executive chef

Position: Executive ChefLocation: Naya Nazimabad Gymkhana, Karachi Experience Required: 5+ YearsJob SummaryThe Executive Chef will lead all kitchen operations, ensuring high-quality food production, menu innovation, cost control, and compliance with hygiene standards. The role requires strong leadership, creativity, and operational expertise to deliver an exceptional dining experience.Key Responsibilities<ul><li>Oversee entire kitchen operations across all outlets</li><li>Design and update menus, ensuring variety, quality, and cost efficiency</li><li>Manage food preparation, presentation, and portion control</li><li>Ensure compliance with food safety and hygiene standards (HACCP)</li><li>Control food cost, wastage, and kitchen budgets</li><li>Supervise and train chefs, cooks, and kitchen staff</li><li>Coordinate with F&amp;B and management teams for events and daily operations</li><li>Monitor inventory, purchasing, and supplier management</li><li>Maintain consistency in taste, quality, and presentation</li><li>Implement standard recipes and SOPs</li></ul>Requirements<ul><li>Minimum 5+ years of experience in culinary operations</li><li>Proven experience as an Executive Chef / Head Chef</li><li>Strong knowledge of local &amp; international cuisines</li><li>Expertise in kitchen management, food costing, and menu planning</li><li>Leadership and team management skills</li><li>Ability to work in a high-pressure environment</li></ul>Preferred Background<ul><li>Experience in clubs, hotels, or high-volume restaurants</li><li>Culinary degree or professional certification is a plus</li></ul>Key Skills<ul><li>Leadership &amp; team development</li><li>Creativity &amp; menu innovation</li><li>Cost control &amp; budgeting</li><li>Quality assurance</li><li>Communication &amp; coordination</li></ul>Job Type: Full-timeWork Location: In person

Executive Chef

Inspire Management Training Center

We are seeking a highly skilled and creative Executive Chef to lead the kitchen operations, oversee food preparation, and manage culinary teams. The Executive Chef is responsible for menu planning, food quality, kitchen management, cost control, and ensuring high standards of hygiene and customer satisfaction in a hotel, restaurant, or catering environment.Key Responsibilities<ul><li>Lead and manage all kitchen operations and culinary staff</li><li>Design and develop menus based on seasonality, trends, and customer preferences</li><li>Ensure high standards of food quality, taste, and presentation</li><li>Supervise food preparation, cooking, and plating processes</li><li>Manage food cost, inventory, and kitchen budget control</li><li>Ensure compliance with health, safety, and hygiene standards (HACCP)</li><li>Train, mentor, and evaluate kitchen staff performance</li><li>Coordinate with F&amp;B management for events and special functions</li><li>Monitor stock levels and order kitchen supplies as needed</li><li>Maintain cleanliness and organization of kitchen areas</li></ul>Requirements<ul><li>Minimum 5&ndash;10 years of experience in professional kitchen operations</li><li>At least 2&ndash;3 years in a senior chef role (Sous Chef or Executive Chef Assistant)</li><li>Culinary degree or diploma from a recognized culinary institute is preferred</li><li>Strong knowledge of international cuisines and modern cooking techniques</li><li>Experience in menu planning, food costing, and kitchen budgeting</li><li>Strong leadership and team management skills</li><li>Knowledge of HACCP, food safety, and hygiene standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Excellent creativity, presentation, and attention to detail</li><li>Strong communication and organizational skills</li><li>Experience in luxury hotels, fine dining, or large-scale catering is preferred</li><li>Ability to manage multiple kitchen sections efficiently</li></ul>Job Type: Full-timePay: QAR7,000.00 - QAR11,000.00 per monthEducation:<ul><li>Primary (Preferred)</li></ul>Experience:<ul><li>Kitchen Operation: 5 years (Required)</li></ul>Language:<ul><li>english (Required)</li></ul>Location:<ul><li>Qatar (Required)</li></ul>Work Location: In person

six senses

Duties and Responsibilities
 
Vision and Values
 
As Executive Chef, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.
 
Wellness
 
I will fully embrace and safeguard the wellness philosophy, concepts, programs and brand initiatives. This includes spearheading and participating in our Mission Wellness activities. All aspects of these wellness and initiatives will be adopted and implemented throughout my department and its strategic planning and development.
 
As one of the pillars of Wellness, I will safeguard the Eat With Six Senses program and make sure that this program and all other nutritional brand initiatives are fully embraced within the Culinary department. All aspects of these wellness and nutrition initiatives will be adopted and implemented throughout the operation with particular focus on growing or making our own products.
 
