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Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Artistry, Menu Innovation, Kitchen Management, Haccp Compliance, Food Costing, Team Leadership, Budget Management, Guest Engagement, Sustainable Sourcing, Luxury Hospitality, Vendor Management, Staff Training, Operational Excellence, Strategic Planning, Cultural Fluency, Menu Engineering
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations with a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H/X at BUT
Perrusson, Centre-Val de Loire, France - Full Time
Skills Needed
Merchandising, Inventory Management, Team Management, Recruitment, Staff Training, Sales Support, Customer Service, Ordering, Labeling, Leadership
Specialization
The candidate must be an energetic and unifying leader with strong commercial skills. Ability to manage and inspire a team to achieve collective success is essential.
Experience Required
Minimum 2 year(s)
Kitchen Manager/ Chef at Perdida Westminster
Denver, Colorado, United States - Full Time
Skills Needed
Team Leadership, Coaching, Restaurant Operations, Hospitality Management, Guest Experience, Staff Nurturing, Operational Support
Specialization
Candidates must be able to speak and read English and possess a passion for guest experience. The role requires a growth-minded leader capable of inspiring others and fostering a purpose-driven environment.
Experience Required
Minimum 2 year(s)
Chef de réception H/F at Belambra Clubs & Hôtels
Magland, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Customer Relationship Management, Conflict Resolution, Staff Training, Recruitment, English Proficiency, It Tools, Planning And Organization, Leadership, Customer Satisfaction Tracking
Specialization
Requires successful field experience in reception within clubs or outdoor structures and proficiency in English and IT tools. Candidates must demonstrate strong leadership, interpersonal skills, and the ability to work autonomously.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nusa Dua, Bali, Indonesia - Full Time
Skills Needed
Pastry Baking, Cake Decorating, Culinary Leadership, Budget Management, Staff Training, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Operational Management, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry arts and food beverage operations.
Experience Required
Minimum 2 year(s)
Executive Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Food Safety, Budget Management, Inventory Management, Customer Service, Culinary Leadership, Sanitation Standards, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and expertise in pastry preparation and decorating.
Experience Required
Minimum 2 year(s)
Executive Chef (7229) at Ancho & Agave
Evansville, Indiana, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety & Sanitation, Inventory Management, Cost Control, Vendor Relations, Staff Training, Menu Execution, Time Management, Problem Solving, Leadership, Multitasking, Interpersonal Communication, Scheduling, Performance Appraisal
Specialization
Requires a minimum of 3 years of experience as an Executive Chef in a high-volume restaurant and a current Food Safety and Sanitation certification. Candidates must be able to travel for training and work flexible hours, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Hilton Japan
, , Qatar - Full Time
Skills Needed
Pastry Production, Hospitality Management, Leadership, Teamwork, Accountability, Operational Discipline
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency is required to succeed in this role.
Experience Required
Minimum 10 year(s)
Executive Chef-Reston at Barcelona Wine Bar
Reston, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Inventory Management, Staff Supervision, Cost Estimation, Portion Control, Recruitment, Sanitation Regulations, Safety Standards, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 5 year(s)
Chef de projet IT H/F at Inetum
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Industrial Process Mastery, Functional Analysis, Technical Analysis, Budget Management, Coordination, User Training, Kpi Tracking, Wonderware, Siemens, Rockwell, Lean Manufacturing, Automation, English Proficiency, Communication
Specialization
Requires a Master's degree (Bac+5) in industrial computing, automation, or industrial engineering, with deep knowledge of systems like Wonderware, Siemens, or Rockwell. Proficiency in industrial processes (Lean, automation) and project management skills are essential, with PMP or Prince2 certifications being a plus.
Experience Required
Minimum 5 year(s)
Chef de projet IT H/F at Inetum
Valbonne, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Erp Project Management, Erp Integration, Erp Deployment, Budget Management, Risk Management, Functional Specifications, Business Analysis, Change Management, User Training, Project Governance, Kpi Reporting, Stakeholder Coordination
Specialization
