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Executive Chef at The Clyde Hotel
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Financial Acumen, Menu Development, Culinary Standards, Team Leadership, Mentoring, Food Cost Management, Vendor Collaboration, Operational Analysis, Guest Satisfaction, Health Standards Compliance, Safety Awareness, Creativity, Attention To Detail, Communication Skills, Collaboration Skills, Professionalism
Specialization
Candidates should have a culinary degree or equivalent experience, along with five to seven years of culinary leadership experience. Strong financial acumen and the ability to manage a team are essential.
Experience Required
Minimum 5 year(s)
Chef De Partie at BaxterStorey
Oranmore, Connacht, Ireland - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork, Cooking Techniques, Sanitation Practices
Specialization
Candidates must have proven experience as a Chef de Partie, knowledge of various cooking techniques and cuisines, and a strong understanding of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
Executive Chef at Healthcare Services Group, Inc.
, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Supervision, Menu Creation, Financial Management, Cost Control, Staff Training, Sanitation Standards, Purchasing, Event Planning, Recruitment, Servsafe Manager, Time Management, Problem Solving, Food Quality, P&L Responsibility, Guest Interaction
Specialization
Candidates should possess a minimum of 5 years of proven culinary experience in a leadership or management role, preferably with fine dining experience, and demonstrate an advanced understanding of culinary arts and restaurant management. Essential qualifications include ServSafe Manager certification (or ability to obtain within 30 days), strong time management skills, and a dedication to serving world-class food with high hospitality standards.
Experience Required
Minimum 5 year(s)
Chef de Partie at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, Fast Paced Kitchen, Culinary Experience, Command Of English
Specialization
Candidates must possess a strong culinary background, including knowledge of HACCP and hygiene standards, along with attention to detail. The ideal applicant should have a minimum of three years of experience in a similar setting and a good command of English, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sharjah, Sharjah Emirate, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Communication, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork.
Experience Required
Minimum 2 year(s)
Chef De Partie at BaxterStorey
Bolton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork, Cooking Techniques, Sanitation Practices, Fast Paced Environment Handling
Specialization
Candidates must have proven experience in a Commis Chef or similar role, possessing knowledge of various cooking techniques and cuisines, along with a strong understanding of food safety and sanitation practices. Essential attributes include the ability to work under pressure, excellent attention to detail, and strong teamwork and communication skills.
Chef de Partie at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Arts, Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Management, Inventory Management, Ordering, Team Leadership, Attention To Detail, Consistency, Fast Paced Service, Brasserie Cooking
Specialization
Candidates must have at least 3 years of professional kitchen experience and a strong understanding of food safety and HACCP protocols. Applicants are expected to demonstrate high attention to detail, the ability to work in a fast-paced environment, and possess full permission to work in the EU.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Head Chef at Radisson Hotel Group
Houmt Souk, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience in managing a kitchen team along with excellent technical cooking skills and a creative flair for showcasing ingredients. Essential qualities include being a creative problem-solver with an eye for detail, a passion for extraordinary service, and strong verbal communication skills to work effectively within the team.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Head Chef at Radisson Hotel Group
Midoun, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience in managing a kitchen team, excellent technical cooking skills, and a creative, detail-oriented approach to problem-solving. A strong passion for creating extraordinary service and the ability to work effectively within a team are essential requirements.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de projet EPCM at Artelia
Melun, Ile-de-France, France - Full Time
Skills Needed
Epcm Project Management, Tce Project Piloting, Apd To Commissioning, Stakeholder Coordination, Hse Procedures Compliance, Financial Tracking, Budget Management, Technical Supervision, Regulatory Compliance, Client Relationship Management, Reporting, Team Supervision, Qhse Policy Application, Iso 9001, Mase Procedures, Site Safety
Specialization
Candidates must possess an Engineering degree (or equivalent) and a minimum of 8 years of experience in engineering project management or EPC within sectors like petrochemicals, refining, or pharmaceuticals, managing projects up to 50,000 engineering hours. Essential requirements include proficiency in English, mastery of project management tools, strong analytical skills, and daily application of ISO 9001 and MASE quality procedures.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Teamwork, Communication, Leadership, Problem Resolution, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, It Systems