Sustainability
 
Sustainability is at the core of everything we do at Six Senses. As Executive Chef, I will ensure all directives on environmental protection and preservation, re-usage and minimum wastage, purchasing and packaging such as the abolition of single-use plastic, social responsibility and all other practices documented in the Sustainability Guidelines are followed in my department and to maintain a harmonious and sensitive approach to our environment and cultural surroundings.
 
In particular, I will monitor sorting of food and material waste and liaise with the gardeners for efficient food wastage removal for composting, plus for growing our own produce and featuring this produce in our culinary offering.
 
I will follow the Sustainability Guidelines as they relate to my department and set goals to improve my property’s performance.
 
Out of the Ordinary
 
I will deliver Out of the Ordinary experiences that inspire the spirit of hospitality by delighting others and creating stories. I will deliver experiences that harmonizes with our brand values and create an appetite towards innovation and raise the bar. I will combine quirky, element of surprise and original experiences and take any regular moment and craft it into a beautiful memory.
 
Operational Ownership
 
In this role, I will assume full responsibility for the efficient operation of the department to provide exceptional products and services within Six Senses brand operating standards and budget.
 
I will work strategically with the General Manager to develop cohesive and productive goals for my department and establish procedures/guidelines to achieve them. I will maintain an overall consistency of the Company’s vision, quality/standards and develop concepts consistent with brand identity.
 
I will work collaboratively with the General Manager, Executive team and operations on correlated product standards and ensure that the brand provides a systematic culture that delivers excellent guest service results as measured by the brand, independent guest satisfaction company and social media vehicles in an effort to deliver on our promise to our guests and stakeholders.
 
My scope of work includes: (please review points below and localize)
 
Keep abreast of industry trends and practices and update knowledge and skills to improve the product and service offering.
 
Focus on the rejuvenation of the culinary experience.
 
Products and services will be constantly assessed and reviewed to remain relevant, innovative and in keeping with Six Senses wellness and sustainability practices.
 
Focus and review regularly through my physical presence in all areas of kitchen, our rigorous adherence to LQA standards.
 
Full responsibility for the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards
 
Responsible for an exceptional guest experience in culinary offering.
 
Ensure and review that purchasing practices meet the requirements of the Six Senses nutrition and sustainability platforms.
 
Assess and review stocktakes and storage areas to ensure all stock is on hand, properly stored and in line with Six Senses control and hygiene standards.
 
Ensure and approve that standard recipes are developed for all dishes, including food presentation photographs.
 
Effectively carry out service recovery or charge our hosts to do so in the event of guest complaints.
 
Responsible for inspecting kitchen public areas and kitchen heart-of-the-house areas on a regular basis and ensuring any maintenance and product improvements are actioned within the designated time frame.
 
Lead a team of engaged and experienced Chefs who each manage their own teams on a daily basis to provide the Six Senses exceptional standards of operation and service.
 
Assist General Manager on meeting and exceeding the annual budget in terms of both revenue generation and cost control.
 
Deliver a crafted experience for all of our guests and foster a desirable place to work for all of our hosts.
 
Assist General Manager on ensuring that property complies with all legal, statutory and financial requirements.
 
Implement, review and maintain documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards.
 
Implement, review and maintain host management practices and budgetary controls to ensure the successful operation of the property.
 
A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.
 
Ensure that interaction and communications between departments within the property are clear and effectively maintained to support the smooth running of the property.
 
Work closely with marketing, sales and public relation in developing strategies and tactics which support revenue generation and profile-raising initiatives are undertaken as documented in the marketing plan.
 
Meet and engage with the media and with the local community.
 
Instill a revenue-focused philosophy so that all hosts are fully engaged with driving revenue opportunities in line with the business strategy and annual plan.
 
Ensure that all activities within my department are carried out ethically, honestly and within the parameters of local law.
 
Revise and control that my department’s operational budget is strictly adhered to and all costs will be continually monitored and controlled to drive profitability, while taking into consideration the preservation of required standards with every decision made.
 
Ensure that forecasting is undertaken on a daily, weekly, monthly, quarterly and annual basis to ensure budgets are met and exceeded.
 
Prepare and submit legally required and confidential documentation related to the operation.
 
Complete accurately all corporate reporting requirements for the role.
 
Attend or conduct the designated meetings and briefings as instructed by the General Manager with a two-way flow of pertinent information and communications.
 
Perform any additional duties given to me by the General Manager.
 
Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness.
 
Whether an exquisite island resort, mountain retreat, or urban hotel; Six Senses unites a diverse, multinational, and multicultural portfolio of properties. Each host brings to life the values in their own way, while delivering on the brand’s vision: to reawaken people’s senses so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.
 
