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Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kosgoda, Southern Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
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 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Double Tree by Hilton and Haley & Bear
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Inventory Management, Food Safety, Sanitation, Quality Control, Budgeting, Strategic Planning, Staff Training, Leadership, Microsoft Office, Culinary Techniques, Communication Skills, Organizational Skills
Specialization
Candidates must have at least 3 years of experience as an Executive Chef or Head Chef and 2 years of banquet experience. Proficiency in Microsoft Office and strong leadership skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Cost Control, Menu Development, Sanitation Compliance, Inventory Management, Production Scheduling, Training And Development, Advanced Knife Skills, Recipe Compliance, Financial Reporting, Customer Service, Leadership, Time Management, Microsoft Office
Specialization
Candidates must have a high school diploma with 8 years of experience or a 2-4 year degree in Culinary Arts or Hospitality with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication, Guest Satisfaction, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Projections, Labor Management, Kitchen Management, Sanitation Standards, Food Production
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at RIVERSIDE COUNTRY CLUB INC
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food And Wine Pairing, Pos Systems, Hospitality Management
Specialization
Candidates need a Bachelor's degree in culinary arts/hospitality with 5 years of experience, or 10+ years of relevant experience. ServSafe certification is required within 90 days of employment, along with strong leadership and financial management skills.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Planning, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Culinary Leadership, Problem Solving, Verbal Communication, Menu Creation, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team and excellent technical cooking skills are required. Candidates must be creative problem-solvers with strong communication skills and a passion for extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Porters, Saint James, Barbados - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Menu Development, Food Costing, Haccp, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction
Specialization
Requires a minimum of 5 years of experience managing culinary operations in luxury hotels or global resort destinations. A diploma from a reputable hospitality or culinary school is preferred, along with expertise in HACCP and financial management.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Quality Control, Guest Satisfaction, Performance Management, Training And Development, Inventory Management, Team Building, Conflict Resolution, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Chef pâtissier at Accor
Barr, Grand Est, France - Full Time
Skills Needed
Pastry Arts, Gastronomic Dessert Creation, Menu Planning, Kitchen Management, Fine Dining Standards
Specialization
Candidates should have the professional expertise required for a high-end gastronomic environment. A CV, cover letter, and recommendations are required for the application.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Aug, 26

Salary

115000.0

Posted On

03 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Strategic planning, Financial performance management, Inventory control, Labor cost optimization, Food cost management, Team development, Mentorship, Knife techniques, Operational excellence, Regulatory compliance, Microsoft Excel, Foodager, Expense forecasting, Service execution

Industry

Design Services

Description
With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle.   RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture.   YOUR RESPONSIBILITIES  * Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH’s Culinary standards and support their professional growth * Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH’s vision * Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success * Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives * Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences * Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth * Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence  * Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence   OUR REQUIREMENTS  * 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant * Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning * Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication   * Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards * Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership   OUR PHYSICAL REQUIREMENTS  * Frequently lift and move up to 55 lbs using appropriate equipment and techniques * Comfortable standing and walking for extended periods * Commitment to proper safety and sanitation practices in a commercial kitchen environment   #LI-SC3   RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.
Responsibilities
The Executive Chef will lead the culinary team by defining strategic direction, overseeing kitchen operations, and ensuring high standards of quality and hospitality. They are responsible for managing financial performance, including labor and food costs, while fostering a culture of innovation and professional growth among staff.
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kosgoda, Southern Province, Sri Lanka - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
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 at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Double Tree by Hilton and Haley & Bear
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Inventory Management, Food Safety, Sanitation, Quality Control, Budgeting, Strategic Planning, Staff Training, Leadership, Microsoft Office, Culinary Techniques, Communication Skills, Organizational Skills
Specialization
Candidates must have at least 3 years of experience as an Executive Chef or Head Chef and 2 years of banquet experience. Proficiency in Microsoft Office and strong leadership skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Cost Control, Menu Development, Sanitation Compliance, Inventory Management, Production Scheduling, Training And Development, Advanced Knife Skills, Recipe Compliance, Financial Reporting, Customer Service, Leadership, Time Management, Microsoft Office
Specialization
Candidates must have a high school diploma with 8 years of experience or a 2-4 year degree in Culinary Arts or Hospitality with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication, Guest Satisfaction, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Projections, Labor Management, Kitchen Management, Sanitation Standards, Food Production
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at RIVERSIDE COUNTRY CLUB INC
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food And Wine Pairing, Pos Systems, Hospitality Management
Specialization
Candidates need a Bachelor's degree in culinary arts/hospitality with 5 years of experience, or 10+ years of relevant experience. ServSafe certification is required within 90 days of employment, along with strong leadership and financial management skills.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Planning, Quality Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Culinary Leadership, Problem Solving, Verbal Communication, Menu Creation, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team and excellent technical cooking skills are required. Candidates must be creative problem-solvers with strong communication skills and a passion for extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Porters, Saint James, Barbados - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Menu Development, Food Costing, Haccp, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction
Specialization
Requires a minimum of 5 years of experience managing culinary operations in luxury hotels or global resort destinations. A diploma from a reputable hospitality or culinary school is preferred, along with expertise in HACCP and financial management.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Quality Control, Guest Satisfaction, Performance Management, Training And Development, Inventory Management, Team Building, Conflict Resolution, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Chef pâtissier at Accor
Barr, Grand Est, France - Full Time
Skills Needed
Pastry Arts, Gastronomic Dessert Creation, Menu Planning, Kitchen Management, Fine Dining Standards
Specialization
Candidates should have the professional expertise required for a high-end gastronomic environment. A CV, cover letter, and recommendations are required for the application.
Experience Required
Minimum 5 year(s)