Requires a minimum of 5 years of experience in ERP project management with a proven track record in integration and deployment. Candidates must be able to analyze business needs and produce project deliverables such as reporting and functional specifications.
Experience Required
Minimum 5 year(s)
Executive Chef (7229) at Biaggi's Ristorante Italiano
Evansville, Indiana, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Leadership, Staff Training, Food Safety & Sanitation, Inventory Management, Cost Control, Vendor Relations, Multitasking, Interpersonal Communication, Time Management, Problem Solving, Scheduling, Performance Appraisal, Menu Execution, High Volume Operations
Specialization
Candidates must have at least 3 years of experience as an Executive Chef in a high-volume restaurant and a current Food Safety and Sanitation certification. The role requires the ability to work 45-55 hours per week, travel for training, and lift up to 50 lbs.
Experience Required
Minimum 2 year(s)
Chef de Projet BI H/F at ASSYSTEM
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Bi Project Management, Data Management, Business Process Modeling, V Model Methodology, Agile Methodology, Functional Specifications, Kpi Implementation, Client Relationship Management, Feasibility Studies, Project Steering
Specialization
Requires a Master's degree (Engineering or Business school) and at least 5 years of experience in data-related project management. Candidates must be proficient in data management, business process modeling, and both V-Model and Agile methodologies.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Four Seasons Hotels Limited - Turkey
Tokyo, , Japan - Full Time
Skills Needed
Pastry Arts, Kitchen Management, Staff Training, Budgeting, Inventory Control, Recipe Development, Food Quality Control, Sanitation Standards, Leadership, Personnel Management, Operational Coordination, Menu Planning
Specialization
Requires a highly experienced culinary leader capable of managing a professional kitchen team and maintaining luxury hospitality standards. Must possess strong communication skills and the ability to handle personnel management and operational budgeting.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lake Buena Vista, Florida, United States - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Budget Management, Menu Development, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Coaching And Mentoring, Culinary Arts
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation certifications.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Food Safety, Budget Management, Inventory Management, Customer Service, Culinary Leadership, Sanitation Standards, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate creative baking talents and the ability to lead and manage a kitchen team.
Experience Required
Minimum 2 year(s)
CHEF DE SECTEUR (H/F) at Groupement Les Mousquetaires
Anthy-sur-Léman, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Relationship Management, Performance Management, Profitability Management, Retail Management, Customer Satisfaction
Specialization
Candidates must have significant experience in a similar leadership role with a passion for commerce and customer relations. Proficiency in developing and executing commercial and human resource strategies is required.
Experience Required
Minimum 2 year(s)
Assistant Pastry Chef at Country Club of Buffalo
Town of Amherst, New York, United States - Full Time
Skills Needed
Pastry Arts, Baking, Dessert Preparation, Food Safety, Sanitation Standards, Inventory Management, Kitchen Equipment Operation, Recipe Adherence, Menu Presentation, Time Management, Collaboration, Organization
Specialization
Proven experience in pastry and baking within a high-end setting is required, along with strong knowledge of pastry techniques. Candidates must be able to work long hours, including weekends and holidays, in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de cuisine (H/F) at Adonis Hôtels & Résidences
Sanary-sur-Mer, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Menu Design, Culinary Preparation, Team Management, Production Planning, Haccp Compliance, Hygiene Standards, Inventory Management, Cost Optimization, Leadership, Organization
Specialization
Candidates must have culinary training and proven experience as a Head Chef or a Sous Chef ready for promotion. Strong leadership skills, organizational ability, and mastery of HACCP norms are required.
Experience Required
Minimum 5 year(s)
Chef de cuisine - H/F at Louvre Hotels Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp Standards, Team Leadership, Cost Control, Inventory Management, Customer Satisfaction, Food Preparation, Budgeting, Hygiene And Safety Regulations
Specialization
Candidates must have professional training or experience in culinary arts and a mastery of HACCP standards. Strong leadership skills, organizational rigor, and a focus on customer satisfaction are essential.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt -
Full Time

