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Executive Assistant Jobs overseas

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Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
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 operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
HSSE Executive at Constantia Flexibles International
, , Vietnam - Full Time
Skills Needed
Hsse Policies, Safety Inspections, Risk Assessment, Safety Training, Incident Investigation, Emergency Response Planning, Site Security, Environmental Management, Waste Handling, Pollution Control, Sustainability Initiatives, Safety Management Systems, Analytical Thinking, Problem Solving, Communication Skills
Specialization
Candidates must hold a university degree in safety, environmental, or engineering fields and possess at least 5 years of experience in a factory environment. Proficiency in safety management systems and strong analytical and communication skills are required.
Experience Required
Minimum 5 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 HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, Creativity, International Flavors, Presentation Skills, Collaboration, Kitchen Operations, P&L Management, Safety Standards, Quality Control, Communication, Attention To Detail, Mentorship, Accountability, Hospitality Excellence
Specialization
The ideal candidate should have progressive executive-level culinary leadership experience in upscale restaurants and a strong knowledge of international flavors. Proven ability to build high-performing teams and lead in a fast-paced environment is essential.
Experience Required
Minimum 10 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 Lazy Dog Family, LLC
Alpharetta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Service Quality, Sanitation, Budget Management, Sales Building, Team Motivation, Hiring, Talent Identification, Inventory Processing, Payroll, Scheduling, Cost Control, Guest Complaint Resolution, Communication, Decision Making, Leadership
Specialization
Candidates must have high-volume, full-service executive chef experience and possess the ability to create a fun working environment with a 'Never Settle' outlook. Essential qualifications include good judgment, decision-making skills, and the ability to build strong relationships with culinary, hospitality staff, and guests.
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 Postino WineCafe
Gilbert, Arizona, United States - Full Time
Skills Needed
Food Experience, Team Leadership, Inventory Management, Quality Control, Safety Standards, Financial Accuracy, Mentoring, Communication, Staffing, Documentation, Professional Relationships, Culinary Standards, Product Presentation, Delegation, Trust Building, Cleanliness Guidelines
Specialization
Candidates must have at least 1 year of full-service restaurant 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 Landry's, LLC.
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations
Specialization
Candidates must have at least 5 years of culinary management experience, including 2 years as an Executive Chef in an upscale dining establishment. Strong knowledge of back of house operations and excellent communication and leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Residence InnFairfield Inn by Marriott
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Interpersonal Skills, Performance Monitoring, Employee Development, Quality Control, Cooking Techniques
Specialization
Candidates must have either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Charlotte, North Carolina, United States - Full Time
Skills Needed
Financial Results Management, Product Quality Maintenance, Cleanliness Standards, Resource Efficiency, Delegation, Team Development, Inventory Management, Safety Adherence, Financial Accuracy, Mentoring, Leadership Skill Development, Team Accountability, Professional Relationships, Hospitality
Specialization
Successful candidates must deliver an outstanding and memorable food experience, provide clear direction to the culinary team regarding prep work, recipe adherence, and cleanliness, and demonstrate strong financial acumen in managing sales, expenses, and inventory. A minimum of 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of industry management experience is required.
Experience Required
Minimum 2 year(s)
Executive Chef at AC Hotel Humboldthain Park by Marriott
, , Maldives - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Employee Development, Operational Management, Cooking Techniques
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience in a related field. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Menu Development, Food Safety, Inventory Control, Staff Management, Food Production, Presentation, Cost Control, Budgeting, Training Programs, Banquet Coordination, Fine Dining, Hospitality Industry, Organizational Skills, Innovation
Specialization
Candidates must possess proven experience in fine dining establishments, including banquet and catering experience, along with essential team supervision and management skills. A strong background in food production management, extensive culinary expertise, and demonstrated leadership abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Sidney, Montana, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Design, Dietary Collaboration, Food Preparation, Kitchen Management, Staff Training, Scheduling, Performance Assessment, Inventory Management, Sanitation Compliance, Safety Standards, Conflict Resolution, Computer Software Proficiency, G Suite, Ms Office
Specialization
Candidates must have proven experience as an Executive Chef with a strong understanding of cooking methods, equipment, and procedures, alongside excellent kitchen and staff management skills. Familiarity with industry best practices and proficiency with computer software are required, with a culinary science degree or certificate being a plus.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
Tromsø, Troms og Finnmark, Norway - Full Time
Skills Needed
Culinary Excellence, Leadership, Menu Development, Food Waste Reduction, Budget Management, Inventory Control, Technical Cooking Skills, Problem Solving, Teamwork, Guest Satisfaction, Communication Skills, Flexibility, Organization, Decision Making
Specialization
Candidates should have proven experience managing a kitchen team, particularly with banquets and high volumes. Strong technical cooking skills and a solid understanding of kitchen operations and economics are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Village of Westhampton Beach, New York, United States - Full Time
Skills Needed
Leadership, Team Building, Culinary Excellence, Organizational Skills, Time Management, Communication, Sanitation Standards, Inventory Management, Financial Performance Monitoring, Training, Operational Excellence, Innovation, Problem Solving, Adaptability, Customer Service, Team Development
Specialization
Candidates must have a minimum of 3 years in a high-volume kitchen management role and demonstrate strong leadership abilities. A positive attitude, exceptional organizational skills, and effective communication are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Operational Excellence, Team Guidance, Kitchen Operations, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Team Recruitment, Training, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship, Coaching
Specialization
Candidates must possess three years of experience as an Executive Chef, demonstrating 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 Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Quality, Presentation, Service, Leadership, Mentoring, Team Management, Cost Control, Food Safety, Culinary Trends, Fine Dining, High Volume Operations, Human Resources Management, Business Acumen, Interpersonal Skills, Training, Communication
Specialization
Candidates must possess extensive experience in fine dining and a proven ability to manage high-volume operations, coupled with a passion for delivering extraordinary cuisine. Required qualifications include a minimum of 5 years managing food production and culinary operations in a global hotel setting, along with excellent English proficiency.
Experience Required
Minimum 5 year(s)
Executive Chef at VINAYAKA HOSPITALITY OAKBROOK
Wheeling, Illinois, United States - Full Time
Skills Needed
Food Production, Supervision, Menu Planning, Staffing, Scheduling, Training, Cost Control, Leadership, Coaching, Organization, Communication, Time Management, Detail Orientation, Guest Satisfaction, Financial Management, Recipe Development
Specialization
Candidates must possess strong leadership, culinary excellence, and sound, profitable management techniques, including the ability to coach staff and implement systems in a fast-paced environment. Essential requirements include strong communication, organizational skills, knowledge of computer accounting/budgetary analysis, and the physical ability to work in extreme kitchen temperatures and handle heavy lifting/equipment.
Experience Required
Minimum 10 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

