corporate executive chef

Qilaa Of Rice Group of restaurants

Job Vacancy &ndash; Executive ChefA well-established restaurant group in Jubail is looking to hire an Executive Chef.Responsibilities:Full supervision of all kitchen operations.Creatively developing menus that align with customer preferences and international standards.Managing and training chefs and kitchen assistants.Ensuring compliance with hygiene and food safety standards.Monitoring ingredient quality, production, and cost control.Collaborating with management on business and procurement plans.Requirements:Minimum of 5 years of experience.Proven experience in operating and managing central kitchens.Strong leadership skills and ability to work under pressure.Accredited certificate in Culinary Arts or a related field.Creativity and ability to work as part of a team.Job Type: Full-timeApplication Question(s):<ul><li>Have you ever established and operated a central kitchen?</li><li>Have you ever worked in one of the Arab Gulf countries?</li></ul>Experience:<ul><li>as Executive Chef: 3 years (Required)</li></ul>

Executive Chef

Career Strategy Solutions

The Executive Chef will be responsible for overseeing the entire kitchen and culinary operations, including menu planning, food quality, cost management, hygiene standards, and team supervision. The ideal candidate should bring strong leadership, creativity, and operational expertise to deliver outstanding dining experiences.Requirements<ul><li>8&ndash;10+ years of proven experience as an Executive Chef / Head Chef in reputed restaurants or hotels.</li></ul><ul><li>Strong expertise in multi-cuisine menu planning and execution.</li></ul><ul><li>Excellent leadership, organizational, and decision-making skills.</li></ul><ul><li>In-depth knowledge of kitchen operations, food safety, and cost management.</li></ul><ul><li>Ability to work in a fast-paced, high-pressure environment</li></ul>. &bull; Creativity and passion for culinary innovation.Job Type: Full-timePay: &#8377;60,000.00 - &#8377;100,000.00 per monthBenefits:<ul><li>Food provided</li></ul>Ability to commute/relocate:<ul><li>Gachibowli, Hyderabad, Telangana: Reliably commute or planning to relocate before starting work (Preferred)</li></ul>Application Question(s):<ul><li>How many years of experience do you have as a Head Chef / Executive Chef?</li><li>Are you experienced in menu planning, costing, and inventory management?</li><li>How soon can you join if selected?</li><li>Are you comfortable working in a high-pressure and fast-paced environment?</li><li>What is your current salary and expected salary?</li><li>are you comfortable for Hyderabad Gachibowli ?</li></ul>Work Location: In person

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? 
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>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</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>

six senses

<div>Duties and Responsibilities
 
As Executive Sous Chef, I will support the Executive Chef and assume responsibility for the efficient operation in the following: 
<div> 
<ul><li>Continually focus on the rejuvenation of the culinary experience.
</li><li>Constantly assess Menus and Wine Lists to remain relevant and in line with Eat With Six Senses practices.
</li><li>Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
</li><li>Instil a cost-focused philosophy through training and education.
</li><li>Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
</li><li>Strictly adhere to LQA standards and guest comments.
</li></ul></div>Qualifications 
To execute the position of Executive Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:
<ul><li>High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</li><li>Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.</li><li>Fluent in English.</li></ul> 
The above is intended to provide an overview of the role and responsibilities for a Executive Sous Chef at Six Senses Amaala. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Amaala is an equal opportunity employer. This policy applies to all terms and conditions of employment. 
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>

