chef de cuisine

Hilton

<div>
 A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
 
 
 
 What will I be doing?
 
 
 
 A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
 
 
 <ul>
 <li>
 Contribute to menu creation
 </li>
 <li>
 Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
 </li>
 <li>
 Ensure consistency in quality of dishes at all times
 </li>
 <li>
 Manage customer relations when necessary, in the absence of the Executive Chef
 </li>
 <li>
 Ensure resources meet business needs through the effective management of working rotas
 </li>
 <li>
 Support brand standards through the training and assessment of your team
 </li>
 <li>
 Manage food cost controls to contribute to Food and Beverage revenue
 </li>
 <li>
 Knowledge of activities in other departments and implications
 </li>
 <li>
 Ensure compliance with food hygiene and Health and Safety standards
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Chef de Cuisine serving Hilton Brand hotels 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>
 Strong Sous Chef or previous Chef de Cuisine Experience
 </li>
 <li>
 Approaches food in a creative way
 </li>
 <li>
 Strong supervisory skills
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Good communication skills
 </li>
 <li>
 Committed to delivering a high level of customer service
 </li>
 <li>
 Excellent grooming standards
 </li>
 <li>
 Excellent planning and organising skills
 </li>
 <li>
 Willingness to learn
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Relevant qualifications for role
 </li>
 <li>
 Ability to work a variety of shifts including weekends, days, afternoons and evenings
 
 
 
 </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 global brands. 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!
 
 
 
 Work Locations
 
 
 
 Hilton Kuwait Resort
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Hotels &amp; Resorts
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef De Cuisine

IHG Hotels & Resorts

<div><ul><li>Create innovative, trend-driven menus and help the head chef to enhance the existing ones based on client goals, seasonal ingredients, and customer preferences.</li><li>Provide recipe development and refinement to ensure food quality and consistency.</li><li>Tailor menus to meet dietary trends and specific dietary requirements</li><li>Ensure that the food produced adheres to industry standards and aligns with the business&rsquo;s culinary vision.</li><li>Monitor food presentation, taste, and overall quality to maintain consistency across all service periods.Has full knowledge of all menus being offered in the respective kitchen at any one time.</li><li>Use your extensive experience in the culinary industry, with your strong knowledge of different cuisines, techniques, and trends.</li><li>Strong business acumen and understanding of cost control, budgeting, and profit margins.</li><li>Excellent communication skills to effectively train and collaborate with staff and clients.</li><li>Creative and innovative, with the ability to develop new dishes and menu items.</li><li>Knowledgeable about food safety regulations and quality standards.</li><li>Ensure that all food leaving the kitchen meets high standards for taste, presentation, and consistency.</li><li>Establish and enforce culinary standards for the kitchen, including plating and cooking techniques.</li><li>Monitor food safety practices and ensure that all dishes comply with hygiene regulations.</li><li>Work closely with restaurant management to align the kitchen's goals with the overall business objectives.</li><li>Communicate effectively with service staff to ensure coordination between the kitchen and dining room.</li></ul><div>
</div>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Grand Hyatt

<div>
 
 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 
 
 Main Duties and responsibilities:
 
 
 
 
 Operational:
 
 
 <ul>
 <li>
 To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.
 </li>
 <li>
 To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.
 </li>
 <li>
 To assign responsibilities to subordinates, implementing Multi-Tasking principle and to check their performance periodically.
 </li>
 <li>
 To be a hands-on Manager and be present at all times in the operation.
 </li>
 <li>
 To implement a flexible scheduling based on business patterns.
 </li>
 <li>
 To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.
 </li>
 <li>
 To control the requisitioning, storage and careful use of all operating equipment and supplies.
 </li>
 <li>
 To conduct daily pre-shift briefings to associates on preparation, service and menu.
 </li>
 <li>
 To liaise with the Food &amp; Beverage Department on daily operations and quality control.
 </li>
 <li>
 To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food &amp; Beverage combinations and up sell alternatives as necessary.
 </li>
 <li>
 To establish culinary standards specific for the restaurant which meet the needs of the target market.
 </li>
 <li>
 To ensure that culinary standards comply with Company and Hotel Policies &amp; Procedures and Minimum Standards.
 </li>
 <li>
 To use, wherever possible, locally and seasonally available products in Menus and Specials.
 </li>
 <li>
 To develop menus, buffets (where applicable), "specials", signature dishes that meet the needs of the target market and are in line with the operating concept for the restaurant.
 </li>
 <li>
 To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
 </li>
 <li>
 To be demanding and critical when it comes to operation standards.
 </li>
 <li>
 To strictly adhere to Grand Hyatt Kuwait standards of food safety and hygiene.
 
