certified executive chef

Sodexo

<div>Role Overview:
Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate in our Premium Lounges segment at LAX International Airport in Los Angeles, CA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred.
What You'll Do:
<ul><li>be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;</li><li>
ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;</li><li>
have the ability and willingness to develop and motivate team members to embrace culinary innovations;</li><li>
ensure food safety, sanitation and workplace safety standard compliance; and/or</li><li>
have working knowledge of automated food inventory, ordering, production and management systems.</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div> 
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li>
2-3 years of EC or KM leadership experience in a recognized concept or company;</li><li>
strong computer skills including word, excel, and office;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills;</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div> 
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Associate's Degree or equivalent experience 
Minimum Management Experience - 2 years 
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div>

Airline Lounges Executive Chef

Renaissance Corporate Services

About Us
 
Find Your Shangri-La in Shangri-La
 
Shangri-La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality. With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.
 
Shangri-La Dubai
 
About the Role
 
As Executive Sous Chef, you will be responsible for leading, inspiring, and seamlessly coordinate all areas of the culinary department, nurturing talent, guiding teams, and bringing every initiative to life with passion and purpose. In collaboration with the Executive Chef and leadership team, you will drive projects and operational excellence that reflect the Asian art of hosting, creating memorable experiences and moments of joy for our guests and colleagues. Through thoughtful planning and strong stewardship, you will ensure exceptional quality, sustainable profitability, and a consistent expression of the Shangri-La spirit, values, and brand at every touchpoint.
 
Key Responsibilities: 
Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining.
 Collaborate with the Executive Chef to develop and/or innovate menus and concepts.
 Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
 Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.
 Lead, motivate, and inspire a diverse team of talented culinary team, fostering a culture of respect, integrity, collaboration, and continuous improvement.
 Manage inventory and food costing to maximize profitability while minimizing waste.
 Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
 Ensuring adequate resources are available according to business needs
 Maintain good communication and work relationships in all hotel areas
 Manage staff performance issues in compliance with company policies and procedures
 Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.
 Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
 Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards.
 
About You
 
Minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector.
 Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e.., Western, Arabic, and Asian cuisines).
 Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
 Strong knowledge of food quality standards, cost control, and kitchen operations.
 Certified in food safety/hygiene (HACCP preferred).
 Proven leadership skills with the ability to train and motivate teams.
 Creative mindset with experience in menu development and innovation.
 Strong focus on guest experience and service excellence.
 Ability to work in a fast-paced, high-pressure environment.
 High quality awareness, hands-on mentality, and a strong sense of hospitality.
 Experience with sustainable and eco-friendly kitchen practices is a plus.
 
Why Join Us
 
A workplace that values your passion and supports self-realization and personal growth.
 Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
 Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
 Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
 
We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.
 
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Executive Sous Chef (175367)

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
 </li>
 <li>
 Take orders from his/her Chef de Partie and carry them out in the correct manner
 </li>
 <li>
 Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
 </li>
 <li>
 Maintain good employee relations and motivate colleagues
 </li>
 <li>
 Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
 </li>
 <li>
 Responsible for completing the daily checklist regarding mise-en-place and food storage.
 </li>
 <li>
 Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
 </li>
 <li>
 Check the main information board regarding changes in any Banquets or other information re the organization.
 </li>
 <li>
 Keep the section clean and tidy.
 </li>
 <li>
 Pass all information to next shift
 </li>
 <li>
 Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
 </li>
 <li>
 Assist the Chef de cuisine in composing new recipes and menu ideas.
 </li>
 <li>
 Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
 </li>
 <li>
 The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Reading, writing and oral proficiency in the English language.
 </li>
 <li>
 Good communication and customer contact skills.
 </li>
 <li>
 Team Player
 
 
 </li>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Minimum 1-year experience in similar role
 
 
 </li>
 </ul>
 Additional Information
 
 
 <ul>
 <li>
 Opportunity to join the first Raffles in Bahrain
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities.
 </li>
 </ul>
</div>

Demi Chef de Partie - Middle Eastern & Moroccan cuisine

Station Casinos

<div>Cook (Cocinero)
Description:
Directly supports the Executive Chef, Asst. Executive Chef, Room Chef and Asst. Room Chef. The cook ensures that the kitchen and equipment are in good working order, maintains cleanliness, safety and sanitation standards. Supports Chef's in cooking, frying, saut&eacute;ing, carving, broiling, grilling, steaming all meats, fish, eggs, vegetables, etc. Maintain cleanliness of area as well as keeping cold items stocked. Ensure kitchen area and equipment are in good working order.
Qualifications:
Minimum of one to two years Cook experience in a high volume restaurant preferred. Must be able to obtain all necessary work cards, demonstrate sound judgment and great attention to detail.
Descripci&oacute;n:
Apoya directamente al Chef Ejecutivo, Chef Ejecutivo Asistente, Chef de Habitaci&oacute;n y Chef de Habitaci&oacute;n Asistente. El cocinero se asegura de que la cocina y el equipo est&eacute;n en buen estado de funcionamiento, mantiene los est&aacute;ndares de limpieza, seguridad y saneamiento. Ayuda a los chefs a cocinar, fre&iacute;r, saltear, trinchar, asar, asar a la parrilla, cocinar al vapor todas las carnes, pescados, huevos, verduras, etc. Mantener la limpieza del &aacute;rea y mantener abastecidos los alimentos fr&iacute;os. Se asegura de que el &aacute;rea y el equipo de la cocina est&eacute;n en buen estado de funcionamiento.
Calificaciones:
M&iacute;nimo de uno a dos a&ntilde;os con experiencia de Cocinero en un restaurante de alto volumen es preferido. Debe ser capaz de obtener todas las tarjetas de trabajo necesarias, demostrar juicio racional y gran atenci&oacute;n al detalle.
#LI-DNI</div>

