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Executive Sous Chef at Accor
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Preparation, Food Safety, Budget Management, Team Management, Innovation, Local Cuisine Adaptation, Operational Issue Resolution, Collaboration, Inventory Management, Staff Recruitment, Mentoring, Presentation Skills, Dining Experience Enhancement, Haccp Compliance
Specialization
Candidates should have significant experience in culinary leadership and a strong understanding of food safety regulations. The role requires adaptability to local flavors and dietary restrictions.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, Haccp Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation
Specialization
Candidates should have a minimum of primary school education, with additional culinary certifications being advantageous. A minimum of 3 years of relevant experience in a similar role is required, along with proficiency in English and knowledge of HACCP procedures.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Negotiation, Haccp, Team Management, Computer Skills
Specialization
Candidates should have a successful field experience in the restaurant industry and be skilled negotiators with suppliers. Familiarity with HACCP processes and proficiency in computer tools, including Moneweb, are essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef(fe) de Cuisine at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Menu Creation, Budget Management, Team Management, Communication Skills, Analytical Skills, Organizational Skills, Attention To Detail, Problem Solving, Creativity, Training And Mentoring, Customer Relationship Management, Health And Safety Compliance, Innovation, Collaboration, Strategic Thinking
Specialization
Candidates should have proven experience as a Chef(fe) de Cuisine or in a similar role, with a strong passion for culinary creations. They must demonstrate effective team management and possess excellent analytical and communication skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Knowledge, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Problem Solving
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Creativity, Problem Solving, Collaboration, Adaptability, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Problem Solving, Creativity, Collaboration, Time Management, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards, Time Management
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef des Opérations at JYSK Canada
Saint John, New Brunswick, Canada - Full Time
Skills Needed
Leadership, Teamwork, Inventory Management, Loss Prevention, Customer Service, Flexibility, Communication, Problem Solving
Specialization
The role requires the ability to work independently or as part of a team, along with a dynamic and positive personality with strong leadership skills. A minimum of 2 years of retail management and customer service experience is required, along with a high school diploma or equivalent preferred.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Rome, Lazio, Italy - Full Time
Skills Needed
Culinary Skills, Team Collaboration, Creativity, Attention To Detail, Food Safety Compliance, Passion For Food, Ingredient Knowledge, Hospitality, Positive Impact, Adaptability
Specialization
Candidates should have prior experience as a Demi Chef de Partie and a passion for fresh, quality ingredients. They must also demonstrate creativity while adhering to brand standards and food safety regulations.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sige Relais Chateaux
Anacapri, Campania, Italy - Full Time
Skills Needed
Leadership, Team Management, Communication, Menu Design, Kitchen Operations, Cost Control, Creativity, Attention To Detail, Innovation, Sustainability, Culinary Expertise, Training, Development, Haccp Compliance, Collaboration, Event Planning
Specialization
Candidates must have proven experience as an Executive Sous Chef or Head Chef in luxury or fine dining environments, with strong knowledge of Italian and Mediterranean cuisine. Excellent leadership and communication skills are essential, along with the ability to manage kitchen operations and costs effectively.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Bristol, England, United Kingdom - Full Time
Skills Needed
Food Safety, Hygiene Standards, Catering, Dietary Needs, Stock Management, Health And Safety Regulations, Coshh Compliance, Teamwork, Flexibility, Reliability
Specialization
You need a Level 2 Food and Hygiene certification and experience in a commercial kitchen. Knowledge of Health and Safety regulations and COSHH is also required.
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Team Leadership, Food Inventory, Butchering, Diverse Cooking Techniques, Training, Communication, Time Management, Problem Solving, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is also required.
Experience Required
Minimum 5 year(s)
Sous Chef (Banquet) at Courtyard by Marriott Somerset KY
Phuket City Municipality, , Thailand - Full Time
Skills Needed
N/A
Specialization
Candidates should have relevant culinary experience and a passion for food service. Strong leadership and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Leadership, Interpersonal Skills, Teamwork, Customer Service, Attention To Detail, Organization, High Pressure Environment
Specialization
Candidates must have a Bachelor’s Degree or any culinary degree and at least one year of experience as a Demi Chef de Partie in hotels and restaurants. Strong leadership, teamwork, and customer service skills are essential.
Experience Required
Minimum 2 year(s)
Cooking School Chef at Harmons
Farmington, Utah, United States - Full Time
Skills Needed
Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking
Specialization
Candidates should have a 2-year degree in culinary arts or equivalent experience, along with TIPS Certification and a Food Handler’s Permit. Strong communication, organization, and multitasking skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Culinary Procedures, Communication, Cooking Techniques, Teamwork, Food Safety, Menu Development, Stock Control, Cost Management, Training, Performance Management, Creativity, Flexibility, High Quality Food, Presentation
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques. Excellent communication and leadership skills are essential.
Executive Sous Chef at Accor
Jeddah, Makkah Region, Saudi Arabia -
Full Time