 
 </li>
 </ul>
 Financial:
 
 
 <ul>
 <li>
 To co-ordinate an effective and efficient Payroll Management / Resource allocation through establishing a flexible work force throughout the Division, based on the principles of Multi Skilling and Multi-Tasking.
 </li>
 <li>
 To assist in ensuring that each Food &amp; Beverage outlet and banquet is managed successfully as independent profit center.
 </li>
 <li>
 To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager / Chef de Cuisine) who are totally accountable for their profitability.
 </li>
 <li>
 To set, in close conjunction with each Chef de Cuisine, Annual Operating Targets, which will form part of the Hotel&rsquo;s Annual Business Plan.
 </li>
 <li>
 To monitor all costs and recommend measures to control them.
 </li>
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 To establish an integrated cost management plan through product lining and minimal inventories.
 </li>
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 To ensure that the Department Operational Budget is strictly adhered to.
 </li>
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 To monitor all cost and recommend / institute measures to control them.
 </li>
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 To set and control with the Executive Chef, Director of Finance and Director of Human Resources, any incentive scheme for the Outlet Management Team or other Kitchen Heads of Department.
 </li>
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 To review monthly forecasts and schedule resources accordingly.
 
 
 </li>
 </ul>
 Strategic:
 
 
 <ul>
 <li>
 Bring &ldquo;Workforce of the Future&rdquo; to life; embodying our purpose by enabling your colleagues to be their best.
 </li>
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 Create world-class leaders by identifying and cultivating individuals with high potential to become future leaders in their respective functions.
 </li>
 <li>
 Build and deliver distinctive brand-led experiences for guests and colleagues through the various signature touchpoints.
 </li>
 <li>
 Keep up-to-date with the latest market trends, in and out of Grand Hyatt Kuwait and implement appropriate changes to current processes where necessary.
 </li>
 <li>
 Continuously operate with efficiency to achieve desired business results, in line with budgetary guidelines.
 </li>
 <li>
 Demonstrate agility and adapt to the needs of owners, guests, colleagues, suppliers and community.
 </li>
 <li>
 Cultivate an environment of inclusion where diverse viewpoints are encouraged, recognition and rewards are implemented and colleagues are empowered with appropriate resources.
 
 
 </li>
 </ul>
 Guest Service:
 
 
 <ul>
 <li>
 Ensure that all associates establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.
 </li>
 <li>
 To ensure that the Outlet team projects a warm, professional and welcoming image.
 
 
 </li>
 </ul>
 Administration:
 
 
 <ul>
 <li>
 To ensure that all Departmental Operations Manuals are prepared and updated annually.
 </li>
 <li>
 To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.
 </li>
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 To submit all guest / staff incident reports.
 </li>
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 To attend weekly Food &amp; Beverage Meeting and Daily Operations Meeting.
 </li>
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 To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.
 
 
 </li>
 </ul>
 Stewarding and Engineering:
 
 
 <ul>
 <li>
 To ensure that the outlet is kept clean and organized, both at the front as well as the back of house.
 </li>
 <li>
 To liaise and organize with assigned Stewards and the Chefs that the established cleaning schedules are strictly adhered to.
 </li>
 <li>
 To coordinate all Repair and Maintenance and issue repair and maintenance job orders to ensure the proper maintenance of the Kitchen and the Kitchen Equipment.
 
 
 </li>
 </ul>
 Marketing:
 
 
 <ul>
 <li>
 To participate in the formulation of the Annual Marketing Plan and implement with each Outlet Manager and Catering Department effective sales and promotional activities to maximize revenues.
 </li>
 <li>
 To conduct monthly menu sales analysis so as to continuously tailor the menus to the customer&rsquo;s taste and preferences.
 
 
 </li>
 </ul>
 General:
 
 
 <ul>
 <li>
 To understand and strictly adhere to the Rules &amp; Regulations established in the Associate Handbook and the Hotel&rsquo;s policy on Fire, Health and Safety.
 </li>
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 To report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To maintain a good rapport and working relationship with staff in the outlet and all other departments.
 </li>
 <li>
 To attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Department assigned.
 </li>
 <li>
 To undertake any reasonable tasks and secondary duties as assigned by the Executive Chef/Executive Sous Chef.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control.
 </li>
 <li>
 To have a complete understanding of the Income Audit Section in the Operations Manual and Policies &amp; Procedures.
 </li>
 <li>
 To provide a courteous and professional service at all times.
 </li>
 <li>
 To prepare and participate in the Monthly Objective Review.
 
