certified executive chef

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
What will I be doing? 
This position reports to the Hotel Manager.
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:<ul><li>
Lead of the kitchen brigade and ensure ongoing development of Team Members</li><li>
Identify an effective approach to succession planning</li><li>
Create menus that meet and exceed customers' needs and conform to brand standards</li><li>
Ensure the consistent production of high quality food through all hotel food outlets</li><li>
Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li><li>
Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li><li>
Manage department operations, including budgeting, forecasting, resource planning, and waste management</li><li>
Manage all aspects of the kitchen including operational, quality and administrative functions</li><li>
Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li><li>
Ensuring adequate resources are available according to business needs</li><li>
Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li><li>
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li><li>
Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li><li>
Maintain good communication and work relationships in all hotel areas</li><li>
Ensure that staffing levels are maintained to cover business demands</li><li>
Ensure monthly communication meetings are conducted and post-meeting minutes generated</li><li>
Manage staff performance issues in compliance with company policies and procedures</li><li>
Recruit, manage, train and develop the kitchen team</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li><li>
Manage financial performance of the department so all planning is in line with hotel objectives</li><li>
Manage food control systems are adhered to them so margins are on target in a pro-active way</li><li>
Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li><li>
Be environmentally aware</li><li>
Ensure food wastage program is adhered to so that margins are on target</li><li>
Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li></ul>
What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li><li>
Excellent leadership skills</li><li>
A creative approach to the production of high quality food</li><li>
A business focused approach to managing a hotel kitchen</li><li>
Excellent communication skills</li><li>
Ability to build relationships, internal and external, to the hotel and the Company</li><li>
Excellent planning and organizational skills</li><li>
Ability to multi-task and meet deadlines</li><li>
A current, valid, and relevant trade qualification (proof may be required)
</li></ul>What's in it for me?<ul><li>
Career and development opportunities in Hilton Hotels Worldwide</li><li>
Competitive Salary &amp; Wages</li><li>
Private Health Insurance</li><li>
&ldquo;Go Hilton&rdquo; - discounted room rates in Hilton Hotels Worldwide for yourself and your family members &amp; friends</li><li>
Indoor Parking Privileges
</li><li>Complimentary Dry Cleaning for Business Attire</li><li>
Monthly Transportation Fee</li><li>
Complimentary Shuttle Bus
</li><li>50% discount on personal food &amp; beverage consumption in the sister hotels.
</li><li>Extended nursing hours of 1,5 hours until the baby reaches to 18 months (for newly born mothers)</li><li>
14 days paid paternity leave</li><li>
Opportunity to make a positive impact on environment and community with Travel with Purpose program</li></ul>
Specifically, we look for demonstration of these Hilton Values:<ul><li>
Hospitality - We're passionate about delivering exceptional guest experiences.</li><li>
Integrity - We do the right thing, all the time.</li><li>
Leadership - We're leaders in our industry and in our communities.</li><li>
Teamwork - We're team players in everything we do.</li><li>
Ownership - We're the owners of our actions and decisions.</li><li>
Now - We operate with a sense of urgency and discipline</li></ul> 
 
 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

Hilton Hotels

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. What will I be doing? As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards: <ul> <li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li> <li>Identify an effective approach to succession planning</li> <li>Create menus that meet and exceed customers' needs and conform to brand standards</li> <li>Ensure the consistent production of high quality food through all hotel food outlets</li> <li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li> <li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li> <li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li> <li>Manage all aspects of the kitchen including operational, quality and administrative functions</li> <li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li> <li>Ensuring adequate resources are available according to business needs</li> <li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li> <li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li> <li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li> <li>Maintain good communication and work relationships in all hotel areas</li> <li>Ensure that staffing levels are maintained to cover business demands</li> <li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li> <li>Manage staff performance issues in compliance with company policies and procedures</li> <li>Recruit, manage, train and develop the kitchen team</li> <li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li> <li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li> <li>Manage financial performance of the department so all planning is in line with hotel objectives</li> <li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li> <li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li> <li>Be environmentally aware</li> <li>Ensure food wastage program is adhered to so that margins are on target</li> <li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li> </ul>

