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

Executive Assistant Jobs overseas

About 78124 results in (2) seconds Clear Filters

Jobs Search

About 78124 results in (2) seconds
Executive Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Operations Oversight, Staff Selection, Training, Supervising, Performance Management, Sanitation Procedures, Food Presentation, Menu Development, Financial Acumen, Strategic Planning, Team Leadership, Conflict Resolution, Negotiation, Cross Functional Collaboration, Recruitment, Inspirational Leadership
Specialization
Candidates must possess over 10 years of relevant experience, preferably in a hotel environment with independent restaurants, demonstrating a proven track record in leading, motivating, and coaching teams to achieve business results. Essential requirements include excellent communication, strong financial skills, experience with P&L analysis, and the ability to work a flexible schedule including evenings, weekends, and holidays.
Experience Required
Minimum 10 year(s)
Executive Chef at Minor International
Manama, Capital Governorate, Bahrain - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, Food Safety, Cost Management, Guest Satisfaction, Communication Skills, Innovation, Quality Control, Training, Hygiene Compliance, Problem Solving, Creativity, Interpersonal Skills, Operational Procedures, Supplier Management
Specialization
Candidates should have a strong culinary background with luxury brands and excellent leadership skills. Experience in managing food costs and compliance with safety regulations is also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Food Philosophy Development, Menu Development, Cost Control, Haccp Procedures, Food Production, Guest Expectation Management, Staff Monitoring, Food Wastage Minimization, Financial Objectives Understanding, Food Ordering, Kitchen Liaising, Staff Training, Teamwork Promotion, Food Presentation, Roster Management, Work Scheduling
Specialization
Candidates must possess a Degree or Diploma in Hotel Management or an equivalent qualification to fulfill the duties of developing menus, maintaining cost effectiveness, and ensuring the highest standards of food preparation and service delivery. Key requirements include strong leadership for staff training and management, strict adherence to quality and hygiene standards, and proficiency in managing kitchen operations and financial objectives.
Experience Required
Minimum 5 year(s)
Executive Chef at dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at River Run Country Club
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Training, Food Safety, Recipe Analysis, Problem Solving, Time Management, Team Leadership, Vendor Management, Budgeting, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations, including financial controls and staff management. An associate's degree in culinary arts and a minimum of one year of experience as a chef or kitchen supervisor are preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Food Production Supervision, Menu Development, Cost Control, Hygiene Standards, Team Leadership, Presentation Skills, Inventory Management, Payroll Review, Employee Training, Problem Solving, Interpersonal Skills, Banquet Production, Budget Adherence, Trend Awareness
Specialization
Candidates must possess previous leadership experience in the Culinary field, with a preference for a Journeyman’s paper or international equivalent and a Diploma/Certification in a Culinary discipline. Essential requirements include complete knowledge of classical, contemporary, and international cuisine, technical knowledge in banquet food production, and strong computer literacy.
Experience Required
Minimum 5 year(s)
Executive Chef at Delta by Marriott St Johns Hotel and Conference Centre
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Food Presentation, Budget Management, Safety Procedures, Customer Service, Human Resources Management, Performance Appraisal
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 teams, setting performance standards, ensuring strict compliance with food handling and sanitation standards, and driving exceptional customer service.
Experience Required
Minimum 5 year(s)
Executive Chef at HarborChase of Branford
Boynton Beach, Florida, United States - Full Time
Skills Needed
Menu Planning, Inventory Management, Food Preparation, Nutritional Guidelines, Dietary Compliance, Haccp Compliance, Osha Compliance, Staff Supervision, Training, Sanitation, Infection Control, Performance Appraisals, Manager On Duty, Servant Leadership, Microsoft Office, Outlook
Specialization
Candidates must possess a high school education, with an Associate's or Bachelor's degree preferred, along with a valid state certification as a Certified Dietary Manager. A minimum of one year of experience as a chef/cook and one year in supervision or management is required, alongside a current food service sanitation certificate.
Experience Required
Minimum 2 year(s)
Executive Chef at The Crescent Hotel Fort Worth
Fort Worth, Texas, United States - Full Time
Skills Needed
Talent Attraction, Hiring, Retention, Adaptability, Expense Management, Labor Management, Training, Food Preparation, Delegation, Quality Control, Decisiveness, Leadership, Problem Solving, Working Under Pressure
Specialization
The ideal candidate is a decisive, inspiring, and natural leader who is diplomatic and excels at problem-solving under pressure, possessing a strong passion for food and beverage. This role requires someone who prefers being actively involved with their team rather than working behind a desk, supporting them to share in the business success.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Menu Development, Cost Control, Food Safety, Team Management, Supplier Relations, Event Planning, Customer Service, Recipe Development, Kitchen Organization, Staff Training, Problem Solving, Communication, Creativity, Marketing, Social Media