You’re about to be the author of this journey that takes you through life’s undiscovered passageways, hidden treasures, and meaningful experiences.
 
It’s a story unlike any other. Out of the ordinary, one could say. A journey across lands and seas, a tale about what it means to connect to the world around us.
 
Let the journey begin.
 
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.

RTC1 Recruitment Services

<div>
 
 
 Position Title:
 
 Corporate Executive Chef (R&amp;D)
 
 
 
 Employment Type:
 
 Full Time
 
 
 
 Salary KWD
 
 : up to 3,500 KWD inclusive depending on experience and qualifications
 
 
 
 Benefits:
 
 bonus and family benefits
 
 
 
 Job Location:
 
 Kuwait
 
 
 
 
 
 
 About the Company:
 
 
 
 A well-known restaurant group of high-end concepts, continuously expanding in the GCC and headquartered in Kuwait.
 
 
 
 
 
 
 Job Description:
 
 
 <ul>
 <li>
 Develop and implement strategic culinary plans to introduce new dining concepts and enhance existing ones in line with business objectives.
 </li>
 <li>
 Establish and monitor KPIs and SOPs across all kitchen operations to ensure maximum efficiency, consistent food quality, and high service standards.
 </li>
 <li>
 Oversee comprehensive training programs to upskill culinary staff, identify high-potential talent, and drive growth and employee retention.
 </li>
 <li>
 Analyze sales data to refine menu performance and manage vendor relationships and contracts to ensure a high-quality, cost-effective, and safe ingredient supply.
 </li>
 </ul>
 
 
 
 
 
 Qualifications:
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Culinary or any related field
 </li>
 <li>
 Minimum 10 years of experience in standalone restaurants with multiple venues, 3 years of which in a director level.
 </li>
 <li>
 Must have thorough knowledge of research and development concepts and techniques, food handling, HACCP procedures, and health codes
 </li>
 </ul>
</div>

Corporate Executive Chef

Sodexo

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

Airline Lounges Executive Chef

<div>Role Overview:
<div>SodexoLive! is seeking an Executive Chef who will support the British Airways Lounges at Washington Dulles International Airport (IAD) in Chantilly, VA. Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences!</div><div> 
Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start!</div>
What You'll Do:
<ul><li>develop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;</li><li>
create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;</li><li>
formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;</li><li>
utilize agreed Sodexo food management and transformation platforms;</li><li>
provide coaching, mentoring and balanced feedback to all culinary team members;</li><li>
support pre-openings, openings, re-starts and new seasonal menu launches;</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div> 
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li>
2-3 years minimum experience in a recognized concept or hospitality location;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills; and/or</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div> 
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Associate's Degree or equivalent experience 
Minimum Management Experience - 2 years 
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div>

Elegancia Services

Job Title: Executive Sous Chef Location: Doha, Qatar Job Type: Full-timeJob Summary: We are seeking a highly skilled and experienced Executive Sous Chef to support the Executive Chef in managing all kitchen operations. The ideal candidate will have a strong background in high-volume catering or food production, exceptional leadership skills, and a passion for delivering high-quality cuisine while maintaining operational efficiency.Key Responsibilities:<ul><li>Assist the Executive Chef in overseeing daily kitchen operations across all sections</li><li>Supervise and lead kitchen staff, ensuring high performance and adherence to standards</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Monitor food preparation, portion control, and waste management</li><li>Maintain strict hygiene and food safety standards (HACCP compliance)</li><li>Support menu planning, development, and cost control initiatives</li><li>Train, mentor, and develop junior kitchen staff</li><li>Manage inventory, stock ordering, and supplier coordination</li><li>Ensure smooth coordination between kitchen and service teams</li><li>Step in for the Executive Chef in their absence</li></ul>Requirements:<ul><li>Proven experience as an Executive Sous Chef or Senior Sous Chef</li><li>Strong background in catering, bulk production, or multi-outlet operations</li><li>Diploma or Degree in Culinary Arts or Hospitality Management</li><li>Excellent leadership and team management skills</li><li>Strong knowledge of food safety and sanitation standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication skills in English (Arabic is a plus)</li></ul>Preferred Qualifications:<ul><li>Experience in large-scale catering or hospitality groups</li><li>Knowledge of cost control and budgeting</li><li>Creativity in menu development and presentation</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you currently Working?</li><li>Do you have any experience in Industrial Catering?</li><li>How soon can you join?</li></ul>Work Location: In person

Executive Sous Chef

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3682 executive chef jobs Near Me

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Airline Lounges Executive Chef

Airline Lounges Executive Chef

Executive Sous Chef