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Executive Assistant Jobs overseas

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Executive, QMS at Amneal India
Sanand, gujarat, India - Full Time
Skills Needed
Qms, Sop Preparation, Document Control, Change Control, Deviation Investigation, Capa Implementation, Injectable Operations, Sterile Operations, Cartridge Manufacturing, Pfs Manufacturing, Isolator Based Filling, Aseptic Filling, Quality Assurance, Validation, Engineering, Regulatory Compliance
Specialization
Candidates must have 7–8 years of experience in injectable or sterile operations QMS. A degree in Pharmacy or Science (B.Pharm/M.Pharm/B.Sc/M.Sc) is required, with preference for experience in cartridge/PFS manufacturing and isolator-based filling.
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 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 Parks Hospitality Group Inc
Asheville, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Food Cost Control, Inventory Management, Staff Leadership, Food Safety, Sanitation Compliance, High Volume Dining, Upscale Dining, Event Execution, Organizational Skills
Specialization
Requires over 5 years of culinary management experience in upscale, high-volume environments. Must possess expertise in menu development and hold a certification in food safety and sanitation.
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 Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Budgeting, Staff Mentorship, Food Safety, Inventory Management, Vendor Partnerships, Luxury Hospitality, Operational Planning, Financial Acumen, Team Building, Quality Assurance, Banquets, Catering, Fine Dining
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in a luxury resort or high-end dining environment. A Culinary Arts degree and a current Food Handler Certification are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Strategic Pricing, Staff Training, Operational Discipline, Waste Management, Supplier Partnership, Event Planning, Creative Menu Development
Specialization
Requires senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Must possess strong commercial awareness regarding food costs and margins, alongside the ability to lead diverse teams in high-pressure settings.
Experience Required
Minimum 10 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
Pakhal, haryana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
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. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Kai Tak Sports Park
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Leadership, Menu Design, Budget Management, Food Safety, Haccp, Inventory Control, Staff Training, Vendor Management, Banqueting, Asian Cuisine, Western Cuisine, Pccs Method, Performance Management, Cost Control, Kitchen Operations, Customer Service
Specialization
Requires a degree or diploma in Culinary Arts and at least 10 years of F&B experience, including 5 years in a leadership role. Candidates must be HACCP certified and experienced in both Western and Asian cuisines as well as the PCCS method.
Experience Required
Minimum 10 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 Accor
Guwahati, Assam, India - Full Time
Skills Needed
Food Presentation, Recipe System Compliance, Food Production, Quality Control, Food Waste Reduction, Culinary Management, Service Excellence
Specialization
The candidate must ensure the highest standards in food preparation and delivery while minimizing food wastage. They are expected to maintain consistency across all product deliveries and exceed guest expectations.
Experience Required
Minimum 5 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 Chef at Minor International
Gaborone, , Botswana - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Budget Planning, Ohs/Haccp Standards, Staff Leadership, Culinary Innovation, Food Safety Regulations, Interpersonal Communication, Supplier Relationship Management, Quality Control
Specialization
Requires a minimum of 3 years of experience as an Executive Chef and a formal culinary qualification. Candidates must have strong knowledge of HACCP standards and be Botswana citizens.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Garut, West Java, Indonesia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Staff Training And Mentoring, Inventory Control, Luxury Resort Operations, Food Safety, Supplier Relationship Management, Budgeting, Sustainability Practices, Guest Experience Design
Specialization
Requires a degree in Culinary Arts or Hospitality and 4-5 years of progressive leadership experience in luxury hotels or resorts. Must have strong financial acumen and thorough knowledge of HACCP and food safety regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Food Cost Control, Inventory Management, Health And Safety Compliance, Labor Cost Control, Standard Operating Procedures, Customer Feedback Analysis, Vendor Management
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Lodging and Leisure Investments
Biloxi, Mississippi, United States - Full Time
Skills Needed
Culinary Excellence, Fine Dining, Kitchen Operations, Menu Design, Staff Management, Inventory Management, Food Cost Control, Health And Safety Compliance, Food Presentation, Interpersonal Skills, Communication, Team Leadership
Specialization
Proven experience as a Chef in a high-end or fine dining establishment with strong leadership and team management skills. Must possess excellent culinary skills and a deep knowledge of food safety and sanitation regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, 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 Skills, 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 staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Monarch Communities
Paramus, New Jersey, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Menu Planning, Inventory Management, Regulatory Compliance, Cost Control, Diet Therapy, Microsoft Office, Time Management, Problem Solving, Haccp, Hospitality Management, Staff Training, Decision Making
Specialization
Candidates should possess a degree or certification in culinary arts or a related field and at least two years of culinary administration experience. ServSafe certification and proficiency in cost control and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive, QMS at Amneal India
Sanand, gujarat, India -
Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

0.0

Posted On

04 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

QMS, SOP Preparation, Document Control, Change Control, Deviation Investigation, CAPA Implementation, Injectable Operations, Sterile Operations, Cartridge Manufacturing, PFS Manufacturing, Isolator-based Filling, Aseptic Filling, Quality Assurance, Validation, Engineering, Regulatory Compliance

