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Chef De Cuisine at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Leadership, Mentoring, Culinary Execution, Menu Development, Quality Control, Team Development, Operational Follow Through, Communication, Recipe Adherence, Talent Coaching, Service Leadership, System Implementation, Sanitation, Accountability, Professionalism, Urgency
Specialization
Candidates must demonstrate clarity in communication, maintain high professionalism, and operate with a strong sense of urgency and accountability in all interactions. The role requires investing in personal growth while actively developing the capabilities of others and ensuring consistent, transparent communication with all stakeholders.
Experience Required
Minimum 5 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Trélivan, Brittany, France - Full Time
Skills Needed
Team Management, Culinary Arts, Local Sourcing, Budget Management, Haccp Standards, Hygiene And Safety, Recruitment, Supplier Management, Inventory Management, Client Communication, Initiative
Specialization
Candidates must have formal training in catering and proven experience in an equivalent management role, demonstrating mastery of culinary techniques, HACCP standards, and computer tools.
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)
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)
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)
Chefs de Partie at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety, Attention To Detail, Consistency, Fast Paced Environment, English Proficiency
Specialization
Candidates should have a minimum of 3 years of experience in a professional kitchen, with previous experience as a Chef de Partie or a strong Commis ready to step up. A strong knowledge of HACCP and food safety, along with a good command of English, is also required.
Experience Required
Minimum 2 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)
Enrichment Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Experience, Event Program Execution, Personnel Training, Guest Experiences Coordination, Fandb Services Coordination, Revenue Generation, Program Scheduling, Ingredient Management, Public Health Compliance, Equipment Inventory, Budget Management, Food Specifications, Safety Compliance, Teamwork, Computer Proficiency, Management Skills
Specialization
Candidates must possess extensive culinary experience, specifically a minimum of 5 years as a Lead Chef in luxury hotels or upscale cruise lines, with excellent understanding of food specifications like US or EU product standards. Fluency in English is required, along with strong management, problem-solving, and computer skills, and necessary certifications like Food Safety/HACCP or USPH.
Experience Required
Minimum 5 year(s)
Enrichment Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Experience, Event Program Execution, Personnel Training, Guest Experience Coordination, Fandb Services Coordination, Revenue Generation, Program Scheduling, Budget Management, Public Health Compliance, Inventory Management, Food Specification Understanding, Safety Compliance, Teamwork, Computer Proficiency, Management Skills, Problem Solving
Specialization
Candidates must possess extensive culinary experience, including a minimum of 5 years as a Lead Chef in luxury hotels or upscale cruise lines, with an excellent understanding of food specifications like US or EU product standards. Essential requirements include computer proficiency, excellent management and communication skills, stress tolerance, and fluency in English, with professional culinary education preferred.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Kitchen Operations Management, Staff Leadership, Inventory Management, Food Quality Maintenance, Menu Development, Menu Costing, Food Cost Control, Training And Development, French Cuisine, European Cuisine, Fine Dining, Luxury Hotel Experience, Operational Discipline, Cost Management
Specialization
Candidates must possess 12–15 years of professional culinary experience, with at least three years in a senior role like Sous Chef or Chef de Cuisine, preferably within luxury hotels or fine dining establishments. A strong background in French or European cuisine and proven success in leading a fine-dining kitchen are essential qualifications.
