culinary leader

Millennium Madinah Airport

<div>As an Executive Chef, you will be the culinary leader responsible for overseeing all aspects of kitchen operations, culinary excellence, and food quality across the hotel. Your role involves leading the kitchen team, menu development, food safety, and ensuring an exceptional dining experience for our guests.
Key Job Responsibilities:<ul>
<li>
Lead and manage the culinary team.</li>
<li>Develop and execute innovative and creative menus for all dining outlets.</li>
<li>Ensure the highest standards of food quality, presentation, and taste.</li>
<li>Maintain rigorous adherence to food safety and sanitation standards.</li>
<li>Collaborate with suppliers and vendors to source high-quality ingredients.</li>
<li>Manage kitchen budgets, food costs, and inventory control.</li>
<li>Establish and enforce culinary policies, procedures, and quality standards.</li>
<li>Foster a culture of excellence in culinary techniques and craftsmanship.</li>
<li>Train and develop the team, promoting continuous improvement.</li>
<li>Lead by example in maintaining a clean, organized, and efficient kitchen.</li>
<li>Oversee kitchen operations during service hours, ensuring smooth execution.</li>
<li>Create and adapt recipes to meet dietary and cultural preferences.</li>
<li>Stay updated on culinary trends, techniques, and emerging ingredients.</li>
<li>Participate in special culinary events, promotions, and guest interactions.</li>
<li>Collaborate with other departments to support banquet and event culinary needs.</li>
<li>Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.</li>
<li>Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.</li></ul></div>

Executive Chef

Metz Culinary Management

<div>Job Title: Sous Chef 
Location: Erie County Medical Center, Buffalo, NY 
Salary Range: $60,000 to $65,000 per year 
Join our amazing team at ECMC!
We offer flexible scheduling, a fun and fast paced setting 
with opportunity for advancement! 
Metz Culinary Management is growing and we have an opening for Rock Star Sous Chef / Kitchen Manager who shares our passion for Food, Service and Leadership.
We are seeking a Culinary Leader, with a mentoring management style contributing to a culture of fun, creativity and growth. If you have the CULINARY CHOPS and passion for current, trending and diverse menus, and are ready to hit the ground running in a fast paced, multi-outlet setting, we would like to hear from you! 
Must have solid kitchen leadership experience. Experience desired in a Contract Dining Food Service setting such as Hospital, School, College, Senior Living or Corporate Dining accounts. A strong Supervisor with solid Culinary Training, ready for the next step would be ideal. 
Requirements:<ul><li>
3-5+Plus Years in a Supervisory Experience or Sous Chef</li><li>
High Volume background</li><li>
Impeccable communication Skills</li><li>
Restaurant Management knowledge</li><li>
Thorough knowledge of Menu implementation with STUNNING presentation ideas</li><li>
Catering Experience</li><li>
Culinary Degree strongly preferred</li></ul> 
Metz Culinary Management Values are what separates us from the competition. Our Leaders share our Values, Attributes, and Strategic Focus reinforcing our culture and values every day to our Team Members creating an environment for personal growth, enrichment and career success. 
As one of the fastest growing companies in the industry, we continually seek talented and dedicated individuals who share our commitment to excellence. Join our team of over 7,000 team members who share a passion for Onsite Dining and Support Services, working together toward one common goal, excellence, in quality and service. We are committed to providing the atmosphere, opportunity, and benefits that enable us to be an employer of choice in the industry. 
We are a family-driven company that delivers restaurant-inspired hospitality to everyone we serve. 
 
Brand: Metz Culinary Management
 
Address: 462 Grider Street Buffalo, NY - 14215
 
Property Description: 5064A - Erie County Medical Center (Brand:MCM)
 
