executive chef

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26095281<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>210 E Stacy Rd, Allen, Texas, United States, 75002<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<b>Pay Range:</b> $84,000- $89,000<br>
<b>Expiration Date:</b> 09/14/2026
<p></p><div><p><b>Additional Information: </b>This hotel is owned and operated by an independent franchisee, <b>Atrium Hospitality.</b> The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel&rsquo;s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.</p><p></p><div><br>
<b>What&rsquo;s in it for you?</b></div><div></div><div><br>
</div><div></div><div>The <b>Atrium SPIRIT</b> is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.</div><div>
</div><div>Career Growth &amp; Learning &ndash; 40% of our management hires are internal promotions!</div><div>
</div><div>Invest in Your Future &ndash; 401(k) plan with company match.</div><div>
</div><div>Comprehensive Health Coverage &ndash; Medical, dental, and vision insurance options.</div><div>
</div><div>Paid Time Off &amp; Vacation &ndash; Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations</div><div>
</div><div>Perks That Fit Your Life &ndash; Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.</div><div>
</div><div>Purpose &amp; Impact &ndash; Make a difference through Atrium&rsquo;s community service and volunteer programs.</div><div></div><div><br>
</div><div>
</div><div></div><div><b>Job Description</b></div><div>
</div><div>What You Will Do:</div><div>
</div><div>Lead, train, and inspire a results-driven culinary team that lives Atrium&rsquo;s Core Values every day.</div><div>
</div><div>Deliver memorable guest experiences by continuously improving food quality, presentation, and service.</div><div>
</div><div>Optimize labor costs and productivity through effective scheduling and cross-training.</div><div>
</div><div>Oversee kitchen operations for a la carte and catering&mdash;ensuring consistent quality and execution.</div><div>
</div><div>Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction.</div><div>
</div><div>Collaborate with F&amp;B, sales, and events teams to create menus that enhance both the guest experience and brand concept.</div><div></div><div><br>
</div><div></div><div><b>What We Are Looking For:</b></div><div>
</div><div>4+ years of culinary leadership in a hotel setting &ndash; You're a seasoned pro who&rsquo;s no stranger to the pace and precision hospitality requires.</div><div>
</div><div>Proven leadership and technical culinary skills &ndash; You can motivate a team and jump on the line when needed.</div><div>
</div><div>Strong cost control and analytical know-how &ndash; Your ability to balance quality with efficiency helps drive profitability.</div><div>
</div><div>Executive Chef certification or culinary degree preferred &ndash; You bring the credentials and the confidence to lead.</div><div>
</div><div>Tech-savvy with Microsoft Office and cloud-based apps &ndash; You&rsquo;re organized, efficient, and not afraid of a spreadsheet.</div><div>
</div><div>Flexible and committed &ndash; Early mornings or weekend banquets? You're there to make it happen.</div><div></div><div><br>
</div><div></div><div><b>What Atrium Leadership Looks Like:</b></div><div>
</div><div><b>Accountable Achiever:</b> You own your outcomes, follow through, and drive results that matter.</div><div>
</div><div><b>Agile Thinker</b>: You stay cool under pressure and adapt quickly to changing kitchen dynamics.</div><div>
</div><div><b>Talent Curator:</b> You&rsquo;re passionate about growing others and building strong, collaborative teams.</div><div>
</div><div><b>Transparent Leader: </b>You lead with honesty, communicate openly, and foster trust at every level.</div><div>
</div><div><b>Leading with SPIRIT: </b>You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do.</div><div></div><div><br>
</div><div></div><div><b>Why Atrium?</b></div><div>
</div><div>Hear it from Thomas E. &ldquo;<i>What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there&rsquo;s really no reason not to</i>.&rdquo;</div><div>
</div><div>___________________________________________</div><div></div><div><br>
</div><div></div><div><i>Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.</i></div><div><br>
</div><div>
</div><div>Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy</div><p><i>
This company is an equal opportunity employer.</i></p><p>
frnch1</p></div></div><p></p>

