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

Chef Jobs overseas

About 7570 results in (3) seconds Clear Filters

Jobs Search

About 7570 results in (3) seconds
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at Hilton Garden Inn Kauai Wailua Bay
Arvada, Colorado, United States - Full Time
Skills Needed
Leadership, Customer Service, People Skills, Communication Skills, Problem Solving, Analytical Skills, Judgment & Discretion, Organizational Skills, Time Management, Adaptability, Composure, Attention To Detail, Computer Proficiency, Training, Culinary Skills, Food Cost Analysis
Specialization
Requires a minimum of 2 years of high-volume kitchen management experience and strong culinary skills. A culinary degree and Serve Safe Certification are highly desired.
Experience Required
Minimum 2 year(s)
Executive Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Food Safety And Sanitation, Staff Training And Development, Performance Reviews, Operational Excellence, Inventory Management, Regulatory Compliance, Communication Skills, Leadership, Strategic Planning, Financial Analysis, Quality Control
Specialization
Requires 5 to 10 years of experience in a related culinary management position and more than two years of post-high school education. Candidates must possess advanced knowledge of food profession principles and the physical ability to handle heavy lifting and extreme temperature environments.
Experience Required
Minimum 5 year(s)
Executive Chef at Aramark
Tallahassee, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Production, Staff Training, Budget Management, Inventory Control, Food Safety, Quality Assurance, Client Relationship Management, Menu Planning, Labor Management, Procurement, Multi Tasking
Specialization
Requires at least 4 years of culinary experience and a culinary degree or equivalent. Preference is given to candidates with at least 2 years of management experience and advanced knowledge of food profession principles.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - 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)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at Fresh Prep Foods Inc
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, High Volume Food Production, Knife Skills, Food Safety, Inventory Management, Menu Planning, Haccp Compliance, Quality Assurance, Team Supervision, Google Workspace, Microsoft Word, Problem Solving, Communication, Time Management, Process Improvement, Kitchen Operations
Specialization
Requires a minimum of 5 years of leadership experience in high-volume food production and a Food Safety Certification. A Culinary Diploma or Red Seal is preferred, along with exceptional knife skills and proficiency in basic office software.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Vendor Management, Team Leadership
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Chef de Partie at IHG Career
Meyrin, Geneva, Switzerland - Full Time
Skills Needed
Food Preparation, Plating And Garnishing, Stock Management, Team Supervision, Haccp Standards, French Fluency, English Proficiency, Organization, Flexibility, It Tools
Specialization
Requires a culinary degree and at least 2 years of experience in a 4 or 5-star hotel with over 250 rooms. Candidates must be fluent in French and English, and possess a strong mastery of HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shillong, Meghalaya, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Portion Control, Staff Training, Recipe Adherence, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Menu Planning, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Time Management, Physical Stamina
Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks, including lifting up to 25 pounds and standing for extended periods.
Executive Chef at RH Restoration Hardware
Toronto, Ontario, Canada - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Staff Mentorship, Food Safety Compliance, Strategic Planning, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Operational Excellence
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in inventory management systems and Microsoft Excel.
Experience Required
Minimum 5 year(s)
Chef de Partie at Accor
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Portion Control, Stock Rotation, Food Cost Management, Health And Safety Compliance, Food Hygiene, Menu Planning, Banqueting Operation, Haccp, Coshh, Team Leadership
Specialization
Requires a professional kitchen qualification (NVQ) and experience in a busy food operation within the last two years. Candidates must possess a thorough understanding of HACCP, COSHH, and health and safety regulations.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Garut, West Java, Indonesia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Staff Training And Mentoring, Inventory Control, Luxury Resort Operations, Food Safety, Supplier Relationship Management, Budgeting, Sustainability Practices, Guest Experience Design
Specialization
Requires a degree in Culinary Arts or Hospitality and 4-5 years of progressive leadership experience in luxury hotels or resorts. Must have strong financial acumen and thorough knowledge of HACCP and food safety regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at Universal Weather and Aviation
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Food Safety, Haccp Compliance, Menu Development, Food Purchasing, Inventory Control, Labor Scheduling, Staff Training, Financial Literacy, P&L Analysis, Customer Relationship Management, Team Building, Knife Skills, Food Production, Performance Reviews
Specialization
Requires a culinary degree or equivalent professional experience and a current Safe Food Handling Certificate. Candidates must possess strong managerial skills, a valid driver's license, and the ability to pass FAA security clearance.
Experience Required
Minimum 5 year(s)
chef de partie at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Techniques, Modern Australian Cuisine, Kitchen Management, Food Preparation, Luxury Hospitality, Team Collaboration
Specialization
Candidates must have full working rights in Australia. Passion and drive for high-end culinary arts in a luxury 5-star hotel setting are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Cost Control, Food Safety, Team Management, Inventory Management, Staff Training, Event Execution, Budgeting, Sanitation Standards, Dietary Accommodations
Specialization
Candidates should have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. A culinary degree and ServSafe certification are preferred or required.
Experience Required
Minimum 5 year(s)
Chef de Partie at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Supervision, Haccp, Menu Planning, Stock Control, à La Carte Service, Banquet Management, Food Presentation, Team Leadership, Waste Minimisation, Food Safety, Coaching, Organisation Skills
Specialization
Requires previous experience as a Chef de Partie in a hotel or quality hospitality venue and a relevant Commercial Cookery qualification. Must possess strong knowledge of à la carte service, banquets, and food safety standards.
Experience Required
Minimum 2 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States -
Full Time