Property Number: 5064A</div>

Sous Chef

Morgans Originals

<div>Company Description 
Portaluna, a Morgans Originals Hotel
Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know - connecting people to the city, the culture and the moment.
This is an exciting new position within Ennismore&rsquo;s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. 
Job Description 
The Executive Chef is the creative and operational leader of all culinary activities within the hotel, ensuring high-quality, innovative, and authentic dining experiences that reflect Ennismore&rsquo;s lifestyle brand. This senior role is especially crucial during the pre-opening phase, where you&rsquo;ll develop menus, build and train the culinary team, and establish operational standards that set the foundation for long-term success.
What you&rsquo;ll do...
Pre-Opening Responsibilities:<ul><li>
Collaborate with the Director of Food &amp; Beverage and brand teams to craft unique culinary concepts and menus inspired by local ingredients and the hotel&rsquo;s lifestyle positioning.</li><li>
Recruit, onboard, and train the culinary team, fostering a culture of excellence, creativity, and consistency.</li><li>
Establish kitchen operations, SOPs, hygiene standards, and safety protocols aligned with local regulations and Ennismore&rsquo;s quality standards.</li><li>
Manage procurement of kitchen equipment, tools, and ingredients, ensuring both quality and cost-efficiency.</li><li>
Oversee kitchen design and layout to optimize workflow and productivity.</li><li>
Lead menu tastings, costing, and necessary adjustments prior to opening.</li><li>
Partner with Marketing on culinary storytelling and launch events.</li></ul>
Operational Responsibilities:<ul><li>
Oversee day-to-day kitchen operations to ensure consistent food quality, timely delivery, and excellent presentation.</li><li>
Maintain rigorous standards for food hygiene, health, and safety compliance.</li><li>
Control food costs, reduce waste, and optimize inventory management to meet financial targets.</li><li>
Drive culinary innovation by introducing seasonal and trend-forward dishes that elevate the brand&rsquo;s lifestyle offering.</li><li>
Monitor guest feedback and continuously improve culinary experiences.</li><li>
Collaborate with other departments to deliver seamless guest experiences.</li></ul>
Team Leadership:<ul><li>
Lead, mentor, and develop the culinary team, promoting career growth and skill development.</li><li>
Set clear expectations for professionalism, grooming, and teamwork in line with Ennismore&rsquo;s values.</li><li>
Foster a positive, creative, and inclusive kitchen culture.</li><li>
Conduct regular training sessions, performance reviews, and development plans.</li></ul>
Brand &amp; Culture Contribution<ul><li>
Champion Ennismore&rsquo;s lifestyle brand values through culinary creativity and operational excellence.</li><li>
Engage with cross-functional teams to uphold the brand&rsquo;s identity and guest experience standards.</li></ul> 
Qualifications 
What we&rsquo;re looking for&hellip;<ul><li>
Degree or diploma in Culinary Arts, Hospitality Management, or related field preferred.</li><li>
Minimum 7 years&rsquo; experience as an Executive Chef or similar senior role in luxury or lifestyle hotels, ideally with pre-opening experience.</li><li>
Proven ability to lead a diverse culinary team and deliver innovative, high-quality menus.</li><li>
Strong knowledge of food safety standards and local health regulations.</li><li>
Excellent organizational, financial, and communication skills.</li><li>
Passion for culinary excellence and creativity that aligns with lifestyle hospitality.</li></ul> 
Additional Information 
What&rsquo;s in it for you...<ul><li>
Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>
Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul></div>

Seven Club

The Executive Chef will be responsible for the culinary execution, and performance across all branches of The Dose by Silvena. This includes overseeing kitchen operations, food cost control, menu consistency, training and hygiene standards. The ideal candidate has a passion for nutritious, ingredient-driven cuisine, is highly organized, and thrives in a fast-paced, multi-site environment. Key Responsibilities: Culinary Leadership <ul> <li>Ensure consistency in food quality, taste, and presentation across all branches. </li> <li>Lead the creative development and seasonal refresh of menu items in collaboration with Chef Silvena. </li> <li>Maintain and implement brand SOPs and plating standards. </li> <li>Ensure all dishes reflect the brand s health-focused, ingredient-driven philosophy. </li> </ul> Team Management &amp; Training <ul> <li>Recruit, train, and mentor chefs and kitchen teams across all locations. </li> <li>Conduct regular culinary assessments, mystery checks, and performance evaluations. </li> <li>Foster a culture of continuous improvement, hygiene, and culinary excellence. </li> <li>Schedule and conduct workshops or tastings to ensure standardization. </li> </ul> Operational Excellence <ul> <li>Ensure effective kitchen operations, including workflow, food production, and service readiness. </li> <li>Collaborate with procurement and supply chain teams to ensure high-quality, sustainably sourced ingredients. </li> <li>Ensure compliance with HACCP, food safety, and local health regulations. </li> </ul> Cost &amp; Inventory Management <ul> <li>Monitor and manage food cost percentages across locations. </li> <li>Oversee portion control, waste reduction, and inventory accuracy. </li> <li>Collaborate with purchasing teams to optimize pricing and supplier quality. </li> </ul> Cross-Functional Collaboration <ul> <li>Work closely with management, marketing, and operations to support campaigns, events, and seasonal launches. </li> <li>Support new openings, including menu rollout, kitchen setup, and pre-launch training. </li> <li>Travel between locations as needed for supervision and support. </li> </ul> Requirements <ul> <li>Proven experience as Executive Chef or Group Executive Chef in multi-location premium dining or health-focused concepts. </li> <li>Strong leadership, organizational, and communication skills. </li> <li>Deep knowledge of ingredient-driven cuisine, food trends, and wellness-oriented menus. </li> <li>Expertise in kitchen systems, food costing, SOPs, and inventory controls. </li> <li>Ability to travel between branches regularly. </li> <li>Culinary degree or equivalent professional training. </li> <li>Fluent in English</li></ul><ul> </ul>

