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Chef De Partie Jobs overseas

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Breakfast Chef at Accor
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Culinary Arts
Specialization
Requires a minimum of 2 years of experience in a similar role, preferably within a 5-star or upscale establishment. Candidates must demonstrate creativity in menu development and a strong understanding of NZ food safety requirements.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Guest Satisfaction
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, communication, and the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Portico BaxterStorey
Silverstone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Stock Control, Recruitment, Performance Assessment, Industry Knowledge, Financial Target Achievement, Health And Safety Compliance, Food Safety Compliance, Team Leadership, Relationship Building, Negotiation, Food Provenance, Presentation, Cooking
Specialization
Candidates must have proven experience within a demanding kitchen at the relevant level and possess an Intermediate Food Hygiene Certificate or above. A strong understanding of food provenance and the ability to work with and build relationships within a team are also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Access Management
Babcock Ranch, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Quality Control, Health And Safety Compliance, Inventory Management, Cost Control, Staff Supervision, Event Planning, Budget Management, Communication, Organizational Skills
Specialization
Proven experience as an Executive Chef in a residential or community setting is required. A culinary degree or relevant certification is preferred along with strong leadership and budget management skills.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Cost Control, Staff Management, Sanitation Standards, Kitchen Operations, Budgeting, Recipe Standardization, Vendor Management, Food Safety, Ms Word, Ms Excel, Ms Outlook, Pos Systems, Communication Skills, Leadership
Specialization
Requires a ServSafe Manager Certification and at least one year of experience as a chef or kitchen supervisor. An associate's degree in culinary arts is preferred along with proficiency in MS Office and POS systems.
Experience Required
Minimum 2 year(s)
Executive Chef at Minor International
Sydney, New South Wales, Australia - Full Time
Skills Needed
Menu Engineering, Culinary Leadership, Spanish Cuisine, Fine Dining, Kitchen Management, Haccp Implementation, Cost Control, Team Recruitment, Staff Training, Inventory Management, Waste Management, Strategic Planning, Brand Positioning, Food Safety Compliance, Operational Excellence, Stakeholder Management
Specialization
The ideal candidate is an accomplished culinary leader with extensive experience in high-end or Michelin-starred Spanish/Mediterranean dining environments. Proven success in managing pre-opening phases and building high-performing kitchen teams is essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Menu Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Team Mentorship, Food Safety Compliance, Whs Compliance, Operational Management, Strategic Planning, A La Carte Service, Staff Rostering, Event Coordination
Specialization
Candidates must have proven experience as an Executive or Head Chef, ideally within a hotel environment, with extensive expertise in high-volume catering. Strong leadership, financial acumen, and a hands-on operational approach are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Grand Millennium Muscat
, , - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Kitchen Operations Management, Budget Management, Inventory Control, Staff Training, Vendor Management, Recipe Creation, Sanitation Standards, Quality Control, Banquet Coordination
Specialization
The candidate must be a culinary leader capable of managing teams and executing creative menus across multiple dining outlets. They should possess strong skills in inventory control, staff development, and adherence to environmental and safety policies.
Experience Required
Minimum 10 year(s)
Executive Chef at MINA Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Reporting, Inventory Control, Labor Cost Management, Staff Mentorship, Fine Dining, Butchery, Sauces, Food Safety, Hygiene Protocols, Performance Management, Hospitality, Organizational Skills, Communication
Specialization
Requires at least 6 years of experience in high-volume fine dining with 2 years in a leadership role. A culinary degree is preferred along with expertise in kitchen fundamentals and financial acumen.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Operations, Staff Leadership, Budget Management, Inventory Control, Food Safety Compliance, Recruitment, Menu Development, Labor Cost Management, Customer Service, Microsoft Office Suite, Project Management, Time Management, Problem Solving, Vendor Management, Payroll Administration, Team Mentorship
Specialization
Candidates need 3-5 years of management experience in complex leisure entertainment and prior experience as a head chef in high-volume environments. A bachelor's degree in Culinary Science or a relevant field is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Macau, Macau, China - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Guest Relations, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Tavistock Restaurants
Orlando, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Design, Boh Operations, Team Building, Financial Performance, Food Quality Control, Recruitment, Haccp Compliance, Inventory Management, Recipe Costing, Vendor Management, Staff Mentoring, P&L Management, Modern Mexican Cuisine, High Volume Dining, Scratch Kitchen Management
Specialization
Requires 7+ years of culinary leadership experience, including at least 3 years as an Executive Chef in a high-volume environment. Proven success in opening concept-driven restaurants and deep knowledge of scratch kitchens and business acumen is essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Trends, Kitchen Operations Management, Cost Control, Inventory Management, Hygiene Standards, Food Safety, Haccp Compliance, Team Leadership, Mentoring, Financial Management, Operational Management, Innovation, Asian Flavours, Korean Flavours
Specialization
Candidates must possess proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven setting, ideally with a strong background in contemporary cuisine and an advantage in Asian/Korean flavours. Essential qualifications include confident leadership abilities, exceptional organizational and financial management skills, and a creative mindset focused on innovation.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - 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 or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - 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 ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Land Title
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Menu Creation, Food Preparation Coordination, Staff Training, Scheduling, Supervision, Performance Evaluation, Budget Management, Cost Control, Purchasing, Inventory Management, Health Code Compliance, Safety Standards Adherence, Interpersonal Communication, Project Management, Creative Thinking
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, along with strong analytical and critical thinking abilities for strategy and collaboration. A minimum of two years of culinary managerial experience is required, preferably supplemented by business experience, alongside the necessary training or education to function as a highly skilled professional cook.
Experience Required
Minimum 2 year(s)
Executive Chef at Brainforce
Paphos, Paphos, Cyprus - Full Time
Skills Needed
Culinary Operations Management, Menu Development, Mediterranean Cuisine, Asian Cuisine, Team Leadership, Staff Mentorship, Haccp Standards, Food Safety, Inventory Control, Procurement, Budget Management, Cost Effective Management, Food Preparation, Food Presentation, Communication Skills
Specialization
Candidates must have at least 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant. Proficiency in Mediterranean and Asian gastronomy, strong leadership abilities, and knowledge of HACCP standards are essential.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Accor
Queenstown, Otago, New Zealand -
Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

