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Executive Assistant Jobs overseas

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Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Trends, Kitchen Operations Management, Cost Control, Inventory Management, Hygiene Standards, Food Safety, Haccp Compliance, Team Leadership, Mentoring, Financial Management, Operational Management, Innovation, Asian Flavours, Korean Flavours
Specialization
Candidates must possess proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven setting, ideally with a strong background in contemporary cuisine and an advantage in Asian/Korean flavours. Essential qualifications include confident leadership abilities, exceptional organizational and financial management skills, and a creative mindset focused on innovation.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Gurgaon, haryana, India - Full Time
Skills Needed
Infrastructure Advisory, Climate Advisory, Business Consulting, Strategic Advice, Commercial Risk Assessment, Policy Analysis, Regulatory Environment Analysis, Capital Projects, Climate Transition, Data Analysis, Public Policy, Sustainability Management, Financial Analysis, Project Development
Specialization
Candidates must hold a Bachelor’s or Master’s degree in commerce, economics, public policy, climate science, or sustainability management. Applicants should have 0-2 years of work experience in business consulting, industry, climate advisory, or government sectors.
Executive Chef at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Menu Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Team Mentorship, Food Safety Compliance, Whs Compliance, Operational Management, Strategic Planning, A La Carte Service, Staff Rostering, Event Coordination
Specialization
Candidates must have proven experience as an Executive or Head Chef, ideally within a hotel environment, with extensive expertise in high-volume catering. Strong leadership, financial acumen, and a hands-on operational approach are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Management, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Employee Development, Budgeting, Safety Procedures, Team Building, Problem Solving, Performance Management, Coaching
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance and budget goals, monitoring food quality, and managing all human resource activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
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. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
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 financial management skills are required to oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Purchasing, Quality Control, Guest Relations, Performance Management, Training And Coaching, Inventory Control, Team Building, Conflict Resolution, Strategic Planning
Specialization
Candidates must possess 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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Muscat, Masqat, Oman - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Budgeting, Cost Management, Customer Service, Guest Relations, Performance Appraisal, Coaching, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
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 financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Norfolk, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability, High Volume Cooking, Regional Cuisine, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and the role demands the ability to live and work onboard a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at COSM TECHNOLOGIES LLC
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, High Volume Kitchen Management, Financial Acumen, Team Mentorship, Food Quality Control, Inventory Management, Cost Control, Budgeting, Kpi Analysis, Staff Scheduling, Event Catering, Culinary Operations, Menu Costing, Creative Menu Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef in a high-volume concept of $6 million or more. Proven expertise in managing large-scale events, financial reporting, and team leadership is essential for this role.
Experience Required
Minimum 5 year(s)
Executive - QC at Dishman Carbogen Amcis Limited
Kanpur, Uttar Pradesh, India - Full Time
Skills Needed
Pharmaceutical Background, Gmp, Cgmp, Glp, Qc Analytical Instruments, Wet Chemistry, Chromatography, 21cfr Part 11
Specialization
Candidates must possess a pharmaceutical background and be proficient in QC analytical instruments, including both Wet Chemistry and Chromatography techniques. A clear understanding of technical aspects and familiarity with 21CFR Part 11 regulations are mandatory.
Experience Required
Minimum 2 year(s)
DATA EXECUTIVE at All American Bingo LLC
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Data Management, Report Preparation, Data Analytics, Data Extraction, Data Reorganization, Data Preparation, Data Mining, Analytical Skills, Organisational Skills, Microsoft Excel, Interpersonal Skills, Team Player, English, Mandarin, Bahasa Malaysia
Specialization
Candidates must have a degree in Business, Finance, Applied Mathematics, or equivalent, along with a minimum of three years of relevant working experience. Essential soft skills include strong analytical, organizational, and interpersonal abilities, along with being highly motivated and an effective team player.
