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Chef De Partie Jobs overseas

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Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Culinary Technique, Team Leadership, Financial Management, Operational Metrics, Staff Training, Inventory Management, Food Safety, Budgeting, Mentoring, Communication, Strategic Planning, Recruitment, Quality Control, Collaboration
Specialization
Candidates must have a minimum of three years in a culinary leadership position, with preference given to those with hotel or fine dining experience. Proficiency in operational metrics, financial management, and strong interpersonal communication skills are required.
Experience Required
Minimum 2 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 RL Communities
San Antonio, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Kitchen Operations, Budget Management, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Problem Solving
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 Office tools is necessary for administrative tasks.
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)
Chef - Live in at Greene King
Farnham Common, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Working Under Pressure, Teamwork, Learning New Skills
Specialization
The ideal candidate must possess a passion for creating perfect dishes, thrive in a fast-paced service environment, and demonstrate the ability to work well under pressure as part of a team. A willingness to learn new skills and assist in various kitchen areas is also expected.
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 IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Pre Opening Strategy, Concept Development, Banqueting, Cost Control, Menu Engineering, Haccp Compliance, Hygiene Standards, Team Management, Operational Efficiency, Luxury Hospitality, Event Management
Specialization
Requires proven experience as an Executive Chef in luxury hotels or high-end catering environments with a strong background in large-scale events. Candidates should possess strong leadership skills, commercial awareness, and experience in pre-opening or rebranding projects.
Experience Required
Minimum 10 year(s)
Sous Chef - FT at Inspira Gateway by Cogir
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Supervision, Inventory Control, Cost Control, Sanitation, Safety, Staff Training, Recipe Following, Large Batch Cooking, Dietary Restrictions Knowledge, Creative Culinary Skills, Kitchen Equipment Knowledge, Knife Handling Skills, Customer Service, Team Management
Specialization
Candidates must have a high school diploma or equivalent, with culinary education preferred. A minimum of three years of food preparation experience and at least one year of supervisory experience is preferred.
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)
Assistant Chef at Il Fornaio Cucina Italiana
Santa Clara, California, United States - Full Time
Skills Needed
Italian Cuisine, Kitchen Operations, Food Preparation, Menu Planning, Inventory Management, Staff Training, Leadership, Time Management, Food Safety, Culinary Techniques, Communication, Interpersonal Skills, Team Management, Presentation, Seasoning
Specialization
Candidates must possess strong culinary skills, particularly in Italian cuisine, along with proven leadership and communication abilities. A strong work ethic, proficiency in various cooking techniques, and a commitment to food safety standards are essential.
Experience Required
Minimum 2 year(s)
NOBU Head Chef at Crown Resorts
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Premium Japanese Cuisine, Brand Integrity, Operational Excellence, Team Engagement, Menu Execution, Cost Management, Training, Succession Planning, Compliance, Safety Governance, Stakeholder Engagement, Creative Confidence, Commercial Acumen, Hands On Leadership
Specialization
Candidates must be accomplished culinary leaders with extensive experience in Premium Japanese cuisine at a senior level, ideally with over two years in a CDC role. Essential attributes include strong commercial acumen, a hands-on leadership style, exceptional communication skills, and the ability to remain decisive in a fast-paced, high-profile environment.
Experience Required
Minimum 10 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Employee Relations, Performance Management, Safety Procedures, Food Cost Control, 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 teams, setting performance goals, managing expenses like food cost, ensuring exceptional customer service, and administering human resource activities.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Menu Development, Kitchen Management, Cost Control, Staff Training, Inventory Control, Food Safety, Leadership, Vendor Management, Culinary Techniques, Event Planning, Budgeting, Team Supervision, Quality Assurance, Marketing, Communication
Specialization
Candidates should have 5-10 years of progressive kitchen experience, including leadership roles in high-volume or fine-dining environments. A culinary degree or diploma and food safety certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Offering, Menu Design, Kitchen Operations Leadership, Consistency, Creativity, Presentation, Quality Control, Leadership, Mentoring, Team Development, Collaboration, Guest Engagement, Food Safety Compliance, Stock Control, Cost Management, Commercial Acumen
Specialization
Candidates must have proven experience as an Executive Chef in a luxury hotel or premium dining setting, possessing a strong creative vision and meticulous attention to detail in menu creation and plating. Essential qualities include being a natural, warm leader capable of mentoring diverse talent, demonstrating grace under pressure, and possessing sound commercial acumen for efficient kitchen management.
Experience Required
Minimum 5 year(s)
Chef pâtissier at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Pastry Making, Haccp Compliance, Chocolate Tempering, Food Preparation, Plating, Team Leadership, English Language Proficiency, Culinary Techniques, Attention To Detail, Stress Management
Specialization
The ideal candidate should have experience in a high-end establishment and possess strong technical skills in pastry and chocolate work. Proficiency in English and the ability to maintain composure in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef (대리) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Staff Training, Scheduling, Employee Evaluation, Guest Service, Teamwork, Safety Procedures, Kitchen Operations, Coaching, Discipline
Specialization
Candidates need 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally possess a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to strict safety and quality standards, and professional guest interaction.
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 Minor International
Livingstone, Southern Province, Zambia - Full Time
Skills Needed
Menu Development, Cost Control, Inventory Management, Food Safety, Team Leadership, Culinary Techniques, Vendor Relationships, Training Program Implementation, Recruitment, Equipment Maintenance, Menu Planning, Food Presentation, Pricing Strategies, Conflict Resolution, Quality Checks, Catering Events
Specialization
Candidates must possess a Bachelor's degree in Culinary Arts or a related field, along with a minimum of 5 years of experience in upscale culinary management, demonstrating a proven track record in cost control. Strong leadership, organizational skills, creativity in menu planning, and proficiency in food safety standards are essential requirements.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

