Service, Food And Wine Pairing, Administrative Duties
Specialization
Candidates must have a high school diploma or GED, with a culinary degree or certification preferred. A minimum of 3 years of related experience and the ability to obtain a food service sanitation certification are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Portico BaxterStorey
Silverstone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Kitchen Operations Management, Food Preparation, Food Presentation, Stock Control, Recruitment, Employee Supervision, Performance Assessment, Industry Knowledge, Financial Target Achievement, Health And Safety Compliance, Food Safety Compliance, Team Building, Relationship Building, Negotiation
Specialization
Candidates must have proven experience in a demanding kitchen environment at the relevant level and possess an Intermediate Food Hygiene Certificate or above. A strong understanding of food provenance and the ability to build relationships and work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dallas, Texas, 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 Cost Control, Leadership, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field 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
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 Innisfree Hotels Inc
Surfside Beach, South Carolina, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Staff Training, Budgeting, Inventory Control, Culinary Operations, Recipe Development, Pos Systems, Loss Prevention, Administrative Tasks, Conflict Resolution, Quality Control, Team Leadership, Sanitation Standards, Multi Tasking
Specialization
Candidates must have a high school diploma or equivalent and a minimum of 5 years of culinary experience. Proficiency in English, knowledge of POS systems, and strong leadership skills are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at North Block Yountville
Yountville, California, United States - Full Time
Skills Needed
Menu Development, Cost Control, Budget Planning, Food Safety, Sanitary Standards, Team Leadership, Performance Management, Staff Coaching, California Cuisine, Operational Management, Strategic Planning, Hospitality Management, Inventory Management, Kitchen Operations, Menu Pricing, Mentorship
Specialization
The ideal candidate possesses a strong point of view on California cuisine and the operational maturity to lead a high-end culinary team. They must be available for a flexible schedule including weekends, evenings, and holidays to meet property needs.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budget Management, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation Standards, Scheduling, Problem Solving, Team Development
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
West Hartford, Connecticut, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Kitchen Management, Food Safety, Budget Management, Catering, Staff Training, Inventory Management, Customer Service, Ms Office, Allergen Awareness, Food Production
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Customer Service, Purchasing, Inventory Management, Performance Management, Coaching, Food Preparation, Hospitality Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Selbyville, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Food Management, Cost Control, Diet Therapy, Staff Supervision, Regulatory Compliance, Haccp, Food Safety, Inventory Management, Budgeting, Microsoft Office, Time Management, Problem Solving, Decision Making, Menu Planning, Sanitation
Specialization
Candidates must have a college degree or certification in culinary arts, hospitality, nutrition, or business, along with at least two years of culinary administration experience. A ServSafe certification is required, as well as proficiency in Microsoft Office and experience in cost control and diet therapy.
Experience Required
Minimum 2 year(s)
Executive Chef at Brock & Company Inc
Baltimore, Maryland, United States - Full Time
Skills Needed
Creativity, Leadership, Menu Development, Purchasing, Receiving, Food Production, Customer Service, Catering, Budget Management, Labor Cost Control, Inventory Management, Cash Handling, Training, Food Safety, Sanitation, Ms Office
Specialization
Ideal candidates should possess a culinary degree or certification, along with eight to ten years of comparable experience in the food profession. Required competencies include expertise in food safety, budget management, employee training, strong leadership, communication, organizational skills, and proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Budget Management, Staff Recruitment, Food Production, Sanitation Standards, Team Motivation, Inventory Control, Recipe Development, Hospitality Management, Conflict Resolution, Safety Compliance, Communication, Training And Development, Financial Reporting, Quality Control
Specialization
Candidates must have at least five years of hospitality managerial experience, preferably in an upscale environment like a private golf club or resort. A bachelor's degree or equivalent combination of education and experience is required, along with proven skills in budgeting, menu planning, and staff training.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Inventory Management, Quality Control, Customer Service, Performance Management, Training And Development, Conflict Resolution, Food Presentation, Financial Performance, Team Building
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, communication skills, and extensive knowledge of food preparation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Auberge Collection
Highland Park, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design
Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.
Experience Required
Minimum 10 year(s)
Executive Chef at Radisson Hotel Group
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction
Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Guest Satisfaction, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 year(s)