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Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Food Production Supervision, Menu Development, Cost Control, Hygiene Standards, Team Leadership, Presentation Skills, Inventory Management, Payroll Review, Employee Training, Problem Solving, Interpersonal Skills, Banquet Production, Budget Adherence, Trend Awareness
Specialization
Candidates must possess previous leadership experience in the Culinary field, with a preference for a Journeyman’s paper or international equivalent and a Diploma/Certification in a Culinary discipline. Essential requirements include complete knowledge of classical, contemporary, and international cuisine, technical knowledge in banquet food production, and strong computer literacy.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Menu Development, Cost Control, Food Safety, Team Management, Supplier Relations, Event Planning, Customer Service, Recipe Development, Kitchen Organization, Staff Training, Problem Solving, Communication, Creativity, Marketing, Social Media
Specialization
Candidates should have a culinary degree or diploma and food safety certification, along with 5-10 years of progressive kitchen experience. Proven experience in high-volume or fine-dining operations and skills in menu development and inventory control are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Operational Excellence, Inventory Management, Health Compliance, Guest Satisfaction, Mentorship, Coaching, Problem Solving, Communication, Attention To Detail, Budgeting, Forecasting, Cost Control, Revenue Growth, Training
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and possess exceptional leadership and communication skills. A passion for hospitality and the ability to mentor and train team members are also essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at River Run Country Club
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Training, Food Safety, Recipe Analysis, Problem Solving, Time Management, Team Leadership, Vendor Management, Budgeting, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations, including financial controls and staff management. An associate's degree in culinary arts and a minimum of one year of experience as a chef or kitchen supervisor are preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Cogir of Tigard
Vallejo, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Procurement, Financial Management, Inventory Control, Team Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Compassion, Problem Solving, Customer Satisfaction, Training, Scheduling, Performance Review
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in management as an Executive Chef. A Serve Safe Manager certification and experience in senior living or hospitality are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Fairmont Chateau Lake Louise Alberta
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Mission Leadership, Profitability Management, Menu Development, Supplier Relations, Staff Management, Foh/Boh Integration, Kitchen Organization, Hiring, Training, Scheduling, Cost Control, Vendor Negotiation, Media Relations, Event Execution, Recipe Development, Technique Mastery
Specialization
Candidates must possess advanced knowledge of the food and beverage industry, demonstrating exceptional mastery of recipes, technique, and ingredients, with prior experience in media exposure being a plus. A minimum of three years of sous chef experience is required, along with computer competency in Windows-based systems and Microsoft Office.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, 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/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing expenses like food cost, ensuring exceptional customer service, and administering human resource activities.
Experience Required
Minimum 5 year(s)
Executive Chef at Dreamscape Hospitality
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Quality Control, Staff Supervision, Budget Management, Cost Control, Food Safety Compliance, Haccp Documentation, Recruitment, Training, Teamwork, Financial Reporting, Purchasing, Communication, Time Management, Kitchen Management Software
Specialization
Candidates must possess a minimum of 5–7 years of progressive culinary experience, including at least 3 years in an executive or head chef capacity within a hotel or high-volume setting. A degree or diploma in Culinary Arts or Hospitality is preferred, alongside strong knowledge of international cuisines, fine dining, and proven leadership skills, plus required Food Safety Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Springhill Suites by Marriott IndianapolisWestfield
Nusa Dua, Bali, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Team Building, Problem Solving, Performance Management, Coaching, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing controllable expenses like food cost, and ensuring exceptional customer service standards are met.
Experience Required
Minimum 5 year(s)
Executive Chef at Driftwood Hospitality
Jacksonville, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Team Leadership, Food Safety, Cost Control, Inventory Management, Customer Service, Creativity, Financial Planning, Communication, Recruiting, Training, Presentation Skills, Operational Management, Community Engagement, Media Promotion
Specialization
Candidates should have experience in high-volume catering and fine dining, along with proven leadership skills. A strong understanding of culinary trends and financial planning is also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes
Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.
Experience Required
Minimum 5 year(s)
Executive Chef at Highgate
Honolulu, Hawaii, United States - Full Time
Skills Needed
Food Production, F&B Operations, Staff Training, Quality Standards, Portion Control, Recipe Management, Sanitation, Cost Control, Guest Satisfaction, Loss Prevention, Menu Creation, Payroll Review, Food Purchasing, Inventory Management, Employee Relations, Health Department Compliance
Specialization
Candidates must possess a 2, 3, or 4-year culinary degree along with a minimum of 5 years of progressive experience in a hotel or related field, including previous supervisory responsibility. Essential knowledge includes F&B preparation techniques, health department regulations, and liquor laws.