Experience Required
Minimum 2 year(s)
Executive Chef at Sustainable Restaurant Group
San Ramon, California, United States - Full Time
Skills Needed
Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Operational Excellence, Menu Execution, Food Safety, Leadership, Inventory Management, Team Development, Budgeting, Customer Service, Conflict Resolution, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. A valid Food Handlers card is required, and sushi experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Indaco Greenville
Charlotte, North Carolina, United States - Full Time
Skills Needed
Hospitality, Staff Development, Problem Resolution, Communication, Menu Creation, Quality Control, Inventory Management, Health And Safety Standards, Labor Management, Budgeting, Forecasting, Financial Acumen, Team Leadership, Creativity, Collaboration, Sourcing
Specialization
Successful candidates must have over five years of experience in kitchen management and menu creation, demonstrating a dedication to serving both team members and guests. A key requirement is being a hands-on leader with a strong financial sense regarding labor, quality control, and achieving operational targets.
Experience Required
Minimum 5 year(s)
Executive Chef at Civitas Senior Living
Louisville, Kentucky, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Budgeting, Staff Training, Team Development, Food Quality Control, Regulatory Compliance, Dietary Regulations, Labor Management, Scheduling, Hospitality, High Volume Kitchen Operations
Specialization
Candidates should have 5-10 years of kitchen leadership experience, preferably in senior living or healthcare environments. A current ServSafe Manager Certification and a strong understanding of food safety, nutrition, and dietary regulations are required.
Experience Required
Minimum 5 year(s)
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Food production management, HACCP compliance, Menu execution, Inventory management, Cost control, Staff rostering, Team training, Stakeholder management, Workplace safety, Operational planning, Communication skills

Industry

Hospitality

Description
Company Description Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,500 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor has a portfolio of incomparable brands, led by more than 300,000 employees around the world. Job Description Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. We are seeking an experienced Executive Chef to lead all kitchen operations for the Airport Lounge. You will oversee high‑volume food production, ensure strict adherence to the lounge brand standards, and deliver an exceptional end‑to‑end guest experience. Key Responsibilities Lead and manage a large culinary team across multiple lounges. Ensure food quality, presentation, and hygiene meet lounge and HACCP standards. Oversee menu execution, daily operations, rostering, and training. Manage inventory, ordering, stock rotation, and cost control. Collaborate with Chefs, suppliers, and internal departments. Uphold workplace safety, WHS, and environmental sustainability requirements Qualifications Minimum 5 years’ experience in large‑scale hotel, airline, cruise or conference culinary operations. Proven ability to lead large teams. Recognised culinary trade qualifications. Strong HACCP knowledge and operational planning skills. Excellent communication, leadership, and stakeholder management skills. Ability to work under pressure, manage multiple priorities, and support 24‑hour operations including overnight shifts Additional Information 5 day work week 44 hours per week Competitive benefits Travel-related perks. Uniforms provided. Training and career development opportunities. Supportive and multicultural work environment. Our culture of inclusion welcomes everyone regardless of race, gender and background. Job-Category: Culinary Job Type: Permanent
Responsibilities
The Executive Chef will lead and manage a large culinary team to oversee high-volume food production and daily kitchen operations at the airport lounge. They are responsible for ensuring strict adherence to food quality, hygiene standards, and cost control measures.
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Trends, Kitchen Operations Management, Cost Control, Inventory Management, Hygiene Standards, Food Safety, Haccp Compliance, Team Leadership, Mentoring, Financial Management, Operational Management, Innovation, Asian Flavours, Korean Flavours
Specialization
Candidates must possess proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven setting, ideally with a strong background in contemporary cuisine and an advantage in Asian/Korean flavours. Essential qualifications include confident leadership abilities, exceptional organizational and financial management skills, and a creative mindset focused on innovation.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Gurgaon, haryana, India - Full Time
Skills Needed
Infrastructure Advisory, Climate Advisory, Business Consulting, Strategic Advice, Commercial Risk Assessment, Policy Analysis, Regulatory Environment Analysis, Capital Projects, Climate Transition, Data Analysis, Public Policy, Sustainability Management, Financial Analysis, Project Development
Specialization
Candidates must hold a Bachelor’s or Master’s degree in commerce, economics, public policy, climate science, or sustainability management. Applicants should have 0-2 years of work experience in business consulting, industry, climate advisory, or government sectors.
