Chef Jobs overseas

About 7491 results in (2) seconds Clear Filters

Jobs Search

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)

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

Dallas, Texas, United States - Full Time

Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Cost Control, Leadership, Operational Planning

Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field 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

New Delhi, , India - Full Time

Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Customer Service, Purchasing, Inventory Management, Performance Management, Coaching, Food Preparation, Hospitality Management

Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and maintain brand standards.

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Rajasthan, India - Full Time

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

, 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, Purchasing, Operational Oversight

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Riyadh, Riyadh Region, Saudi Arabia - Full Time

Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Purchasing, Inventory Management, Customer Service, Performance Management, Food Presentation, Conflict Resolution, Operational Efficiency

Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. The role requires strong leadership skills, extensive knowledge of food safety, and the ability to manage kitchen budgets and staff development.

Experience Required
Minimum 5 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

Pune, maharashtra, India - Full Time

Experience Required
Minimum 5 year(s)

Chef de Partie at BaxterStorey Ireland Ltd

London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Station Management, Quality Control, Menu Development, Food Safety, Sanitation Practices, Kitchen Equipment Proficiency, Team Collaboration, Inventory Management, Dish Presentation, Organizational Skills, Communication

Specialization
Requires proven experience as a Chef de Partie and a culinary degree or equivalent professional training. Must possess current food hygiene certification and the physical stamina to work in a fast-paced kitchen environment.

Experience Required
Minimum 2 year(s)

Chef de Partie at Hilton Japan

Kuwait City, Capital Governorate, Kuwait - Full Time

Skills Needed
Food Preparation, Culinary Arts, Hospitality Management, Leadership, Teamwork, Quality Control, Kitchen Operations

Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork, ownership, and a sense of urgency are essential for success in this role.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Kuching, Sarawak, Malaysia - Full Time

Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Guest Service, Scheduling, Kitchen Logistics

Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.

Experience Required
Minimum 5 year(s)

Chef de Partie at Radisson Hotel Group

, Gauteng, South Africa - Full Time

Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Inventory Control, Cost Control, Guest Service, Problem Resolution, Team Collaboration, Gastronomy, Professionalism, Time Management

Specialization
Candidates must have proven experience in a busy kitchen environment and strong knowledge of food safety and hygiene regulations. A hands-on approach, commitment to guest service, and the ability to work in a high-excellence environment are required.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Newcastle upon Tyne, England, United Kingdom - Full Time

Skills Needed
Kitchen Management, Food Preparation, Portion Control, Stock Rotation, Food Cost Management, Health & Safety Compliance, Food Hygiene, Menu Planning, Banqueting Operation, Haccp, Coshh, Team Leadership

Specialization
Requires a professional kitchen qualification (NVQ) and experience in a busy food operation within the last two years. Must possess a thorough understanding of HACCP, COSHH, and health and safety regulations.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Garnish Techniques, Recipe Adherence, Communication, Time Management, Professionalism, Customer Service, Food Safety Standards, Equipment Maintenance

Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Nairobi, , Kenya - Full Time

Skills Needed
Culinary Arts, Menu Planning, Recipe Development, Food Safety, Hygiene Standards, Kitchen Management, Staff Supervision, Inventory Management, Food Preparation, Cooking Techniques, Time Management, Multitasking, Team Collaboration, Communication Skills, Multicultural Environment

Specialization
Candidates must hold a culinary diploma and possess previous experience as a Chef de Partie in a 4 or 5-star hotel. Strong knowledge of food safety, hygiene standards, and various cooking techniques is required, along with the ability to work in a fast-paced, multicultural environment.

Experience Required
Minimum 2 year(s)

Chef De Partie at BaxterStorey Ireland Ltd

Tunbridge Wells, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization Skills, Communication, Teamwork

Specialization
Proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work in a fast-paced, high-pressure environment with excellent attention to detail.

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Jaipur, Rajasthan, India - Full Time

Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Culinary Techniques, Staff Training, Equipment Maintenance, Portion Control, Garnishing

Specialization
Requires at least 3 years of related work experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pune, maharashtra, India - Full Time

Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.

Experience Required
Minimum 5 year(s)

Chef de Partie at Accor

St Andrews, Scotland, United Kingdom - Full Time

Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Preparation, Training And Development, Health And Safety Compliance, Team Coordination, Problem Solving, Menu Execution

Specialization
Candidates must have similar professional kitchen experience and the ability to motivate and train team members. Applicants must also be eligible to live and work in the UK.

Experience Required
Minimum 2 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Baku, , Azerbaijan -

Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

21 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

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

Industry

Hospitality

Description

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, 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

The Executive Chef is responsible for the daily kitchen operations, ensuring high-quality food production and consistent culinary standards across all dining areas. They lead the kitchen team, manage financial performance, and ensure compliance with safety and sanitation regulations.

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Baku, , Azerbaijan - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Bengaluru, karnataka, India - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Dallas, Texas, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

New Delhi, , India - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Rajasthan, India - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, maharashtra, India - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Riyadh, Riyadh Region, Saudi Arabia - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Kosgoda, Southern Province, Sri Lanka - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pune, maharashtra, India - Full Time

Experience Required
Minimum 5 year(s)

Chef de Partie at BaxterStorey Ireland Ltd

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Hilton Japan

Kuwait City, Capital Governorate, Kuwait - Full Time

Skills Needed
Food Preparation, Culinary Arts, Hospitality Management, Leadership, Teamwork, Quality Control, Kitchen Operations

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Kuching, Sarawak, Malaysia - Full Time

Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.

Experience Required
Minimum 5 year(s)

Chef de Partie at Radisson Hotel Group

, Gauteng, South Africa - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Newcastle upon Tyne, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Condongcatur, Special Region of Yogyakarta, Indonesia - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at Accor

Nairobi, , Kenya - Full Time

Experience Required
Minimum 2 year(s)

Chef De Partie at BaxterStorey Ireland Ltd

Tunbridge Wells, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Jaipur, Rajasthan, India - Full Time

Experience Required
Minimum 2 year(s)

Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Pune, maharashtra, India - Full Time

Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.

Experience Required
Minimum 5 year(s)

Chef de Partie at Accor

St Andrews, Scotland, United Kingdom - Full Time

Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Preparation, Training And Development, Health And Safety Compliance, Team Coordination, Problem Solving, Menu Execution

Specialization
Candidates must have similar professional kitchen experience and the ability to motivate and train team members. Applicants must also be eligible to live and work in the UK.

Experience Required
Minimum 2 year(s)