Start Date

Immediate

Expiry Date

23 Feb, 26

Salary

0.0

Posted On

25 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Menu Planning, Food Preparation, Food Safety, Budget Management, Team Management, Innovation, Local Cuisine Adaptation, Operational Issue Resolution, Collaboration, Inventory Management, Staff Recruitment, Mentoring, Presentation Skills, Dining Experience Enhancement, HACCP Compliance

Industry

Hospitality

Description
Company Description Join us at Accor, where life pulses with passion!​ As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​ By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​ You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​ You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​ Everything you will do with us, regardless of your profession, will offer a deep sense of meaning to create lasting, memorable and impactful experiences for our customers, for our colleagues and for the planet. Hospitality is a work of heart,​ Join us and become a Heartist®. Job Description We are seeking a talented and visionary Executive Sous Chef to join our culinary team in Jeddah, Saudi Arabia. As the second-in-command in our kitchen, you will play a crucial role in overseeing multiple dining outlets, ensuring exceptional culinary experiences for our guests, and leading our talented team of chefs. Lead and mentor the culinary team across various dining concepts, including all-day dining, specialty restaurants, in-room dining, and banquet operations Collaborate with the Director of F&B and outlet Sous Chefs to develop innovative food promotions and keep offerings attractive for regular guests Oversee menu planning, food preparation, and presentation for all outlets and banquet events, ensuring consistency and quality Manage food cost, inventory, and budgeting effectively to ensure profitability while maintaining high standards Assist in staff recruitment, scheduling, and management of budgeted labor costs Ensure compliance with corporate, departmental, and food safety standards, including HACCP guidelines Maintain close working relationships with all supporting departments to ensure smooth operations Identify and address operational issues promptly, implementing corrective actions as needed Adapt menus and culinary offerings to incorporate local flavors and accommodate dietary restrictions common in Saudi Arabia Drive innovation in culinary techniques and food presentation to elevate the dining experience