0.0

Posted On

06 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary management, Menu development, Food safety, Sanitation standards, Staff training, Budgeting, Purchasing, Inventory management, Team leadership, Guest relations, Performance management, Quality control, Food presentation, Conflict resolution, Operational management

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,  begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
The Executive Chef is responsible for the daily kitchen operations, ensuring high-quality food production and consistent service standards across all dining areas. They lead the culinary team, manage financial performance, and oversee staff development and safety compliance.
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
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 operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
HSSE Executive at Constantia Flexibles International
, , Vietnam - Full Time
Skills Needed
Hsse Policies, Safety Inspections, Risk Assessment, Safety Training, Incident Investigation, Emergency Response Planning, Site Security, Environmental Management, Waste Handling, Pollution Control, Sustainability Initiatives, Safety Management Systems, Analytical Thinking, Problem Solving, Communication Skills
Specialization
Candidates must hold a university degree in safety, environmental, or engineering fields and possess at least 5 years of experience in a factory environment. Proficiency in safety management systems and strong analytical and communication skills are required.
Experience Required
Minimum 5 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 HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, Creativity, International Flavors, Presentation Skills, Collaboration, Kitchen Operations, P&L Management, Safety Standards, Quality Control, Communication, Attention To Detail, Mentorship, Accountability, Hospitality Excellence
Specialization
The ideal candidate should have progressive executive-level culinary leadership experience in upscale restaurants and a strong knowledge of international flavors. Proven ability to build high-performing teams and lead in a fast-paced environment is essential.
Experience Required
Minimum 10 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 Lazy Dog Family, LLC
Alpharetta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Service Quality, Sanitation, Budget Management, Sales Building, Team Motivation, Hiring, Talent Identification, Inventory Processing, Payroll, Scheduling, Cost Control, Guest Complaint Resolution, Communication, Decision Making, Leadership
Specialization
Candidates must have high-volume, full-service executive chef experience and possess the ability to create a fun working environment with a 'Never Settle' outlook. Essential qualifications include good judgment, decision-making skills, and the ability to build strong relationships with culinary, hospitality staff, and guests.
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 Postino WineCafe
Gilbert, Arizona, United States - Full Time
Skills Needed
Food Experience, Team Leadership, Inventory Management, Quality Control, Safety Standards, Financial Accuracy, Mentoring, Communication, Staffing, Documentation, Professional Relationships, Culinary Standards, Product Presentation, Delegation, Trust Building, Cleanliness Guidelines
Specialization
Candidates must have at least 1 year of full-service restaurant 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 Landry's, LLC.
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations
Specialization
Candidates must have at least 5 years of culinary management experience, including 2 years as an Executive Chef in an upscale dining establishment. Strong knowledge of back of house operations and excellent communication and leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Residence InnFairfield Inn by Marriott
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Interpersonal Skills, Performance Monitoring, Employee Development, Quality Control, Cooking Techniques
Specialization
Candidates must have either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Charlotte, North Carolina, United States - Full Time
Skills Needed
Financial Results Management, Product Quality Maintenance, Cleanliness Standards, Resource Efficiency, Delegation, Team Development, Inventory Management, Safety Adherence, Financial Accuracy, Mentoring, Leadership Skill Development, Team Accountability, Professional Relationships, Hospitality
Specialization
Successful candidates must deliver an outstanding and memorable food experience, provide clear direction to the culinary team regarding prep work, recipe adherence, and cleanliness, and demonstrate strong financial acumen in managing sales, expenses, and inventory. A minimum of 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of industry management experience is required.
