Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 6351 results in (1) seconds Clear Filters

Jobs Search

About 6351 results in (1) seconds
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Haccp, Osha, Plating, Inventory Management, Customer Service, Training And Coaching, Budget Management
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Birmingham, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Team Mentorship, Regulatory Compliance, Operational Excellence
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in inventory management systems and Microsoft Excel.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Cuisine, Food Waste Management, Haccp, Food Safety & Hygiene, Financial Acumen, Team Coaching, Sustainable Sourcing, Budget Management, Banquet Operations, Inventory Management, Stakeholder Collaboration, Quality Assurance, Strategic Planning, Operational Compliance
Specialization
Requires a minimum of 8 years of culinary leadership in luxury hotels, with at least 3 years as an Executive or Executive Sous Chef. Candidates must possess strong knowledge of HACCP and be proficient in both Thai and English.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Food Safety, Staff Training, Menu Execution, Communication, Food Presentation, Time Management
Specialization
Candidates must have proven leadership experience as an Executive Chef and hold a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 5 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Performance Evaluation, Budget Management, Inventory Control, Health And Safety Compliance, Project Management, Interpersonal Communication, Analytical Thinking, Strategic Planning, Time Management, Scheduling, Culinary Arts, Collaboration, Organizational Skills
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, interpersonal, and creative skills are required to deliver an excellent culinary experience.
Experience Required
Minimum 2 year(s)
Qualified Chef at JBS Australia
, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Service Delivery, Food Safety, Hygiene Compliance, Menu Planning, Stock Rotation, Cost Control, Kitchen Organization, Portion Control, Communication, Teamwork, Time Management
Specialization
Candidates must be a trade qualified Chef with a Certificate III in Commercial Cookery or equivalent. Experience in fast-paced, high-volume kitchens and the ability to work early morning shifts Monday to Friday is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Haccp, Team Leadership, Pre Opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Management, Food Safety, Health And Hygiene Compliance, Project Management, Analytical Thinking, Critical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver a high-end dining experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Arcis Golf
Frisco, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in a chef leadership role and a high school diploma, with a culinary degree or bachelor's degree preferred. Must possess strong organizational skills and obtain ServSafe certification within 30 days of hire.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Breakfast Service Management, Menu Development, Team Leadership, Staff Training, Food Cost Control, Waste Reduction, Stock Rotation, Haccp Compliance, Food Safety, Fine Dining, Guest Service, Classic French Cooking
Specialization
Requires at least 3 years of experience in fine dining with strong leadership and team management skills. Candidates must be passionate about classic cooking, organized under pressure, and hold a valid right to work in the UK.
Experience Required
Minimum 2 year(s)
Executive Chef at The Watergate Hotel
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health And Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling
Specialization
Requires strong leadership skills, the ability to communicate in English, and the physical capacity to lift up to 100 lbs. Candidates must be able to plan menus, manage supervisory tasks, and operate in a high-stress environment.
Experience Required
Minimum 10 year(s)
Executive Chef at Jake's Unlimited
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Cost Control, Labor Management, Inventory Management, Vendor Relations, Menu Development, Staff Coaching, Food Safety Compliance, Catering Management, Banquet Operations, Scratch Kitchen Experience
Specialization
Requires over 5 years of progressive culinary leadership experience with a strong background in scratch kitchens and high-volume operations. Must possess a ServSafe Manager Certification and be available to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Team Development, Kitchen Operations, Inventory Management, Staff Coaching, Financial Analysis, Microsoft Excel, Microsoft Word, Banquet Management, Food Quality Control
Specialization
Preferably five or more years of experience as an Executive Chef, with a preference for hotel and banquet experience. Must possess strong communication skills, proficiency in English, and the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Management, Financial Accuracy, Inventory Management, Team Leadership, Mentoring, Staffing, Recipe Standardization, Food Safety, Delegation, Hospitality
Specialization
Requires 1 year of full-service Kitchen Manager experience or 3-5 years of service industry management experience. A State Food Handler's Management Certification is required, and an Associate's degree in a related field is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
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 staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Culinary Leadership, Budgeting & Forecasting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Sop Development, Luxury Brand Management, Staff Training, Customer Service, Sanitation Compliance
Specialization
Requires a strong culinary background with luxury brands and demonstrated expertise in safety and sanitation compliance. Must possess excellent leadership skills and the ability to implement innovative culinary trends.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Beşiktaş, Marmara Region, Turkey -
Full Time

Start Date

Immediate

Expiry Date

21 Sep, 26

Salary

0.0

Posted On

23 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, HACCP, OSHA, Plating, Inventory Management, Customer Service, Training and Coaching, Budget Management