Specialization
Candidates must have proven experience as a Chef de Partie or in a similar role, demonstrating excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, and personal integrity are essential for this position.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Team Leadership, Communication, Cost Control, Inventory Control, Productivity, Performance Management, Guest Service, Problem Resolution, It Systems Proficiency
Specialization
Candidates must have proven experience as a Junior Sous Chef or in a similar role, demonstrating excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, personal integrity, and experience with various IT systems are also required.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Sohar Province, Al Batinah North Governorate, Oman - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Team Leadership, Inventory Control, Cost Control, Guest Satisfaction, Problem Resolution, Communication, It Systems, Food Preparation, Compliance, Professionalism
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role with strong leadership and communication skills. A hands-on approach, commitment to guest service, and proficiency with IT systems are required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Excellence, Menu Development, Team Leadership, Inventory Management, Cost Control, Food Safety, Hygiene Standards, Recipe Development, Food Cost Analysis, Kitchen Equipment Maintenance, Culinary Trends, Turkish Cuisine, Communication, Time Management, Creativity, Haccp
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, including at least 5 years in a leadership role within upscale establishments, along with a relevant culinary degree or certification. Essential requirements include strong leadership, deep knowledge of various cuisines with a focus on Turkish cuisine, and fluency in both Turkish and English.
Experience Required
Minimum 10 year(s)
Sous-chef (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Leadership, Menu Creation, Product Sourcing, Quality Control, Food Cost Management, Stock Management, Inventory Control, Haccp Compliance, Team Training, Recipe Adherence, Supplier Relations, Kitchen Hygiene
Specialization
The role requires managing margins and overall food cost, including zero-loss objectives through good cold room management and loss valorization, alongside managing stock via the Yokitup tool. The candidate must also focus on maintaining team morale, ensuring kitchen organization and communication, and training the brigade in line with the company's values.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Bussy-Saint-Georges, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Budget Management, Haccp Standards, Organization, Autonomy, Customer Service, Innovation, Passion, Dynamism
Specialization
Candidates must have a diploma in hospitality or restaurant management and significant experience in collective catering. They should possess strong culinary skills, team management abilities, and a good sense of organization.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Minor International
Doha, , Qatar - Full Time
Skills Needed
Leadership, Supervision, Menu Planning, Food Preparation, Hygiene, Sanitation, Safety Standards, Haccp Compliance, Food Cost Control, Inventory Management, Menu Creation, Team Training, Performance Evaluation, Equipment Maintenance, Guest Satisfaction, Attention To Detail
Specialization
Candidates must possess proven experience as a Sous Chef or Chef de Cuisine within a luxury hotel or fine-dining setting, complemented by formal culinary education or equivalent apprenticeship. Essential qualifications include strong leadership, communication, organizational skills, deep knowledge of food safety and cost control, and a passion for culinary innovation.
Experience Required
Minimum 5 year(s)
Chef.fe de rang at Coolangatta Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Impeccable Service, Supervision, Training, Order Taking, Wine Knowledge, Gastronomy Knowledge, Coordination, Customer Satisfaction, Complaint Handling, Room Setup, Cleanliness Standards, Hygiene Maintenance, Anticipation, Pressure Management
Specialization
Candidates should have a qualification in hospitality or catering (CAP, Bac Pro, or BTS) and possess 2 years of experience in table service establishments, along with deep knowledge of gastronomy and oenology.
Experience Required
Minimum 2 year(s)
Chef(fe) de Bar at Accor
Sorgues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Bar Management, Service Quality, Inventory Control, Cost Management, Menu Development, Supplier Sourcing, Negotiation, Scheduling, Operational Organization, Cocktail Knowledge, Spirit Knowledge, Wine Knowledge, Ratio Management, Profitability Tracking, Charismatic Management
Specialization
Candidates must possess confirmed experience in bar management, including expertise in spirits, wines, and cocktails, along with proven skills in supplier sourcing and tariff negotiation. Essential qualities include strong leadership, professional rigor, organization, and responsibility, as applications without significant bar management experience will not be considered.
Experience Required
Minimum 5 year(s)
Executive Chef at The Clyde Hotel
Albuquerque, New Mexico, United States -
Full Time