Specialization
Candidates should have a culinary degree or diploma and food safety certification, along with 5-10 years of progressive kitchen experience. Proven experience in high-volume or fine-dining operations and skills in menu development and inventory control are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Skills, Food Safety, Leadership, Menu Development, Cost Control, Team Management, Hygiene Compliance, Communication, Problem Solving, Organization, Creativity, Planning, Presentation, Adaptability, Quality Focus, Detail Orientation
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Strong culinary skills and leadership experience managing large teams are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Fairmont Chateau Lake Louise Alberta
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Mission Leadership, Profitability Management, Menu Development, Supplier Relations, Staff Management, Foh/Boh Integration, Kitchen Organization, Hiring, Training, Scheduling, Cost Control, Vendor Negotiation, Media Relations, Event Execution, Recipe Development, Technique Mastery
Specialization
Candidates must possess advanced knowledge of the food and beverage industry, demonstrating exceptional mastery of recipes, technique, and ingredients, with prior experience in media exposure being a plus. A minimum of three years of sous chef experience is required, along with computer competency in Windows-based systems and Microsoft Office.
Experience Required
Minimum 2 year(s)
Executive Chef at Cogir of Tigard
Vallejo, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Procurement, Financial Management, Inventory Control, Team Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Compassion, Problem Solving, Customer Satisfaction, Training, Scheduling, Performance Review
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in management as an Executive Chef. A Serve Safe Manager certification and experience in senior living or hospitality are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Inventory Management, Food Safety, Quality Control, Mentoring, Communication, Delegation, Financial Accuracy, Productivity, Cleanliness, Hospitality, Staffing, Problem Solving, Professionalism, Inclusivity
Specialization
The position requires at least 1 year of Kitchen Manager experience or 3-5 years of service industry management experience. An Associate's degree in Culinary, Hospitality, Management, or Business is preferred, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes
Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality Control, Operational Excellence, Team Guidance, Kitchen Operations Management, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Team Recruitment, Team Training, Financial Management, Budgeting, Forecasting, Cost Control, Coaching, Accountability
Specialization
Candidates must have 3 years of experience as an Executive Chef and possess a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring hourly staff, attention to detail, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
, South Carolina, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Coaching, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Feedback Handling, Servsafe Management, Food Handling Permits
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, preferably holding a culinary degree alongside a high school diploma or GED. Essential requirements include basic proficiency in Excel/Outlook, strong English communication skills, and obtaining ServSafe Manager certification shortly after hiring.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Financial Management, Product Quality Control, Cleanliness Standards, Resource Efficiency, Delegation, Team Development, Inventory Management, Food Safety, Financial Accuracy, Mentoring, Leadership Development, Staffing, Accountability Documentation, Professional Communication
Specialization
Successful candidates must deliver an outstanding and memorable food experience, effectively delegate tasks, adhere strictly to recipe and cleanliness standards, and maintain financial accuracy regarding sales, expenses, and inventory. A minimum of one year of full-service restaurant Kitchen Manager experience or 3-5 years of industry management experience is required, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
, Bali, Indonesia - Full Time
Skills Needed
Innovative, Detail Oriented, Quality Conscious, Menu Planning, Food Cost Management, Haccp Compliance, Interpersonal Skills, Problem Solving, Creative Food Production, Strategic Decision Making, Guest Satisfaction, Operational Excellence, Revenue Management, Profit Management
Specialization
Candidates should have a minimum of 2-3 years of experience in an Executive Chef role and possess strong interpersonal and problem-solving abilities. A creative approach to high-quality food production and a track record of operational excellence are also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Food Safety, Operational Standards, Procurement, Cost Control, Innovation, Training, Communication, Creativity, Guest Experience, Hygiene Standards, Inventory Management, Collaboration, Mentorship
Specialization
Candidates should have a degree in Culinary Arts or Hospitality Management and a minimum of 7 years of experience in a senior culinary role. Strong leadership skills and knowledge of food safety standards are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States -
Full Time

