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Executive Chef at Accor
Porters, Saint James, Barbados - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Menu Development, Food Costing, Haccp, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction
Specialization
Requires a minimum of 5 years of experience managing culinary operations in luxury hotels or global resort destinations. A diploma from a reputable hospitality or culinary school is preferred, along with expertise in HACCP and financial management.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a professional culinary certification.
Experience Required
Minimum 10 year(s)
Executive Chef at Hilton Japan
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Vision, Menu Crafting, Kitchen Management, Hospitality Management, Leadership, Teamwork, Strategic Planning, Culinary Operations
Specialization
Candidates should possess a tertiary-level culinary qualification and previous experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Experience working within international hotel chains is also highly desired.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG Global Services
Gurgaon, haryana, India - Full Time
Skills Needed
Offer Management, Onboarding, Talent Acquisition, Hrms, Background Verification, Candidate Engagement, Stakeholder Management, Sla Compliance, Successfactors, Reporting & Governance, Time Management, Communication Skills
Specialization
Candidates need 2 to 5 years of experience in Talent Acquisition or TA support with proficiency in HR systems like SuccessFactors. A Bachelor's degree in Human Resources, Business Administration, or a related field is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Millennium Copthorne Hotels Plc
Sunnyvale, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Budget Management, Food Cost Control, Labor Productivity, Kitchen Operations, Banquet Production, Food Safety Compliance, Team Development, Inventory Management, Vendor Management, Strategic Planning, Guest Experience Management, Operational Excellence, Staff Coaching, Financial Forecasting
Specialization
Requires proven leadership experience as an Executive Chef in upscale hospitality environments with strong business acumen in cost control and forecasting. A high school diploma is required, while a culinary degree or formal training is preferred.
Experience Required
Minimum 10 year(s)
Executive - HR at Superior Glove Works
, , Sri Lanka - Full Time
Skills Needed
Interviewing, Employee Engagement, Compliance Auditing, Employee Induction, Industrial Relations, Grievance Handling, Labor Turnover Management, Interpersonal Skills, English Communication, Sinhala Communication, Ms Office
Specialization
Requires a degree in Business or Human Resources Management with 3-4 years of experience, preferably in manufacturing. Must possess exceptional communication skills in English and Sinhala and proficiency in MS Office.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Guest Satisfaction
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, communication, and the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - 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 Hotel Management 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, 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, Purchasing, Operational Oversight
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 Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
Executive Chef at Minor International
Sydney, New South Wales, Australia - Full Time
Skills Needed
Menu Engineering, Fine Dining Management, Spanish Cuisine, Kitchen Design, Haccp Implementation, Cost Control, Staff Recruitment, Supplier Management, Operational Frameworks, Inventory Control, Culinary Leadership, Waste Management
Specialization
Requires an accomplished Executive Chef with Michelin-starred or equivalent fine dining experience, specifically in high-end Spanish or Mediterranean cuisine. Must have a proven track record in leading major restaurant launches and strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Jake's Unlimited
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Cost Control, Labor Management, Inventory Management, Vendor Relations, Menu Development, Staff Coaching, Food Safety Compliance, Catering Management, Banquet Operations, Scratch Kitchen Experience
Specialization
Requires over 5 years of progressive culinary leadership experience with a strong background in scratch kitchens and high-volume operations. Must possess a ServSafe Manager Certification and be available to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Brookdale Senior Living Inc.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Sanitation Principles, Team Supervision, Customer Service, Food Preparation, Recipe Modification, Kitchen Management, Budgeting, Staff Training, Quality Control
Specialization
Requires an Associate's degree or equivalent with two to four years of related experience. Must be ServSafe certified and hold all necessary local and state food handling licenses.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Cost Control, Banqueting Operations, Food Safety Compliance, Budgeting, Forecasting, à La Carte Service, Strategic Planning, Staff Mentoring
Specialization
Proven experience as an Executive Chef in a 4-star hotel with strong leadership and financial acumen. Must possess a hands-on style and a commitment to culinary innovation and consistency.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Nashville, Tennessee, 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, Menu Execution, Team Mentorship, Problem Solving, Communication, Guest Satisfaction, 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 team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Domes Resorts & Reserves
, South Aegean, Greece - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budget Management, Sustainable Sourcing, Haccp, Ms Office
Specialization
Candidates need a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality, including one year in a similar leadership role. Proficiency in English and MS Office is required, along with strong skills in menu design and cost control.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Control, Food Safety, Hygiene Standards, Project Management, Analytical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts, Strategic Planning
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver an excellent culinary experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Porters, Saint James, Barbados -
Full Time

