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Executive Sous Chef at IHG Career
, , Indonesia - Full Time
Skills Needed
Leadership, Team Development, Guest Experience, Menu Planning, Food Quality, Budget Management, Training, Communication, Culinary Skills, Performance Appraisal, Food Safety, Operational Management, Problem Solving, Collaboration, Creativity, Time Management
Specialization
Candidates should have a strong background in culinary arts and experience in a leadership role within a luxury hospitality environment. Skills in menu engineering, team development, and guest interaction are essential.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Executive Chef, Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Communication Skills, Organizational Skills, Creativity, Sustainability, Trend Awareness, Hospitality, Event Management, Training And Development, High Volume Catering, Fine Dining
Specialization
Candidates should have proven experience as an Executive Chef or Senior Head Chef in a high-volume environment. Strong leadership, financial acumen, and a passion for sustainability are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Westgate Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Guest Service, Food Preparation, Kitchen Management, Recipe Development, Inventory Management, Staff Training, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Quality Control, Creativity
Specialization
At least 2 years of experience in Asian restaurants, with knowledge in teppan cooking required. Strong leadership skills and ability to train staff in food preparation and safety standards are essential.
Experience Required
Minimum 2 year(s)
DEMI CHEF DE PARTIE at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Hygiene Standards, Cooking Techniques, Quality Management, Food Safety, Team Leadership, Training, Record Keeping, Energy Conservation, Waste Management, Environmental Awareness, Portion Control, Standard Recipes, Attention To Detail, Time Management
Specialization
A minimum of a primary school diploma and at least 5 years of practical experience in the culinary field are required. Attendance in relevant training courses is preferred, and strong practical skills in cooking techniques are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Passion, Dynamism, Challenge, Innovation, Seasonal Cooking, Authentic Cuisine
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Food Quality, Inventory Management, Cost Control, Food Safety, Sanitation, Organization, Customer Handling, Human Capital, Staff Training, Menu Planning, Recipe Management, Kitchen Operations, Quality Control, Equipment Operation, Communication
Specialization
Candidates should have a Culinary Degree or related experience with a minimum of 5 years in a resort hotel and at least 10 years of overall experience, including 5 years in international assignments. Knowledge of local Cordilleran cuisine is advantageous.
Experience Required
Minimum 10 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Culinary Skills, Hygiene Standards, Food Preparation, Training, Creativity, Calm Under Pressure, Communication
Specialization
Candidates should have experience in a similar high-end establishment and possess strong culinary skills. A calm demeanor under pressure and a positive attitude are essential.
Experience Required
Minimum 5 year(s)
Chef Projet ERP F.H at Thales
Ménestreau-en-Villette, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Sap, Erp, Data Management, Kpi Management, Change Management, User Support, Best Practices, Technical Skills, Consulting, Bi, Si, Vi, Control Management, Mes, Plm
Specialization
Candidates should have a Bac+5 degree and at least 6 years of experience in SAP consulting, with a proven track record of managing projects. A certification in PP is mandatory, and knowledge of BI, SI, and control management is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health And Safety, Team Management, Supplier Management, Cultural Sensitivity, Training And Development, Quality Control, Multi Outlet Operations, International Cuisines, Food Trends
Specialization
Candidates must have a degree or diploma in Culinary Arts or Hotel Management and a minimum of 8-10 years of progressive culinary leadership experience, including 3-4 years as an Executive Sous Chef in a luxury hotel. Strong knowledge of international cuisines and excellent leadership skills are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Hilton
