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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 IHG Career
, , Australia - Full Time
Skills Needed
Kitchen Leadership, Team Coaching, Department Management, Ordering, Rostering, Food Safety, Event Planning, Menu Forecasting, Budgeting, Whs Initiatives, Commercial Awareness, Cost Control, Menu Creation, Leadership, Team Development
Specialization
Candidates must possess a minimum of two years of experience in a hotel setting as a Senior Head Chef or Executive Chef, demonstrating sound commercial awareness, rostering, and cost control expertise. Essential requirements include experience managing kitchen procedures, food safety, WHS, strong leadership, coaching abilities, and a passion for cooking and menu creation.
Experience Required
Minimum 2 year(s)
Executive Chef at Portico BaxterStorey
Silverstone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Stock Control, Recruitment, Performance Assessment, Industry Knowledge, Financial Target Achievement, Health And Safety Compliance, Food Safety Compliance, Team Leadership, Relationship Building, Negotiation, Food Provenance, Presentation, Cooking
Specialization
Candidates must have proven experience within a demanding kitchen at the relevant level and possess an Intermediate Food Hygiene Certificate or above. A strong understanding of food provenance and the ability to work with and build relationships within a team are also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Atrium Hospitality
Franklin, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Team Training, Food Quality Improvement, Labor Cost Optimization, Kitchen Operations Oversight, Food Cost Control, Inventory Rotation, Menu Collaboration, Technical Culinary Skills, Cost Control, Analytical Skills, Microsoft Office, Cloud Based Apps, Flexibility, Team Motivation, Waste Reduction
Specialization
Candidates must possess over four years of culinary leadership experience within a hotel environment, demonstrating proven technical culinary skills and the ability to motivate a team. Strong analytical skills for cost control, proficiency with Microsoft Office and cloud applications, and a commitment to flexibility are also required, with a culinary degree preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Management, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Employee Development, Budgeting, Safety Procedures, Team Building, Problem Solving, Performance Management, Coaching
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 management, setting performance and budget goals, monitoring food quality, and managing all human resource activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Executive Chef at THREE BROTHERS WINERY & ESTATES LLC
City of Geneva, New York, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Leadership, Food Quality Control, Food Safety, Presentation, Teamwork, Cost Control, Budgeting, Inventory Management, Training, Sanitation, Communication, Organization, Problem Solving
Specialization
Candidates must have proven experience as an Executive Chef or in a similar role for over 3 years, with a culinary degree or equivalent certification being highly desirable. Strong leadership, team management, and excellent knowledge of culinary techniques and trends are essential requirements.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Quality, Presentation, Service, Leadership, Mentoring, Team Management, Cost Control, Food Safety, Culinary Trends, Fine Dining, High Volume Operations, Human Resources Management, Business Acumen, Interpersonal Skills, Training, Communication
Specialization
Candidates must possess extensive experience in fine dining and a proven ability to manage high-volume operations, coupled with a passion for delivering extraordinary cuisine. Required qualifications include a minimum of 5 years managing food production and culinary operations in a global hotel setting, along with excellent English proficiency.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Ellisville, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Sanitation, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Servsafe Management, Team Supervision, Food Preparation
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
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 oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Purchasing, Quality Control, Guest Relations, Performance Management, Training And Coaching, Inventory Control, Team Building, Conflict Resolution, Strategic Planning
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, 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 management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Muscat, Masqat, Oman - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Budgeting, Cost Management, Customer Service, Guest Relations, Performance Appraisal, Coaching, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Purchasing, Inventory Control, Guest Relations, Leadership, Performance Management, Quality Control, Food Preparation, Team Building, Communication
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 technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - 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, Employee Relations, Performance Management, Safety Procedures, Food Cost Control, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Sunshine Coast, Queensland, Australia -
Full Time

