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Executive Assistant Jobs overseas

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Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, demonstrating a balance of creative and organizational skills with strong business acumen regarding P&L statements. Essential requirements include the ability to mentor staff, maintain high culinary standards, and possess professional proficiency in the English language.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Team Building, Problem Solving, Performance Management, Coaching, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing controllable expenses like food cost, and ensuring exceptional customer service standards are met.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Hyderabad, Telangana, India - Full Time
Skills Needed
Servicenow Implementation, Itsm, Hrsd, Csm, Grc, Secops, Itil, Scripting, Business Rules, Client Scripts, Flows, Agile Scrum, Communication, Collaboration, Innovation
Specialization
Candidates must possess at least two years of direct experience in ServiceNow implementation projects and demonstrate proficiency in one or more ServiceNow modules like ITSM, HRSD, or CSM. Essential requirements include understanding the ITIL framework, strong platform scripting skills, familiarity with Agile Scrum, and excellent teamwork abilities.
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 Springhill Suites by Marriott IndianapolisWestfield
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Quality Control, Interpersonal Skills, Performance Monitoring, Employee Development, Operational Management
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 Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Operational Management, Cost Control, Procurement, Food Safety, Haccp Compliance, Whs Compliance, Italian Cuisine Expertise, Seasonal Menu Design, Financial Acumen, Team Development, Service Execution, Innovation
Specialization
Candidates must be dynamic, influential culinary leaders with a minimum of five years' experience as an Executive or Head Chef in a premium setting, possessing deep expertise in Italian culinary traditions and modern techniques. Essential qualifications include strong financial acumen, a passion for local ingredients, and exceptional leadership and communication skills.
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 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 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 Virco MFG. Corpoation
Charleston, South Carolina, United States - Full Time
Skills Needed
Artisan Cooking, Menu Creation, Ingredient Sourcing, Event Customization, Kitchen Management, Trend Integration, Staff Inspiration, Compliance, Culinary Execution, Labor Management, Budget Management, Food Cost Management, Creativity, Initiative, Communication Skills, Adaptability
Specialization
Candidates must possess proven culinary expertise with a track record of creating standout dishes and menus, requiring a minimum of 5 years of kitchen leadership experience as a Chef or Sous Chef. Essential qualifications include strong culinary creativity, the ability to work independently, excellent client communication skills, and business acumen in managing food cost and labor.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Hyderabad, Telangana, India - Full Time
Skills Needed
Servicenow Implementation, Itsm, Hrsd, Csm, Grc, Secops, Itil Framework, Scripting, Business Rules, Client Scripts, Flows, Agile Scrum, Communication, Collaboration, Innovation
Specialization
Candidates must possess a minimum of two years of direct experience in ServiceNow implementation projects and demonstrate working knowledge across various ServiceNow modules like ITSM, HRSD, or CSM. Essential requirements include understanding the ITIL framework, strong platform scripting skills, and familiarity with Agile Scrum methodology.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
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 financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Menu Development, Cost Control, Food Safety, Team Management, Supplier Relations, Event Planning, Customer Service, Recipe Development, Kitchen Organization, Staff Training, Problem Solving, Communication, Creativity, Marketing, Social Media
Specialization
Candidates should have a culinary degree or diploma and food safety certification, along with 5-10 years of progressive kitchen experience. Proven experience in high-volume or fine-dining operations and skills in menu development and inventory control are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at AMF
Moorpark, California, United States - Full Time
Skills Needed
Menu Adherence, Budget Management, Cost Control, Labor Management, Cash Flow Management, Event Planning, Food Purchasing, Staff Scheduling, Recruitment, Training, Staff Retention, Product Quality Control, Sanitation Audits, Profit And Loss Capability, Team Leadership, Organizational Skills
Specialization
Candidates must possess 5+ years of Kitchen Management or Executive Chef experience, preferably with a culinary degree, and required experience in high-volume retail, entertainment, hospitality, or restaurant venues, including banquet style events. Essential qualifications include proven team management/development skills and a current ServSafe certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banqueting, Cost Management, Purchasing, Stock Control, Quality Standards, Food Safety Compliance, Team Mentoring, Succession Planning, Haccp Compliance, High Volume Catering, Artisan Pastry, Financial Performance, Creative Innovation, Team Development
Specialization
Candidates must possess Executive Chef or Senior Sous Chef experience within premium 4 or 5-star operations, demonstrating strong capability in high-volume banqueting (350-650 pax) and external catering. Essential qualifications include a trade qualification, Food Safety Supervisor certification, commercial acumen, and a collaborative leadership style focused on developing people.
Experience Required
Minimum 5 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-KDNI at KPMG India
Gurugram, haryana, India - Full Time
Skills Needed
Infrastructure Advisory, Climate Advisory, Public Sector, Private Sector, Commercial Advice, Strategic Advice, Policy Understanding, Regulatory Environment, Risk Management, Capital Projects, Client Engagement, Multidisciplinary Team, Transport Sector, Energy Sector, Digital Infrastructure, Financial Services
Specialization
The job requires professionals who can navigate evolving policy and regulatory environments and understand business and commercial risks. Experience in various sectors such as transport, energy, and financial services is beneficial.
Experience Required
Minimum 2 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Quality, Cost Control, Inventory Management, Team Leadership, Training, Food Safety, Hygiene Compliance, Collaboration, Guest Experience, Communication, Problem Solving, Planning, Organization, Creativity
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Strong culinary skills and leadership experience managing large, multicultural teams are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Team Leadership, Food Promotion Planning, Hands On Leadership, Team Motivation, Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Presentation, Hygiene Standards, Haccp, Food Safety, Food Waste Management, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic leaders capable of managing multiple food and beverage operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory.
Experience Required
Minimum 5 year(s)
Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada -
Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