Experience Required
Minimum 10 year(s)
Chef Supervisor at The Wonderful Company
Ciudad Valles, San Luis Potosí, Mexico - Full Time
Skills Needed
Food Quality Assurance, Cost Control, Food Safety Compliance, Team Leadership, Kitchen Operation Supervision, Budget Management, Inventory Control, Regional Cuisine Knowledge, International Cuisine Knowledge, Basic Pastry Skills, Personnel Management, Office Software Proficiency
Specialization
Candidates must possess a degree in Gastronomy, Culinary Arts, or a related field, along with a minimum of two years of experience in cafeterias, restaurants, or hospitality settings. Essential qualifications include knowledge of regional and international cuisine, basic pastry skills, personnel management experience, and proficiency in cost control and inventory management.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at 34 Park Restaurant
Andover, Massachusetts, United States - Full Time
Skills Needed
Food Execution, Plating, Portioning, Menu Development, Team Leadership, Training, Accountability, Hiring, Scheduling, Food Cost Control, Inventory Management, Sanitation, Communication, Service Flow, Line Skills, Service Instincts
Specialization
Candidates must possess real kitchen leadership experience, such as a CDC or a strong Sous Chef ready to advance, along with strong line skills and service instincts. Essential requirements include a solid understanding of food cost, labor, and inventory, coupled with the ability to lead calmly, hold standards without ego, and demonstrate discipline and consistency.
Experience Required
Minimum 2 year(s)
Chef de Produit at Digital Virgo
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Product Design, Product Production, Prototyping, Roi Orientation, Product Development Tracking, Stakeholder Coordination, Innovative Engagement Concepts, Marketing Briefs, Performance Reporting, Customer Journey Optimization, Ux Optimization, Competitive Benchmarking, Monetization Offers, Agile Environment, Data Analysis, Business Orientation
Specialization
Candidates must have 1 to 3 years of experience in digital product management or project management, holding a Bac+3/5 degree from an engineering, IT, or business/marketing school. Essential qualifications include excellent ability to work in an AGILE environment, strong business and ROI orientation, comfort with data analysis, and excellent cross-functional coordination skills.
Chef de Cuisine at Kalahari Resorts & Conventions
Woodford, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Menu Execution, Food Cost Management, Inventory Management, Vendor Relationships, Team Mentorship, Communication Skills, Creativity, Traditional Flavors, Modern Techniques, Kitchen Operations, Guest Experience, Training, Collaboration, Accountability, Presentation Skills
Specialization
Candidates should have at least 5 years of culinary leadership experience, preferably in fine dining or steakhouses, along with strong communication and leadership skills. A passion for both traditional and modern culinary techniques is essential.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Tao Group Hospitality
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Team Building, Problem Solving, Leadership, Financial Acumen, P&L Statements, Labor Models, Organization, Attention To Detail, Computer Proficiency, Inventory Management, Purchasing, Sanitation Standards, Coaching, Recipe Development
Specialization
A minimum of five years of culinary experience as a Chef de Cuisine or Sous Chef in a high-volume setting is required, preferably with an Associate's degree in Culinary Arts. Candidates must possess strong leadership, problem-solving skills, financial acumen related to P&L, and proficiency with operational systems like payroll and inventory.
Experience Required
Minimum 5 year(s)
Chef Pâtisserie at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Pâtisserie, Creativity, Leadership, Teamwork, Quality Control, Cost Management, Customer Engagement, Communication, Organization, Attention To Detail, Stress Management, Innovation, Training, Product Development, Culinary Arts, Haccp Compliance
Specialization
Candidates should have a formal education in pastry and at least 6 years of experience in high-end pastry environments. Strong leadership skills, creativity, and a keen attention to detail are essential.