Industry

Pharmaceutical Manufacturing

Description
Key Responsibilities  - Preparation and implementation of SOPs, STPs, formats, and records for injectable operations including cartridge / PFS and isolator-based filling lines.  - Execution of document control activities including issuance, revision, and archival.  - Initiation and tracking of change controls related to facility, equipment, utilities, and documentation.  - Support deviation documentation and investigations during commissioning and qualification phases. - Support CAPA implementation and tracking.  - Cross-functional coordination with QA, QC, Engineering, Validation, and Projects teams.
Responsibilities
The role involves managing Quality Management System activities including SOP preparation, document control, and change management for injectable operations. It also requires supporting deviation investigations and CAPA implementation while coordinating across engineering and quality teams.
Executive, QMS at Amneal India
Sanand, gujarat, India - Full Time
Skills Needed
Qms, Sop Preparation, Document Control, Change Control, Deviation Investigation, Capa Implementation, Injectable Operations, Sterile Operations, Cartridge Manufacturing, Pfs Manufacturing, Isolator Based Filling, Aseptic Filling, Quality Assurance, Validation, Engineering, Regulatory Compliance
Specialization
Candidates must have 7–8 years of experience in injectable or sterile operations QMS. A degree in Pharmacy or Science (B.Pharm/M.Pharm/B.Sc/M.Sc) is required, with preference for experience in cartridge/PFS manufacturing and isolator-based filling.
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 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 Parks Hospitality Group Inc
Asheville, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Food Cost Control, Inventory Management, Staff Leadership, Food Safety, Sanitation Compliance, High Volume Dining, Upscale Dining, Event Execution, Organizational Skills
Specialization
Requires over 5 years of culinary management experience in upscale, high-volume environments. Must possess expertise in menu development and hold a certification in food safety and sanitation.
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 Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Budgeting, Staff Mentorship, Food Safety, Inventory Management, Vendor Partnerships, Luxury Hospitality, Operational Planning, Financial Acumen, Team Building, Quality Assurance, Banquets, Catering, Fine Dining
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in a luxury resort or high-end dining environment. A Culinary Arts degree and a current Food Handler Certification are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Strategic Pricing, Staff Training, Operational Discipline, Waste Management, Supplier Partnership, Event Planning, Creative Menu Development
Specialization
Requires senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Must possess strong commercial awareness regarding food costs and margins, alongside the ability to lead diverse teams in high-pressure settings.
Experience Required
Minimum 10 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
Pakhal, haryana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
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. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Kai Tak Sports Park
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Leadership, Menu Design, Budget Management, Food Safety, Haccp, Inventory Control, Staff Training, Vendor Management, Banqueting, Asian Cuisine, Western Cuisine, Pccs Method, Performance Management, Cost Control, Kitchen Operations, Customer Service
Specialization
Requires a degree or diploma in Culinary Arts and at least 10 years of F&B experience, including 5 years in a leadership role. Candidates must be HACCP certified and experienced in both Western and Asian cuisines as well as the PCCS method.
Experience Required
Minimum 10 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 Accor
Guwahati, Assam, India - Full Time
Skills Needed
Food Presentation, Recipe System Compliance, Food Production, Quality Control, Food Waste Reduction, Culinary Management, Service Excellence
Specialization
The candidate must ensure the highest standards in food preparation and delivery while minimizing food wastage. They are expected to maintain consistency across all product deliveries and exceed guest expectations.
Experience Required
Minimum 5 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 Chef at Minor International
Gaborone, , Botswana - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Budget Planning, Ohs/Haccp Standards, Staff Leadership, Culinary Innovation, Food Safety Regulations, Interpersonal Communication, Supplier Relationship Management, Quality Control
Specialization
Requires a minimum of 3 years of experience as an Executive Chef and a formal culinary qualification. Candidates must have strong knowledge of HACCP standards and be Botswana citizens.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Garut, West Java, Indonesia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Staff Training And Mentoring, Inventory Control, Luxury Resort Operations, Food Safety, Supplier Relationship Management, Budgeting, Sustainability Practices, Guest Experience Design
Specialization
Requires a degree in Culinary Arts or Hospitality and 4-5 years of progressive leadership experience in luxury hotels or resorts. Must have strong financial acumen and thorough knowledge of HACCP and food safety regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Food Cost Control, Inventory Management, Health And Safety Compliance, Labor Cost Control, Standard Operating Procedures, Customer Feedback Analysis, Vendor Management
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Lodging and Leisure Investments
Biloxi, Mississippi, United States - Full Time
Skills Needed
Culinary Excellence, Fine Dining, Kitchen Operations, Menu Design, Staff Management, Inventory Management, Food Cost Control, Health And Safety Compliance, Food Presentation, Interpersonal Skills, Communication, Team Leadership
Specialization
Proven experience as a Chef in a high-end or fine dining establishment with strong leadership and team management skills. Must possess excellent culinary skills and a deep knowledge of food safety and sanitation regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, 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 Skills, 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 staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Monarch Communities
Paramus, New Jersey, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Menu Planning, Inventory Management, Regulatory Compliance, Cost Control, Diet Therapy, Microsoft Office, Time Management, Problem Solving, Haccp, Hospitality Management, Staff Training, Decision Making
Specialization
Candidates should possess a degree or certification in culinary arts or a related field and at least two years of culinary administration experience. ServSafe certification and proficiency in cost control and diet therapy are required.
Experience Required
Minimum 2 year(s)