Mövenpick

<div>Company Description 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
<ul><li>
Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.</li><li>
In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.</li><li>
Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.</li><li>
Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.</li><li>
Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.</li><li>
Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.</li><li>
Highly involved in sourcing products and building relationships with local vendors.</li><li>
Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.</li><li>
Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.</li><li>
Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.</li><li>
Personally engage with guests ensuring exceptional culinary experiences.</li><li>
Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.</li><li>
Participate in the recruitment and onboarding of new colleagues</li><li>
Promote the growth and development of internal talent.</li><li>
Pro-actively participate in colleague engagement initiatives.</li><li>
Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.</li><li>
Lead the kitchen in the absence of the Executive Chef/Culinary Director</li><li>
Adhere to all Company policies, procedures and values.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Minimum of two years&rsquo; experience in a similar role within a fast-paced, high-volume environment</li><li>
Hands-on leader, who consistently sets a positive example for the team</li><li>
Proven ability to manage staff across multiple sections, with clear and effective communication skills</li><li>
Solutions-focused professional dedicated to continuous learning and improvement</li><li>
Adaptable and resilient, maintaining top quality and adherence to standards amidst changing circumstances</li><li>
Genuine passion for food and an unwavering commitment to delivering exceptional guest experiences at events</li><li>
Ability to work a rotating roster, including nights, weekends, and public holidays</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Service oriented with an eye for details</li><li>
Ability to work effectively and contribute in a team</li><li>
Self-motivated and energetic</li><li>
Well-presented and professionally groomed at all times</li></ul></div>