Start Date

Immediate

Expiry Date

13 Oct, 26

Salary

0.0

Posted On

15 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Pastry Artistry, Menu Innovation, Kitchen Management, HACCP Compliance, Food Costing, Team Leadership, Budget Management, Guest Engagement, Sustainable Sourcing, Luxury Hospitality, Vendor Management, Staff Training, Operational Excellence, Strategic Planning, Cultural Fluency, Menu Engineering

Industry

Hospitality

Description
Company Description Portaluna, a Morgans Originals Hotel Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment. This is an exciting new position within Ennismore’s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. Job Description Responsibilities Creative Leadership & Menu Innovation Design and execute visually compelling, seasonal pastry menus across restaurants, lounges, in-room dining, banquets, and events. Reflect each brand’s identity — wellness and artisanal simplicity for Banyan Tree, bold and expressive creations for Delano. Introduce innovative techniques and presentation styles that elevate guest expectations and create memorable moments. Operational & Quality Excellence Oversee day-to-day pastry kitchen operations to ensure efficiency, consistency, and high standards of hygiene and safety. Maintain compliance with HACCP and all local food safety regulations. Optimize production to control waste while preserving premium quality. Team Development & Culture Recruit, mentor, and develop a high-performing pastry team, fostering a culture of learning, innovation, and collaboration. Conduct regular training sessions to enhance technical skills and service orientation. Build a strong team culture in alignment with the Heartist values and brand philosophies of Banyan Tree and Delano. Provide ongoing coaching and development opportunities aligned with departmental goals. Financial & Inventory Management Manage budgets, control food and labor costs, and align with hotel financial objectives. Oversee sourcing, purchasing, and stock management with a focus on quality and sustainability. Support monthly forecasting and reporting with the Executive Chef and Finance team. Guest Engagement & Brand Collaboration Actively engage with guests during key dining events and special occasions. Collaborate with F&B and Marketing on PR initiatives, seasonal concepts, and social media content. Represent the pastry vision of both brands internally and externally, contributing to their culinary reputation in the market. Service Excellence & Quality: Champion a culture of culinary excellence and intuitive service. Lead and promote a culture of exceptional service and hospitality across the culinary team, ensuring that every guest experience exceeds expectations. Implement Service Standards & Training: Establish and enforce clear service standards, and create tailored training programs to ensure all team members consistently deliver high-quality service. Guest Feedback Integration: Actively solicit, listen to, and respond to guest feedback, using insights to continuously refine culinary offerings, enhance service quality, and adapt to guest needs. Training & Development: Lead recruitment, training, and professional development for all kitchen staff, ensuring they possess the necessary skills to maintain operational excellence. Promote continuous learning and development by introducing training programs focused on food quality, cooking techniques, and safety standards. Encourage creativity, collaboration, and a positive work environment within the kitchen. Promote career growth and professional development for team members, identifying training needs and providing opportunities for learning. Sustainability: Champion sustainable practices within the culinary department by sourcing locally grown, organic ingredients, and reducing food waste. Collaborate with the sustainability team to ensure all food-related operations align with Banyan Tree’s commitment to environmental responsibility. Collaborate with suppliers to implement eco-friendly practices and green initiatives in all F&B operations. Compliance & Standards: Ensure adherence to all health, safety, and sanitation standards, as well as compliance with local regulations. Maintain a safe working environment for all employees, including food safety protocols and hygiene standards. Ensure all staff are properly trained in emergency procedures and health & safety protocols. Qualifications Abilities/Key Competencies/Skills Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Heartist service culture to be responsive, respectful and deliver a great experience. Leading Myself Positive Orientation Operational Decision Making Self-Development & Management Leading Others Developing an Empowered Team Leading an Engaged and Diverse Team Communication Leading the Business Advocating Guest Passion Business Planning and Analysis Business Improvement and Change Experience/Certificates/Education Experience: Minimum 5–7 years of proven leadership in luxury pastry operations, ideally within five-star lifestyle or resort environments. Demonstrated success in leading high-performing pastry teams across multiple outlets and concepts. Deep experience in menu innovation, guest experience delivery, cost management, and pre-opening execution. Prior exposure to both wellness-led culinary philosophies (aligned with Banyan Tree) and fashion-forward, experiential dining (aligned with Delano) is a strong advantage. Education: Degree in Culinary Arts, Hospitality Management, or a related discipline from an accredited institution. Certifications in advanced pastry techniques, chocolatier work, or luxury patisserie preferred. Additional qualifications in business administration, F&B management, or nutrition & sustainability are a plus. Skills & Attributes: Creative Visionary: Passion for pastry artistry with the ability to design trend-driven menus that blend