Cafe Cook - Palace

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Executive Sous Chef

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 
 
 
 Job Description
 
 
 
 As Demi Chef you will help the Executive Chef to prepare appetizers, as well as meat and vegetables for entrees. You further will help with the proper presentation of food, and ensure that that each customer is served the highest quality food in a timely manner. As Demi Chef you will participate in selecting and training new members of the kitchen team. They must follow and enforce health and safety standards in the kitchen. They should possess a high level of cleanliness, both in the kitchen and in personal hygiene. You should be familiar with working efficiently and quickly under pressure.
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree or any culinary degree
 </li>
 <li>
 Must have worked at least one year as Demi Chef in Hotels and Restaurants
 </li>
 <li>
 Excellent leadership and interpersonal skills
 </li>
 <li>
 Strongly committed to teamwork and customer service
 </li>
 <li>
 Eye for detail to achieve operation excellence
 </li>
 </ul>
</div>

Demi Chef - Italian Cuisine

Nomad Urban Eatery 

Pastry ChefReports ToExecutive Chef / Head Chef / Kitchen ManagerJob SummaryThe Pastry Chef is responsible for preparing, baking, and presenting high-quality pastries, desserts, cakes, breads, and other baked goods while maintaining consistency, food safety standards, and cost control. The role requires creativity, attention to detail, and the ability to manage daily pastry operations efficiently.Key Responsibilities Production &amp; Quality<ul><li>Prepare and bake a variety of pastries, cakes, desserts, breads, and specialty items according to recipes and standards.</li><li>Ensure consistency in taste, presentation, and portion control.</li><li>Develop seasonal dessert menus and innovative pastry offerings.</li><li>Decorate cakes and desserts to a high professional standard.</li><li>Monitor product quality and freshness throughout service.</li></ul>Kitchen Operations<ul><li>Organize daily pastry production schedules.</li><li>Maintain a clean, organized, and efficient pastry kitchen.</li><li>Ensure proper storage, labeling, and rotation of ingredients (FIFO).</li><li>Monitor inventory levels and communicate purchasing requirements.</li><li>Minimize waste and maintain food cost targets.</li></ul>Food Safety &amp; Compliance<ul><li>Follow all food safety, hygiene, and sanitation regulations.</li><li>Ensure compliance with HACCP and local health regulations.</li><li>Maintain cleanliness of equipment, workstations, and storage areas.</li><li>Conduct regular quality checks on ingredients and finished products.</li></ul>Teamwork &amp; Leadership<ul><li>Train and mentor junior pastry staff and kitchen assistants.</li><li>Support the kitchen team during busy service periods.</li><li>Foster a positive and collaborative working environment.</li><li>Assist in performance evaluations and staff development when required.</li></ul>Cost Control<ul><li>Monitor ingredient usage and control wastage.</li><li>Assist in recipe costing and menu pricing.</li><li>Ensure efficient use of equipment and resources.</li></ul>Qualifications &amp; Requirements<ul><li>Diploma or certification in Pastry Arts, Culinary Arts, or a related field.</li><li>Minimum 3&ndash;5 years of experience as a Pastry Chef or Senior Pastry Cook.</li><li>Strong knowledge of baking techniques, dessert preparation, and cake decoration.</li><li>Experience with menu development and recipe standardization.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Strong organizational and time-management skills.</li></ul>Skills &amp; Competencies<ul><li>Creativity and attention to detail.</li><li>Leadership and team management.</li><li>Excellent communication skills.</li><li>Problem-solving and decision-making abilities.</li><li>Strong knowledge of ingredients, baking methods, and dessert trends.</li><li>Ability to multitask and meet deadlines.</li></ul>Working Conditions<ul><li>Flexible working hours, including weekends and public holidays.</li><li>Prolonged standing and physical activity.</li><li>Exposure to hot ovens, kitchen equipment, and fast-paced environments.</li></ul>Key Performance Indicators (KPIs)<ul><li>Product quality and consistency.</li><li>Food cost and waste control.</li><li>Compliance with food safety standards.</li><li>Customer satisfaction and feedback.</li><li>Timely completion of production schedules.</li><li>Team performance and kitchen organization.</li></ul>Work Location: In person

Pastry Chef

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