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Responsibilities
The Executive Sous Chef will oversee multiple dining outlets and ensure exceptional culinary experiences for guests. This role includes leading the culinary team, managing food costs, and ensuring compliance with food safety standards.
Executive Sous Chef at Accor
Jeddah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Preparation, Food Safety, Budget Management, Team Management, Innovation, Local Cuisine Adaptation, Operational Issue Resolution, Collaboration, Inventory Management, Staff Recruitment, Mentoring, Presentation Skills, Dining Experience Enhancement, Haccp Compliance
Specialization
Candidates should have significant experience in culinary leadership and a strong understanding of food safety regulations. The role requires adaptability to local flavors and dietary restrictions.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Culinary Management, Food Presentation, Staff Training, Budget Management, Menu Knowledge, Haccp Procedures, Team Management, Event Coordination, Food Quality Control, Operational Meetings, Food Ordering, Cost Effective Planning, Problem Analysis, Communication Skills, Time Management, Resource Allocation
Specialization
Candidates should have a minimum of primary school education, with additional culinary certifications being advantageous. A minimum of 3 years of relevant experience in a similar role is required, along with proficiency in English and knowledge of HACCP procedures.
Experience Required
Minimum 2 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Negotiation, Haccp, Team Management, Computer Skills
Specialization
Candidates should have a successful field experience in the restaurant industry and be skilled negotiators with suppliers. Familiarity with HACCP processes and proficiency in computer tools, including Moneweb, are essential.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience. Knowledge of HACCP and hygiene, along with the ability to thrive in a fast-paced kitchen, is essential.
Experience Required
Minimum 2 year(s)
Chef(fe) de Cuisine at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Menu Creation, Budget Management, Team Management, Communication Skills, Analytical Skills, Organizational Skills, Attention To Detail, Problem Solving, Creativity, Training And Mentoring, Customer Relationship Management, Health And Safety Compliance, Innovation, Collaboration, Strategic Thinking
Specialization
Candidates should have proven experience as a Chef(fe) de Cuisine or in a similar role, with a strong passion for culinary creations. They must demonstrate effective team management and possess excellent analytical and communication skills.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with at least 3 years of experience. Knowledge of HACCP and hygiene standards is essential, along with the ability to thrive in a fast-paced kitchen.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
La Grande-Motte, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Knowledge, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Problem Solving
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Creativity, Problem Solving, Collaboration, Adaptability, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership skills and the ability to work under pressure are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Montagnac-Montpezat, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Quality Control, Safety Standards, Problem Solving, Creativity, Collaboration, Time Management, Customer Interaction
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Vignale, Corsica, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards
Specialization
Candidates must have a CAP/BEP in cuisine and at least five years of experience in managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef de Cuisine H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp, Menu Planning, Food Presentation, Service Organization, Training, Communication, Leadership, Attention To Detail, Creativity, Problem Solving, Interpersonal Skills, Quality Control, Safety Standards, Time Management
Specialization
Candidates should have a CAP/BEP in cuisine and at least five years of experience managing large volumes and buffets. Strong leadership, communication skills, and knowledge of HACCP are essential.
Experience Required
Minimum 5 year(s)
Chef des Opérations at JYSK Canada
Saint John, New Brunswick, Canada - Full Time
Skills Needed
Leadership, Teamwork, Inventory Management, Loss Prevention, Customer Service, Flexibility, Communication, Problem Solving
Specialization
The role requires the ability to work independently or as part of a team, along with a dynamic and positive personality with strong leadership skills. A minimum of 2 years of retail management and customer service experience is required, along with a high school diploma or equivalent preferred.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Rome, Lazio, Italy - Full Time
Skills Needed
Culinary Skills, Team Collaboration, Creativity, Attention To Detail, Food Safety Compliance, Passion For Food, Ingredient Knowledge, Hospitality, Positive Impact, Adaptability
Specialization
Candidates should have prior experience as a Demi Chef de Partie and a passion for fresh, quality ingredients. They must also demonstrate creativity while adhering to brand standards and food safety regulations.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sige Relais Chateaux
Anacapri, Campania, Italy - Full Time
Skills Needed
Leadership, Team Management, Communication, Menu Design, Kitchen Operations, Cost Control, Creativity, Attention To Detail, Innovation, Sustainability, Culinary Expertise, Training, Development, Haccp Compliance, Collaboration, Event Planning
Specialization
Candidates must have proven experience as an Executive Sous Chef or Head Chef in luxury or fine dining environments, with strong knowledge of Italian and Mediterranean cuisine. Excellent leadership and communication skills are essential, along with the ability to manage kitchen operations and costs effectively.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Bristol, England, United Kingdom - Full Time
Skills Needed
Food Safety, Hygiene Standards, Catering, Dietary Needs, Stock Management, Health And Safety Regulations, Coshh Compliance, Teamwork, Flexibility, Reliability
Specialization
You need a Level 2 Food and Hygiene certification and experience in a commercial kitchen. Knowledge of Health and Safety regulations and COSHH is also required.
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Team Leadership, Food Inventory, Butchering, Diverse Cooking Techniques, Training, Communication, Time Management, Problem Solving, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is also required.
Experience Required
Minimum 5 year(s)
Sous Chef (Banquet) at Courtyard by Marriott Somerset KY
Phuket City Municipality, , Thailand - Full Time
Skills Needed
N/A
Specialization
Candidates should have relevant culinary experience and a passion for food service. Strong leadership and teamwork skills are essential.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Minor International
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Skills, Leadership, Interpersonal Skills, Teamwork, Customer Service, Attention To Detail, Organization, High Pressure Environment
Specialization
Candidates must have a Bachelor’s Degree or any culinary degree and at least one year of experience as a Demi Chef de Partie in hotels and restaurants. Strong leadership, teamwork, and customer service skills are essential.
Experience Required
Minimum 2 year(s)
Cooking School Chef at Harmons
Farmington, Utah, United States - Full Time
Skills Needed
Culinary Arts, Customer Service, Recipe Development, Food Preparation, Catering, Teaching, Communication, Organization, Sanitation, Knife Skills, Cooking Techniques, Event Hosting, Conflict Resolution, Budget Management, Team Leadership, Multitasking
Specialization
Candidates should have a 2-year degree in culinary arts or equivalent experience, along with TIPS Certification and a Food Handler’s Permit. Strong communication, organization, and multitasking skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Leadership, Culinary Procedures, Communication, Cooking Techniques, Teamwork, Food Safety, Menu Development, Stock Control, Cost Management, Training, Performance Management, Creativity, Flexibility, High Quality Food, Presentation
Specialization
Candidates should have 0-6 months of experience in a similar role and possess strong knowledge of cooking techniques. Excellent communication and leadership skills are essential.