Honolulu, Hawaii, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Sanitation, Menu Design, Cost Control, Staff Training, Guest Satisfaction, Communication, Problem Solving, Multitasking, Attention To Detail, Time Management, Leadership, Inventory Management, Culinary Skills, Customer Service
Specialization
Candidates must maintain a warm and friendly demeanor and effectively communicate with employees and guests. They should also be able to multitask, prioritize functions, and handle problems proactively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Organizational Skills, Food Safety, Sanitation, Inventory Management, Cost Management, Menu Development, Team Mentoring, High Pressure Environment, Food Quality, Presentation Skills, Waste Reduction, Union Environments, Culinary Knowledge
Specialization
The ideal candidate should have proven experience in a similar role and possess strong culinary knowledge. They should also be well-versed in multiple culinary styles and have experience in union environments, menu development, and cost management.
Experience Required
Minimum 5 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 and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Creativity, Communication, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Health And Safety, Hygiene Standards, Event Coordination, Financial Management
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong leadership, financial acumen, and a passion for sustainability and creativity are required.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Valor Hospitality Partners
Gulf Shores, Alabama, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Budget Management, Food Safety, Team Management, Communication Skills, Critical Analysis, Leadership, Sanitation Standards, Training And Development, Cost Control, Problem Solving, Creativity, Time Management, Customer Service, Project Management
Specialization
A minimum of five years of culinary experience in a related position is required, with hotel experience preferred. Candidates should possess advanced knowledge of business and management principles, excellent communication skills, and the ability to manage complex projects.
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 a minimum of 3 years of experience. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Food Safety, Team Leadership, Financial Management, Menu Development, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Staff Catering, Fine Dining, Training And Development, Health And Safety, Food Trends, Haccp
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is essential. Candidates should possess strong leadership skills, financial acumen, and a passion for contemporary catering and fine dining.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality, Team Management, Stock Management, Financial Target Control, Health And Safety Compliance, Food Safety, Supplier Negotiation, Employee Training, Food Trends Knowledge
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen environment. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration skills.
Experience Required
Minimum 5 year(s)
Säljchef i Göteborg at Svenska Trygghetslösningar
Gothenburg, Västra Götaland County, Sweden - Full Time
Skills Needed
Field Sales, Leadership, Coaching, Motivation, Sales Strategy, Team Building, Customer Service, Communication, Problem Solving, Time Management
Specialization
Candidates should have solid experience in field sales to private individuals and documented results from previous sales roles. Leadership experience is essential, along with a strong drive to take on challenges in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Team Player, Communication, Customer Contact, Food Preparation, Mise En Place, Recipe Adherence, Hygiene, Safety, Employee Relations, Motivation, Problem Reporting, Menu Development, Portion Control, Quality Control, Shift Organization, Daily Checklists
Specialization
Candidates should have at least 1 year of experience in food and beverage service and possess average proficiency in English. Good communication skills and the ability to work as part of a team are essential.
Chef De Secteur H/F at Groupement Les Mousquetaires
Castelnau-d'Estrétefonds, Occitania, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship, Commercial Development, Hygiene Standards, Rigour, Interpersonal Skills, Autonomy
Specialization
You should have proven leadership qualities, a passion for commerce, and customer relations. Your experience in a similar role will be crucial for your success.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
, , Indonesia -
Full Time