Start Date

Immediate

Expiry Date

12 May, 26

Salary

0.0

Posted On

12 Feb, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Operations Oversight, Staff Selection, Training, Supervising, Performance Management, Sanitation Procedures, Food Presentation, Menu Development, Financial Acumen, Strategic Planning, Team Leadership, Conflict Resolution, Negotiation, Cross-functional Collaboration, Recruitment, Inspirational Leadership

Industry

Hospitality

Description
Description Come and join the exciting team at one of Tulsa Downtown venues and long-time staple in the community! At Hyatt Regency Tulsa, we continue to emphasize and maintain a positive culture surrounding our core values, focused on exceptional standards & experience for not only our guests, but for our employees first and foremost. We are looking for our next valued superstar to join our fun-loving, thriving team! At the Hyatt Regency, we look for people, like you, who love to create memorable experiences shared around food and drink. Your authentic style and passion for community reflects in all that you do. Our people are the foundation of the organization and together with your entrepreneurial spirit we can create powerful, memorable connections with both hotel guests and local patrons through the art of dining and drinking. JOB OVERVIEW: Executive Chef Our Executive Chef is a leader of the restaurant Culinary Team and Kitchens – responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency restaurant Culinary with the bottom-line intent of business growth and success. You will oversee multiple and varied units, including but not limited to restaurants, banquets, and catering events, and in room dining. Requirements REQUIRED SKILLS, ABILITIES & What will you be doing most days? · 10+ years of relevant experience in a hotel environment with independent restaurants · Oversee ALL Culinary Operations · Managing the sous chefs guiding their oversight of the kitchen staff with primary focus on selection, training, and supervising of daily work assignments · Act as a coach and mentor; manage performance by setting objectives, deliver performance reviews, provide ongoing performance feedback, and administer corrective action when needed. · Monitor and train all staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food. · Oversee daily production from main kitchen department to ensure proper presentation and preparation to event guidelines. · Conduct regular walk-throughs and random food tastings · Review event orders (EOs) with Banquet Chef to give thorough explanations of methods and presentation. · Assist the Director of Food & Beverage in presenting new menu items and relevant culinary information to the sales team, culinary staff, and other aspects on an on-going basis. · Continually monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines · Proven track record achieving business results across multiple businesses · History of leading, motivating, and coaching teams to achieve objectives · Previous experience navigating complex business problems, collaborating with leads across corporate functions, presenting at the executive level, working with corporate business partners, and leading cross-functional large-scale initiatives · Excellent oral and written communication skills, including ability to communicate in English · Excellent interpersonal skills with ability to advise effectively and tactfully, counsel, coach, resolve conflict, and negotiate within all levels of an organization · Internal and external customer-focused with sound judgment, excellent financial and strategic skills, and restaurant profit and loss analysis experience · "Win together" mentality · Basic proficiency with Microsoft Office Product Suite, advanced proficiency preferred · Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds · Must be willing to work a flexible schedule based on business needs, which will include evenings, weekends, and holidays · Always maintain a professional appearance and manner · Ability to be mobile for significant distances between and within buildings · Ability to observe performance and detect signs of emergency situations and respond with proper action · Must be willing to “pitch-in” and help co- workers with their job duties and be a team player · Ability to multi-task and delegate day-to-day operations and admin, special projects, & duties · Provide inspirational leadership while supervising and culinary members during day-to-day operations · Accountable for all A La Carte Menus and banquet items and Restaurant Culinary Staff · Create and execute an exciting culinary program and effectively manage the events from start to finish. · Recruit and select talented team members who will enhance the brands culture and provide opportunities for growth and development to retain staff · Keep up to date with Critical Action Plan & Management Operating Plan · Abide by the AOR (Area of Responsibility) · Work with the Director of Food & Beverage on driving & creating innovative culinary ideas and promotions · Work with Director of Food & Beverage on strategy, F&B financials, Forecast, Expenses, and driving revenue · Any other tasks or assignments assigned to you
Responsibilities
The Executive Chef leads the restaurant culinary team and kitchens, driving Food & Beverage excellence, ensuring guest satisfaction, and maintaining high employee morale across multiple units including restaurants, banquets, and catering events. This role involves overseeing all culinary operations, managing staff performance, and developing exciting culinary programs.