Experience Required
Minimum 5 year(s)
Restaurant Chef at Residence Inn by Marriott Columbus DT
, Giza, Egypt - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Guest Satisfaction, Budget Management, Communication, Training, Problem Solving, Quality Control, Interpersonal Skills, Time Management, Creativity, Staff Management, Safety Standards
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Kisco Senior Living
Rockville, Maryland, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Menu Writing, Quality Assurance, Sanitation, Creativity, Communication, Mentoring, Cooking Equipment Knowledge, Customer Satisfaction, Process Improvement, Diverse Cuisines, Passion For Excellence, Problem Solving, Training, Collaboration
Specialization
Candidates need a culinary certification and a minimum of five years of professional culinary experience in food production and kitchen management. A current Food Handler’s Certificate is also required.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Aventura
Ann Arbor, Michigan, United States -
Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

80000.0

Posted On

17 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Mentoring, Culinary Execution, Menu Development, Quality Control, Team Development, Operational Follow-Through, Communication, Recipe Adherence, Talent Coaching, Service Leadership, System Implementation, Sanitation, Accountability, Professionalism, Urgency

Industry

Hospitality

Description
Description We are seeking a Chef de Cuisine to join our team, leading one of America’s most authentic and experiential Spanish restaurants for over 13 years. Led by Executive Chef Quique Franco, born and raised in Madrid, Quique brings over 20 years of global culinary experience, from cooking for royal families to owning his own Spanish restaurant in Miami. Aventura is a deeply social experience intended for sharing in the joys of food, drink, conversation and laughter. Aventura serves modern tapas, authentic Spanish paella, and overflowing hospitality in the heart of Downtown Ann Arbor. In this role, the Chef de Cuisine will lead and mentor a talented team of cooks while working in close creative partnership with the Executive Chef to bring adventurous, seasonal cuisine to life. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality and presence during service to consistently deliver on a truly Spanish and excellent experience. CORE DUTIES & RESPONSIBILITIES LEADERSHIP & ACCOUNTABILITY Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. Guide the team towards high standards of excellence in execution, prep, cleanliness, and communication. Serve as the connecting force between the Executive Chef and the back of house and front of house teams, translating the culinary vision into daily practice. Implement systems that build discipline, consistency, and excellence across all kitchen operations. Foster a culture of high performance, respect, and continuous improvement. CULINARY EXECUTION & VISION Possess a refined palate and clear understanding of Aventura’s cuisine and creative vision. Contribute and collaborate thoughtfully to menu development, tasting menus and seasonal innovation. Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass. Oversee recipe adherence, plating precision, and proper technique during every service. Lead final tasting and quality control during service - you own the details that make the difference. TALENT DEVELOPMENT Identify, coach, and develop culinary talent at all levels - from prep to sous chefs. Elevate team technique and skill level through daily feedback, mentorship, and teaching. Lead by example: demonstrate precision, discipline, and hospitality in every task. Support the growth of future leaders by delegating responsibility and fostering ownership. SERVICE LEADERSHIP Be a strong and steady leader during service with full ownership of closing standards. Ensure the team is prepped, organized, and confident going into each service. Maintain composure, urgency, and clear communication between kitchen and FOH during service. SYSTEM IMPLEMENTATIONS & CONSISTENCY Implement and refine kitchen systems that drive consistency, efficiency, and excellence. Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability. Maintain accurate prep lists, production sheets, and station organization for seamless execution. Partner with leadership to continuously evaluate what’s working and what needs refinement. SAFETY & SANITATION Maintain the highest standards of cleanliness, organization, and food safety. Ensure compliance with all health and sanitation regulations. Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment. Requirements Demonstrates and demands clarity in communication, expectations, and execution Maintains a high standard of professionalism in all interactions and environments Operates with a strong sense of urgency and accountability Proactively voices ideas, feedback, and solutions to advance the team and organization Invests in personal growth while actively developing the capabilities of others Ensures consistent, transparent communication with all relevant stakeholders PHYSICAL REQUIREMENTS Must be able to stand and walk for long periods of time during service. Must be able to lift up to 50 pounds at times. Must be able to work a variety of hours.
Responsibilities
The Chef de Cuisine will lead and mentor the kitchen team, ensuring high standards of execution, prep, and cleanliness while acting as the liaison between the Executive Chef and the back/front of house teams. This role involves hands-on leadership focused on strong team development, impeccable taste, and consistent operational follow-through to deliver an excellent Spanish dining experience.
Chef De Cuisine at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Leadership, Mentoring, Culinary Execution, Menu Development, Quality Control, Team Development, Operational Follow Through, Communication, Recipe Adherence, Talent Coaching, Service Leadership, System Implementation, Sanitation, Accountability, Professionalism, Urgency
Specialization
Candidates must demonstrate clarity in communication, maintain high professionalism, and operate with a strong sense of urgency and accountability in all interactions. The role requires investing in personal growth while actively developing the capabilities of others and ensuring consistent, transparent communication with all stakeholders.
