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Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Financial Performance, Sanitation Standards, Customer Service, Inventory Management, Performance Management, Food Presentation, Procurement, Team Leadership, Operational Planning, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
EN - Chef Manager at Hana Group
Christchurch, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Customer Service, Allergen Compliance, Audit Standards, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health regulations. Candidates must be reliable early risers with the ability to multitask in a fast-paced environment.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Guildford, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Inventory Management, Multitasking, Forward Planning, Food Preparation, Allergen Compliance, Audit Standards, Customer Service
Specialization
Requires experience in leading people and a strong understanding of food safety regulations. Must be an early riser with reliable transportation and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Executive Chef FL at Stonecrest Services LLC
, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Staff Training, Food Safety Compliance, Inventory Control, Cost Control, Vendor Management, Food Production, Sanitation Management, Recipe Standardization
Specialization
Candidates need at least five years of experience as an executive or sous chef and must be ServSafe certified. A degree or certificate from a culinary institute and post-secondary courses in restaurant management or nutrition are preferred.
Experience Required
Minimum 5 year(s)
Chef - Grill Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Grilling, Food Preparation, Temperature Control, Plating, Mise En Place, Haccp, Food Safety, Stock Management, Kitchen Operations, Teamwork, Time Management, Quality Control
Specialization
Previous experience in a grill or hot kitchen environment is preferred along with strong technical knowledge of cooking temperatures. Candidates must demonstrate a passion for hospitality, a strong work ethic, and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef d'équipe F/H at Eiffage
Colmar, Grand Est, France - Full Time
Skills Needed
Electrical Engineering, Industrial Electricity, Team Leadership, Safety Compliance, Project Coordination, Electrotechnics
Specialization
Requires a background in electricity or electrotechnics with confirmed experience in industrial electrical sites. Must possess a valid driver's license and strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Inventory Management, Cost Control, Food Production, Staff Training, Banquet Execution, Food Safety, Plating Standards, Sanitation Practices, Expediting, Mise En Place
Specialization
Candidates must have a degree from a post-secondary culinary arts program and at least three years of experience in food preparation and kitchen operations. Proficiency in kitchen equipment and a strong knowledge of food handling and safety procedures are required.
Experience Required
Minimum 2 year(s)
Sous Chef Padaria at Belmond Hotels
Rio de Janeiro, Southeast, Brazil - Full Time
Skills Needed
Bakery Management, Pastry Techniques, Bread Production, Team Leadership, Technical Data Sheets, Inventory Management, Food Safety, Cost Control, Recipe Standardization, Fine Dining Standards, Staff Training, Sanitary Legislation
Specialization
Requires at least 3 years of experience in high gastronomy, fine dining, or luxury hospitality. A degree in Gastronomy is a plus, along with specialized certifications in baking and mastery of high-standard production techniques.
Experience Required
Minimum 2 year(s)
Sous Chef (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Creativity, Inventory Management, Food Safety, Hygiene Standards, Quality Control, Stress Management, Interdepartmental Coordination, Gastronomy
Specialization
Previous experience in a similar position within the hotel or gastronomy sector is required. Candidates must demonstrate a passion for fresh ingredients, culinary creativity, and the ability to lead a team under pressure.
Experience Required
Minimum 2 year(s)
Pastry Chef/Baker at Bakerie
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Pastry Chef/Baker at Casa del Mar Resort
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Banquet Sous Chef at Sandestin Investments LLC
Miramar Beach, Florida, United States - Full Time
Skills Needed
Banquet Cooking, Kitchen Leadership, Food Presentation, High Volume Production, Menu Execution, Food Safety, Haccp Standards, Inventory Control, Staff Training, Plating, Batch Cooking, Sanitation
Specialization
Requires 3-5 years of professional kitchen experience, preferably in high-volume banquet settings, and prior leadership experience. A culinary degree is preferred, along with the physical ability to work in a hot, fast-paced environment.
Experience Required
Minimum 2 year(s)
SOUS CHEF (M/F/D) at xing
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/F/D) at Migros Supermarkt AG
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/F/D) at Findehotelpersonal GmbH
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Sous Chef (m/w/d) at VIVENO Group GmbH
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/F/D) at Xing
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/W/D) at DVD Personaldienstleistungen
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Sous Chef (m/w/d) at Kempinski Hotels
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh -
Full Time