0.0

Posted On

09 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Strategic planning, Financial management, Budgeting, Culinary operations, Team leadership, Customer service, Revenue management, Staff coaching, Inventory control, Quality assurance, Resource allocation, Market analysis, Performance management, Communication, Problem solving, Hospitality management

Industry

Hospitality

Description
JOB SUMMARY   Functions as the strategic business leader of the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.   Skills and Knowledge • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. • Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.   CORE WORK ACTIVITIES   Developing and Maintaining Food and Beverage/Culinary Goals • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. • Reviews financial reports and statements to determine how Food and Beverage is performing against budget. • Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. • Establishes challenging, realistic and obtainable goals to guide operation and performance. • Strives to improve service performance.   Developing and Maintaining Budgets • Develops and manages Food and Beverage budget. • Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. • Focuses on maintaining profit margins without compromising guest or employee satisfaction.   Leading Food and Beverage/Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Serves as a role model to demonstrate appropriate behaviors. • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. • Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. • Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. • Empowers employees to provide excellent guest service. • Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.   Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. • Brings issues to the attention of Human Resources as necessary. • Ensures employees are treated fairly and equitably. • Coaches team by providing specific feedback to improve performance.   Additional Responsibilities • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. • Order and purchase equipment and supplies.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand – a collection of Europe's most celebrated and iconic properties – serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.   From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale – a portal to the destination’s cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Responsibilities
The Executive Chef serves as the strategic leader for all food and beverage operations, overseeing departmental strategies to maximize financial performance and guest satisfaction. They are responsible for managing budgets, leading the culinary team, and ensuring brand service standards are met across all dining outlets.
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Culinary Technique, Team Leadership, Financial Management, Operational Metrics, Staff Training, Inventory Management, Food Safety, Budgeting, Mentoring, Communication, Strategic Planning, Recruitment, Quality Control, Collaboration
Specialization
Candidates must have a minimum of three years in a culinary leadership position, with preference given to those with hotel or fine dining experience. Proficiency in operational metrics, financial management, and strong interpersonal communication skills are required.
Experience Required
Minimum 2 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 RL Communities
San Antonio, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Kitchen Operations, Budget Management, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Problem Solving
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 Office tools is necessary for administrative tasks.
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)
Chef - Live in at Greene King
Farnham Common, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Working Under Pressure, Teamwork, Learning New Skills
Specialization
The ideal candidate must possess a passion for creating perfect dishes, thrive in a fast-paced service environment, and demonstrate the ability to work well under pressure as part of a team. A willingness to learn new skills and assist in various kitchen areas is also expected.
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 IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Pre Opening Strategy, Concept Development, Banqueting, Cost Control, Menu Engineering, Haccp Compliance, Hygiene Standards, Team Management, Operational Efficiency, Luxury Hospitality, Event Management
Specialization
Requires proven experience as an Executive Chef in luxury hotels or high-end catering environments with a strong background in large-scale events. Candidates should possess strong leadership skills, commercial awareness, and experience in pre-opening or rebranding projects.
Experience Required
Minimum 10 year(s)
Sous Chef - FT at Inspira Gateway by Cogir
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Supervision, Inventory Control, Cost Control, Sanitation, Safety, Staff Training, Recipe Following, Large Batch Cooking, Dietary Restrictions Knowledge, Creative Culinary Skills, Kitchen Equipment Knowledge, Knife Handling Skills, Customer Service, Team Management
Specialization