Start Date

Immediate

Expiry Date

22 Jul, 26

Salary

0.0

Posted On

23 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
Company Description Join our team at Novotel Sunshine Coast Resort, home to the region’s largest premier convention and event venue, catering for events of up to 1,400 guests. With over 370 rooms, resort-style facilities and vibrant dining outlets including SOLA Restaurant – offering elevated Mediterranean-inspired à la carte cuisine with a modern Italian influence – our property delivers diverse, high-volume culinary experiences across both conference and restaurant settings. As part of the global Accor network, we offer the opportunity to build your career within one of the world’s leading hospitality groups, committed to excellence, innovation and exceptional guest experiences. Job Description As Executive Chef, you will lead and elevate the culinary direction across both kitchens, driving high-volume conference and banqueting production while delivering exceptional standards across all outlets. You will shape menu innovation, optimise operational performance and build a high-performing culinary team. Key Responsibilities Lead, mentor and inspire a large, diverse kitchen brigade, including stewarding, to deliver excellence every service Direct high-volume conference, banqueting and à la carte operations with precision and consistency Develop and execute seasonal, commercially driven menus across all offerings Uphold exceptional standards of quality, presentation and consistency Drive food cost control, labour management and rostering to achieve budget targets Ensure full compliance with food safety, WHS and brand standards Partner with Sales & Events to deliver seamless, high-impact event experiences Contribute to strategic planning, innovation and continuous improvement initiatives Qualifications To be successful in this role, you will have: Proven experience as an Executive or Head Chef, preferably within a hotel environment Extensive experience in high-volume banqueting and conference catering Strong background in menu development and à la carte service Exceptional leadership skills with the ability to inspire and mentor large teams Sound financial acumen, including budgeting, forecasting and cost control A hands-on leadership style with strong operational presence A commitment to culinary excellence, innovation and consistency Additional Information Why work for Accor? Accor is one of the largest global hospitality businesses, with over 5400 Hotels across 110+ countries, the career development opportunities are endless. Benefits Your Way Access to global accommodation and F&B discounts #LearnYourWay with a sophisticated modern training platform, which offers a constantly expanding database of free, industry focused training. Recognition of service anniversaries and Accor Tenure Milestones. Our Commitment to Diversity & Inclusion. We are an inclusive employer, and our ambition is to attract, recruit, and develop diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you are most welcome to let us know. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Executive Chef will lead and mentor a large kitchen brigade to deliver high-volume conference, banqueting, and a la carte operations. They are responsible for driving menu innovation, maintaining food safety standards, and managing financial performance including budgets and labor costs.
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 IHG Career
, , Australia - Full Time
Skills Needed
Kitchen Leadership, Team Coaching, Department Management, Ordering, Rostering, Food Safety, Event Planning, Menu Forecasting, Budgeting, Whs Initiatives, Commercial Awareness, Cost Control, Menu Creation, Leadership, Team Development
Specialization
Candidates must possess a minimum of two years of experience in a hotel setting as a Senior Head Chef or Executive Chef, demonstrating sound commercial awareness, rostering, and cost control expertise. Essential requirements include experience managing kitchen procedures, food safety, WHS, strong leadership, coaching abilities, and a passion for cooking and menu creation.
Experience Required
Minimum 2 year(s)
Executive Chef at Portico BaxterStorey
Silverstone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Food Quality Management, Stock Control, Recruitment, Performance Assessment, Industry Knowledge, Financial Target Achievement, Health And Safety Compliance, Food Safety Compliance, Team Leadership, Relationship Building, Negotiation, Food Provenance, Presentation, Cooking
Specialization
Candidates must have proven experience within a demanding kitchen at the relevant level and possess an Intermediate Food Hygiene Certificate or above. A strong understanding of food provenance and the ability to work with and build relationships within a team are also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Atrium Hospitality
Franklin, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Team Training, Food Quality Improvement, Labor Cost Optimization, Kitchen Operations Oversight, Food Cost Control, Inventory Rotation, Menu Collaboration, Technical Culinary Skills, Cost Control, Analytical Skills, Microsoft Office, Cloud Based Apps, Flexibility, Team Motivation, Waste Reduction
Specialization
Candidates must possess over four years of culinary leadership experience within a hotel environment, demonstrating proven technical culinary skills and the ability to motivate a team. Strong analytical skills for cost control, proficiency with Microsoft Office and cloud applications, and a commitment to flexibility are also required, with a culinary degree preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Management, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Employee Development, Budgeting, Safety Procedures, Team Building, Problem Solving, Performance Management, Coaching
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 management, setting performance and budget goals, monitoring food quality, and managing all human resource activities for kitchen staff.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Executive Chef at THREE BROTHERS WINERY & ESTATES LLC
City of Geneva, New York, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Leadership, Food Quality Control, Food Safety, Presentation, Teamwork, Cost Control, Budgeting, Inventory Management, Training, Sanitation, Communication, Organization, Problem Solving
Specialization
Candidates must have proven experience as an Executive Chef or in a similar role for over 3 years, with a culinary degree or equivalent certification being highly desirable. Strong leadership, team management, and excellent knowledge of culinary techniques and trends are essential requirements.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Quality, Presentation, Service, Leadership, Mentoring, Team Management, Cost Control, Food Safety, Culinary Trends, Fine Dining, High Volume Operations, Human Resources Management, Business Acumen, Interpersonal Skills, Training, Communication
Specialization
Candidates must possess extensive experience in fine dining and a proven ability to manage high-volume operations, coupled with a passion for delivering extraordinary cuisine. Required qualifications include a minimum of 5 years managing food production and culinary operations in a global hotel setting, along with excellent English proficiency.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Ellisville, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Sanitation, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Servsafe Management, Team Supervision, Food Preparation
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication Skills, Problem Solving
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 oversee kitchen operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Strategic Planning, Financial Management, Budgeting, Culinary Operations, Team Leadership, Customer Service, Revenue Management, Staff Coaching, Inventory Control, Quality Assurance, Resource Allocation, Market Analysis, Performance Management, Communication, Problem Solving, Hospitality Management
Specialization
Candidates must possess either a high school diploma with 6 years of relevant experience or a 2-year degree with 4 years of experience in food service or hospitality management. Strong leadership, financial acumen, and a deep understanding of culinary operations are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Purchasing, Quality Control, Guest Relations, Performance Management, Training And Coaching, Inventory Control, Team Building, Conflict Resolution, Strategic Planning
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Sanitation Standards, Purchasing, Menu Development, Guest Service, Staff Development, Budget Management, Safety Procedures, Team Building, Problem Solving, Performance Management, 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 management, setting performance goals, managing controllable expenses, ensuring exceptional customer service, and administering HR activities like training and performance appraisals.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Muscat, Masqat, Oman - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing Oversight, Menu Development, Budgeting, Cost Management, Customer Service, Guest Relations, Performance Appraisal, Coaching, Problem Solving
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Sarawak, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Purchasing, Inventory Control, Guest Relations, Leadership, Performance Management, Quality Control, Food Preparation, Team Building, Communication
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 technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - 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, Employee Relations, Performance Management, Safety Procedures, Food Cost Control, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuta, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budgeting, Purchasing, Inventory Management, Team Leadership, Guest Relations, Performance Management, Quality Control, Food Presentation, Conflict Resolution, Operational Management
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and operational management skills are required to maintain brand standards.
Experience Required
Minimum 5 year(s)