Start Date

Immediate

Expiry Date

08 May, 26

Salary

0.0

Posted On

07 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Financial Acumen, Menu Development, Culinary Standards, Team Leadership, Mentoring, Food Cost Management, Vendor Collaboration, Operational Analysis, Guest Satisfaction, Health Standards Compliance, Safety Awareness, Creativity, Attention to Detail, Communication Skills, Collaboration Skills, Professionalism

Industry

Hospitality

Description
Description About Heritage Hotels & Resorts: Heritage Hotels & Resorts is New Mexico’s premier locally owned hospitality group, built on a deep respect for culture, place, and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service, and community pride. We care for our guests, our team, and our neighborhoods with the same intention. If you’re passionate about hospitality and thrive in fast-paced environments, we invite you to join the Heritage family. Why This Role Matters The Executive Chef sets the culinary vision for the property while leading kitchen operations that elevate guest experiences, ensure consistency and support financial success. What You’ll Do Develop, execute and continuously refine menus for restaurants, banquets, catering and special events Establish and maintain culinary standards, presentation and flavor profiles across all outlets Collaborate with hotel leadership on new concepts, promotions and culinary programming Lead, mentor and develop the culinary team including Sous Chefs, line cooks and kitchen leadership Foster a positive, inclusive and accountable kitchen culture focused on teamwork and excellence Oversee scheduling, labor planning, training and performance management Manage food cost controls, labor budgets, inventory and purchasing to meet financial goals Partner with vendors to source high-quality ingredients while maintaining cost efficiency Analyze financial and operational reports to identify opportunities for improvement Work closely with Front of House, Events, Sales and Hotel Leadership to deliver seamless guest experiences Support banquet and catering operations including high-profile events, weddings and group business Maintain visibility in outlets and events to ensure guest satisfaction and quality execution Ensure compliance with all health, safety and sanitation standards and regulations Maintain proper food handling, storage and cleanliness standards across all kitchen operations Lead by example in safety awareness and operational discipline Why You’ll Love Working With Us Competitive pay and comprehensive benefits, including a 25% 401(k) match! Generous employee discounts across Heritage hotels, restaurants, spa and retail! Complimentary meals during scheduled shifts! Free employee parking! Supportive team culture with opportunities for growth and advancement! A workplace rooted in New Mexico pride and community values! Requirements Strong financial acumen with experience managing food and labor costs Creative, detail-oriented and quality-driven Excellent communication and collaboration skills Ability to thrive in a fast-paced, service-focused environment Strong attention to detail Professionalism, courtesy and accuracy in all duties Ability to delegate when appropriate Experience supervising, managing and mentoring a team Education and Experience Culinary degree or equivalent professional experience preferred Five to seven years of culinary leadership experience with prior Executive Chef or Chef de Cuisine experience in hotel, resort or high-volume environments Strong background in banquet and catering operations preferred
Responsibilities
The Executive Chef sets the culinary vision and leads kitchen operations to enhance guest experiences and ensure financial success. Responsibilities include menu development, team leadership, and maintaining culinary standards.
Executive Chef at The Clyde Hotel
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Financial Acumen, Menu Development, Culinary Standards, Team Leadership, Mentoring, Food Cost Management, Vendor Collaboration, Operational Analysis, Guest Satisfaction, Health Standards Compliance, Safety Awareness, Creativity, Attention To Detail, Communication Skills, Collaboration Skills, Professionalism
Specialization
Candidates should have a culinary degree or equivalent experience, along with five to seven years of culinary leadership experience. Strong financial acumen and the ability to manage a team are essential.
Experience Required
Minimum 5 year(s)
Chef De Partie at BaxterStorey
Oranmore, Connacht, Ireland - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork, Cooking Techniques, Sanitation Practices
Specialization
Candidates must have proven experience as a Chef de Partie, knowledge of various cooking techniques and cuisines, and a strong understanding of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
Executive Chef at Healthcare Services Group, Inc.
, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Supervision, Menu Creation, Financial Management, Cost Control, Staff Training, Sanitation Standards, Purchasing, Event Planning, Recruitment, Servsafe Manager, Time Management, Problem Solving, Food Quality, P&L Responsibility, Guest Interaction
Specialization
Candidates should possess a minimum of 5 years of proven culinary experience in a leadership or management role, preferably with fine dining experience, and demonstrate an advanced understanding of culinary arts and restaurant management. Essential qualifications include ServSafe Manager certification (or ability to obtain within 30 days), strong time management skills, and a dedication to serving world-class food with high hospitality standards.
Experience Required
Minimum 5 year(s)
Chef de Partie at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, Fast Paced Kitchen, Culinary Experience, Command Of English
Specialization
Candidates must possess a strong culinary background, including knowledge of HACCP and hygiene standards, along with attention to detail. The ideal applicant should have a minimum of three years of experience in a similar setting and a good command of English, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Sharjah, Sharjah Emirate, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Communication, Training Assistance, Scheduling Assistance
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and strong teamwork.
Experience Required
Minimum 2 year(s)
Chef De Partie at BaxterStorey
Bolton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Menu Development, Cleaning, Maintenance, Attention To Detail, Organisational Skills, Communication, Teamwork, Cooking Techniques, Sanitation Practices, Fast Paced Environment Handling
Specialization
Candidates must have proven experience in a Commis Chef or similar role, possessing knowledge of various cooking techniques and cuisines, along with a strong understanding of food safety and sanitation practices. Essential attributes include the ability to work under pressure, excellent attention to detail, and strong teamwork and communication skills.
Chef de Partie at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Arts, Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Management, Inventory Management, Ordering, Team Leadership, Attention To Detail, Consistency, Fast Paced Service, Brasserie Cooking
Specialization
Candidates must have at least 3 years of professional kitchen experience and a strong understanding of food safety and HACCP protocols. Applicants are expected to demonstrate high attention to detail, the ability to work in a fast-paced environment, and possess full permission to work in the EU.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Head Chef at Radisson Hotel Group
Houmt Souk, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience in managing a kitchen team along with excellent technical cooking skills and a creative flair for showcasing ingredients. Essential qualities include being a creative problem-solver with an eye for detail, a passion for extraordinary service, and strong verbal communication skills to work effectively within the team.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Head Chef at Radisson Hotel Group
Midoun, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience in managing a kitchen team, excellent technical cooking skills, and a creative, detail-oriented approach to problem-solving. A strong passion for creating extraordinary service and the ability to work effectively within a team are essential requirements.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de projet EPCM at Artelia
Melun, Ile-de-France, France - Full Time
Skills Needed
Epcm Project Management, Tce Project Piloting, Apd To Commissioning, Stakeholder Coordination, Hse Procedures Compliance, Financial Tracking, Budget Management, Technical Supervision, Regulatory Compliance, Client Relationship Management, Reporting, Team Supervision, Qhse Policy Application, Iso 9001, Mase Procedures, Site Safety
Specialization
Candidates must possess an Engineering degree (or equivalent) and a minimum of 8 years of experience in engineering project management or EPC within sectors like petrochemicals, refining, or pharmaceuticals, managing projects up to 50,000 engineering hours. Essential requirements include proficiency in English, mastery of project management tools, strong analytical skills, and daily application of ISO 9001 and MASE quality procedures.
Experience Required
Minimum 5 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Teamwork, Communication, Leadership, Problem Resolution, Cost Control, Inventory Control, Productivity, Performance Management, Compliance, Due Diligence, It Systems
Specialization
Candidates must have proven experience as a Chef de Partie or in a similar role, demonstrating excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, and personal integrity are essential for this position.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Gqeberha, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Creativity, Precision, Team Leadership, Communication, Cost Control, Inventory Control, Productivity, Performance Management, Guest Service, Problem Resolution, It Systems Proficiency