Executive Chef at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Menu Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Team Mentorship, Food Safety Compliance, Whs Compliance, Operational Management, Strategic Planning, A La Carte Service, Staff Rostering, Event Coordination
Specialization
Candidates must have proven experience as an Executive or Head Chef, ideally within a hotel environment, with extensive expertise in high-volume catering. Strong leadership, financial acumen, and a hands-on operational approach are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Management, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Employee Development, Budgeting, Safety Procedures, Team Building, Problem Solving, Performance Management, Coaching
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance and budget goals, monitoring food quality, and managing all human resource activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
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. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
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 financial management skills are required to oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Purchasing, Quality Control, Guest Relations, Performance Management, Training And Coaching, Inventory Control, Team Building, Conflict Resolution, Strategic Planning
Specialization
Candidates must possess 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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Muscat, Masqat, Oman - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Budgeting, Cost Management, Customer Service, Guest Relations, Performance Appraisal, Coaching, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
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 financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Norfolk, Virginia, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability, High Volume Cooking, Regional Cuisine, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and the role demands the ability to live and work onboard a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at COSM TECHNOLOGIES LLC
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, High Volume Kitchen Management, Financial Acumen, Team Mentorship, Food Quality Control, Inventory Management, Cost Control, Budgeting, Kpi Analysis, Staff Scheduling, Event Catering, Culinary Operations, Menu Costing, Creative Menu Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef in a high-volume concept of $6 million or more. Proven expertise in managing large-scale events, financial reporting, and team leadership is essential for this role.
Experience Required
Minimum 5 year(s)
Executive - QC at Dishman Carbogen Amcis Limited
Kanpur, Uttar Pradesh, India - Full Time
Skills Needed
Pharmaceutical Background, Gmp, Cgmp, Glp, Qc Analytical Instruments, Wet Chemistry, Chromatography, 21cfr Part 11
Specialization
Candidates must possess a pharmaceutical background and be proficient in QC analytical instruments, including both Wet Chemistry and Chromatography techniques. A clear understanding of technical aspects and familiarity with 21CFR Part 11 regulations are mandatory.
Experience Required
Minimum 2 year(s)
DATA EXECUTIVE at All American Bingo LLC
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Data Management, Report Preparation, Data Analytics, Data Extraction, Data Reorganization, Data Preparation, Data Mining, Analytical Skills, Organisational Skills, Microsoft Excel, Interpersonal Skills, Team Player, English, Mandarin, Bahasa Malaysia
Specialization
Candidates must have a degree in Business, Finance, Applied Mathematics, or equivalent, along with a minimum of three years of relevant working experience. Essential soft skills include strong analytical, organizational, and interpersonal abilities, along with being highly motivated and an effective team player.
Experience Required
Minimum 2 year(s)
Executive Chef at Sustainable Restaurant Group
San Ramon, California, United States - Full Time
Skills Needed
Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Operational Excellence, Menu Execution, Food Safety, Leadership, Inventory Management, Team Development, Budgeting, Customer Service, Conflict Resolution, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. A valid Food Handlers card is required, and sushi experience is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Indaco Greenville
Charlotte, North Carolina, United States - Full Time
Skills Needed
Hospitality, Staff Development, Problem Resolution, Communication, Menu Creation, Quality Control, Inventory Management, Health And Safety Standards, Labor Management, Budgeting, Forecasting, Financial Acumen, Team Leadership, Creativity, Collaboration, Sourcing
Specialization
Successful candidates must have over five years of experience in kitchen management and menu creation, demonstrating a dedication to serving both team members and guests. A key requirement is being a hands-on leader with a strong financial sense regarding labor, quality control, and achieving operational targets.
Experience Required
Minimum 5 year(s)
Executive Chef at Civitas Senior Living
Louisville, Kentucky, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Budgeting, Staff Training, Team Development, Food Quality Control, Regulatory Compliance, Dietary Regulations, Labor Management, Scheduling, Hospitality, High Volume Kitchen Operations
Specialization
Candidates should have 5-10 years of kitchen leadership experience, preferably in senior living or healthcare environments. A current ServSafe Manager Certification and a strong understanding of food safety, nutrition, and dietary regulations are required.
Experience Required
Minimum 5 year(s)