Experience Required
Minimum 5 year(s)
Chef Gérant H/F at GROUPE RESTALLIANCE
Trélivan, Brittany, France - Full Time
Skills Needed
Team Management, Culinary Arts, Local Sourcing, Budget Management, Haccp Standards, Hygiene And Safety, Recruitment, Supplier Management, Inventory Management, Client Communication, Initiative
Specialization
Candidates must have formal training in catering and proven experience in an equivalent management role, demonstrating mastery of culinary techniques, HACCP standards, and computer tools.
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)
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)
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)
Chefs de Partie at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety, Attention To Detail, Consistency, Fast Paced Environment, English Proficiency
Specialization
Candidates should have a minimum of 3 years of experience in a professional kitchen, with previous experience as a Chef de Partie or a strong Commis ready to step up. A strong knowledge of HACCP and food safety, along with a good command of English, is also required.
Experience Required
Minimum 2 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)
Enrichment Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Experience, Event Program Execution, Personnel Training, Guest Experiences Coordination, Fandb Services Coordination, Revenue Generation, Program Scheduling, Ingredient Management, Public Health Compliance, Equipment Inventory, Budget Management, Food Specifications, Safety Compliance, Teamwork, Computer Proficiency, Management Skills
Specialization
Candidates must possess extensive culinary experience, specifically a minimum of 5 years as a Lead Chef in luxury hotels or upscale cruise lines, with excellent understanding of food specifications like US or EU product standards. Fluency in English is required, along with strong management, problem-solving, and computer skills, and necessary certifications like Food Safety/HACCP or USPH.
Experience Required
Minimum 5 year(s)
Enrichment Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Experience, Event Program Execution, Personnel Training, Guest Experience Coordination, Fandb Services Coordination, Revenue Generation, Program Scheduling, Budget Management, Public Health Compliance, Inventory Management, Food Specification Understanding, Safety Compliance, Teamwork, Computer Proficiency, Management Skills, Problem Solving
Specialization
Candidates must possess extensive culinary experience, including a minimum of 5 years as a Lead Chef in luxury hotels or upscale cruise lines, with an excellent understanding of food specifications like US or EU product standards. Essential requirements include computer proficiency, excellent management and communication skills, stress tolerance, and fluency in English, with professional culinary education preferred.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Accor
Makati, Metro Manila, Philippines - Full Time
Skills Needed
Kitchen Operations Management, Staff Leadership, Inventory Management, Food Quality Maintenance, Menu Development, Menu Costing, Food Cost Control, Training And Development, French Cuisine, European Cuisine, Fine Dining, Luxury Hotel Experience, Operational Discipline, Cost Management
Specialization
Candidates must possess 12–15 years of professional culinary experience, with at least three years in a senior role like Sous Chef or Chef de Cuisine, preferably within luxury hotels or fine dining establishments. A strong background in French or European cuisine and proven success in leading a fine-dining kitchen are essential qualifications.
Experience Required
Minimum 10 year(s)
Chef Supervisor at The Wonderful Company
Ciudad Valles, San Luis Potosí, Mexico - Full Time
Skills Needed
Food Quality Assurance, Cost Control, Food Safety Compliance, Team Leadership, Kitchen Operation Supervision, Budget Management, Inventory Control, Regional Cuisine Knowledge, International Cuisine Knowledge, Basic Pastry Skills, Personnel Management, Office Software Proficiency
Specialization
Candidates must possess a degree in Gastronomy, Culinary Arts, or a related field, along with a minimum of two years of experience in cafeterias, restaurants, or hospitality settings. Essential qualifications include knowledge of regional and international cuisine, basic pastry skills, personnel management experience, and proficiency in cost control and inventory management.
