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Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at True Food Kitchen
Bethesda, Maryland, United States - Full Time
Skills Needed
P&L Management, Inventory Management, Cash Flow Management, High Volume Service, Food Quality Control, Team Leadership, Performance Management, Budgeting, Forecasting, Cost Control, Staff Training, Mentoring, Hospitality Management, Health Inspection Compliance, Scheduling, Guest Interaction
Specialization
Requires over 5 years of management experience in a high-volume, full-service restaurant environment. Candidates must possess strong financial acumen in budgeting and cost control along with a passion for hospitality leadership.
Experience Required
Minimum 5 year(s)
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Trends, Kitchen Operations Management, Cost Control, Inventory Management, Hygiene Standards, Food Safety, Haccp Compliance, Team Leadership, Mentoring, Financial Management, Operational Management, Innovation, Asian Flavours, Korean Flavours
Specialization
Candidates must possess proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven setting, ideally with a strong background in contemporary cuisine and an advantage in Asian/Korean flavours. Essential qualifications include confident leadership abilities, exceptional organizational and financial management skills, and a creative mindset focused on innovation.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinary Dropout
Fishers, Indiana, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Acumen, Scheduling, Planning, Guest Experience, Food Quality Assurance, Cleanliness Management, High Volume Performance, Pos Systems, Reservation Systems, Team Leadership, Coaching, Continuous Improvement
Specialization
Candidates must possess a minimum of five years of experience in high-volume restaurant management and demonstrate proficiency in understanding business operations and financials. Essential duties include managing teams, coaching, and driving continuous improvement while handling high-volume demands with poise.
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 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 Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 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
Bengaluru, karnataka, India - Full Time
Skills Needed
Data Analysis, Erp Systems, Tax Compliance, Alteryx, Power Bi, Data Transformation, Process Improvement, System Integration, Microsoft Office, Data Validation, Reporting, Project Management, Agile Methodologies, Accounting, Data Modeling, Automation
Specialization
Candidates must hold a bachelor's degree in a relevant field and possess at least 3 years of experience in tax, finance, or technology. Proficiency in ERP systems, data analytics tools, and a strong understanding of tax regulations are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Rich Transport Inc
Blue Ash, Ohio, United States - Full Time
Skills Needed
Leadership, Teamwork, Food Preparation, Menu Planning, Communication, Problem Solving, Time Management, Food Safety, Sanitation, Culinary Skills, Organizational Skills, Accountability, Training, Customer Service, Flexibility, Attention To Detail
Specialization
Candidates must have a high school diploma and three years of experience in a commercial kitchen. They should possess good communication skills, a Food Handler Card, and ServSafe Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Singapore, , Singapore - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Quality, Purchasing, Inventory Management, Food Cost Control, Budgeting, Hygiene Standards, Haccp, Costing, Menu Engineering, Team Building, Operational Excellence, Creative Flair, Training, Collaboration
Specialization
Candidates must possess 8–10 years of culinary experience, including at least 3 years in an Executive Chef or Senior Sous Chef capacity, preferably within high-volume, lifestyle, or concept-driven restaurants. Essential qualifications include strong creative flair, excellent knowledge of kitchen operations, HACCP, costing, menu engineering, and proven leadership skills.
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 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)
Executive-KDNI at KPMG India
Gurgaon, haryana, India - Full Time
Skills Needed
Infrastructure Advisory, Climate Advisory, Business Consulting, Strategic Advice, Commercial Risk Assessment, Policy Analysis, Regulatory Environment Analysis, Capital Projects, Climate Transition, Data Analysis, Public Policy, Sustainability Management, Financial Analysis, Project Development
Specialization
Candidates must hold a Bachelor’s or Master’s degree in commerce, economics, public policy, climate science, or sustainability management. Applicants should have 0-2 years of work experience in business consulting, industry, climate advisory, or government sectors.
Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, Servsafe Certification
Specialization
Candidates must possess either a high school diploma with 8 years of related experience or a 2-year Culinary/4-year Hospitality degree with 4+ years of experience, along with a valid ServSafe certification. The role requires the ability to work nights, weekends, and holidays, and proficiency in Microsoft Office and Google Docs is necessary.
Experience Required
Minimum 5 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 Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Menu Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Team Mentorship, Food Safety Compliance, Whs Compliance, Operational Management, Strategic Planning, A La Carte Service, Staff Rostering, Event Coordination
Specialization
Candidates must have proven experience as an Executive or Head Chef, ideally within a hotel environment, with extensive expertise in high-volume catering. Strong leadership, financial acumen, and a hands-on operational approach are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, Professionalism, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India -
Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

0.0

Posted On

21 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary management, Menu development, Food safety, Sanitation standards, Staff supervision, Budgeting, Purchasing, Inventory management, Guest relations, Performance management, Training and development, Quality control, Leadership, Communication, Problem solving, Food presentation

