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Executive Assistant Jobs overseas

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Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
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
Surabaya, East Java, Indonesia - 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 Forefront Healthcare & Culinary Services
Saginaw, Michigan, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Design, Dietitian Collaboration, Plate Design, Kitchen Operations, Team Development, Conflict Resolution, Staff Management, Scheduling, Inventory Management, Sanitation Regulation Compliance, Safety Standards Compliance, Positive Attitude, Charisma, Ms Office
Specialization
Candidates must possess proven experience as an Executive Chef, including strong culinary and managerial skills, preferably with prior experience in a Senior Living environment. A positive attitude and the ability to motivate staff are essential for enhancing resident satisfaction.
Experience Required
Minimum 2 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Bend, Oregon, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Menu Development, Operational Excellence, Leadership, Food Safety, Portioning, Plating, Budgeting, Team Development, 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. Sushi experience is preferred, and the role requires the ability to exercise independent judgment and discretion.
Experience Required
Minimum 5 year(s)
Executive Chef at Blossom Valley by Cogir
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Budget Management, Staff Supervision, Inventory Control, Food Safety, Regulatory Compliance, Team Building, Communication Skills, Event Planning, Kitchen Operations, Front Of House Operations, Back Of House Operations, Scheduling, Performance Review, Food Procurement
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree is preferred, and a Serve Safe Manager certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Staff Leadership, Food Safety, Budgeting
Specialization
Extensive experience in high-level culinary leadership and kitchen management is required. Must possess strong leadership skills and a deep understanding of professional cooking techniques.
Experience Required
Minimum 10 year(s)
Executive Chef at Dreamscape Hospitality
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Staff Management, Kitchen Operations, Budgeting, Food Safety Compliance, Haccp, Quality Control, Team Training, Inventory Management, Vendor Relations, Fine Dining, Banquet Service, Time Management, Microsoft Office
Specialization
Candidates should have a degree in Culinary Arts or Hospitality and 5–7 years of progressive culinary experience, including at least 3 years in an executive role. Strong leadership skills, proficiency in kitchen management software, and a valid Food Safety Certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
Portsmouth, New Hampshire, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Management, Food Safety Standards, Financial Tracking, Inventory Management, Customer Service, Staff Training, Quality Assessment, Infection Control, Sanitation Policies, Record Keeping, Reporting, Lifting Up To 50 Lbs, Professional Interaction, Compliance Management
Specialization
Candidates must possess a high school diploma or equivalent, with food service management or nutrition training being preferred, alongside a minimum of two years of experience in food production, service, and staff supervision. Required qualifications include basic computer skills, a ServSafe or Food Handler certification, the ability to lift up to 50 lbs, and compliance with all vaccination policies.
Experience Required
Minimum 2 year(s)
Executive Chef at Healthcare Services Group, Inc.
Norfolk, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Food Cost Control, Team Development, Customer Service, Quality Control, Purchasing, Inventory Management, Performance Management, Training And Coaching, Conflict Resolution, Communication
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, financial management, and deep knowledge of food safety and culinary techniques are required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, 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 or related field with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - 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 or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
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 culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
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 Aide at ETSU
Johnson City, Tennessee, United States - Full Time
Skills Needed
Administrative Support, Logistical Support, Customer Service, Office Operations Coordination, Meeting Coordination, Event Coordination, Human Resources Processes, Financial Processes, Sound Judgment, Attention To Detail, Professionalism, Flexibility, Prioritizing, Written Communication, Verbal Communication, Software Proficiency
Specialization
Required qualifications include an Associate’s degree or an equivalent combination of education and relevant administrative experience, along with knowledge of general office practices, customer service principles, and institutional policies related to confidentiality and finance. Candidates must possess strong skills in organization, communication, attention to detail, and the ability to exercise sound judgment with sensitive information.
Executive Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Leadership, Budget Management, Inventory Management, Creative Problem Solving, Team Management, Technical Cooking Skills, Communication Skills, Food And Beverage Management, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong eye for detail, creative problem-solving abilities, and effective verbal communication are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Scheduling, Problem Solving
Specialization
Candidates must have proven leadership experience in culinary preparation and a high school diploma or GED, with a culinary degree preferred. A ServSafe Manager certification is required within 90 days of hire, along with basic proficiency in Microsoft Office tools.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Aug, 26

Salary

0.0

Posted On

09 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, MS Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication

Industry

Food and Beverage Services

Description
Description Executive Chef FLSA Status: Salaried Brock & Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. Our product is dynamic: we welcome your input and creativity to help drive our business development process. We value your experience and ideas. You can influence the outcome, and we will give you the tools needed to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients. Brock’s ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility partners. The Executive Chef is responsible for managing all food services at a location. This individual will supervise and manage the kitchen staff. This position is accountable for menu development, purchasing, receiving, food production, customer service, catering, marketing and administrative duties. Responsibilities Comprehend and comply with all company rules, procedures and policies with regard to operations, marketing, accounting, purchasing, human resources and payroll. Directly prepare food and supervise employees in the preparation and service of food. Provide leadership, training and oversite for all unit activities to meet organizational and client objectives. Train and manage kitchen personnel and supervise/coordinate all related culinary activities to include food safety standards and allergen training. Weekly purchasing, monthly inventory management and accurate cash handling. Establish presentation techniques and quality standards, plan and price menus Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Oversee special catering events and may offer culinary instruction and/or demonstrates culinary techniques. Administrative duties to include maintaining budgeted food cost and labor cost, ordering and weekly and monthly reporting. Qualifications Ideal candidates will possess a culinary degree or certification, and/or eight to ten years in a related position with comparable experience. Possess required culinary expertise to execute the forecasting, preparation and safe storage of all regular and catering menu items. Requires knowledge of the principles and practices within the food profession to include food safety, budget management and employee training and development. Strong leadership, communication and organizational skills Requires time management, ability to multi-task and problem solve, strong oral, reading and written communication skills. Must be able to stand for extended periods of time. Adhere to client and company protocols related workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items from floor position to no higher than one’s own height. Proficiency in MS Office ServSafe and Allergen Awareness certifications required Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer // Uniforms and Meals provided //
Responsibilities
The Executive Chef manages all food services at a location, including supervising kitchen staff and overseeing food production. Responsibilities include menu development, purchasing, catering, and maintaining budgeted food and labor costs.
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
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
Surabaya, East Java, Indonesia - 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 Forefront Healthcare & Culinary Services
Saginaw, Michigan, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Design, Dietitian Collaboration, Plate Design, Kitchen Operations, Team Development, Conflict Resolution, Staff Management, Scheduling, Inventory Management, Sanitation Regulation Compliance, Safety Standards Compliance, Positive Attitude, Charisma, Ms Office
Specialization
Candidates must possess proven experience as an Executive Chef, including strong culinary and managerial skills, preferably with prior experience in a Senior Living environment. A positive attitude and the ability to motivate staff are essential for enhancing resident satisfaction.
Experience Required
Minimum 2 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Bend, Oregon, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Menu Development, Operational Excellence, Leadership, Food Safety, Portioning, Plating, Budgeting, Team Development, 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. Sushi experience is preferred, and the role requires the ability to exercise independent judgment and discretion.
Experience Required
Minimum 5 year(s)
Executive Chef at Blossom Valley by Cogir
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Budget Management, Staff Supervision, Inventory Control, Food Safety, Regulatory Compliance, Team Building, Communication Skills, Event Planning, Kitchen Operations, Front Of House Operations, Back Of House Operations, Scheduling, Performance Review, Food Procurement
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree is preferred, and a Serve Safe Manager certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Staff Leadership, Food Safety, Budgeting
Specialization
Extensive experience in high-level culinary leadership and kitchen management is required. Must possess strong leadership skills and a deep understanding of professional cooking techniques.
Experience Required
Minimum 10 year(s)
Executive Chef at Dreamscape Hospitality
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Staff Management, Kitchen Operations, Budgeting, Food Safety Compliance, Haccp, Quality Control, Team Training, Inventory Management, Vendor Relations, Fine Dining, Banquet Service, Time Management, Microsoft Office
Specialization
Candidates should have a degree in Culinary Arts or Hospitality and 5–7 years of progressive culinary experience, including at least 3 years in an executive role. Strong leadership skills, proficiency in kitchen management software, and a valid Food Safety Certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
Portsmouth, New Hampshire, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Management, Food Safety Standards, Financial Tracking, Inventory Management, Customer Service, Staff Training, Quality Assessment, Infection Control, Sanitation Policies, Record Keeping, Reporting, Lifting Up To 50 Lbs, Professional Interaction, Compliance Management
Specialization
Candidates must possess a high school diploma or equivalent, with food service management or nutrition training being preferred, alongside a minimum of two years of experience in food production, service, and staff supervision. Required qualifications include basic computer skills, a ServSafe or Food Handler certification, the ability to lift up to 50 lbs, and compliance with all vaccination policies.
Experience Required
Minimum 2 year(s)
Executive Chef at Healthcare Services Group, Inc.
Norfolk, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Food Cost Control, Team Development, Customer Service, Quality Control, Purchasing, Inventory Management, Performance Management, Training And Coaching, Conflict Resolution, Communication
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, financial management, and deep knowledge of food safety and culinary techniques are required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, 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 or related field with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - 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 or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
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 culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
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 Aide at ETSU
Johnson City, Tennessee, United States - Full Time
Skills Needed
Administrative Support, Logistical Support, Customer Service, Office Operations Coordination, Meeting Coordination, Event Coordination, Human Resources Processes, Financial Processes, Sound Judgment, Attention To Detail, Professionalism, Flexibility, Prioritizing, Written Communication, Verbal Communication, Software Proficiency
Specialization
Required qualifications include an Associate’s degree or an equivalent combination of education and relevant administrative experience, along with knowledge of general office practices, customer service principles, and institutional policies related to confidentiality and finance. Candidates must possess strong skills in organization, communication, attention to detail, and the ability to exercise sound judgment with sensitive information.
Executive Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Leadership, Budget Management, Inventory Management, Creative Problem Solving, Team Management, Technical Cooking Skills, Communication Skills, Food And Beverage Management, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong eye for detail, creative problem-solving abilities, and effective verbal communication are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Scheduling, Problem Solving
Specialization
Candidates must have proven leadership experience in culinary preparation and a high school diploma or GED, with a culinary degree preferred. A ServSafe Manager certification is required within 90 days of hire, along with basic proficiency in Microsoft Office tools.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)