Experience Required
Minimum 2 year(s)
Chef de Cuisine at 34 Park Restaurant
Andover, Massachusetts, United States - Full Time
Skills Needed
Food Execution, Plating, Portioning, Menu Development, Team Leadership, Training, Accountability, Hiring, Scheduling, Food Cost Control, Inventory Management, Sanitation, Communication, Service Flow, Line Skills, Service Instincts
Specialization
Candidates must possess real kitchen leadership experience, such as a CDC or a strong Sous Chef ready to advance, along with strong line skills and service instincts. Essential requirements include a solid understanding of food cost, labor, and inventory, coupled with the ability to lead calmly, hold standards without ego, and demonstrate discipline and consistency.
Experience Required
Minimum 2 year(s)
Chef de Produit at Digital Virgo
Casablanca, Casablanca-Settat, Morocco - Full Time
Skills Needed
Product Design, Product Production, Prototyping, Roi Orientation, Product Development Tracking, Stakeholder Coordination, Innovative Engagement Concepts, Marketing Briefs, Performance Reporting, Customer Journey Optimization, Ux Optimization, Competitive Benchmarking, Monetization Offers, Agile Environment, Data Analysis, Business Orientation
Specialization
Candidates must have 1 to 3 years of experience in digital product management or project management, holding a Bac+3/5 degree from an engineering, IT, or business/marketing school. Essential qualifications include excellent ability to work in an AGILE environment, strong business and ROI orientation, comfort with data analysis, and excellent cross-functional coordination skills.
Chef de Cuisine at Kalahari Resorts & Conventions
Woodford, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Menu Execution, Food Cost Management, Inventory Management, Vendor Relationships, Team Mentorship, Communication Skills, Creativity, Traditional Flavors, Modern Techniques, Kitchen Operations, Guest Experience, Training, Collaboration, Accountability, Presentation Skills
Specialization
Candidates should have at least 5 years of culinary leadership experience, preferably in fine dining or steakhouses, along with strong communication and leadership skills. A passion for both traditional and modern culinary techniques is essential.
Experience Required
Minimum 5 year(s)
Chef De Cuisine at Tao Group Hospitality
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Team Building, Problem Solving, Leadership, Financial Acumen, P&L Statements, Labor Models, Organization, Attention To Detail, Computer Proficiency, Inventory Management, Purchasing, Sanitation Standards, Coaching, Recipe Development
Specialization
A minimum of five years of culinary experience as a Chef de Cuisine or Sous Chef in a high-volume setting is required, preferably with an Associate's degree in Culinary Arts. Candidates must possess strong leadership, problem-solving skills, financial acumen related to P&L, and proficiency with operational systems like payroll and inventory.
Experience Required
Minimum 5 year(s)
Chef Pâtisserie at Barrière
Deauville, Normandy, France - Full Time
Skills Needed
Pâtisserie, Creativity, Leadership, Teamwork, Quality Control, Cost Management, Customer Engagement, Communication, Organization, Attention To Detail, Stress Management, Innovation, Training, Product Development, Culinary Arts, Haccp Compliance
Specialization
Candidates should have a formal education in pastry and at least 6 years of experience in high-end pastry environments. Strong leadership skills, creativity, and a keen attention to detail are essential.
Experience Required
Minimum 5 year(s)
Restaurant Chef at Residence Inn by Marriott Columbus DT
, Giza, Egypt - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Guest Satisfaction, Budget Management, Communication, Training, Problem Solving, Quality Control, Interpersonal Skills, Time Management, Creativity, Staff Management, Safety Standards
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Chef De Cuisine at Kisco Senior Living
Rockville, Maryland, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Menu Writing, Quality Assurance, Sanitation, Creativity, Communication, Mentoring, Cooking Equipment Knowledge, Customer Satisfaction, Process Improvement, Diverse Cuisines, Passion For Excellence, Problem Solving, Training, Collaboration
Specialization
Candidates need a culinary certification and a minimum of five years of professional culinary experience in food production and kitchen management. A current Food Handler’s Certificate is also required.
Experience Required
Minimum 5 year(s)