Experience Required
Minimum 2 year(s)
Executive Chef at AC Hotel Humboldthain Park by Marriott
, , Maldives - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Employee Development, Operational Management, Cooking Techniques
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience in a related field. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Menu Development, Food Safety, Inventory Control, Staff Management, Food Production, Presentation, Cost Control, Budgeting, Training Programs, Banquet Coordination, Fine Dining, Hospitality Industry, Organizational Skills, Innovation
Specialization
Candidates must possess proven experience in fine dining establishments, including banquet and catering experience, along with essential team supervision and management skills. A strong background in food production management, extensive culinary expertise, and demonstrated leadership abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Sidney, Montana, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Design, Dietary Collaboration, Food Preparation, Kitchen Management, Staff Training, Scheduling, Performance Assessment, Inventory Management, Sanitation Compliance, Safety Standards, Conflict Resolution, Computer Software Proficiency, G Suite, Ms Office
Specialization
Candidates must have proven experience as an Executive Chef with a strong understanding of cooking methods, equipment, and procedures, alongside excellent kitchen and staff management skills. Familiarity with industry best practices and proficiency with computer software are required, with a culinary science degree or certificate being a plus.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
Tromsø, Troms og Finnmark, Norway - Full Time
Skills Needed
Culinary Excellence, Leadership, Menu Development, Food Waste Reduction, Budget Management, Inventory Control, Technical Cooking Skills, Problem Solving, Teamwork, Guest Satisfaction, Communication Skills, Flexibility, Organization, Decision Making
Specialization
Candidates should have proven experience managing a kitchen team, particularly with banquets and high volumes. Strong technical cooking skills and a solid understanding of kitchen operations and economics are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Village of Westhampton Beach, New York, United States - Full Time
Skills Needed
Leadership, Team Building, Culinary Excellence, Organizational Skills, Time Management, Communication, Sanitation Standards, Inventory Management, Financial Performance Monitoring, Training, Operational Excellence, Innovation, Problem Solving, Adaptability, Customer Service, Team Development
Specialization
Candidates must have a minimum of 3 years in a high-volume kitchen management role and demonstrate strong leadership abilities. A positive attitude, exceptional organizational skills, and effective communication are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Operational Excellence, Team Guidance, Kitchen Operations, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Team Recruitment, Training, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship, Coaching
Specialization
Candidates must possess three years of experience as an Executive Chef, demonstrating 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 Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Quality, Presentation, Service, Leadership, Mentoring, Team Management, Cost Control, Food Safety, Culinary Trends, Fine Dining, High Volume Operations, Human Resources Management, Business Acumen, Interpersonal Skills, Training, Communication
Specialization
Candidates must possess extensive experience in fine dining and a proven ability to manage high-volume operations, coupled with a passion for delivering extraordinary cuisine. Required qualifications include a minimum of 5 years managing food production and culinary operations in a global hotel setting, along with excellent English proficiency.
Experience Required
Minimum 5 year(s)
Executive Chef at VINAYAKA HOSPITALITY OAKBROOK
Wheeling, Illinois, United States - Full Time
Skills Needed
Food Production, Supervision, Menu Planning, Staffing, Scheduling, Training, Cost Control, Leadership, Coaching, Organization, Communication, Time Management, Detail Orientation, Guest Satisfaction, Financial Management, Recipe Development
Specialization
Candidates must possess strong leadership, culinary excellence, and sound, profitable management techniques, including the ability to coach staff and implement systems in a fast-paced environment. Essential requirements include strong communication, organizational skills, knowledge of computer accounting/budgetary analysis, and the physical ability to work in extreme kitchen temperatures and handle heavy lifting/equipment.
Experience Required
Minimum 10 year(s)