Candidates must have a high school diploma or equivalent, with culinary education preferred. A minimum of three years of food preparation experience and at least one year of supervisory experience is preferred.
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)
Assistant Chef at Il Fornaio Cucina Italiana
Santa Clara, California, United States - Full Time
Skills Needed
Italian Cuisine, Kitchen Operations, Food Preparation, Menu Planning, Inventory Management, Staff Training, Leadership, Time Management, Food Safety, Culinary Techniques, Communication, Interpersonal Skills, Team Management, Presentation, Seasoning
Specialization
Candidates must possess strong culinary skills, particularly in Italian cuisine, along with proven leadership and communication abilities. A strong work ethic, proficiency in various cooking techniques, and a commitment to food safety standards are essential.
Experience Required
Minimum 2 year(s)
NOBU Head Chef at Crown Resorts
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Premium Japanese Cuisine, Brand Integrity, Operational Excellence, Team Engagement, Menu Execution, Cost Management, Training, Succession Planning, Compliance, Safety Governance, Stakeholder Engagement, Creative Confidence, Commercial Acumen, Hands On Leadership
Specialization
Candidates must be accomplished culinary leaders with extensive experience in Premium Japanese cuisine at a senior level, ideally with over two years in a CDC role. Essential attributes include strong commercial acumen, a hands-on leadership style, exceptional communication skills, and the ability to remain decisive in a fast-paced, high-profile environment.
Experience Required
Minimum 10 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Employee Relations, Performance Management, Safety Procedures, Food Cost Control, 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 teams, setting performance goals, managing expenses like food cost, ensuring exceptional customer service, and administering human resource activities.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Menu Development, Kitchen Management, Cost Control, Staff Training, Inventory Control, Food Safety, Leadership, Vendor Management, Culinary Techniques, Event Planning, Budgeting, Team Supervision, Quality Assurance, Marketing, Communication
Specialization
Candidates should have 5-10 years of progressive kitchen experience, including leadership roles in high-volume or fine-dining environments. A culinary degree or diploma and food safety certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Offering, Menu Design, Kitchen Operations Leadership, Consistency, Creativity, Presentation, Quality Control, Leadership, Mentoring, Team Development, Collaboration, Guest Engagement, Food Safety Compliance, Stock Control, Cost Management, Commercial Acumen
Specialization
Candidates must have proven experience as an Executive Chef in a luxury hotel or premium dining setting, possessing a strong creative vision and meticulous attention to detail in menu creation and plating. Essential qualities include being a natural, warm leader capable of mentoring diverse talent, demonstrating grace under pressure, and possessing sound commercial acumen for efficient kitchen management.
Experience Required
Minimum 5 year(s)
Chef pâtissier at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Pastry Making, Haccp Compliance, Chocolate Tempering, Food Preparation, Plating, Team Leadership, English Language Proficiency, Culinary Techniques, Attention To Detail, Stress Management
Specialization
The ideal candidate should have experience in a high-end establishment and possess strong technical skills in pastry and chocolate work. Proficiency in English and the ability to maintain composure in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef (대리) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Seoul, , South Korea - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials, Stock Monitoring, Food Safety, Quality Control, Staff Training, Scheduling, Employee Evaluation, Guest Service, Teamwork, Safety Procedures, Kitchen Operations, Coaching, Discipline
Specialization
Candidates need 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, and ideally possess a Technical, Trade, or Vocational School Degree. The role requires physical stamina, adherence to strict safety and quality standards, and professional guest interaction.
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 Minor International
Livingstone, Southern Province, Zambia - Full Time
Skills Needed
Menu Development, Cost Control, Inventory Management, Food Safety, Team Leadership, Culinary Techniques, Vendor Relationships, Training Program Implementation, Recruitment, Equipment Maintenance, Menu Planning, Food Presentation, Pricing Strategies, Conflict Resolution, Quality Checks, Catering Events
Specialization
Candidates must possess a Bachelor's degree in Culinary Arts or a related field, along with a minimum of 5 years of experience in upscale culinary management, demonstrating a proven track record in cost control. Strong leadership, organizational skills, creativity in menu planning, and proficiency in food safety standards are essential requirements.
Experience Required
Minimum 5 year(s)