 
 </li>
 </ul>
 Associate Handling;
 
 
 <ul>
 <li>
 To identify training needs and plan training programs for the associates.
 </li>
 <li>
 To ensure that the outlet colleagues are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency, through consistent training in accordance with the Annual Training Plan .
 </li>
 <li>
 To liaise and inform Kitchen Department and Human Resources Department of all training sessions.
 </li>
 <li>
 To fully support the Departmental Trainers function in the Kitchen assigned, develop Department Trainers and assign training responsibilities.
 </li>
 <li>
 To ensure that all colleagues provide a courteous and professional service at all times.
 </li>
 <li>
 To supervise the colleagues within the department, ensuring that the correct standards and methods of service are maintained as stated in the Department&rsquo; Operations Manual.
 </li>
 <li>
 To conduct staff yearly performance appraisal.
 </li>
 <li>
 To ensure that all colleagues maintain a high standard of personal appearance and hygiene at all times.
 </li>
 <li>
 To ensure that all colleagues report for duty punctually wearing the correct uniform and nametag at all times.
 </li>
 <li>
 To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To ensure that all colleagues have a complete understanding of and adhere to the hotel&rsquo;s policy relating to Fire, Health and Safety.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment as well as conducting monthly par stock checks.
 </li>
 <li>
 To assume the function and responsibilities of Kitchen Duty Manager in accordance with the Kitchen Duty Roster.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To assist in the building of an efficient team of associates through Multi Skilling, Multi Tasking and flexible scheduling and by taking an active interest in their welfare, safety and development.
 </li>
 <li>
 To develop departmental trainers, assign training responsibilities and meet with Departmental Trainers monthly.
 </li>
 <li>
 To prepare weekly work schedules in accordance with workload and priorities withChef de Cuisines, Stewarding Manager, Pastry and Commissary Chefs
 </li>
 <li>
 To keep Food &amp; Beverage associates up to date with seasonally available products and new products on the market.
 </li>
 <li>
 To conduct yearly performance appraisal and give associates regular feedback on their job performance.
 </li>
 <li>
 To ensure that all associates report for duty punctually wearing the correct uniform and nametags at all times.
 </li>
 <li>
 To ensure that all associates provide a courteous and professional service at all times.
 </li>
 <li>
 To ensure that all associates have a complete understanding of and adhere to the Hotel's Associate Rules &amp; Regulations and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 </li>
 <li>
 To project at all times a positive and motivated attitude and exercise self-control
 
 
 </li>
 </ul>
 
 
 Marketing
 
 
 :
 
 
 <ul>
 <li>
 To participate with the preparation of a yearly marketing plan for each outlet, which is the basis of the Food &amp; Beverage Annual Marketing Plan.
 </li>
 <li>
 To continuously seek ways to assist the Outlet management maximizing their revenues and profits.
 </li>
 <li>
 To monitor and analyze the activities and trends of competitive restaurants, bars and other hotel's banqueting departments.
 </li>
 <li>
 To ensure that all Outlet Management Teams and Catering Department are fully aware of market needs and trends and that their products meet these requirements.
 
 
 </li>
 </ul>
 
 
 Occasional Duties:
 
 
 
 
 <ul>
 <li>
 To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
 </li>
 <li>
 To carry out any other reasonable duties and responsibilities as assigned.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 We are looking for candidates who have experience in a similar operation.
 