Executive Sous Chef

Accor Group

Job Title Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Job Description Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE Position Overview Accor is hiring an Executive Sous Chef to lead culinary operations across multiple dining outlets at one of its prestigious hotel properties in Dubai. This role is ideal for a seasoned hospitality professional with strong kitchen leadership, menu development, and team training experience in high-volume, multi-outlet environments. Join Accor to influence Dubai s dynamic food and beverage scene while building a high-performing kitchen brigade. Job Details Job Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef / Culinary / Kitchen Management Gender: Any Candidate Nationality: Any Candidate Current Location: Any Job Type: Full Time Job Overview Culinary Strategy, Quality Control, and Leadership As Executive Sous Chef, you will oversee day-to-day kitchen operations, product quality, staff management, food cost control, and hygiene compliance across various hotel restaurants and banqueting services. You ll collaborate closely with the Executive Chef and Food and Beverage Director to craft innovative menus, manage financial performance, and lead training programs for a multicultural culinary team. What You ll Do * Supervise and coordinate kitchen operations across outlets, ensuring consistency in food quality, taste, and presentation * Plan, test, and implement menus in collaboration with the Executive Chef, with consideration to guest preferences, trends, and seasonal ingredients * Monitor food cost, inventory levels, and procurement in partnership with the purchasing team * Maintain product specifications and standardize recipes for accuracy and consistency * Enforce all HACCP and Dubai Municipality hygiene standards with support from the Hygiene Officer * Conduct kitchen audits, sanitation inspections, and corrective actions as needed * Identify staff training needs and execute culinary development programs aligned with hotel goals * Promote a safe and inclusive work environment, addressing cross-cultural team dynamics effectively * Liaise with Engineering for timely equipment maintenance and upkeep * Participate in department budgeting, forecasting, and payroll optimization * Lead monthly kitchen meetings, support performance reviews, and develop leadership talent within the brigade * Act as role model in guest interaction, fostering positive feedback and loyalty * Support outlet managers in achieving operational goals, guest satisfaction, and profitability * Ensure adherence to hotel SOPs, grooming standards, shift rosters, and uniform policies * Stay abreast of competitor offerings and market trends to maintain a competitive culinary edge Ideal Profile Senior Kitchen Leader with Culinary Vision * Minimum 5 7 years of progressive experience in luxury hotel kitchens, with at least 2 years in a senior sous chef or executive sous chef role * Proven expertise in multi-outlet culinary operations and team management * Formal culinary education or vocational certification preferred * Strong understanding of UAE food safety regulations and HACCP protocols * Experience with food costing, budgeting, and labor management systems * Creative, organized, and capable of driving both kitchen performance and innovation * Fluent in English; additional languages and multicultural leadership experience are a plus * Passionate about developing talent and building an inclusive kitchen culture * Professional demeanor and hands-on leadership style with high energy Why Join Us Accor Culinary Careers in Dubai * Competitive compensation and global benefits through Accor s employee program * Career growth opportunities across a global portfolio of luxury and lifestyle brands * Work in one of the most vibrant culinary hubs in the Middle East * Gain exposure to diverse dining formats, from fine dining to large-scale banquets * Be part of a company that values sustainability, team development, and innovation About the Company Accor is a world-leading hospitality group with over 5,000 hotels and dining destinations across 110+ countries. In Dubai, Accor operates some of the region s most acclaimed culinary venues, offering chefs and culinary professionals the platform to grow, lead, and innovate. With strong brand values, international reach, and a commitment to excellence, Accor offers more than just a job it offers a culinary career with global potential. Post Details

Executive Sous Chef Culinary Operations and Team Leadership Dubai, UAE

Raffles

<div>Company Description 
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 
Job Description 
Key Responsibilities:
Culinary Excellence &amp; Operations:<ul><li>
Assist the Executive Chef in planning and directing all culinary operations.</li><li>
Supervise food preparation and ensure consistency in quality, presentation, and taste.</li><li>
Oversee menu development, incorporating seasonal and locally sourced ingredients.</li><li>
Ensure compliance with HACCP and other food safety regulations.</li><li>
Monitor and control food costs, waste management, and inventory levels.</li></ul>
Leadership &amp; Team Management:<ul><li>
Lead, train, and mentor a multicultural team of chefs and kitchen staff.</li><li>
Foster a positive and productive work environment, ensuring high morale and teamwork.</li><li>
Conduct regular performance evaluations and provide feedback for continuous improvement.</li><li>
Recruit, onboard, and develop talent within the culinary team.</li></ul>
Collaboration &amp; Guest Experience:<ul><li>
Work closely with Food &amp; Beverage, Events, and other departments to align culinary offerings with guest expectations.</li></ul><ul><li>
Engage with guests to understand their preferences and enhance their dining experience.</li><li>
Support special events, VIP requests, and culinary promotions.</li><li>
Assist in budgeting, forecasting, and cost control measures.</li><li>
Maintain accurate records of kitchen expenses, purchases, and inventory.</li><li>
Ensure all kitchen equipment and facilities are properly maintained and operational.</li><li> 
Financial &amp; Administrative Duties:</li><li>
Assist in budgeting, forecasting, and cost control measures.</li><li>
Maintain accurate records of kitchen expenses, purchases, and inventory.</li><li>
Ensure all kitchen equipment and facilities are properly maintained and operational.</li></ul> 
Qualifications 
Qualifications:<ul><li>
Minimum of 5-7 years of experience in a luxury hotel or fine dining environment.</li><li>
Proven experience in a leadership role within a high-volume, high-end kitchen.</li><li>
Strong knowledge of international cuisine, food trends, and modern culinary techniques.</li><li>
HACCP certification or equivalent food safety training.</li><li>
Excellent communication, organizational, and leadership skills.</li><li>
Ability to work under pressure and adapt to a fast-paced environment.</li></ul></div>

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