Start Date

Immediate

Expiry Date

03 Oct, 26

Salary

0.0

Posted On

05 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading the culinary team and managing all food-related functions. Responsible for ensuring high-quality product consistency, maintaining sanitation standards, and maximizing financial performance.
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dhaka, Dhaka Division, Bangladesh - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef II at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Supervision, Budgeting, Financial Performance, Sanitation Standards, Customer Service, Inventory Management, Performance Management, Food Presentation, Procurement, Team Leadership, Operational Planning, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
EN - Chef Manager at Hana Group
Christchurch, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Ingredient Preparation, Multitasking, Organization, Customer Service, Allergen Compliance, Audit Standards, Time Management
Specialization
Requires experience in leading people and a strong understanding of food safety and health regulations. Candidates must be reliable early risers with the ability to multitask in a fast-paced environment.
Experience Required
Minimum 2 year(s)
EN - Chef Manager at Hana Group
Guildford, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Food Safety, Health And Safety Compliance, Inventory Management, Multitasking, Forward Planning, Food Preparation, Allergen Compliance, Audit Standards, Customer Service
Specialization
Requires experience in leading people and a strong understanding of food safety regulations. Must be an early riser with reliable transportation and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Executive Chef FL at Stonecrest Services LLC
, Florida, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Staff Training, Food Safety Compliance, Inventory Control, Cost Control, Vendor Management, Food Production, Sanitation Management, Recipe Standardization
Specialization
Candidates need at least five years of experience as an executive or sous chef and must be ServSafe certified. A degree or certificate from a culinary institute and post-secondary courses in restaurant management or nutrition are preferred.
Experience Required
Minimum 5 year(s)
Chef - Grill Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Grilling, Food Preparation, Temperature Control, Plating, Mise En Place, Haccp, Food Safety, Stock Management, Kitchen Operations, Teamwork, Time Management, Quality Control
Specialization
Previous experience in a grill or hot kitchen environment is preferred along with strong technical knowledge of cooking temperatures. Candidates must demonstrate a passion for hospitality, a strong work ethic, and the ability to work in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef d'équipe F/H at Eiffage
Colmar, Grand Est, France - Full Time
Skills Needed
Electrical Engineering, Industrial Electricity, Team Leadership, Safety Compliance, Project Coordination, Electrotechnics
Specialization
Requires a background in electricity or electrotechnics with confirmed experience in industrial electrical sites. Must possess a valid driver's license and strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Inventory Management, Cost Control, Food Production, Staff Training, Banquet Execution, Food Safety, Plating Standards, Sanitation Practices, Expediting, Mise En Place
Specialization
Candidates must have a degree from a post-secondary culinary arts program and at least three years of experience in food preparation and kitchen operations. Proficiency in kitchen equipment and a strong knowledge of food handling and safety procedures are required.
Experience Required
Minimum 2 year(s)
Sous Chef Padaria at Belmond Hotels
Rio de Janeiro, Southeast, Brazil - Full Time
Skills Needed
Bakery Management, Pastry Techniques, Bread Production, Team Leadership, Technical Data Sheets, Inventory Management, Food Safety, Cost Control, Recipe Standardization, Fine Dining Standards, Staff Training, Sanitary Legislation
Specialization
Requires at least 3 years of experience in high gastronomy, fine dining, or luxury hospitality. A degree in Gastronomy is a plus, along with specialized certifications in baking and mastery of high-standard production techniques.
Experience Required
Minimum 2 year(s)
Sous Chef (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Creativity, Inventory Management, Food Safety, Hygiene Standards, Quality Control, Stress Management, Interdepartmental Coordination, Gastronomy
Specialization
Previous experience in a similar position within the hotel or gastronomy sector is required. Candidates must demonstrate a passion for fresh ingredients, culinary creativity, and the ability to lead a team under pressure.
Experience Required
Minimum 2 year(s)
Pastry Chef/Baker at Bakerie
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Pastry Chef/Baker at Casa del Mar Resort
Sydney, Queensland, Australia - Full Time
Skills Needed
N/A
Banquet Sous Chef at Sandestin Investments LLC
Miramar Beach, Florida, United States - Full Time
Skills Needed
Banquet Cooking, Kitchen Leadership, Food Presentation, High Volume Production, Menu Execution, Food Safety, Haccp Standards, Inventory Control, Staff Training, Plating, Batch Cooking, Sanitation
Specialization
Requires 3-5 years of professional kitchen experience, preferably in high-volume banquet settings, and prior leadership experience. A culinary degree is preferred, along with the physical ability to work in a hot, fast-paced environment.
Experience Required
Minimum 2 year(s)
SOUS CHEF (M/F/D) at xing
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/F/D) at Migros Supermarkt AG
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/F/D) at Findehotelpersonal GmbH
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Sous Chef (m/w/d) at VIVENO Group GmbH
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/F/D) at Xing
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
SOUS CHEF (M/W/D) at DVD Personaldienstleistungen
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Sous Chef (m/w/d) at Kempinski Hotels
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A