Start Date

Immediate

Expiry Date

25 Sep, 26

Salary

125000.0

Posted On

27 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, FIFO Method, Leadership, Teamwork, Scheduling, Productivity Standards

Industry

Hospitality

Description
Pay: $115000 per year - $125000 per year At Great Wolf, the Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Join our Pack: •Grow your career: A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels •Great Perks: Take advantage of exclusive perks for you, your family, and friends – including discounted vacations and employee referral incentives •Learn While You Earn: Gain access to Great Wolf University for on-the-job training, functional, and leadership training •Prioritize Your Well-Being: We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund •Celebrate Your Uniqueness: Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized. Benefits: • Medical, Dental, and Vision insurance • Health savings account • Telehealth resources • Life insurance • 401K with employer match • Paid vacation time off • Paid parental leave Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Position Close Date: Pay Rate: $115000 per year - $125000 per year An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. Application Instructions We are hiring immediately, with relocation packages available. Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). Complete an application and a recruiter will reach out on next step. This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.
Responsibilities
The Executive Chef manages all kitchen operations, including menu creation, recipe development, and ensuring compliance with governmental health regulations. They are responsible for supervising staff, managing food costs, and maintaining high standards of food quality and presentation across all venues.
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at Hilton Garden Inn Kauai Wailua Bay
Arvada, Colorado, United States - Full Time
Skills Needed
Leadership, Customer Service, People Skills, Communication Skills, Problem Solving, Analytical Skills, Judgment & Discretion, Organizational Skills, Time Management, Adaptability, Composure, Attention To Detail, Computer Proficiency, Training, Culinary Skills, Food Cost Analysis
Specialization
Requires a minimum of 2 years of high-volume kitchen management experience and strong culinary skills. A culinary degree and Serve Safe Certification are highly desired.
Experience Required
Minimum 2 year(s)
Executive Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Food Safety And Sanitation, Staff Training And Development, Performance Reviews, Operational Excellence, Inventory Management, Regulatory Compliance, Communication Skills, Leadership, Strategic Planning, Financial Analysis, Quality Control
Specialization
Requires 5 to 10 years of experience in a related culinary management position and more than two years of post-high school education. Candidates must possess advanced knowledge of food profession principles and the physical ability to handle heavy lifting and extreme temperature environments.
Experience Required
Minimum 5 year(s)
Executive Chef at Aramark
Tallahassee, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Production, Staff Training, Budget Management, Inventory Control, Food Safety, Quality Assurance, Client Relationship Management, Menu Planning, Labor Management, Procurement, Multi Tasking
Specialization
Requires at least 4 years of culinary experience and a culinary degree or equivalent. Preference is given to candidates with at least 2 years of management experience and advanced knowledge of food profession principles.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - 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)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at Fresh Prep Foods Inc
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Leadership, High Volume Food Production, Knife Skills, Food Safety, Inventory Management, Menu Planning, Haccp Compliance, Quality Assurance, Team Supervision, Google Workspace, Microsoft Word, Problem Solving, Communication, Time Management, Process Improvement, Kitchen Operations
Specialization
Requires a minimum of 5 years of leadership experience in high-volume food production and a Food Safety Certification. A Culinary Diploma or Red Seal is preferred, along with exceptional knife skills and proficiency in basic office software.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Vendor Management, Team Leadership
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Chef de Partie at IHG Career
Meyrin, Geneva, Switzerland - Full Time
Skills Needed