flavor, form, and storytelling. Strategic Leadership: Skilled at building empowered, agile teams and leading through both stability and change. Guest-Centric Thinking: Sharp attention to detail with an unwavering commitment to exceptional guest experiences. Business Acumen: Strong grasp of food costing, margin optimization, budgeting, and vendor management. Cultural Fluency: Ability to interpret and respect local culinary traditions while delivering globally inspired pastry concepts. Operational Dexterity: Effective at managing multiple kitchens and high-volume service with consistent excellence. Collaboration: Strong communication and interpersonal skills to work cross-functionally with Culinary, Marketing, and F&B teams. Sustainability Mindset: Familiar with eco-conscious sourcing, waste reduction, and wellness-forward food philosophies. Adaptability & Innovation: Comfortable navigating dual-brand environments, balancing creative freedom with operational structure. Technically Skilled: Proficiency in kitchen management software, menu engineering tools, and standard productivity applications. Professional Demeanor: High standard of personal presentation and conduct, serving as an ambassador of both brands. Language: Excellent reading, writing and oral proficiency in English language. Ability to speak other languages and basic understanding of local languages will be an advantage. Additional Information What awaits you... The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Lead the creative design and execution of seasonal pastry menus across multiple luxury hotel brands and outlets. Oversee daily kitchen operations, team development, and financial management to ensure high standards of quality and sustainability.
Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Artistry, Menu Innovation, Kitchen Management, Haccp Compliance, Food Costing, Team Leadership, Budget Management, Guest Engagement, Sustainable Sourcing, Luxury Hospitality, Vendor Management, Staff Training, Operational Excellence, Strategic Planning, Cultural Fluency, Menu Engineering
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations with a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Chef des ventes F/H/X at BUT
Perrusson, Centre-Val de Loire, France - Full Time
Skills Needed
Merchandising, Inventory Management, Team Management, Recruitment, Staff Training, Sales Support, Customer Service, Ordering, Labeling, Leadership
Specialization
The candidate must be an energetic and unifying leader with strong commercial skills. Ability to manage and inspire a team to achieve collective success is essential.
Experience Required
Minimum 2 year(s)
Kitchen Manager/ Chef at Perdida Westminster
Denver, Colorado, United States - Full Time
Skills Needed
Team Leadership, Coaching, Restaurant Operations, Hospitality Management, Guest Experience, Staff Nurturing, Operational Support
Specialization
Candidates must be able to speak and read English and possess a passion for guest experience. The role requires a growth-minded leader capable of inspiring others and fostering a purpose-driven environment.
Experience Required
Minimum 2 year(s)
Chef de réception H/F at Belambra Clubs & Hôtels
Magland, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Customer Relationship Management, Conflict Resolution, Staff Training, Recruitment, English Proficiency, It Tools, Planning And Organization, Leadership, Customer Satisfaction Tracking
Specialization
Requires successful field experience in reception within clubs or outdoor structures and proficiency in English and IT tools. Candidates must demonstrate strong leadership, interpersonal skills, and the ability to work autonomously.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nusa Dua, Bali, Indonesia - Full Time
Skills Needed
Pastry Baking, Cake Decorating, Culinary Leadership, Budget Management, Staff Training, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Customer Service, Operational Management, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate strong leadership skills and expertise in pastry arts and food beverage operations.
Experience Required
Minimum 2 year(s)
Executive Chef-Pastry at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Food Safety, Budget Management, Inventory Management, Customer Service, Culinary Leadership, Sanitation Standards, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and expertise in pastry preparation and decorating.
Experience Required
Minimum 2 year(s)
Executive Chef (7229) at Ancho & Agave
Evansville, Indiana, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety & Sanitation, Inventory Management, Cost Control, Vendor Relations, Staff Training, Menu Execution, Time Management, Problem Solving, Leadership, Multitasking, Interpersonal Communication, Scheduling, Performance Appraisal
Specialization
Requires a minimum of 3 years of experience as an Executive Chef in a high-volume restaurant and a current Food Safety and Sanitation certification. Candidates must be able to travel for training and work flexible hours, including weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Hilton Japan
, , Qatar - Full Time
Skills Needed
Pastry Production, Hospitality Management, Leadership, Teamwork, Accountability, Operational Discipline
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency is required to succeed in this role.
Experience Required
Minimum 10 year(s)
Executive Chef-Reston at Barcelona Wine Bar
Reston, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Inventory Management, Staff Supervision, Cost Estimation, Portion Control, Recruitment, Sanitation Regulations, Safety Standards, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 5 year(s)
Chef de projet IT H/F at Inetum
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Industrial Process Mastery, Functional Analysis, Technical Analysis, Budget Management, Coordination, User Training, Kpi Tracking, Wonderware, Siemens, Rockwell, Lean Manufacturing, Automation, English Proficiency, Communication