144000.0

Posted On

13 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen

Industry

Description
EXECUTIVE CHEF Reports to: General Manager, position is exempt Accepting Applications through February 8, 2026 or until filled    WHO WE ARE Hotels done differently. It’s not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Populus is managed by Aparium Hotel Group which was founded in 2011. Aparium saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city.  Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel’s financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. You are a self-starter and appreciate you are given the opportunity to build the business plan and take that responsibility seriously.  You enjoy the "business" side of your role and enjoy teaching others what you know.  You know every line item in the P&L and understand the levers to impact them.     You are highly self-reflective and take lessons learned and best practices with you to apply them in your daily actions.  You continually find ways to partner with your peers to identify a better way of doing things and have the grit and tenacity to see it through.    THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”. WHAT YOU WILL DO * Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Food & Beverage Operations Manager and Membership Operations Manager, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest’s amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Fluent in operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course- correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years as an Executive Chef * Experience in hotels with event spaces that make up at least 50% revenue (preferred) * Restaurant or hotel experience (preferred) * Multiple outlet experience (preferred) * Fine dining experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Salary Range - $134,000 - $144,000 per year   Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.   As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.   
Responsibilities
The Executive Chef reports to the General Manager, leading menu planning and development while overseeing all culinary operations, ensuring presence on the floor as well as in the kitchen. Key duties involve creating efficiencies, ensuring consistency, developing cost control strategies, and inspiring the team through creative and collaborative leadership.
Executive Chef at Rise Real Estate
Quinte West, Ontario, Canada - Full Time
Skills Needed
Menu Planning, Culinary Technique, Kitchen Operation, Cost Control, Financial Strategy, P&L Management, Team Mentoring, Recipe Development, Inventory Management, Staff Scheduling, Recruitment, Vendor Management, Executive Committee Collaboration, Food Safety, Cost Effective Solutions, Business Acumen
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, demonstrating a balance of creative and organizational skills with strong business acumen regarding P&L statements. Essential requirements include the ability to mentor staff, maintain high culinary standards, and possess professional proficiency in the English language.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Team Building, Problem Solving, Performance Management, Coaching, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing controllable expenses like food cost, and ensuring exceptional customer service standards are met.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Hyderabad, Telangana, India - Full Time
Skills Needed
Servicenow Implementation, Itsm, Hrsd, Csm, Grc, Secops, Itil, Scripting, Business Rules, Client Scripts, Flows, Agile Scrum, Communication, Collaboration, Innovation
Specialization
Candidates must possess at least two years of direct experience in ServiceNow implementation projects and demonstrate proficiency in one or more ServiceNow modules like ITSM, HRSD, or CSM. Essential requirements include understanding the ITIL framework, strong platform scripting skills, familiarity with Agile Scrum, and excellent teamwork abilities.
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 Springhill Suites by Marriott IndianapolisWestfield
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Quality Control, Interpersonal Skills, Performance Monitoring, Employee Development, Operational Management
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 Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Operational Management, Cost Control, Procurement, Food Safety, Haccp Compliance, Whs Compliance, Italian Cuisine Expertise, Seasonal Menu Design, Financial Acumen, Team Development, Service Execution, Innovation
Specialization
Candidates must be dynamic, influential culinary leaders with a minimum of five years' experience as an Executive or Head Chef in a premium setting, possessing deep expertise in Italian culinary traditions and modern techniques. Essential qualifications include strong financial acumen, a passion for local ingredients, and exceptional leadership and communication skills.
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 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 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 Virco MFG. Corpoation
Charleston, South Carolina, United States - Full Time