Executive Chef at Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Operations Oversight, Staff Selection, Training, Supervising, Performance Management, Sanitation Procedures, Food Presentation, Menu Development, Financial Acumen, Strategic Planning, Team Leadership, Conflict Resolution, Negotiation, Cross Functional Collaboration, Recruitment, Inspirational Leadership
Specialization
Candidates must possess over 10 years of relevant experience, preferably in a hotel environment with independent restaurants, demonstrating a proven track record in leading, motivating, and coaching teams to achieve business results. Essential requirements include excellent communication, strong financial skills, experience with P&L analysis, and the ability to work a flexible schedule including evenings, weekends, and holidays.
Experience Required
Minimum 10 year(s)
Executive Chef at Minor International
Manama, Capital Governorate, Bahrain - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, Food Safety, Cost Management, Guest Satisfaction, Communication Skills, Innovation, Quality Control, Training, Hygiene Compliance, Problem Solving, Creativity, Interpersonal Skills, Operational Procedures, Supplier Management
Specialization
Candidates should have a strong culinary background with luxury brands and excellent leadership skills. Experience in managing food costs and compliance with safety regulations is also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Food Philosophy Development, Menu Development, Cost Control, Haccp Procedures, Food Production, Guest Expectation Management, Staff Monitoring, Food Wastage Minimization, Financial Objectives Understanding, Food Ordering, Kitchen Liaising, Staff Training, Teamwork Promotion, Food Presentation, Roster Management, Work Scheduling
Specialization
Candidates must possess a Degree or Diploma in Hotel Management or an equivalent qualification to fulfill the duties of developing menus, maintaining cost effectiveness, and ensuring the highest standards of food preparation and service delivery. Key requirements include strong leadership for staff training and management, strict adherence to quality and hygiene standards, and proficiency in managing kitchen operations and financial objectives.
Experience Required
Minimum 5 year(s)
Executive Chef at dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at River Run Country Club
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Training, Food Safety, Recipe Analysis, Problem Solving, Time Management, Team Leadership, Vendor Management, Budgeting, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations, including financial controls and staff management. An associate's degree in culinary arts and a minimum of one year of experience as a chef or kitchen supervisor are preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Food Production Supervision, Menu Development, Cost Control, Hygiene Standards, Team Leadership, Presentation Skills, Inventory Management, Payroll Review, Employee Training, Problem Solving, Interpersonal Skills, Banquet Production, Budget Adherence, Trend Awareness
Specialization
Candidates must possess previous leadership experience in the Culinary field, with a preference for a Journeyman’s paper or international equivalent and a Diploma/Certification in a Culinary discipline. Essential requirements include complete knowledge of classical, contemporary, and international cuisine, technical knowledge in banquet food production, and strong computer literacy.
Experience Required
Minimum 5 year(s)
Executive Chef at Delta by Marriott St Johns Hotel and Conference Centre
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Food Presentation, Budget Management, Safety Procedures, Customer Service, Human Resources Management, Performance Appraisal
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 teams, setting performance standards, ensuring strict compliance with food handling and sanitation standards, and driving exceptional customer service.
Experience Required
Minimum 5 year(s)
Executive Chef at HarborChase of Branford
Boynton Beach, Florida, United States - Full Time
Skills Needed
Menu Planning, Inventory Management, Food Preparation, Nutritional Guidelines, Dietary Compliance, Haccp Compliance, Osha Compliance, Staff Supervision, Training, Sanitation, Infection Control, Performance Appraisals, Manager On Duty, Servant Leadership, Microsoft Office, Outlook
Specialization
Candidates must possess a high school education, with an Associate's or Bachelor's degree preferred, along with a valid state certification as a Certified Dietary Manager. A minimum of one year of experience as a chef/cook and one year in supervision or management is required, alongside a current food service sanitation certificate.
Experience Required
Minimum 2 year(s)
Executive Chef at The Crescent Hotel Fort Worth
Fort Worth, Texas, United States - Full Time
Skills Needed
Talent Attraction, Hiring, Retention, Adaptability, Expense Management, Labor Management, Training, Food Preparation, Delegation, Quality Control, Decisiveness, Leadership, Problem Solving, Working Under Pressure
Specialization
The ideal candidate is a decisive, inspiring, and natural leader who is diplomatic and excels at problem-solving under pressure, possessing a strong passion for food and beverage. This role requires someone who prefers being actively involved with their team rather than working behind a desk, supporting them to share in the business success.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Menu Development, Cost Control, Food Safety, Team Management, Supplier Relations, Event Planning, Customer Service, Recipe Development, Kitchen Organization, Staff Training, Problem Solving, Communication, Creativity, Marketing, Social Media