Specialization
Requires a Master's degree (Bac+5) in industrial computing, automation, or industrial engineering, with deep knowledge of systems like Wonderware, Siemens, or Rockwell. Proficiency in industrial processes (Lean, automation) and project management skills are essential, with PMP or Prince2 certifications being a plus.
Experience Required
Minimum 5 year(s)
Chef de projet IT H/F at Inetum
Valbonne, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Erp Project Management, Erp Integration, Erp Deployment, Budget Management, Risk Management, Functional Specifications, Business Analysis, Change Management, User Training, Project Governance, Kpi Reporting, Stakeholder Coordination
Specialization
Requires a minimum of 5 years of experience in ERP project management with a proven track record in integration and deployment. Candidates must be able to analyze business needs and produce project deliverables such as reporting and functional specifications.
Experience Required
Minimum 5 year(s)
Executive Chef (7229) at Biaggi's Ristorante Italiano
Evansville, Indiana, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Leadership, Staff Training, Food Safety & Sanitation, Inventory Management, Cost Control, Vendor Relations, Multitasking, Interpersonal Communication, Time Management, Problem Solving, Scheduling, Performance Appraisal, Menu Execution, High Volume Operations
Specialization
Candidates must have at least 3 years of experience as an Executive Chef in a high-volume restaurant and a current Food Safety and Sanitation certification. The role requires the ability to work 45-55 hours per week, travel for training, and lift up to 50 lbs.
Experience Required
Minimum 2 year(s)
Chef de Projet BI H/F at ASSYSTEM
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Bi Project Management, Data Management, Business Process Modeling, V Model Methodology, Agile Methodology, Functional Specifications, Kpi Implementation, Client Relationship Management, Feasibility Studies, Project Steering
Specialization
Requires a Master's degree (Engineering or Business school) and at least 5 years of experience in data-related project management. Candidates must be proficient in data management, business process modeling, and both V-Model and Agile methodologies.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Four Seasons Hotels Limited - Turkey
Tokyo, , Japan - Full Time
Skills Needed
Pastry Arts, Kitchen Management, Staff Training, Budgeting, Inventory Control, Recipe Development, Food Quality Control, Sanitation Standards, Leadership, Personnel Management, Operational Coordination, Menu Planning
Specialization
Requires a highly experienced culinary leader capable of managing a professional kitchen team and maintaining luxury hospitality standards. Must possess strong communication skills and the ability to handle personnel management and operational budgeting.
Experience Required
Minimum 10 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lake Buena Vista, Florida, United States - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Budget Management, Menu Development, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Coaching And Mentoring, Culinary Arts
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation certifications.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Food Safety, Budget Management, Inventory Management, Customer Service, Culinary Leadership, Sanitation Standards, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate creative baking talents and the ability to lead and manage a kitchen team.
Experience Required
Minimum 2 year(s)
CHEF DE SECTEUR (H/F) at Groupement Les Mousquetaires
Anthy-sur-Léman, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Team Leadership, Commercial Strategy, Customer Relationship Management, Performance Management, Profitability Management, Retail Management, Customer Satisfaction
Specialization
Candidates must have significant experience in a similar leadership role with a passion for commerce and customer relations. Proficiency in developing and executing commercial and human resource strategies is required.
Experience Required
Minimum 2 year(s)
Assistant Pastry Chef at Country Club of Buffalo
Town of Amherst, New York, United States - Full Time
Skills Needed
Pastry Arts, Baking, Dessert Preparation, Food Safety, Sanitation Standards, Inventory Management, Kitchen Equipment Operation, Recipe Adherence, Menu Presentation, Time Management, Collaboration, Organization
Specialization
Proven experience in pastry and baking within a high-end setting is required, along with strong knowledge of pastry techniques. Candidates must be able to work long hours, including weekends and holidays, in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef de cuisine (H/F) at Adonis Hôtels & Résidences
Sanary-sur-Mer, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Menu Design, Culinary Preparation, Team Management, Production Planning, Haccp Compliance, Hygiene Standards, Inventory Management, Cost Optimization, Leadership, Organization
Specialization
Candidates must have culinary training and proven experience as a Head Chef or a Sous Chef ready for promotion. Strong leadership skills, organizational ability, and mastery of HACCP norms are required.
Experience Required
Minimum 5 year(s)
Chef de cuisine - H/F at Louvre Hotels Group
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp Standards, Team Leadership, Cost Control, Inventory Management, Customer Satisfaction, Food Preparation, Budgeting, Hygiene And Safety Regulations
Specialization
Candidates must have professional training or experience in culinary arts and a mastery of HACCP standards. Strong leadership skills, organizational rigor, and a focus on customer satisfaction are essential.
Experience Required
Minimum 5 year(s)