Industry

Hospitality

Description
JOB SUMMARY   Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met  • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains food preparation handling and correct storage standards. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). • Communications production needs to key personnel. • Produces production prep list. • Assists in developing daily and seasonal menu items. • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). • Assists in estimating daily restaurant production needs. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented and creates decorative food displays.   Leading Kitchen Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Leads shift teams while personally preparing food items and executing requests based on required specifications. • Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensuring and maintaining the productivity level of employees. • Ensures employees are cross-trained to support successful daily operations. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Assumes duties of the Sous Chef in his/her absence. • Assists Chef in daily line up and conducts in his/her absence.   Establishing and Maintaining Kitchen Goals • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Effectively investigates, reports and follows-up on employee accidents. • Knows and implements company safety standards.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Empowers employees to provide excellent customer service. • Handles guest problems and complaints. • Interacts with guests to obtain feedback on product quality and service levels.   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. • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. • Manages employee progressive discipline procedures. • Participates in the employee performance appraisal process, providing feedback as needed. • Uses all available on the job training tools for employees. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.   Additional Responsibilities  • Provides information to 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. • Attends and participates in all pertinent meetings.     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 Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
Assists the Sous Chef in managing kitchen operations, ensuring food quality, consistency, and adherence to sanitation standards. Leads and trains the kitchen team while personally performing culinary tasks to meet guest expectations.
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Haccp, Osha, Plating, Inventory Management, Customer Service, Training And Coaching, Budget Management
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Birmingham, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Team Mentorship, Regulatory Compliance, Operational Excellence
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in inventory management systems and Microsoft Excel.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Cuisine, Food Waste Management, Haccp, Food Safety & Hygiene, Financial Acumen, Team Coaching, Sustainable Sourcing, Budget Management, Banquet Operations, Inventory Management, Stakeholder Collaboration, Quality Assurance, Strategic Planning, Operational Compliance
Specialization
Requires a minimum of 8 years of culinary leadership in luxury hotels, with at least 3 years as an Executive or Executive Sous Chef. Candidates must possess strong knowledge of HACCP and be proficient in both Thai and English.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Food Safety, Staff Training, Menu Execution, Communication, Food Presentation, Time Management
Specialization
Candidates must have proven leadership experience as an Executive Chef and hold a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 5 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Performance Evaluation, Budget Management, Inventory Control, Health And Safety Compliance, Project Management, Interpersonal Communication, Analytical Thinking, Strategic Planning, Time Management, Scheduling, Culinary Arts, Collaboration, Organizational Skills
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, interpersonal, and creative skills are required to deliver an excellent culinary experience.
Experience Required
Minimum 2 year(s)
Qualified Chef at JBS Australia
, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Service Delivery, Food Safety, Hygiene Compliance, Menu Planning, Stock Rotation, Cost Control, Kitchen Organization, Portion Control, Communication, Teamwork, Time Management
Specialization
Candidates must be a trade qualified Chef with a Certificate III in Commercial Cookery or equivalent. Experience in fast-paced, high-volume kitchens and the ability to work early morning shifts Monday to Friday is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Haccp, Team Leadership, Pre Opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Management, Food Safety, Health And Hygiene Compliance, Project Management, Analytical Thinking, Critical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver a high-end dining experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Arcis Golf
Frisco, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in a chef leadership role and a high school diploma, with a culinary degree or bachelor's degree preferred. Must possess strong organizational skills and obtain ServSafe certification within 30 days of hire.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Breakfast Service Management, Menu Development, Team Leadership, Staff Training, Food Cost Control, Waste Reduction, Stock Rotation, Haccp Compliance, Food Safety, Fine Dining, Guest Service, Classic French Cooking
Specialization
Requires at least 3 years of experience in fine dining with strong leadership and team management skills. Candidates must be passionate about classic cooking, organized under pressure, and hold a valid right to work in the UK.
Experience Required
Minimum 2 year(s)
Executive Chef at The Watergate Hotel
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health And Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling
Specialization
Requires strong leadership skills, the ability to communicate in English, and the physical capacity to lift up to 100 lbs. Candidates must be able to plan menus, manage supervisory tasks, and operate in a high-stress environment.
Experience Required
Minimum 10 year(s)
Executive Chef at Jake's Unlimited
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Cost Control, Labor Management, Inventory Management, Vendor Relations, Menu Development, Staff Coaching, Food Safety Compliance, Catering Management, Banquet Operations, Scratch Kitchen Experience
Specialization
Requires over 5 years of progressive culinary leadership experience with a strong background in scratch kitchens and high-volume operations. Must possess a ServSafe Manager Certification and be available to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Team Development, Kitchen Operations, Inventory Management, Staff Coaching, Financial Analysis, Microsoft Excel, Microsoft Word, Banquet Management, Food Quality Control
Specialization
Preferably five or more years of experience as an Executive Chef, with a preference for hotel and banquet experience. Must possess strong communication skills, proficiency in English, and the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Management, Financial Accuracy, Inventory Management, Team Leadership, Mentoring, Staffing, Recipe Standardization, Food Safety, Delegation, Hospitality
Specialization
Requires 1 year of full-service Kitchen Manager experience or 3-5 years of service industry management experience. A State Food Handler's Management Certification is required, and an Associate's degree in a related field is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
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 staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Culinary Leadership, Budgeting & Forecasting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Sop Development, Luxury Brand Management, Staff Training, Customer Service, Sanitation Compliance
Specialization
Requires a strong culinary background with luxury brands and demonstrated expertise in safety and sanitation compliance. Must possess excellent leadership skills and the ability to implement innovative culinary trends.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)