31.98

Posted On

15 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Yes

Skills

Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Culinary Arts

Industry

Hospitality

Description
Company Description Our signature restaurant 'Lombardi' at Hotel St Moritz, is a greatly admired eatery for locals and visitors alike. A refreshing departure from a ‘Hotel Restaurant’, this award-winning establishment offers global opportunity within the bespoke MGallery collection. Job Description In this role you will work with the kitchen team to ensure that food standards, presentation and cooking techniques are carried out according to established standards and recipes to the expectations of an upscale restaurant. For exceptional talent, we are proud to consider sponsorship opportunities, reflecting our commitment to attracting and nurturing the very best culinary professionals. Outstanding candidates who embody our passion for excellence and craft may be supported in joining our world-class team here in Queenstown. Qualifications Minimum of 2 years experience in a similar role. Previous experience in a 5 star/upscale establishment advantageous Have a high standard in food presentation Be able to demonstrate creativity and flair in menu development Be able to use leadership skills to maintain an effective work group Understanding of NZ food safety requirements Organise time and work efficiently Have effective verbal communication skills Please ensure your visa status / current working rights (and expiry if any) is clear on your application Additional Information Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities: We offer competitive pay, plus benefits including daily staff meals and dry-cleaned uniform and laundry allowance, anniversary stays with F&B credit to enjoy. Receive unparalleled training, development and support from Accor leadership training programmes. Discounted Hotel stays, food and beverage rates and Spa treatments, worldwide - for yourself and for friends and family, across our entire network. Be part of a well-established hotel with a strong reputation for providing exceptional service. Ongoing reward and recognition incentives and awards. Opportunities for further development and worldwide career progression within Accor. Refer a friend incentive Supportive and friendly working environment. EAP, well-being and mental health supports available, progressive policies, including 12 weeks paid parental leave, and rainbow inclusive policies and practices. Take part in social activities and community involvement initiatives through the year. Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. Guaranteed Hours: 30 hours, varying roster and shifts, from $31.98/hour Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Collaborate with the kitchen team to maintain high food standards, presentation, and cooking techniques in an upscale restaurant. Ensure all dishes are prepared according to established recipes and expectations.
Breakfast Chef at Accor
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Cooking Techniques, Culinary Arts
Specialization
Requires a minimum of 2 years of experience in a similar role, preferably within a 5-star or upscale establishment. Candidates must demonstrate creativity in menu development and a strong understanding of NZ food safety requirements.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Guest Satisfaction
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, communication, and the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Portico BaxterStorey
Silverstone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Stock Control, Recruitment, Performance Assessment, Industry Knowledge, Financial Target Achievement, Health And Safety Compliance, Food Safety Compliance, Team Leadership, Relationship Building, Negotiation, Food Provenance, Presentation, Cooking
Specialization
Candidates must have proven experience within a demanding kitchen at the relevant level and possess an Intermediate Food Hygiene Certificate or above. A strong understanding of food provenance and the ability to work with and build relationships within a team are also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Access Management
Babcock Ranch, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Quality Control, Health And Safety Compliance, Inventory Management, Cost Control, Staff Supervision, Event Planning, Budget Management, Communication, Organizational Skills
Specialization
Proven experience as an Executive Chef in a residential or community setting is required. A culinary degree or relevant certification is preferred along with strong leadership and budget management skills.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Cost Control, Staff Management, Sanitation Standards, Kitchen Operations, Budgeting, Recipe Standardization, Vendor Management, Food Safety, Ms Word, Ms Excel, Ms Outlook, Pos Systems, Communication Skills, Leadership
Specialization
Requires a ServSafe Manager Certification and at least one year of experience as a chef or kitchen supervisor. An associate's degree in culinary arts is preferred along with proficiency in MS Office and POS systems.
Experience Required
Minimum 2 year(s)
Executive Chef at Minor International
Sydney, New South Wales, Australia - Full Time
Skills Needed
Menu Engineering, Culinary Leadership, Spanish Cuisine, Fine Dining, Kitchen Management, Haccp Implementation, Cost Control, Team Recruitment, Staff Training, Inventory Management, Waste Management, Strategic Planning, Brand Positioning, Food Safety Compliance, Operational Excellence, Stakeholder Management