Executive Chef

HMSHost by Avolta

<div><p>HMSHost is hiring immediately for an Executive Chef to join their team at San Antonio International Airport!</p><p></p><p><b><br>
Summary</b><b>:
</b></p><p></p><p>The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.</p><p></p><p><b><br>
Essential Functions:</b></p><br>
<p></p><ul><li>
Supervises the day to day activities of culinary supervisory staff.</li><li>
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens.</li><li>
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production.</li><li>
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures.</li><li>
Oversees the Commissary and serves as a primary contact with food vendors.</li><li>
Prices and orders food and kitchen supplies.</li><li>
Maintains effective cost control, by managing the food management inventory system.</li><li>
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies.</li><li>
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.</li><li>
Identifies hiring, firing, advancement, development, promotion of culinary management staff.</li><li>
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations.</li><li>
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.</li></ul><p></p><p><b><br>
Minimum Qualifications, Knowledge, Skills, and Work Environment</b><b>:
</b></p><p></p><ul><li>Requires post-secondary, culinary arts school or four-year university; brand certification a plus</li><li>
Requires 5 years' managerial or supervision experience in the culinary / food service</li><li>
Must be certified in Serve Safe Management certification course</li><li>
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent</li><li>
Demonstrates organization and multi-project time/issue management</li><li>
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals</li></ul><p></p><p><b><br>
Benefits of working here:</b></p><ul><li>
A fun place to work</li><li>
Competitive wages</li><li>
401k Match/ Great Benefits</li><li>
Career growth opportunities</li></ul><p></p><p><b><br>
Apply to be a part of our team today!</b></p><h2 class="jobSectionHeader"><b><br>
REQUIREMENTS</b></h2><ul><li>
Is self-motivated; able to work with limited supervision</li><li>
Must have open availability</li></ul><p><br>
To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.</p><p></p><p><br>
Equal Opportunity Employer (EOE)</p><p>
Minority/Female/Disabled/Veteran (M/F/D/V)</p><p>
Drug Free Workplace (DFW)</p></div>

<div><b>Additional Information</b><br>
<b>Job Number</b>26102996<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Sheikh Zayed Road, Business Bay, Dubai, United Arab Emirates, United Arab Emirates, 121000<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>START YOUR JOURNEY WITH US</b></p>
<p>JW Marriott Marquis Hotel Dubai welcomes you to the heart of the city's lively downtown district with modern luxury and award-winning service. Soaring above Sheikh Zayed Road, our bustling and dynamic 5-star hotel is one of the tallest in the world, consisting of two towers with 1608 rooms and boasts awe-inspiring views of the water and Dubai cityscape. Enjoy a swim in the outdoor pool or a workout in the fitness center before easing tired muscles with a massage at Saray Spa. Sample the flavors of the world at our 10 restaurants and lounges, which offer Japanese, Italian, Indian and Thai cuisine. For those planning an event in downtown Dubai, UAE our hotel offers 80,000 square feet of adaptable space, including a striking ballroom and outdoor venues. Explore, Dubai Mall, Burj Khalifa and Dubai Opera which are all minutes away.</p>
<p><b>JOB SUMMARY</b></p>
<p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p>
<p><b>CANDIDATE PROFILE</b></p>
<p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p><b>CORE WORK ACTIVITIES</b></p>
<p><b>Leading Kitchen Operations for Property</b></p>
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>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>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul>
<p><b>Setting and Maintaining Goals for Culinary Function and Activities</b></p>
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul>
<p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors 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 create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul>
<p><b>Managing and Conducting Human Resource Activities</b></p>
<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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul>
<p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to executive teams, managers and 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></div><p><i>
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.</i></p><p></p><p>
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