IHG Hotels & Resorts

Job Details Location: United Arab Emirates Location: Dubai Industry: Food Services / Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Preferred Location: Any Job Type: Full-time What You ll Do * Lead the culinary department, ensuring exceptional food quality and innovative guest experiences * Develop and implement menus in line with Eat With Six Senses nutrition and sustainability standards * Incorporate homegrown produce and sustainable products into menus and offerings * Establish purchasing practices that align with wellness and sustainability goals * Train and mentor the kitchen team to adopt a cost-focused and quality-driven philosophy * Oversee waste management and composting processes in collaboration with gardening teams * Monitor menu and wine list relevance to ensure continued guest satisfaction and profitability * Ensure compliance with all legal, safety, and food hygiene requirements * Deliver on financial objectives including revenue generation, profitability, and return on invested capital * Maintain accurate records, reporting systems, and budgetary controls for the culinary department Ideal Profile * Bachelor s degree or Diploma in Culinary Arts, or a related field * Minimum of 5 years culinary management experience in luxury hotels or resorts * Proven expertise in menu development, culinary innovation, and team leadership * Previous experience working in Dubai in a similar executive chef role is required * Strong knowledge of sustainability practices, nutrition-focused dining, and cost management * Excellent leadership, communication, and organizational skills * Ability to perform under pressure while upholding the highest culinary standards

Catholic Medical Center

<div><h5 class="jobSectionHeader">Introduction</h5>
Do you have the career opportunities as an Executive Chef you want with your current employer? We have an exciting opportunity for you to join Catholic Medical Center which is part of the nation's leading provider of healthcare services, HCA Healthcare.<h5 class="jobSectionHeader">
Benefits</h5>
Catholic Medical Center offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:<ul><li>
Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation.</li><li>
Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more.</li><li>
Free counseling services and resources for emotional, physical and financial wellbeing 
</li><li>
401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service) 
</li><li>
Employee Stock Purchase Plan with 10% off HCA Healthcare stock 
</li><li>
Family support through fertility and family building benefits with Progyny and adoption assistance. 
</li><li>
Referral services for child, elder and pet care, home and auto repair, event planning and more 
</li><li>
Consumer discounts through Abenity and Consumer Discounts 
</li><li>
Retirement readiness, rollover assistance services and preferred banking partnerships 
</li><li>
Education assistance (tuition, student loan, certification support, dependent scholarships) 
</li><li>
Colleague recognition program 
</li><li>
Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence) 
</li><li>
Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income.</li></ul>
Learn more about Employee Benefits
Note: Eligibility for benefits may vary by location. 
Our teams are a committed, caring group of colleagues. Do you want to work as a(an) Executive Chef where your passion for creating positive patient interactions is valued? If you are dedicated to caring for the well-being of others, this could be your next opportunity. We want your knowledge and expertise!<h5 class="jobSectionHeader">
Job Summary and Qualifications</h5> 
Under the supervision of the Nutritional Services Director, the Executive Chef is expected to perform a variety of duties for the preparation, cooking, and serving of all foods for patients, cafeteria, and doctor&rsquo;s dining room as well as catering, using creative, health conscience techniques, recipes, menus, and presentation. This position requires a thorough knowledge of Food and Nutrition Services, policies and procedures, and regulatory requirements. Must possess safe cooking equipment and safety techniques. The ability to assume responsibility and exercise authority is required. Very frequent interactive associations and managerial tasks are inherent in this position. A professional demeanor and the ability to communicate effectively with management, physicians and employees is essential. The ability to maintain confidentiality of information is essential. 
Major Responsibilities: 
<ul><li>
Directly responsible for the food preparation for patients, the cafeteria, doctors&rsquo; dining room and any special requests.</li><li>
Develops and implements work standards, sanitation procedures, and personal hygiene requirements, consistent with Hospital rules, local, state, and federal regulations and food handling principles.</li><li>
Inspects food preparation and serving areas, equipment and storage facilities, observes the appearance and personal habits of staff to detect deviations and violations of current health regulations and orders corrective measures as necessary.</li><li>
Responsibility for physical assets: The employee will be responsible for the equipment and supplies that are issued to perform job functions during his/her shift. Employees are responsible for tagging and depositing personal property found with the Security Department during their duties.</li><li>
Participates with the Director and Clinical Nutrition Manager in menu planning.</li><li>
Determines type and accurate quantity of foods to be prepared.</li><li>
Exhibits proficiency in culinary techniques.</li><li>
Performs all duties as assigned by supervisor in a cooperative and timely manner.</li><li>
Serves as a role model for the department and ensures the highest level of customer service at all times</li><li>
Supervises and prepares, breakfast, lunch, and dinner meals as well as special functions.
</li><li>Supervises Hot Production Staff, including hiring, training, counseling, and evaluating.</li><li>
Conducts regularly scheduled meetings with staff. Coordinates staff scheduling and assignments to ensure economical and timely food preparation.</li><li>
Performs other duties as assigned.</li><li>
Practices and adheres to the &ldquo;Code of Conduct&rdquo; and &ldquo;Mission and Value Statement.&rdquo;</li></ul> 
What qualifications you will need: 
<ul><li>
High School Diploma or GED Required</li><li>
3+ years of experience in Food Services Management required</li><li>
Culinary Certification Required within 90 days of Employment</li><li>
Three to five years' experience in Food Service Management preferred</li><li>
Serve Safe Certification required within 60 days of hire</li></ul> 
HCA Healthcare has been named one of the World&rsquo;s Most Ethical Companies by Ethisphere Institute for ten consecutive years (2010-2019). In 2019, HCA Healthcare spent an estimated $3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses. 
 