Executive Sous Chef - Six Senses Amaala

<div>Cluster Executive Pastry Chef
A Cluster Executive Pastry Chef is responsible for overseeing the pastry sections across multiple kitchens to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.
What will I be doing?
As a Cluster Executive Pastry Chef, you are responsible for managing the pastry operations across the assigned hotels, working closely with the Cluster Executive Chef and Sous Chefs to deliver an exceptional Guest and Member experience. A Cluster Pastry Chef will also be required to plan production, standardize recipes, and develop seasonal offerings for all properties. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Lead and oversee the pastry sections across multiple kitchens within the cluster</li><li>
Ensure consistency and excellent quality throughout all dessert and pastry offerings</li><li>
Bring creativity and innovation to pastry menus across the hotels</li><li>
Supervise, guide, and coordinate all pastry and dessert preparation and presentation</li><li>
Plan and organize production to meet daily requirements across properties</li><li>
Develop and implement seasonal and promotional menu offerings suitable for each outlet</li><li>
Manage food cost controls and drive efficiency to maximize Food and Beverage revenue</li><li>
Monitor and enforce compliance with food hygiene, safety, and Health and Safety regulations across all pastry teams</li></ul>
What are we looking for?
Cluster Executive Pastry Chef serving Hilton brands are always working on behalf of our Guests and collaborating with other Team Members across multiple properties. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Minimum of 2 years&rsquo; experience as a Pastry Chef or in a senior pastry role within high-volume, quality-driven operations</li><li>
Proven ability to lead and oversee multiple pastry operations across hotels or outlets</li><li>
Approaches pastry and dessert offerings in a highly creative and innovative way</li><li>
Strong supervisory and leadership skills, with experience managing diverse teams</li><li>
A current, valid, and relevant trade qualification (proof may be required)</li><li>
Positive attitude with excellent communication skills</li><li>
Committed to delivering a consistently high level of customer service across properties</li><li>
Excellent grooming standards</li><li>
Exceptional planning, organising, and time-management skills</li><li>
Dedicated to driving continuous improvement and maintaining Hilton standards of excellence</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous cluster or multi-property pastry leadership experience</li><li>
Additional relevant qualifications or certifications for the role</li><li>
Ability to adapt and work a variety of shifts, including weekends, days, afternoons, and evenings</li><li>
Proficiency with computers and hospitality systems, including Microsoft Word, Excel, and Outlook 
 
What will it be like to work for Hilton?</li></ul>
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>

Cluster Executive Pastry Chef

BRIDGEPORT INVESTMENT IN COMMERCIAL ENTERPRISES & MANAGEMENT LLC

We are seeking a passionate and highly skilled Chocolate Executive Chef to lead our chocolate production, recipe innovation, and kitchen operations. The role requires expertise in chocolate artistry, confectionery techniques, and menu development to create premium-quality products for our luxury brand.Key Responsibilities<ul><li>Lead the development of innovative chocolate recipes, seasonal collections, and bespoke creations.</li><li>Oversee daily production of pralines, truffles, bars, and other chocolate products.</li><li>Manage a team of chocolatiers, pastry chefs, and kitchen staff to ensure consistency and quality.</li><li>Ensure strict adherence to food safety, hygiene, and HACCP standards.</li><li>Collaborate with management and marketing teams on new product launches, events, and promotions.</li><li>Source high-quality raw materials and manage supplier relationships.</li><li>Control production costs, portioning, and wastage while maintaining premium standards.</li><li>Train and mentor junior chefs to maintain craftsmanship and innovation in chocolate making.</li><li>Stay updated with international trends in chocolate and confectionery to keep the brand competitive.</li></ul>Qualifications &amp; Skills<ul><li>Professional culinary degree/diploma with specialization in pastry, chocolate, or confectionery.</li><li>Minimum 7&ndash;10 years of experience, with at least 3 years in a leadership role as a Chocolate Chef/Executive Chef.</li><li>Strong expertise in tempering, molding, enrobing, and artisan chocolate techniques.</li><li>Knowledge of luxury F&amp;B standards and high-volume production.</li><li>Creative flair for recipe innovation and artistic presentation.</li><li>Excellent leadership, training, and organizational skills.</li><li>Fluency in English required; French or Arabic is a plus.</li></ul>Compensation &amp; Benefits<ul><li>Salary: AED 15,000 &ndash; 20,000 (based on experience).</li><li>Medical insurance and benefits as per UAE labor law.</li><li>Performance-based incentives.</li><li>Growth opportunities within a luxury brand environment.</li></ul>Job Type: Full-timePay: AED15,000.00 - AED20,000.00 per monthApplication Question(s):<ul><li>what is your last drawn / current salary</li></ul>Education:<ul><li>Bachelor's (Required)</li></ul>Experience:<ul><li>Pastry or chocolate : 3 years (Required)</li><li>executive chef: 3 years (Required)</li></ul>

Chocolate Executive Chef

Raffles Hotels & Resorts

<div>
 
 Job Description
 
 
 
 
 Job Summary:
 
 
 
 We are seeking a highly skilled and passionate
 
 Executive Sous Chef
 
 to join our prestigious team at
 
 Raffles &amp; Fairmont Doha
 
 . This role is instrumental in maintaining the highest standards of food quality, creativity, and operational excellence. The Executive Sous Chef will assist the
 
 Executive Chef
 
 in overseeing all kitchen operations, ensuring a world-class culinary experience that aligns with the luxury standards of Raffles &amp; Fairmont.
 