Executive Chef- Prime 68 & Vault

southern sun

<div><p>Southern Sun welcomes job applications from passionate and hard-working team players who want to be part of our ever-growing Southern Sun family. We value our employees and provide them with the means to grow within the company, opening many doors in the process. If this is an offer that excites you, send in your application and you could be the newest addition to our family.</p><p><b>
Our successful Executive Sous Chefs &hellip;</b></p><ul><li><p>
effectively manage the Kitchen&rsquo;s <b>finance and administration</b>, including budgets, financial analysis, management systems and reporting;</p></li><li><p>
access and interpret <b>Human Resource policies</b> and legislative requirements for efficient implementation;</p></li><li><p>
maintain the <b>highest standards of health, hygiene, food safety and professional appearance</b> throughout the Kitchen and among all team members;</p></li><li><p>
implement <b>policies, procedures, strategies and controls</b> for the Kitchen&rsquo;s purchasing, deliveries, stock management and cost control;</p></li><li><p>
implement action plans ensuring the <b>optimal functioning of all food operations</b>, consistently exceeding guest expectations;</p></li><li><p>
facilitate <b>effective interdepartmental co-operation</b> to ensure guests&rsquo; expectations are anticipated and exceeded;</p></li><li><p>
work effectively as part of a team or independently to deliver consistently <b>high standards of food quality, presentation and service</b>;</p></li><li><p>
demonstrate strong <b>culinary creativity and innovation</b>, contributing to the development of menus and concepts that are contemporary, relevant and commercially successful;</p></li><li><p>
maintain a strong awareness of <b>current culinary, gastronomic and dining trends</b>, incorporating new techniques, ingredients, presentation styles and guest preferences where appropriate;</p></li><li><p>
actively contribute to the evolution of the hotel's food and beverage offering, ensuring that menus remain <b>fresh, innovative and competitive within the market</b>;</p></li><li><p>
demonstrate proven expertise in <b>high-end steakhouse operations</b>, including premium meat preparation, cooking techniques, sourcing, ageing and presentation;</p></li><li><p>
bring a strong <b>fine-dining background</b>, with a proven understanding of refined culinary techniques, attention to detail, consistency and elevated guest experiences;</p></li><li><p>
lead, mentor and develop the culinary team, fostering a culture of <b>creativity, discipline, excellence and continuous improvement</b>.</p></li></ul><p><b>
If you have these requirements &hellip;</b></p><ul><li><p>
A <b>Diploma in Hotel Management</b> or a qualified Chef Diploma from City &amp; Guilds or a similar accredited hospitality institution;</p></li><li><p>
Advanced <b>Hospitality Management studies/training</b> would be advantageous;</p></li><li><p>
A minimum of <b>10&ndash;13 years' experience in the hospitality industry as a Chef</b>, progressing from Commis Chef and Chef de Partie through to Chef de Cuisine/Sous Chef level, with at least <b>3&ndash;4 years' experience in a Sous Chef or equivalent senior culinary role</b>;</p></li><li><p><b>
Proven experience in a high-end steakhouse</b>, preferably within a luxury hotel, premium restaurant or recognised fine-dining environment;</p></li><li><p>
Strong and demonstrable <b>fine-dining culinary experience</b>, with an excellent understanding of contemporary cuisine, food presentation and elevated dining standards;</p></li><li><p>
A proven track record of <b>menu development, culinary creativity and innovation</b>, with the ability to introduce new concepts and keep the food offering aligned with current market trends;</p></li><li><p>
Excellent knowledge of <b>modern culinary techniques, premium ingredients, meat preparation and steakhouse operations</b>;</p></li><li><p>
Strong commercial awareness, including <b>food cost control, menu engineering, purchasing and stock management</b>;</p></li><li><p>
Excellent leadership, communication and team-development skills;</p></li><li><p>
A genuine passion for food, with the ability to <b>inspire a culinary team and consistently deliver exceptional guest experiences</b>;</p></li><li><p>
The ability to work effectively in a <b>high-volume, demanding and quality-driven environment</b> while maintaining consistency and attention to detail.</p></li></ul><p><b>
A combination of high-end steakhouse, fine-dining and contemporary culinary experience will be considered a key advantage for this position.</b></p></div>