Specialization
Candidates should have a culinary degree or diploma and food safety certification, along with 5-10 years of progressive kitchen experience. Proven experience in high-volume or fine-dining operations and skills in menu development and inventory control are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Skills, Food Safety, Leadership, Menu Development, Cost Control, Team Management, Hygiene Compliance, Communication, Problem Solving, Organization, Creativity, Planning, Presentation, Adaptability, Quality Focus, Detail Orientation
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Strong culinary skills and leadership experience managing large teams are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Fairmont Chateau Lake Louise Alberta
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Mission Leadership, Profitability Management, Menu Development, Supplier Relations, Staff Management, Foh/Boh Integration, Kitchen Organization, Hiring, Training, Scheduling, Cost Control, Vendor Negotiation, Media Relations, Event Execution, Recipe Development, Technique Mastery
Specialization
Candidates must possess advanced knowledge of the food and beverage industry, demonstrating exceptional mastery of recipes, technique, and ingredients, with prior experience in media exposure being a plus. A minimum of three years of sous chef experience is required, along with computer competency in Windows-based systems and Microsoft Office.
Experience Required
Minimum 2 year(s)
Executive Chef at Cogir of Tigard
Vallejo, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Procurement, Financial Management, Inventory Control, Team Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Compassion, Problem Solving, Customer Satisfaction, Training, Scheduling, Performance Review
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in management as an Executive Chef. A Serve Safe Manager certification and experience in senior living or hospitality are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Inventory Management, Food Safety, Quality Control, Mentoring, Communication, Delegation, Financial Accuracy, Productivity, Cleanliness, Hospitality, Staffing, Problem Solving, Professionalism, Inclusivity
Specialization
The position requires at least 1 year of Kitchen Manager experience or 3-5 years of service industry management experience. An Associate's degree in Culinary, Hospitality, Management, or Business is preferred, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes
Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality Control, Operational Excellence, Team Guidance, Kitchen Operations Management, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Team Recruitment, Team Training, Financial Management, Budgeting, Forecasting, Cost Control, Coaching, Accountability
Specialization
Candidates must have 3 years of experience as an Executive Chef and possess a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring hourly staff, attention to detail, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
, South Carolina, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Coaching, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Feedback Handling, Servsafe Management, Food Handling Permits
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, preferably holding a culinary degree alongside a high school diploma or GED. Essential requirements include basic proficiency in Excel/Outlook, strong English communication skills, and obtaining ServSafe Manager certification shortly after hiring.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Financial Management, Product Quality Control, Cleanliness Standards, Resource Efficiency, Delegation, Team Development, Inventory Management, Food Safety, Financial Accuracy, Mentoring, Leadership Development, Staffing, Accountability Documentation, Professional Communication
Specialization
Successful candidates must deliver an outstanding and memorable food experience, effectively delegate tasks, adhere strictly to recipe and cleanliness standards, and maintain financial accuracy regarding sales, expenses, and inventory. A minimum of one year of full-service restaurant Kitchen Manager experience or 3-5 years of industry management experience is required, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
, Bali, Indonesia - Full Time
Skills Needed
Innovative, Detail Oriented, Quality Conscious, Menu Planning, Food Cost Management, Haccp Compliance, Interpersonal Skills, Problem Solving, Creative Food Production, Strategic Decision Making, Guest Satisfaction, Operational Excellence, Revenue Management, Profit Management
Specialization
Candidates should have a minimum of 2-3 years of experience in an Executive Chef role and possess strong interpersonal and problem-solving abilities. A creative approach to high-quality food production and a track record of operational excellence are also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Food Safety, Operational Standards, Procurement, Cost Control, Innovation, Training, Communication, Creativity, Guest Experience, Hygiene Standards, Inventory Management, Collaboration, Mentorship
Specialization
Candidates should have a degree in Culinary Arts or Hospitality Management and a minimum of 7 years of experience in a senior culinary role. Strong leadership skills and knowledge of food safety standards are essential.
Experience Required
Minimum 5 year(s)