 
 
 Key Responsibilities
 
 
 
 
 Culinary Leadership &amp; Menu Development:
 
 
 
 <ul>
 <li>
 Assist the Executive Chef in conceptualizing, planning, and executing innovative menus that reflect the brand's luxury positioning.
 </li>
 <li>
 Ensure the consistency of dishes in terms of taste, presentation, and quality across all outlets, including fine dining, banquets, in-room dining, and specialty restaurants.
 </li>
 <li>
 Develop seasonal, themed, and special-event menus, keeping in mind guest preferences, market trends, and sustainability practices.
 </li>
 <li>
 Lead menu tastings and presentations, working closely with the culinary and front-of-house teams to ensure flawless execution.
 </li>
 <li>
 Stay ahead of global culinary trends and incorporate modern gastronomy techniques to enhance the guest experience.
 
 
 </li>
 </ul>
 
 Operational Excellence &amp; Kitchen Management
 
 
 
 <ul>
 <li>
 Oversee the day-to-day kitchen operations, ensuring a seamless workflow between stations and sections.
 </li>
 <li>
 Implement and enforce kitchen SOPs (Standard Operating Procedures) to uphold efficiency, quality, and luxury service standards.
 </li>
 <li>
 Maintain strict compliance with HACCP and food safety regulations, ensuring the kitchen operates in a clean, organized, and safe manner.
 </li>
 <li>
 Conduct regular kitchen inspections, checking hygiene, food storage, temperature controls, and overall kitchen cleanliness.
 </li>
 <li>
 Collaborate with procurement teams to source high-quality, sustainable ingredients while optimizing cost control.
 </li>
 <li>
 Work closely with other departments, including banquet teams, restaurant managers, and F&amp;B service teams, to ensure smooth coordination of food preparation and service.
 
 
 </li>
 </ul>
 
 Team Leadership &amp; Staff Development
 
 
 
 <ul>
 <li>
 Lead, train, and mentor a diverse culinary team, fostering a culture of excellence, creativity, and teamwork.
 </li>
 <li>
 Conduct performance evaluations, set development goals, and provide hands-on coaching to improve culinary skills and techniques.
 </li>
 <li>
 Develop and implement training programs for new hires and existing staff to ensure continuous learning and improvement.
 </li>
 <li>
 Promote a positive and inclusive work environment, ensuring staff motivation and engagement.
 </li>
 <li>
 Oversee kitchen scheduling, ensuring appropriate staffing levels based on business demands.
 
 
 </li>
 </ul>
 
 Financial &amp; Cost Management
 
 
 
 <ul>
 <li>
 Work closely with the Executive Chef and Finance team to manage food costs and maintain profitability without compromising quality.
 </li>
 <li>
 Monitor portion control, food wastage, and inventory to maximize cost efficiency.
 </li>
 <li>
 Assist in negotiating with suppliers to secure premium ingredients at competitive pricing.
 </li>
 <li>
 Ensure all kitchen purchases align with the hotel&rsquo;s budgetary goals while maintaining the highest culinary standards.
 
 
 </li>
 </ul>
 
 Guest Experience &amp; Brand Representation
 
 
 
 <ul>
 <li>
 Engage with guests when necessary to gather feedback, accommodate special requests, and enhance their dining experience.
 </li>
 <li>
 Represent the brand at culinary events, media engagements, and VIP functions to uphold Raffles &amp; Fairmont&rsquo;s reputation for excellence.
 </li>
 <li>
 Develop signature dishes that distinguish Raffles &amp; Fairmont Doha from competitors and contribute to brand identity.
 </li>
 <li>
 Collaborate with marketing teams to support food promotions, photoshoots, and PR campaigns.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications &amp; Skills:
 
 
 
 <ul>
 <li>
 Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
 </li>
 <li>
 Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
 </li>
 <li>
 Strong leadership, communication, and organizational skills to manage high-performing teams.
 </li>
 <li>
 In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
 </li>
 <li>
 Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
 </li>
 <li>
 Passion for culinary excellence, innovation, and guest satisfaction.
 </li>
 <li>
 Proficiency in kitchen management software, inventory control, and cost analysis is a plus.
 </li>
 </ul>
</div>

Executive Sous Chef

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