Specialization
The ideal candidate is an accomplished culinary leader with extensive experience in high-end or Michelin-starred Spanish/Mediterranean dining environments. Proven success in managing pre-opening phases and building high-performing kitchen teams is essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Menu Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Team Mentorship, Food Safety Compliance, Whs Compliance, Operational Management, Strategic Planning, A La Carte Service, Staff Rostering, Event Coordination
Specialization
Candidates must have proven experience as an Executive or Head Chef, ideally within a hotel environment, with extensive expertise in high-volume catering. Strong leadership, financial acumen, and a hands-on operational approach are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Grand Millennium Muscat
, , - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Kitchen Operations Management, Budget Management, Inventory Control, Staff Training, Vendor Management, Recipe Creation, Sanitation Standards, Quality Control, Banquet Coordination
Specialization
The candidate must be a culinary leader capable of managing teams and executing creative menus across multiple dining outlets. They should possess strong skills in inventory control, staff development, and adherence to environmental and safety policies.
Experience Required
Minimum 10 year(s)
Executive Chef at MINA Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Reporting, Inventory Control, Labor Cost Management, Staff Mentorship, Fine Dining, Butchery, Sauces, Food Safety, Hygiene Protocols, Performance Management, Hospitality, Organizational Skills, Communication
Specialization
Requires at least 6 years of experience in high-volume fine dining with 2 years in a leadership role. A culinary degree is preferred along with expertise in kitchen fundamentals and financial acumen.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Operations, Staff Leadership, Budget Management, Inventory Control, Food Safety Compliance, Recruitment, Menu Development, Labor Cost Management, Customer Service, Microsoft Office Suite, Project Management, Time Management, Problem Solving, Vendor Management, Payroll Administration, Team Mentorship
Specialization
Candidates need 3-5 years of management experience in complex leisure entertainment and prior experience as a head chef in high-volume environments. A bachelor's degree in Culinary Science or a relevant field is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Macau, Macau, China - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Guest Relations, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Tavistock Restaurants
Orlando, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Design, Boh Operations, Team Building, Financial Performance, Food Quality Control, Recruitment, Haccp Compliance, Inventory Management, Recipe Costing, Vendor Management, Staff Mentoring, P&L Management, Modern Mexican Cuisine, High Volume Dining, Scratch Kitchen Management
Specialization
Requires 7+ years of culinary leadership experience, including at least 3 years as an Executive Chef in a high-volume environment. Proven success in opening concept-driven restaurants and deep knowledge of scratch kitchens and business acumen is essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Trends, Kitchen Operations Management, Cost Control, Inventory Management, Hygiene Standards, Food Safety, Haccp Compliance, Team Leadership, Mentoring, Financial Management, Operational Management, Innovation, Asian Flavours, Korean Flavours
Specialization
Candidates must possess proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven setting, ideally with a strong background in contemporary cuisine and an advantage in Asian/Korean flavours. Essential qualifications include confident leadership abilities, exceptional organizational and financial management skills, and a creative mindset focused on innovation.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - 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 or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - 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 ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Land Title
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Menu Creation, Food Preparation Coordination, Staff Training, Scheduling, Supervision, Performance Evaluation, Budget Management, Cost Control, Purchasing, Inventory Management, Health Code Compliance, Safety Standards Adherence, Interpersonal Communication, Project Management, Creative Thinking
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, along with strong analytical and critical thinking abilities for strategy and collaboration. A minimum of two years of culinary managerial experience is required, preferably supplemented by business experience, alongside the necessary training or education to function as a highly skilled professional cook.
Experience Required
Minimum 2 year(s)
Executive Chef at Brainforce
Paphos, Paphos, Cyprus - Full Time
Skills Needed
Culinary Operations Management, Menu Development, Mediterranean Cuisine, Asian Cuisine, Team Leadership, Staff Mentorship, Haccp Standards, Food Safety, Inventory Control, Procurement, Budget Management, Cost Effective Management, Food Preparation, Food Presentation, Communication Skills
Specialization
Candidates must have at least 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant. Proficiency in Mediterranean and Asian gastronomy, strong leadership abilities, and knowledge of HACCP standards are essential.
Experience Required
Minimum 5 year(s)