&quot;Bricks and mortar do not make a hospital. People do.&quot;- Dr. Thomas Frist, Sr. 
HCA Healthcare Co-Founder
If you are looking for an opportunity that provides satisfaction and personal growth, we encourage you to apply for our Executive Chef opening. We promptly review all applications. Highly qualified candidates will be contacted for interviews. Unlock the possibilities and apply today!
We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.</div>

Assist the Sous Chef or Chef de Cuisine to set standards and maintain them to The standards Ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction. Co-ordinate and execute training of Kitchen colleagues Be able to motivate colleagues Cook any food on a daily basis according to business requirements Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised. Attend daily and monthly meeting with his department kitchen colleagues and report to Executive Sous Chef/Chef de Cuisine (or designate when instructed) Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market. Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef and/or Chef de Cuisine. Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager Use, wherever possible, locally and seasonally available products in menus and "specials". Inspect daily, all fresh food received to ensure the quality is maintained. Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &amp; Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef (or any designates) Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control. Conjunction with the Chef de cuisine/Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.

Junior Sous Chef

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 At Anantara we always behave in the following way&hellip;
 
 
 <ul>
 <li>
 We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
 </li>
 <li>
 We use our initiative and always find the best way to solve a problem for a guest or a colleague.
 </li>
 <li>
 We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
 </li>
 <li>
 We always think of new ways to surprise and delight our guests.
 </li>
 <li>
 We treat guests and colleagues with dignity and respect. Everyone is important.
 </li>
 <li>
 We hold ourselves to the highest standards of honesty and integrity.
 </li>
 <li>
 We are proud to represent our hotel and our country to guests from all over the world.
 
 
 </li>
 </ul>
 
 Job Description
 
 
 
 
 Sous Chef
 
 
 
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 
 
 
 What you will be doing:
 
 
 
 <ul>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
 </li>
 <li>
 Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
 </li>
 <li>
 Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
 </li>
 <li>
 Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
 </li>
 <li>
 Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
 </li>
 <li>
 Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
 </li>
 <li>
 Use, wherever possible, locally and seasonally available products in menus and "specials".
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Good command of English and one other language used by majority of staff.
 </li>
 <li>
 Minimum 5-6 years&rsquo; experience in Hospitality.
 </li>
 <li>
 Good knowledge in Microsoft Excel, Word, Outlook.
 </li>
 <li>
 Good leadership, training, motivation and communication skills
 </li>
 </ul>
</div>

Sous Chef - Arabic Specialist

RAFFLES

DUTIES &amp; RESPONSIBILITIES<ul><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 / Chef de Cuisine 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 / Chef de Cuisine</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 / Chef de Cuisine</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 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>

Demi Chef de Partie - Arabic Kitchen

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