Food Preparation, Plating And Garnishing, Stock Management, Team Supervision, Haccp Standards, French Fluency, English Proficiency, Organization, Flexibility, It Tools
Specialization
Requires a culinary degree and at least 2 years of experience in a 4 or 5-star hotel with over 250 rooms. Candidates must be fluent in French and English, and possess a strong mastery of HACCP standards.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shillong, Meghalaya, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Quality Control, Portion Control, Staff Training, Recipe Adherence, Inventory Monitoring
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Taoyuan City, , Taiwan - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Inventory Monitoring, Menu Planning, Professional Communication
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Temperature Regulation, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Kitchen Preparation, Cleaning Equipment Operation, Dishwashing, Safety Compliance, Guest Relations, Teamwork, Time Management, Physical Stamina
Specialization
No formal education or prior work experience is required for this entry-level position. Candidates must be able to perform physical tasks, including lifting up to 25 pounds and standing for extended periods.
Executive Chef at RH Restoration Hardware
Toronto, Ontario, Canada - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Staff Mentorship, Food Safety Compliance, Strategic Planning, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Operational Excellence
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in inventory management systems and Microsoft Excel.
Experience Required
Minimum 5 year(s)
Chef de Partie at Accor
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Portion Control, Stock Rotation, Food Cost Management, Health And Safety Compliance, Food Hygiene, Menu Planning, Banqueting Operation, Haccp, Coshh, Team Leadership
Specialization
Requires a professional kitchen qualification (NVQ) and experience in a busy food operation within the last two years. Candidates must possess a thorough understanding of HACCP, COSHH, and health and safety regulations.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Garut, West Java, Indonesia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Staff Training And Mentoring, Inventory Control, Luxury Resort Operations, Food Safety, Supplier Relationship Management, Budgeting, Sustainability Practices, Guest Experience Design
Specialization
Requires a degree in Culinary Arts or Hospitality and 4-5 years of progressive leadership experience in luxury hotels or resorts. Must have strong financial acumen and thorough knowledge of HACCP and food safety regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at Universal Weather and Aviation
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Food Safety, Haccp Compliance, Menu Development, Food Purchasing, Inventory Control, Labor Scheduling, Staff Training, Financial Literacy, P&L Analysis, Customer Relationship Management, Team Building, Knife Skills, Food Production, Performance Reviews
Specialization
Requires a culinary degree or equivalent professional experience and a current Safe Food Handling Certificate. Candidates must possess strong managerial skills, a valid driver's license, and the ability to pass FAA security clearance.
Experience Required
Minimum 5 year(s)
chef de partie at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Techniques, Modern Australian Cuisine, Kitchen Management, Food Preparation, Luxury Hospitality, Team Collaboration
Specialization
Candidates must have full working rights in Australia. Passion and drive for high-end culinary arts in a luxury 5-star hotel setting are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Cost Control, Food Safety, Team Management, Inventory Management, Staff Training, Event Execution, Budgeting, Sanitation Standards, Dietary Accommodations
Specialization
Candidates should have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. A culinary degree and ServSafe certification are preferred or required.
Experience Required
Minimum 5 year(s)
Chef de Partie at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Supervision, Haccp, Menu Planning, Stock Control, à La Carte Service, Banquet Management, Food Presentation, Team Leadership, Waste Minimisation, Food Safety, Coaching, Organisation Skills
Specialization
Requires previous experience as a Chef de Partie in a hotel or quality hospitality venue and a relevant Commercial Cookery qualification. Must possess strong knowledge of à la carte service, banquets, and food safety standards.
Experience Required
Minimum 2 year(s)