 
 <ul>
 <li>
 Previous experience as Chef De Cuisine with extensive banquet operations expertise.
 </li>
 <li>
 An inspirational and engaging leader with exceptional communication and interpersonal skills.
 </li>
 <li>
 A relentless and infectious passion for foods and restaurant trends.
 </li>
 <li>
 A sound pre-opening experience in large hotel operations would be advantageous
 </li>
 </ul>
</div>

Chef De Cuisine - Banquets

<div>
 <ul>
 <li>
 Create innovative, trend-driven menus and help the head chef to enhance the existing ones based on client goals, seasonal ingredients, and customer preferences.
 </li>
 <li>
 Provide recipe development and refinement to ensure food quality and consistency.
 </li>
 <li>
 Tailor menus to meet dietary trends and specific dietary requirements
 </li>
 <li>
 Ensure that the food produced adheres to industry standards and aligns with the business&rsquo;s culinary vision.
 </li>
 <li>
 Monitor food presentation, taste, and overall quality to maintain consistency across all service periods.Has full knowledge of all menus being offered in the respective kitchen at any one time.
 </li>
 <li>
 Use your extensive experience in the culinary industry, with your strong knowledge of different cuisines, techniques, and trends.
 </li>
 <li>
 Strong business acumen and understanding of cost control, budgeting, and profit margins.
 </li>
 <li>
 Excellent communication skills to effectively train and collaborate with staff and clients.
 </li>
 <li>
 Creative and innovative, with the ability to develop new dishes and menu items.
 </li>
 <li>
 Knowledgeable about food safety regulations and quality standards.
 </li>
 <li>
 Ensure that all food leaving the kitchen meets high standards for taste, presentation, and consistency.
 </li>
 <li>
 Establish and enforce culinary standards for the kitchen, including plating and cooking techniques.
 </li>
 <li>
 Monitor food safety practices and ensure that all dishes comply with hygiene regulations.
 </li>
 <li>
 Work closely with restaurant management to align the kitchen's goals with the overall business objectives.
 </li>
 <li>
 Communicate effectively with service staff to ensure coordination between the kitchen and dining room.
 
 
 </li>
 </ul>
 Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
</div>

Marriott International

<div>Additional Information 
Job Number26048035 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Ritz-Carlton Dallas Las Colinas, 4150 N MacArthur Blvd, Irving, Texas, United States, 75038 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
Pay Range: $103,000 - $142,000 annually 
Bonus Eligible: Y
<div><div>JOB SUMMARY
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul>
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul>
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul>
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul> 
</div><div>
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Chef de Cuisine

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 A luxury hospitality brand for modern travelers, 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.
 
 
 Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
 
 
 Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens.
 
 
 
 Job Description
 
 
 
 
 Key Responsibilities:
 
 
 
 <ul>
 <li>
 Lead and supervise all kitchen operations in the assigned outlet or restaurant.
 </li>
 <li>
 Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.
 </li>
 <li>
 Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.
 </li>
 <li>
 Control food costs, minimize waste, and manage inventory effectively.
 </li>
 <li>
 Collaborate with the Executive Chef in creating seasonal menus and promotions.
 </li>
 <li>
 Train, mentor, and evaluate kitchen team members to maintain high performance and morale.
 </li>
 <li>
 Maintain equipment, ensure maintenance needs are reported and followed up.
 </li>
 <li>
 Ensure all culinary team members adhere to resort policies and procedures.
 </li>
 <li>
 Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.
 </li>
 <li>
 Formal culinary education or equivalent apprenticeship.
 </li>
 <li>
 Strong leadership, communication, and organizational skills.
 </li>
 <li>
 Deep knowledge of food safety, kitchen operations, and cost control.
 </li>
 <li>
 Passion for food innovation and attention to detail.
 </li>
 <li>
 Ability to work flexible hours, including weekends and holidays.
 </li>
 </ul>
</div>

Chef de Cuisine (Italian Specialty)

Anantara

<div>Company Description 
A luxury hospitality brand for modern travelers, 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.
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens. 
Job Description 
Key Responsibilities:<ul><li>
Lead and supervise all kitchen operations in the assigned outlet or restaurant.</li><li>
Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.</li><li>
Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.</li><li>
Control food costs, minimize waste, and manage inventory effectively.</li><li>
Collaborate with the Executive Chef in creating seasonal menus and promotions.</li><li>
Train, mentor, and evaluate kitchen team members to maintain high performance and morale.</li><li>
Maintain equipment, ensure maintenance needs are reported and followed up.</li><li>
Ensure all culinary team members adhere to resort policies and procedures.</li><li>
Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.</li></ul> 
Qualifications<ul><li> 
Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.</li><li>
Formal culinary education or equivalent apprenticeship.</li><li>
Strong leadership, communication, and organizational skills.</li><li>
Deep knowledge of food safety, kitchen operations, and cost control.</li><li>
Passion for food innovation and attention to detail.</li><li>
Ability to work flexible hours, including weekends and holidays.</li></ul></div>

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2250 chef de cuisine jobs Near Me

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