Experience Required
Minimum 5 year(s)
Executive Chef at The Crescent Hotel Fort Worth
Fort Worth, Texas, United States - Full Time
Skills Needed
Talent Attraction, Hiring, Retention, Adaptability, Expense Management, Labor Management, Training, Food Preparation, Delegation, Quality Control, Decisiveness, Leadership, Problem Solving, Working Under Pressure
Specialization
The ideal candidate is a decisive, inspiring, and natural leader who is diplomatic and excels at problem-solving under pressure, possessing a strong passion for food and beverage. This role requires someone who prefers being actively involved with their team rather than working behind a desk, supporting them to share in the business success.
Experience Required
Minimum 5 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 Makeready LLC
Bristol, England, United Kingdom - Full Time
Skills Needed
Menu Creation, Recipe Development, Team Mentoring, Kitchen Operations Control, Food Safety Program Implementation, Cost Monitoring, Leadership, Attention To Detail, Food Handling, Trend Research, Culinary Execution, Hospitality Management
Specialization
Candidates must have prior experience as an Executive Chef, strong leadership presence, and a keen eye for detail in food preparation and presentation. Essential capabilities include excellent food handling skills and the ability to research and develop new food trends according to the concept.
Experience Required
Minimum 5 year(s)
Executive Chef at Fairmont Chateau Lake Louise Alberta
Singapore, , Singapore - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Quality Control, Haccp Knowledge, Operational Planning, Communication Skills, Stakeholder Management, Inventory Management, Cost Control, Menu Execution, Training, Safety Compliance, Environmental Sustainability, High Volume Food Production, Pressure Management, Multi Priority Management
Specialization
Candidates must have a minimum of 5 years of experience in large-scale culinary operations and possess recognized culinary trade qualifications. Strong knowledge of HACCP and excellent leadership and communication skills are essential.
Experience Required
Minimum 5 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, International Flavors, Local Flavors
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 venues.
Experience Required
Minimum 5 year(s)
Executive Chef at Madeline Hotel and Residences Auberge Resorts Collection
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Sourcing Strategy, Team Building, Guest Engagement, Media Interaction, Community Connection, Operational Performance, Creativity, Professionalism, Communication, Culinary Innovation, European Technique, Local Sensibility, Mentorship
Specialization
Candidates should have 10+ years of progressive culinary leadership experience, including prior Executive Chef roles. A graduate of a leading culinary institution or equivalent professional experience is required, along with strong financial and operational acumen.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States -
Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

0.0

Posted On

18 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Food Production Supervision, Menu Development, Cost Control, Hygiene Standards, Team Leadership, Presentation Skills, Inventory Management, Payroll Review, Employee Training, Problem Solving, Interpersonal Skills, Banquet Production, Budget Adherence, Trend Awareness

Industry

Hospitality

Description
Company Description Company Description Fairmont Hotels & Resorts is a renowned luxury hotel brand with a global presence and a commitment to creating lasting memories for our guests. With over 30,000 colleagues worldwide, we are dedicated to delivering exceptional service, fostering a culture of excellence, and making special happen. Hotel Overview: Located in the heart of downtown Fairmont New Orleans will be an impressive new addition to Fairmont’s luxury portfolio, offering 250 luxury guest rooms, four food & drink venues, a rooftop pool with expansive views of the city, more than 19,000 square feet of function space, and a 10,000 square-foot spa. This property is destined to become an illustrious destination in the Central Business District, nearby the city’s renowned and historic French Quarter. Job Description What do we expect from you? Reporting to the Director, Food & Beverage, the Executive Chef’s primary responsibility is to ensure a high-quality food product by supervising all Chefs and culinary team in all phases of food production. Objectives/ Accountabilities: Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations Consistently offers professional, engaging and friendly service Lead an outstanding culinary team in a high volume, luxury hotel Be innovative, detailed oriented, quality conscious and aware of new trends in presentation and preparation Develop and prepare new signature items for the Hotel and/or special functions Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume; assign prices for daily menus that result in net profit; participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration Executive Steward reports to this role Works in strict collaboration with the Executive Steward in order to uphold the cleanliness and the hygiene necessary in the kitchen Supervise Chefs in all phases of the food production function ensuring adequate operations in all outlets (i.e. plate presentation, food portion size, visual appeal, taste, and temperature) Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log on report, and food cost report Review and approve weekly payroll Support environmental initiatives by, when possible, seeking organic food options Attend F&B meetings, Banquet Event Order (BEO) meetings, schedule and conduct monthly department meetings Communicate to engineering any physical maintenance problems Promote professional work habits that will develop an environment of respect, integrity, teamwork, and