Start Date

Immediate

Expiry Date

12 Jan, 26

Salary

0.0

Posted On

14 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership, Team Development, Guest Experience, Menu Planning, Food Quality, Budget Management, Training, Communication, Culinary Skills, Performance Appraisal, Food Safety, Operational Management, Problem Solving, Collaboration, Creativity, Time Management

Industry

Hospitality

Description
IHG® is one of the world’s leading hotel companies, with a promise to provide True Hospitality for Good. Making everyone feel welcome and cared for, recognized and respected, whoever and wherever they are in the world. Join us and not only can you benefit from the world of variety and opportunity that comes with working for a global organization, but you can also look forward to being part of a company that will appreciate you for being you. We give you room to be yourself. Do you see yourself as Executive Sous Chef – All Day Dining at Regent Bali Canggu? Regent is the epitome of modern luxury for the world’s most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. We’re seeking passionate leader who is a pre-opening leader and can combine informality and fun with professionalism and sophistication, leaders with an inclusive spirit who embrace individuality and inject positivity into their work environments. Our colleagues are fundamental to delivering the memorable experiences, and we are committed to creating a culture as diverse as the distinct hotels in our portfolio. If you understand the luxury levers that will help, bring to life a unique guest experience then we would love to hear from you. Your day to day People Develops with the Training Manager training plans, develops training material in accordance with IHG guidelines and implements training plans for the Food Production employees and other Food and Beverage employees. Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication. Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments to deliver positive results. Recruit, select and develop Chefs, to work following the operational, financial, administrative philosophies willing to become multi skilled and perform multi tasks. Delegate appropriately, duties and responsibilities to equipped and resourced employees, nurturing and developing them whilst ensuring standards of operation and safety are maintained Develop and assist with training activities focused on improving skills and knowledge. Monitor employee morale and provide mechanisms for performance feedback and development Conduct annual Performance Appraisals providing honest and appropriate feedback. Guest Experience Ensures customer satisfaction in accordance to the Regent Distinction Service Behaviors, the Strategic Brand Pillars and the respective service standards of Regent Brand. He must ensure that all food offerings on the resort are the most attractive and tasteful possible to provide always the best quality food to our guest. Personally, meets potential event guests for menu planning and discussions. Interact with Regent guests on daily basis in the outlets and create a meaningful relationship. Personally, monitors and follows through on any requirements of VIP guests and special dietary requirements. Drives and motivates the team to create curating decadent moments to surprise and delight guests throughout the hotel delivering a harmonious flow. Attendances at Departmental meetings, Guest feedback meetings, and take ownership in any special comment or requirement from guest. Ability to set up control systems, which will assure quality and portion consistency. Responsible Business Direct manage everyday operation activity, plan and assign work ensuring you always have the right staffing numbers. Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues. Train colleagues to make sure they deliver with compliance and to the Regent standards Drive a great working environment for teams to thrive - linking up departments to create sense of one team. Promote teamwork and quality service through daily communication and coordination with other departments. Assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. Actively participate in the training, development the culinary colleagues, according to the training plans, Comment cards, hygiene reports and any other highlighted areas for fine-tuning, development that would benefit the team and guests. Conducts colleague performance appraisals to review colleagues’ general performance, discuss any areas for fine-tuning, development, and highlight areas of strength. Financial Assist Executive Chef to monitor the department’s annual budget and the setting of departmental goals. Monitor budget and control expenses with a focus on food, other expenses and labour costs. Confident relating to Menu Engineering and the continuous development of the product & profit Support the Executive Chef in the consistent drive-in relation to menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions. Assign prices for food items on daily menus that result in net profit for the food cost area and participates in making decisions regarding printing, layouts, posting and distribution of menus. The ability to prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures. The ability to prepare a daily payroll report. Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas. Take responsibility for the quality of incoming produce, ensuring that all food is in accordance with order sheets, receiving records and purchasing specifications. Assist the Executive Chef communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up. Attends meetings and briefings as instructed by the Executive Chef, and clearly and concisely disseminates relevant information to related teams, in a timely manner. Completely understanding of the company’s policy on work Safety Procedures and Practices. Completely understanding of the company’s policy relating to Food hygiene and Safe Food Handling practices to ensure that sanitation standards as set forth by Regent Phu Quoc are in compliance as well as the cleanliness and neatness of the kitchen. What we offer In return we'll give you a competitive benefit package including, hotel discounts worldwide and the opportunity to progress your career with IHG®. Most importantly, we'll give you the room to belong. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, colour, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law. IHG is committed to promoting a culture of inclusion where everyone feels safe, respected and valued. We seek talent from all backgrounds to join our teams, and encourage our colleagues to bring their authentic and best selves to work.
Responsibilities
The Executive Sous Chef is responsible for overseeing the daily operations of the kitchen, ensuring high standards of food quality and guest satisfaction. This role includes developing training plans, managing staff, and maintaining budgetary controls.
Executive Sous Chef at IHG Career
, , Indonesia - Full Time
Skills Needed
Leadership, Team Development, Guest Experience, Menu Planning, Food Quality, Budget Management, Training, Communication, Culinary Skills, Performance Appraisal, Food Safety, Operational Management, Problem Solving, Collaboration, Creativity, Time Management
Specialization
Candidates should have a strong background in culinary arts and experience in a leadership role within a luxury hospitality environment. Skills in menu engineering, team development, and guest interaction are essential.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Executive Chef, Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Communication Skills, Organizational Skills, Creativity, Sustainability, Trend Awareness, Hospitality, Event Management, Training And Development, High Volume Catering, Fine Dining
Specialization
Candidates should have proven experience as an Executive Chef or Senior Head Chef in a high-volume environment. Strong leadership, financial acumen, and a passion for sustainability are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Westgate Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Guest Service, Food Preparation, Kitchen Management, Recipe Development, Inventory Management, Staff Training, Sanitation Standards, Time Management, Team Building, Communication Skills, Problem Solving, Culinary Skills, Cost Control, Teppan Cooking, Quality Control, Creativity
Specialization
At least 2 years of experience in Asian restaurants, with knowledge in teppan cooking required. Strong leadership skills and ability to train staff in food preparation and safety standards are essential.
Experience Required
Minimum 2 year(s)
DEMI CHEF DE PARTIE at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Production, Food Presentation, Hygiene Standards, Cooking Techniques, Quality Management, Food Safety, Team Leadership, Training, Record Keeping, Energy Conservation, Waste Management, Environmental Awareness, Portion Control, Standard Recipes, Attention To Detail, Time Management
Specialization
A minimum of a primary school diploma and at least 5 years of practical experience in the culinary field are required. Attendance in relevant training courses is preferred, and strong practical skills in cooking techniques are essential.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Paris, Ile-de-France, France - Full Time
Skills Needed
Culinary Techniques, Team Management, Haccp Standards, Organization, Rigor, Autonomy, Customer Service, Positive Energy, Passion, Dynamism, Challenge, Innovation, Seasonal Cooking, Authentic Cuisine
Specialization
A diploma in hospitality or restaurant management is preferred, along with significant experience in the restaurant industry, ideally in collective catering. Candidates should possess strong culinary skills, team management abilities, and excellent customer service orientation.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Filinvest Group
Baguio, Cordillera Administrative Region, Philippines - Full Time
Skills Needed
Culinary Arts, Food Quality, Inventory Management, Cost Control, Food Safety, Sanitation, Organization, Customer Handling, Human Capital, Staff Training, Menu Planning, Recipe Management, Kitchen Operations, Quality Control, Equipment Operation, Communication
Specialization
Candidates should have a Culinary Degree or related experience with a minimum of 5 years in a resort hotel and at least 10 years of overall experience, including 5 years in international assignments. Knowledge of local Cordilleran cuisine is advantageous.
Experience Required
Minimum 10 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Team Management, Culinary Skills, Hygiene Standards, Food Preparation, Training, Creativity, Calm Under Pressure, Communication
Specialization
Candidates should have experience in a similar high-end establishment and possess strong culinary skills. A calm demeanor under pressure and a positive attitude are essential.
Experience Required
Minimum 5 year(s)
Chef Projet ERP F.H at Thales
Ménestreau-en-Villette, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Sap, Erp, Data Management, Kpi Management, Change Management, User Support, Best Practices, Technical Skills, Consulting, Bi, Si, Vi, Control Management, Mes, Plm
Specialization
Candidates should have a Bac+5 degree and at least 6 years of experience in SAP consulting, with a proven track record of managing projects. A certification in PP is mandatory, and knowledge of BI, SI, and control management is preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Eydhafushi, South Maalhosmadulu, Maldives - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Organizational Skills, Menu Development, Food Hygiene, Health And Safety, Team Management, Supplier Management, Cultural Sensitivity, Training And Development, Quality Control, Multi Outlet Operations, International Cuisines, Food Trends
