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Executive Assistant Jobs overseas

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Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, 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, Staff Training
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at Amara at Paraiso
Miami, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations Management, Financial Acumen, Staff Leadership, Cost Control, Commissary Management, Recipe Standardization, Quality Control, Inventory Management, Budgeting, Recruitment, Staff Training, Sanitation Standards, Strategic Labor Scheduling, Vendor Sourcing, Cross Functional Collaboration
Specialization
Requires a minimum of 7 years of progressive culinary experience with at least 5 years in a senior leadership role. Candidates must have proven experience managing large teams and complex high-volume or fine dining operations with strong financial acumen.
Experience Required
Minimum 10 year(s)
Executive Chef at Compass Group
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Inventory Management, High Volume Production, Catering, Team Leadership, Safety And Sanitation, Culinary Program Development
Specialization
Candidates should have three to five years of culinary management experience, with high-volume production and catering experience being essential. A culinary degree is preferred for this role.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at BaxterStorey Ireland Ltd
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Staff Training, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Financial Management, Leadership, Communication
Specialization
Ideally requires experience as an Executive Chef in contract catering, specifically within independent education or high-profile business settings. Must possess strong leadership skills, financial management ability, and the right to work in the UK.
Experience Required
Minimum 5 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 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
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 Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, 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 Planning, Quality Control
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 a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - 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, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Budgeting, Kitchen Management, Food Safety Compliance, Italian Cuisine, Event Catering, Seasonal Menu Planning, Team Leadership
Specialization
Proven experience as an Executive Chef or senior culinary leader with a strong background in restaurant and event operations. Must possess a hands-on leadership style and a passion for Italian-inspired, seasonal cuisine.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Bengaluru, karnataka, India - Full Time
Skills Needed
Change Management, Organizational Development, Human Resource Consulting, Stakeholder Management, Strategic Thinking, Analytical Skills, Problem Solving, Microsoft Powerpoint, Microsoft Excel, Ms Project, Client Services, Interpersonal Communication
Specialization
Requires a bachelor's degree and at least 2 years of experience in change management, organizational development, or HR consulting. Proficiency in Microsoft Office tools and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at RIVERSIDE COUNTRY CLUB INC
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food And Wine Pairing, Pos Systems, Hospitality Management
Specialization
Candidates need a Bachelor's degree in culinary arts/hospitality with 5 years of experience, or 10+ years of relevant experience. ServSafe certification is required within 90 days of employment, along with strong leadership and financial management skills.
Experience Required
Minimum 10 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Monitoring, Team Recruitment, Staff Training, Food Safety Compliance, Recipe Development, Kitchen Operations Management, Food Presentation, Trend Research, Food Handling
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to research and implement emerging food trends is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Requires a strong culinary background with luxury brands and proven leadership skills. Candidates must have experience in safety and sanitation compliance and be able to communicate in Turkish.
Experience Required
Minimum 10 year(s)
Executive Chef at Air Canada
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems
Specialization
Requires a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Candidates must possess comprehensive knowledge of food trends, sanitation, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India -
Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Staff Training

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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions across various outlets. Focuses on maintaining high-quality culinary standards, ensuring sanitation compliance, and maximizing financial performance.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, 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, Staff Training
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at Amara at Paraiso
Miami, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations Management, Financial Acumen, Staff Leadership, Cost Control, Commissary Management, Recipe Standardization, Quality Control, Inventory Management, Budgeting, Recruitment, Staff Training, Sanitation Standards, Strategic Labor Scheduling, Vendor Sourcing, Cross Functional Collaboration
Specialization
Requires a minimum of 7 years of progressive culinary experience with at least 5 years in a senior leadership role. Candidates must have proven experience managing large teams and complex high-volume or fine dining operations with strong financial acumen.
Experience Required
Minimum 10 year(s)
Executive Chef at Compass Group
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Inventory Management, High Volume Production, Catering, Team Leadership, Safety And Sanitation, Culinary Program Development
Specialization
Candidates should have three to five years of culinary management experience, with high-volume production and catering experience being essential. A culinary degree is preferred for this role.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at BaxterStorey Ireland Ltd
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Staff Training, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Financial Management, Leadership, Communication
Specialization
Ideally requires experience as an Executive Chef in contract catering, specifically within independent education or high-profile business settings. Must possess strong leadership skills, financial management ability, and the right to work in the UK.
Experience Required
Minimum 5 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 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
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 Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, 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 Planning, Quality Control
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 a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Thailand - 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, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Budgeting, Kitchen Management, Food Safety Compliance, Italian Cuisine, Event Catering, Seasonal Menu Planning, Team Leadership
Specialization
Proven experience as an Executive Chef or senior culinary leader with a strong background in restaurant and event operations. Must possess a hands-on leadership style and a passion for Italian-inspired, seasonal cuisine.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Bengaluru, karnataka, India - Full Time
Skills Needed
Change Management, Organizational Development, Human Resource Consulting, Stakeholder Management, Strategic Thinking, Analytical Skills, Problem Solving, Microsoft Powerpoint, Microsoft Excel, Ms Project, Client Services, Interpersonal Communication
Specialization
Requires a bachelor's degree and at least 2 years of experience in change management, organizational development, or HR consulting. Proficiency in Microsoft Office tools and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at RIVERSIDE COUNTRY CLUB INC
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Food Production, Cost Control, Staff Supervision, Budget Management, Inventory Management, Sanitation Standards, Vendor Relations, Recipe Standardization, Food And Wine Pairing, Pos Systems, Hospitality Management
Specialization
Candidates need a Bachelor's degree in culinary arts/hospitality with 5 years of experience, or 10+ years of relevant experience. ServSafe certification is required within 90 days of employment, along with strong leadership and financial management skills.
Experience Required
Minimum 10 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Monitoring, Team Recruitment, Staff Training, Food Safety Compliance, Recipe Development, Kitchen Operations Management, Food Presentation, Trend Research, Food Handling
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to research and implement emerging food trends is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Requires a strong culinary background with luxury brands and proven leadership skills. Candidates must have experience in safety and sanitation compliance and be able to communicate in Turkish.
Experience Required
Minimum 10 year(s)
Executive Chef at Air Canada
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems
Specialization
Requires a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Candidates must possess comprehensive knowledge of food trends, sanitation, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)