Start Date

Immediate

Expiry Date

21 Aug, 26

Salary

0.0

Posted On

23 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Fine Dining, Menu Development, Food Costing, HACCP, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction

Industry

Hospitality

Description
Company Description Hotel Overview Fairmont Royal Pavilion is a stunning 75-room luxury resort nestled along Barbados’ prestigious Platinum Coast. Renowned for its breathtaking oceanfront views and world-class hospitality, the resort also takes great pride in nurturing the personal and professional growth of its team. Employees are empowered through hands-on learning, mentorship, and meaningful opportunities to build rewarding careers in the dynamic world of luxury hospitality. At Fairmont Royal Pavilion, you’re not just joining a team, you’re becoming part of a culture that celebrates excellence, nurtures talent, and rewards dedication. What’s in it for you? As part of Accor, a global hospitality leader with over 5,500 hotels worldwide, you’ll enjoy: Opportunities for growth and development, mentorship, and international mobility Health insurance, and comprehensive wellness programs Worldwide travel discounts and preferred rates across the Accor portfolio A supportive, inclusive culture grounded in respect, teamwork, and professional development Job Description As the Executive Chef, you will lead all kitchen operations across the hotel, ensuring the highest standards of food quality, presentation, and service within the restaurant, banquets, and in-room dining. You will be responsible for setting culinary direction, maintaining operational excellence, and delivering consistently exceptional dining experiences. You will lead, mentor, and inspire a high-performing culinary team, fostering a culture of creativity, discipline, and continuous improvement. The role requires a strong focus on efficiency, cost control, and strict adherence to food safety and hygiene standards, while maintaining uncompromising quality. With a deep appreciation for fresh, locally sourced ingredients and contemporary culinary trends, you will design and execute menus that reflect the hotel’s rich equestrian heritage and commitment to luxury hospitality. You will balance innovation with consistency, ensuring each dish exceeds guest expectations. The ideal candidate will bring extensive fine-dining experience, a proven track record in managing high-volume operations, and strong leadership capability. A passion for culinary excellence, attention to detail, and the drive to elevate standards are essential. Qualifications Knowledge and Experience Diploma from a reputable Hospitality Management / Culinary school preferred Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally Extensive knowledge of fine dining and luxury hotel culinary standards Strong understanding of high-volume kitchen operations (restaurant, banquets, and in-room dining) In-depth knowledge of menu development, costing, and food margin control Proven expertise in food safety, HACCP, and hygiene compliance Solid knowledge of local and international culinary trends Experience sourcing and utilizing fresh, seasonal, and locally produced ingredients Strong understanding of kitchen financial management, including budgeting, forecasting, and inventory control Knowledge of staff training, development, and performance management within culinary teams Familiarity with unionized or regulated hospitality environments (if applicable) Strong awareness of guest experience standards and service excellence in luxury hospitality Ability to align culinary offerings with brand identity and hotel positioning Knowledge of sustainability practices and waste reduction in professional kitchens Competencies Strong leadership, interpersonal and training skills Good communication and customer contact skills Results and service oriented with an eye for detail Demonstrated ability to manage multiple kitchen operations simultaneously while leading teams and maintaining excellence under pressure A team player & builder A motivator & self-starter Additional Information Your team and working environment: Fairmont Hotels is a globally renowned luxury brand, celebrated for creating unforgettable memories for our guests. With more than 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, embracing innovation, and fostering a culture of excellence. An exciting hospitality career awaits you if you are committed to providing our Guests with an authentically local experience through providing warm and engaging service. Our Heartists work cohesively as part of the team in a demanding, multi-cultural diverse environment Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Together, let's create memories that exceed expectations. #BeLimitless Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Lead all kitchen operations across the restaurant, banquets, and in-room dining to ensure the highest standards of food quality and service. Design and execute luxury menus while managing costs, efficiency, and strict adherence to food safety standards.
Executive Chef at Accor
Porters, Saint James, Barbados - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Menu Development, Food Costing, Haccp, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction
Specialization
Requires a minimum of 5 years of experience managing culinary operations in luxury hotels or global resort destinations. A diploma from a reputable hospitality or culinary school is preferred, along with expertise in HACCP and financial management.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a professional culinary certification.
Experience Required
Minimum 10 year(s)
Executive Chef at Hilton Japan