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. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, 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
The Executive Chef is responsible for overseeing daily kitchen operations, managing food-related functions, and ensuring high-quality culinary standards. They also lead and develop the kitchen staff while maximizing financial performance and guest satisfaction.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at True Food Kitchen
Bethesda, Maryland, United States - Full Time
Skills Needed
P&L Management, Inventory Management, Cash Flow Management, High Volume Service, Food Quality Control, Team Leadership, Performance Management, Budgeting, Forecasting, Cost Control, Staff Training, Mentoring, Hospitality Management, Health Inspection Compliance, Scheduling, Guest Interaction
Specialization
Requires over 5 years of management experience in a high-volume, full-service restaurant environment. Candidates must possess strong financial acumen in budgeting and cost control along with a passion for hospitality leadership.
Experience Required
Minimum 5 year(s)
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Trends, Kitchen Operations Management, Cost Control, Inventory Management, Hygiene Standards, Food Safety, Haccp Compliance, Team Leadership, Mentoring, Financial Management, Operational Management, Innovation, Asian Flavours, Korean Flavours
Specialization
Candidates must possess proven experience as an Executive Chef or senior culinary leader in a high-volume, quality-driven setting, ideally with a strong background in contemporary cuisine and an advantage in Asian/Korean flavours. Essential qualifications include confident leadership abilities, exceptional organizational and financial management skills, and a creative mindset focused on innovation.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinary Dropout
Fishers, Indiana, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Acumen, Scheduling, Planning, Guest Experience, Food Quality Assurance, Cleanliness Management, High Volume Performance, Pos Systems, Reservation Systems, Team Leadership, Coaching, Continuous Improvement
Specialization
Candidates must possess a minimum of five years of experience in high-volume restaurant management and demonstrate proficiency in understanding business operations and financials. Essential duties include managing teams, coaching, and driving continuous improvement while handling high-volume demands with poise.
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 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 Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 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
Bengaluru, karnataka, India - Full Time
Skills Needed
Data Analysis, Erp Systems, Tax Compliance, Alteryx, Power Bi, Data Transformation, Process Improvement, System Integration, Microsoft Office, Data Validation, Reporting, Project Management, Agile Methodologies, Accounting, Data Modeling, Automation
Specialization
Candidates must hold a bachelor's degree in a relevant field and possess at least 3 years of experience in tax, finance, or technology. Proficiency in ERP systems, data analytics tools, and a strong understanding of tax regulations are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Rich Transport Inc
Blue Ash, Ohio, United States - Full Time
Skills Needed
Leadership, Teamwork, Food Preparation, Menu Planning, Communication, Problem Solving, Time Management, Food Safety, Sanitation, Culinary Skills, Organizational Skills, Accountability, Training, Customer Service, Flexibility, Attention To Detail
Specialization
Candidates must have a high school diploma and three years of experience in a commercial kitchen. They should possess good communication skills, a Food Handler Card, and ServSafe Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Singapore, , Singapore - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Quality, Purchasing, Inventory Management, Food Cost Control, Budgeting, Hygiene Standards, Haccp, Costing, Menu Engineering, Team Building, Operational Excellence, Creative Flair, Training, Collaboration
Specialization
Candidates must possess 8–10 years of culinary experience, including at least 3 years in an Executive Chef or Senior Sous Chef capacity, preferably within high-volume, lifestyle, or concept-driven restaurants. Essential qualifications include strong creative flair, excellent knowledge of kitchen operations, HACCP, costing, menu engineering, and proven leadership skills.
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 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)
Executive-KDNI at KPMG India
Gurgaon, haryana, India - Full Time
Skills Needed
Infrastructure Advisory, Climate Advisory, Business Consulting, Strategic Advice, Commercial Risk Assessment, Policy Analysis, Regulatory Environment Analysis, Capital Projects, Climate Transition, Data Analysis, Public Policy, Sustainability Management, Financial Analysis, Project Development
Specialization
Candidates must hold a Bachelor’s or Master’s degree in commerce, economics, public policy, climate science, or sustainability management. Applicants should have 0-2 years of work experience in business consulting, industry, climate advisory, or government sectors.
Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, Servsafe Certification
Specialization
Candidates must possess either a high school diploma with 8 years of related experience or a 2-year Culinary/4-year Hospitality degree with 4+ years of experience, along with a valid ServSafe certification. The role requires the ability to work nights, weekends, and holidays, and proficiency in Microsoft Office and Google Docs is necessary.
Experience Required
Minimum 5 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 Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Menu Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Team Mentorship, Food Safety Compliance, Whs Compliance, Operational Management, Strategic Planning, A La Carte Service, Staff Rostering, Event Coordination
Specialization
Candidates must have proven experience as an Executive or Head Chef, ideally within a hotel environment, with extensive expertise in high-volume catering. Strong leadership, financial acumen, and a hands-on operational approach are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, Professionalism, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)