Specialization
Candidates must have proven experience as a Junior Sous Chef or in a similar role, demonstrating excellent communication skills and the ability to lead and collaborate effectively. A commitment to exceptional guest service, a hands-on approach, personal integrity, and experience with various IT systems are also required.
Experience Required
Minimum 2 year(s)
EN - Chefs & Cooks_Sous Chef at Radisson Hotel Group
Sohar Province, Al Batinah North Governorate, Oman - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Team Leadership, Inventory Control, Cost Control, Guest Satisfaction, Problem Resolution, Communication, It Systems, Food Preparation, Compliance, Professionalism
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role with strong leadership and communication skills. A hands-on approach, commitment to guest service, and proficiency with IT systems are required.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Excellence, Menu Development, Team Leadership, Inventory Management, Cost Control, Food Safety, Hygiene Standards, Recipe Development, Food Cost Analysis, Kitchen Equipment Maintenance, Culinary Trends, Turkish Cuisine, Communication, Time Management, Creativity, Haccp
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, including at least 5 years in a leadership role within upscale establishments, along with a relevant culinary degree or certification. Essential requirements include strong leadership, deep knowledge of various cuisines with a focus on Turkish cuisine, and fluency in both Turkish and English.
Experience Required
Minimum 10 year(s)
Sous-chef (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Leadership, Menu Creation, Product Sourcing, Quality Control, Food Cost Management, Stock Management, Inventory Control, Haccp Compliance, Team Training, Recipe Adherence, Supplier Relations, Kitchen Hygiene
Specialization
The role requires managing margins and overall food cost, including zero-loss objectives through good cold room management and loss valorization, alongside managing stock via the Yokitup tool. The candidate must also focus on maintaining team morale, ensuring kitchen organization and communication, and training the brigade in line with the company's values.
Experience Required
Minimum 2 year(s)
Chef-gérant H/F at Api Restauration
Bussy-Saint-Georges, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Budget Management, Haccp Standards, Organization, Autonomy, Customer Service, Innovation, Passion, Dynamism
Specialization
Candidates must have a diploma in hospitality or restaurant management and significant experience in collective catering. They should possess strong culinary skills, team management abilities, and a good sense of organization.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at Minor International
Doha, , Qatar - Full Time
Skills Needed
Leadership, Supervision, Menu Planning, Food Preparation, Hygiene, Sanitation, Safety Standards, Haccp Compliance, Food Cost Control, Inventory Management, Menu Creation, Team Training, Performance Evaluation, Equipment Maintenance, Guest Satisfaction, Attention To Detail
Specialization
Candidates must possess proven experience as a Sous Chef or Chef de Cuisine within a luxury hotel or fine-dining setting, complemented by formal culinary education or equivalent apprenticeship. Essential qualifications include strong leadership, communication, organizational skills, deep knowledge of food safety and cost control, and a passion for culinary innovation.
Experience Required
Minimum 5 year(s)
Chef.fe de rang at Coolangatta Group
Paris, Ile-de-France, France - Full Time
Skills Needed
Impeccable Service, Supervision, Training, Order Taking, Wine Knowledge, Gastronomy Knowledge, Coordination, Customer Satisfaction, Complaint Handling, Room Setup, Cleanliness Standards, Hygiene Maintenance, Anticipation, Pressure Management
Specialization
Candidates should have a qualification in hospitality or catering (CAP, Bac Pro, or BTS) and possess 2 years of experience in table service establishments, along with deep knowledge of gastronomy and oenology.
Experience Required
Minimum 2 year(s)
Chef(fe) de Bar at Accor
Sorgues, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Leadership, Bar Management, Service Quality, Inventory Control, Cost Management, Menu Development, Supplier Sourcing, Negotiation, Scheduling, Operational Organization, Cocktail Knowledge, Spirit Knowledge, Wine Knowledge, Ratio Management, Profitability Tracking, Charismatic Management
Specialization
Candidates must possess confirmed experience in bar management, including expertise in spirits, wines, and cocktails, along with proven skills in supplier sourcing and tariff negotiation. Essential qualities include strong leadership, professional rigor, organization, and responsibility, as applications without significant bar management experience will not be considered.
Experience Required
Minimum 5 year(s)