empowerment Ensure the department operation budget is strictly adhered to and that all costs are controlled (i.e. labor costs, food costs, expenses, etc.) Responsible for hiring all kitchen colleagues and conducting new hire and annual performance reviews Direct involvement with ongoing employee training and development; continuously provides and/or encourages employees in opportunities for internal and external training Follows and enforces fire prevention policies and all Hotel regulations, including those listed in the Employee Guide Seek opportunities to increase revenues Other duties as assigned Qualifications Qualifications: Previous leadership experience in the Culinary field required Journeyman’s papers or international equivalent preferred Diploma Certification in a Culinary discipline preferred Complete knowledge of classical, contemporary and international cuisine Technical knowledge in banquet food production and presentation Computer literate in Microsoft Window applications Strong interpersonal and problem-solving abilities Highly responsible and reliable Ability to work well under pressure in a fast-paced environment, long hours may be required Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all time Physical Demands: Lifting-Under 20lbs 10% of Work Time Carrying- Under 20lbs 10% of Work Time Pulling- Over 20lbs 10% of Work Time Sitting – 30% of Work Time Work Environment- Exposure to humidity, dust, noise, hot and cold temperatures Additional Information All your information will be kept confidential according to EEO guidelines. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Executive Chef is primarily responsible for ensuring a high-quality food product by supervising all Chefs and the culinary team across all phases of food production, while adhering strictly to Fairmont standards and regulations. This role involves developing menus, controlling costs, overseeing daily kitchen activities, and managing the hiring and training of all kitchen colleagues.
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Food Production Supervision, Menu Development, Cost Control, Hygiene Standards, Team Leadership, Presentation Skills, Inventory Management, Payroll Review, Employee Training, Problem Solving, Interpersonal Skills, Banquet Production, Budget Adherence, Trend Awareness
Specialization
Candidates must possess previous leadership experience in the Culinary field, with a preference for a Journeyman’s paper or international equivalent and a Diploma/Certification in a Culinary discipline. Essential requirements include complete knowledge of classical, contemporary, and international cuisine, technical knowledge in banquet food production, and strong computer literacy.
Experience Required
Minimum 5 year(s)
Executive Chef at Radisson Hotel Group
Polokwane, Limpopo, South Africa - Full Time
Skills Needed
Culinary Skills, Menu Development, Cost Control, Food Safety, Team Management, Supplier Relations, Event Planning, Customer Service, Recipe Development, Kitchen Organization, Staff Training, Problem Solving, Communication, Creativity, Marketing, Social Media
Specialization
Candidates should have a culinary degree or diploma and food safety certification, along with 5-10 years of progressive kitchen experience. Proven experience in high-volume or fine-dining operations and skills in menu development and inventory control are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Operational Excellence, Inventory Management, Health Compliance, Guest Satisfaction, Mentorship, Coaching, Problem Solving, Communication, Attention To Detail, Budgeting, Forecasting, Cost Control, Revenue Growth, Training
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and possess exceptional leadership and communication skills. A passion for hospitality and the ability to mentor and train team members are also essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at River Run Country Club
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Training, Food Safety, Recipe Analysis, Problem Solving, Time Management, Team Leadership, Vendor Management, Budgeting, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations, including financial controls and staff management. An associate's degree in culinary arts and a minimum of one year of experience as a chef or kitchen supervisor are preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Cogir of Tigard
Vallejo, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Procurement, Financial Management, Inventory Control, Team Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Compassion, Problem Solving, Customer Satisfaction, Training, Scheduling, Performance Review
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in management as an Executive Chef. A Serve Safe Manager certification and experience in senior living or hospitality are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Fairmont Chateau Lake Louise Alberta
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Mission Leadership, Profitability Management, Menu Development, Supplier Relations, Staff Management, Foh/Boh Integration, Kitchen Organization, Hiring, Training, Scheduling, Cost Control, Vendor Negotiation, Media Relations, Event Execution, Recipe Development, Technique Mastery
Specialization
Candidates must possess advanced knowledge of the food and beverage industry, demonstrating exceptional mastery of recipes, technique, and ingredients, with prior experience in media exposure being a plus. A minimum of three years of sous chef experience is required, along with computer competency in Windows-based systems and Microsoft Office.
Experience Required
Minimum 2 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, 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/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing expenses like food cost, ensuring exceptional customer service, and administering human resource activities.