Specialization
Candidates must have a degree or diploma in Culinary Arts or Hotel Management and a minimum of 8-10 years of progressive culinary leadership experience, including 3-4 years as an Executive Sous Chef in a luxury hotel. Strong knowledge of international cuisines and excellent leadership skills are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Hilton
Honolulu, Hawaii, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Sanitation, Menu Design, Cost Control, Staff Training, Guest Satisfaction, Communication, Problem Solving, Multitasking, Attention To Detail, Time Management, Leadership, Inventory Management, Culinary Skills, Customer Service
Specialization
Candidates must maintain a warm and friendly demeanor and effectively communicate with employees and guests. They should also be able to multitask, prioritize functions, and handle problems proactively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Organizational Skills, Food Safety, Sanitation, Inventory Management, Cost Management, Menu Development, Team Mentoring, High Pressure Environment, Food Quality, Presentation Skills, Waste Reduction, Union Environments, Culinary Knowledge
Specialization
The ideal candidate should have proven experience in a similar role and possess strong culinary knowledge. They should also be well-versed in multiple culinary styles and have experience in union environments, menu development, and cost management.
Experience Required
Minimum 5 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 and at least 3 years of experience in a similar setting. Knowledge of HACCP and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Menu Design, Team Management, Food Safety, Cost Control, Creativity, Communication, Organizational Skills, Sustainability, Trend Awareness, Leadership, Training And Development, Health And Safety, Hygiene Standards, Event Coordination, Financial Management
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume environment is essential. Strong leadership, financial acumen, and a passion for sustainability and creativity are required.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Valor Hospitality Partners
Gulf Shores, Alabama, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Budget Management, Food Safety, Team Management, Communication Skills, Critical Analysis, Leadership, Sanitation Standards, Training And Development, Cost Control, Problem Solving, Creativity, Time Management, Customer Service, Project Management
Specialization
A minimum of five years of culinary experience in a related position is required, with hotel experience preferred. Candidates should possess advanced knowledge of business and management principles, excellent communication skills, and the ability to manage complex projects.
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 a minimum of 3 years of experience. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Food Safety, Team Leadership, Financial Management, Menu Development, Creativity, Communication Skills, Organizational Skills, Sustainability, Trend Awareness, Staff Catering, Fine Dining, Training And Development, Health And Safety, Food Trends, Haccp
Specialization
Proven experience as an Executive Chef or Senior Head Chef in a high-volume, multi-outlet environment is essential. Candidates should possess strong leadership skills, financial acumen, and a passion for contemporary catering and fine dining.
Experience Required
Minimum 10 year(s)
Executive Head Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality, Team Management, Stock Management, Financial Target Control, Health And Safety Compliance, Food Safety, Supplier Negotiation, Employee Training, Food Trends Knowledge
Specialization
Food's provenance is critical, and the candidate should have proven experience in a demanding kitchen environment. An Intermediate Food Hygiene Certificate or above is required, along with strong team collaboration skills.
Experience Required
Minimum 5 year(s)
Säljchef i Göteborg at Svenska Trygghetslösningar
Gothenburg, Västra Götaland County, Sweden - Full Time
Skills Needed
Field Sales, Leadership, Coaching, Motivation, Sales Strategy, Team Building, Customer Service, Communication, Problem Solving, Time Management
Specialization
Candidates should have solid experience in field sales to private individuals and documented results from previous sales roles. Leadership experience is essential, along with a strong drive to take on challenges in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Accor
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Team Player, Communication, Customer Contact, Food Preparation, Mise En Place, Recipe Adherence, Hygiene, Safety, Employee Relations, Motivation, Problem Reporting, Menu Development, Portion Control, Quality Control, Shift Organization, Daily Checklists
Specialization
Candidates should have at least 1 year of experience in food and beverage service and possess average proficiency in English. Good communication skills and the ability to work as part of a team are essential.
Chef De Secteur H/F at Groupement Les Mousquetaires
Castelnau-d'Estrétefonds, Occitania, France - Full Time
Skills Needed
Leadership, Team Management, Customer Relationship, Commercial Development, Hygiene Standards, Rigour, Interpersonal Skills, Autonomy
Specialization
You should have proven leadership qualities, a passion for commerce, and customer relations. Your experience in a similar role will be crucial for your success.
Experience Required
Minimum 2 year(s)