Skills Needed
Artisan Cooking, Menu Creation, Ingredient Sourcing, Event Customization, Kitchen Management, Trend Integration, Staff Inspiration, Compliance, Culinary Execution, Labor Management, Budget Management, Food Cost Management, Creativity, Initiative, Communication Skills, Adaptability
Specialization
Candidates must possess proven culinary expertise with a track record of creating standout dishes and menus, requiring a minimum of 5 years of kitchen leadership experience as a Chef or Sous Chef. Essential qualifications include strong culinary creativity, the ability to work independently, excellent client communication skills, and business acumen in managing food cost and labor.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Hyderabad, Telangana, India - Full Time
Skills Needed
Servicenow Implementation, Itsm, Hrsd, Csm, Grc, Secops, Itil Framework, Scripting, Business Rules, Client Scripts, Flows, Agile Scrum, Communication, Collaboration, Innovation
Specialization
Candidates must possess a minimum of two years of direct experience in ServiceNow implementation projects and demonstrate working knowledge across various ServiceNow modules like ITSM, HRSD, or CSM. Essential requirements include understanding the ITIL framework, strong platform scripting skills, and familiarity with Agile Scrum methodology.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Assurance, Team Building, Conflict Resolution
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 financial management skills are required to manage staff and operational performance.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Menu Development, Cost Control, Food Safety, Team Management, Supplier Relations, Event Planning, Customer Service, Recipe Development, Kitchen Organization, Staff Training, Problem Solving, Communication, Creativity, Marketing, Social Media
Specialization
Candidates should have a culinary degree or diploma and food safety certification, along with 5-10 years of progressive kitchen experience. Proven experience in high-volume or fine-dining operations and skills in menu development and inventory control are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at AMF
Moorpark, California, United States - Full Time
Skills Needed
Menu Adherence, Budget Management, Cost Control, Labor Management, Cash Flow Management, Event Planning, Food Purchasing, Staff Scheduling, Recruitment, Training, Staff Retention, Product Quality Control, Sanitation Audits, Profit And Loss Capability, Team Leadership, Organizational Skills
Specialization
Candidates must possess 5+ years of Kitchen Management or Executive Chef experience, preferably with a culinary degree, and required experience in high-volume retail, entertainment, hospitality, or restaurant venues, including banquet style events. Essential qualifications include proven team management/development skills and a current ServSafe certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banqueting, Cost Management, Purchasing, Stock Control, Quality Standards, Food Safety Compliance, Team Mentoring, Succession Planning, Haccp Compliance, High Volume Catering, Artisan Pastry, Financial Performance, Creative Innovation, Team Development
Specialization
Candidates must possess Executive Chef or Senior Sous Chef experience within premium 4 or 5-star operations, demonstrating strong capability in high-volume banqueting (350-650 pax) and external catering. Essential qualifications include a trade qualification, Food Safety Supervisor certification, commercial acumen, and a collaborative leadership style focused on developing people.
Experience Required
Minimum 5 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-KDNI at KPMG India
Gurugram, haryana, India - Full Time
Skills Needed
Infrastructure Advisory, Climate Advisory, Public Sector, Private Sector, Commercial Advice, Strategic Advice, Policy Understanding, Regulatory Environment, Risk Management, Capital Projects, Client Engagement, Multidisciplinary Team, Transport Sector, Energy Sector, Digital Infrastructure, Financial Services
Specialization
The job requires professionals who can navigate evolving policy and regulatory environments and understand business and commercial risks. Experience in various sectors such as transport, energy, and financial services is beneficial.
Experience Required
Minimum 2 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Quality, Cost Control, Inventory Management, Team Leadership, Training, Food Safety, Hygiene Compliance, Collaboration, Guest Experience, Communication, Problem Solving, Planning, Organization, Creativity
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Strong culinary skills and leadership experience managing large, multicultural teams are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Team Leadership, Food Promotion Planning, Hands On Leadership, Team Motivation, Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Presentation, Hygiene Standards, Haccp, Food Safety, Food Waste Management, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic leaders capable of managing multiple food and beverage operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory.
Experience Required
Minimum 5 year(s)