Experience Required
Minimum 5 year(s)
Executive Chef at Dreamscape Hospitality
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Quality Control, Staff Supervision, Budget Management, Cost Control, Food Safety Compliance, Haccp Documentation, Recruitment, Training, Teamwork, Financial Reporting, Purchasing, Communication, Time Management, Kitchen Management Software
Specialization
Candidates must possess a minimum of 5–7 years of progressive culinary experience, including at least 3 years in an executive or head chef capacity within a hotel or high-volume setting. A degree or diploma in Culinary Arts or Hospitality is preferred, alongside strong knowledge of international cuisines, fine dining, and proven leadership skills, plus required Food Safety Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Springhill Suites by Marriott IndianapolisWestfield
Nusa Dua, Bali, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance Management, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budgeting, Guest Service, Team Building, Problem Solving, Performance Management, Coaching, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include leading kitchen teams, setting performance goals, managing controllable expenses like food cost, and ensuring exceptional customer service standards are met.
Experience Required
Minimum 5 year(s)
Executive Chef at Driftwood Hospitality
Jacksonville, Florida, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Team Leadership, Food Safety, Cost Control, Inventory Management, Customer Service, Creativity, Financial Planning, Communication, Recruiting, Training, Presentation Skills, Operational Management, Community Engagement, Media Promotion
Specialization
Candidates should have experience in high-volume catering and fine dining, along with proven leadership skills. A strong understanding of culinary trends and financial planning is also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes
Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.
Experience Required
Minimum 5 year(s)
Executive Chef at Highgate
Honolulu, Hawaii, United States - Full Time
Skills Needed
Food Production, F&B Operations, Staff Training, Quality Standards, Portion Control, Recipe Management, Sanitation, Cost Control, Guest Satisfaction, Loss Prevention, Menu Creation, Payroll Review, Food Purchasing, Inventory Management, Employee Relations, Health Department Compliance
Specialization
Candidates must possess a 2, 3, or 4-year culinary degree along with a minimum of 5 years of progressive experience in a hotel or related field, including previous supervisory responsibility. Essential knowledge includes F&B preparation techniques, health department regulations, and liquor laws.
Experience Required
Minimum 5 year(s)
Executive Chef at The Crescent Hotel Fort Worth
Fort Worth, Texas, United States - Full Time
Skills Needed
Talent Attraction, Hiring, Retention, Adaptability, Expense Management, Labor Management, Training, Food Preparation, Delegation, Quality Control, Decisiveness, Leadership, Problem Solving, Working Under Pressure
Specialization
The ideal candidate is a decisive, inspiring, and natural leader who is diplomatic and excels at problem-solving under pressure, possessing a strong passion for food and beverage. This role requires someone who prefers being actively involved with their team rather than working behind a desk, supporting them to share in the business success.
Experience Required
Minimum 5 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 Makeready LLC
Bristol, England, United Kingdom - Full Time
Skills Needed
Menu Creation, Recipe Development, Team Mentoring, Kitchen Operations Control, Food Safety Program Implementation, Cost Monitoring, Leadership, Attention To Detail, Food Handling, Trend Research, Culinary Execution, Hospitality Management
Specialization
Candidates must have prior experience as an Executive Chef, strong leadership presence, and a keen eye for detail in food preparation and presentation. Essential capabilities include excellent food handling skills and the ability to research and develop new food trends according to the concept.
Experience Required
Minimum 5 year(s)
Executive Chef at Fairmont Chateau Lake Louise Alberta
Singapore, , Singapore - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Quality Control, Haccp Knowledge, Operational Planning, Communication Skills, Stakeholder Management, Inventory Management, Cost Control, Menu Execution, Training, Safety Compliance, Environmental Sustainability, High Volume Food Production, Pressure Management, Multi Priority Management
Specialization
Candidates must have a minimum of 5 years of experience in large-scale culinary operations and possess recognized culinary trade qualifications. Strong knowledge of HACCP and excellent leadership and communication skills are essential.
Experience Required
Minimum 5 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, International Flavors, Local Flavors
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 venues.
Experience Required
Minimum 5 year(s)
Executive Chef at Madeline Hotel and Residences Auberge Resorts Collection
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Sourcing Strategy, Team Building, Guest Engagement, Media Interaction, Community Connection, Operational Performance, Creativity, Professionalism, Communication, Culinary Innovation, European Technique, Local Sensibility, Mentorship
Specialization
Candidates should have 10+ years of progressive culinary leadership experience, including prior Executive Chef roles. A graduate of a leading culinary institution or equivalent professional experience is required, along with strong financial and operational acumen.
Experience Required
Minimum 10 year(s)