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Vision, Menu Crafting, Kitchen Management, Hospitality Management, Leadership, Teamwork, Strategic Planning, Culinary Operations
Specialization
Candidates should possess a tertiary-level culinary qualification and previous experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Experience working within international hotel chains is also highly desired.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG Global Services
Gurgaon, haryana, India - Full Time
Skills Needed
Offer Management, Onboarding, Talent Acquisition, Hrms, Background Verification, Candidate Engagement, Stakeholder Management, Sla Compliance, Successfactors, Reporting & Governance, Time Management, Communication Skills
Specialization
Candidates need 2 to 5 years of experience in Talent Acquisition or TA support with proficiency in HR systems like SuccessFactors. A Bachelor's degree in Human Resources, Business Administration, or a related field is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Millennium Copthorne Hotels Plc
Sunnyvale, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Budget Management, Food Cost Control, Labor Productivity, Kitchen Operations, Banquet Production, Food Safety Compliance, Team Development, Inventory Management, Vendor Management, Strategic Planning, Guest Experience Management, Operational Excellence, Staff Coaching, Financial Forecasting
Specialization
Requires proven leadership experience as an Executive Chef in upscale hospitality environments with strong business acumen in cost control and forecasting. A high school diploma is required, while a culinary degree or formal training is preferred.
Experience Required
Minimum 10 year(s)
Executive - HR at Superior Glove Works
, , Sri Lanka - Full Time
Skills Needed
Interviewing, Employee Engagement, Compliance Auditing, Employee Induction, Industrial Relations, Grievance Handling, Labor Turnover Management, Interpersonal Skills, English Communication, Sinhala Communication, Ms Office
Specialization
Requires a degree in Business or Human Resources Management with 3-4 years of experience, preferably in manufacturing. Must possess exceptional communication skills in English and Sinhala and proficiency in MS Office.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Guest Satisfaction
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, communication, and the ability to work flexible hours including weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - 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 Hotel Management 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, 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, Purchasing, Operational Oversight
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 Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
Executive Chef at Minor International
Sydney, New South Wales, Australia - Full Time
Skills Needed
Menu Engineering, Fine Dining Management, Spanish Cuisine, Kitchen Design, Haccp Implementation, Cost Control, Staff Recruitment, Supplier Management, Operational Frameworks, Inventory Control, Culinary Leadership, Waste Management
Specialization
Requires an accomplished Executive Chef with Michelin-starred or equivalent fine dining experience, specifically in high-end Spanish or Mediterranean cuisine. Must have a proven track record in leading major restaurant launches and strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Jake's Unlimited
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Cost Control, Labor Management, Inventory Management, Vendor Relations, Menu Development, Staff Coaching, Food Safety Compliance, Catering Management, Banquet Operations, Scratch Kitchen Experience
Specialization
Requires over 5 years of progressive culinary leadership experience with a strong background in scratch kitchens and high-volume operations. Must possess a ServSafe Manager Certification and be available to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Brookdale Senior Living Inc.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Sanitation Principles, Team Supervision, Customer Service, Food Preparation, Recipe Modification, Kitchen Management, Budgeting, Staff Training, Quality Control
Specialization
Requires an Associate's degree or equivalent with two to four years of related experience. Must be ServSafe certified and hold all necessary local and state food handling licenses.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Cost Control, Banqueting Operations, Food Safety Compliance, Budgeting, Forecasting, à La Carte Service, Strategic Planning, Staff Mentoring
Specialization
Proven experience as an Executive Chef in a 4-star hotel with strong leadership and financial acumen. Must possess a hands-on style and a commitment to culinary innovation and consistency.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Nashville, Tennessee, 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, Menu Execution, Team Mentorship, Problem Solving, Communication, Guest Satisfaction, 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 team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Domes Resorts & Reserves
, South Aegean, Greece - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budget Management, Sustainable Sourcing, Haccp, Ms Office
Specialization
Candidates need a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality, including one year in a similar leadership role. Proficiency in English and MS Office is required, along with strong skills in menu design and cost control.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Control, Food Safety, Hygiene Standards, Project Management, Analytical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts, Strategic Planning
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver an excellent culinary experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)