Executive Sous Chef

Accor

<div><b>Company Description</b><p><b><br>
&quot;Why work for Accor?</b><br>
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.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><p></p><p><b><br>
SUMMARY AND GENERAL DUTIES:</b></p><ul><li>
She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>
Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>
Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>
Assists the Executive Chef in developing new cuisine concepts.</li><li>
Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>
Assists in menu planning and costing.</li><li>
Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>
Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>
Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>
Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>
Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>
Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>
Recommends changes in the menus.</li><li>
Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>
Perform as per Operational Standards.</li><li>
Proper grooming at all times.</li><li>
Attend training classes as per schedule.</li><li>
Show fullest cooperation and respect within the team and other departments.</li><li>
Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul><p><b>
 Organization &amp; Set Up</b></p><ul><li>
After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>
Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>
Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>
Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>
At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>
Applies HACCP as per the Hotel Standard.</li><li>
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul><p><b>
 During the operations, in the restaurant &amp; in front of the guest</b></p><ul><li>
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>
Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>
Creates an atmosphere of tranquility amongst the brigade.</li><li>
Checks the standard and quality of food which leaves the kitchen.</li><li>
Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul><p><b>
 General / Miscellaneous</b></p><ul><li>
To be punctual on duty and ensure the same of your employees.</li><li>
Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>
To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>
To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>
To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>
To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>
Other duties as assigned.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Has 4-5 years experience in 4-5 star Hotel</li></ul><br>
<b>
Additional Information</b><p><b><br>
What is in it for you:</b></p><ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Sous Chef - Pastry

Areas

<p>Position Title: Regional Chef (HOU)<br/></p><p>Reports To:Director of Operations<br/></p><p>Department:Concepts and Standards<br/></p><p>Status:Exempt: Full time<br/></p><p>Date:February 2023<br/></p><p>Broad Functions: A deep passion for creating and serving exceptional food and providing unparalleled service to Guest. This position requires a dynamic and motivated leader who is able to inspire and direct their kitchen team to success. This person should have a strong culinary background and extensive experience in high-volume restaurants, with a minimum of 5 years of experience and at least 3 years as a Kitchen Manager or Head Chef.<br/></p><p>As a key member of our management team, the Regional Chef will be responsible for overseeing all aspects of kitchen operations. This includes planning and executing menus, leading the kitchen team, managing food and labor costs, and ensuring compliance with health, safety, and sanitation regulations, as well as HACCP protocols. The Regional Chef must also have a good understanding of inventory management and be able to manage the ordering and stocking of supplies to keep the kitchen operational at all times.<br/></p><p>Main Duties and Responsibilities:<br/></p><p>Lead, manage, and oversee the daily operations of the kitchen: The Regional Chef will be responsible for ensuring that the kitchen runs smoothly and efficiently on a daily basis. This includes overseeing all cooking and preparation, managing the kitchen staff, and ensuring that all orders are accurately and promptly prepared to meet the high standards of quality and service that the restaurant is known for.<br/></p><p>Plan and execute menus, special events, and promotions: The Regional Chef will be responsible for developing and executing creative and innovative menus that showcase the restaurant's culinary offerings and reflect industry trends and customer preferences. In addition, the Regional Chef will be responsible for planning and executing special events and promotions that drive traffic, increase sales, and enhance the restaurant's reputation.<br/></p><p>Lead and motivate the kitchen team: The Regional Chef will be responsible for creating a positive and productive work environment in the kitchen by leading and motivating the kitchen staff. This includes providing regular training and development opportunities, setting clear performance expectations, and recognizing and rewarding success.<br/></p><p>Manage food and labor costs: The Regional Chef will be responsible for managing food and labor costs to ensure that the kitchen operates within budget. This includes controlling food waste, negotiating with suppliers, and implementing cost-saving measures.<br/></p><p>Stay current with industry trends, techniques, and innovations: The Regional Chef will be responsible for staying current with industry trends, techniques, and innovations in order to enhance the restaurant's menu offerings and maintain a competitive edge. This includes attending culinary events, conferences, and workshops, and engaging in ongoing professional development.<br/></p><p>Ensure compliance with health, safety, and sanitation regulations: The Regional Chef will be responsible for ensuring that the kitchen complies with all health, safety, and sanitation regulations, as well as HACCP protocols. This includes conducting regular kitchen inspections, maintaining cleanliness and organization, and ensuring that all food preparation and storage practices are in compliance with regulations.<br/></p><p>Manage inventory and ordering of supplies: The Regional Chef will be responsible for managing the kitchen's inventory and ordering of supplies to ensure that the kitchen is well-stocked and operational at all times. This includes conducting regular inventory checks, forecasting supply needs, and placing orders as needed.<br/></p><p>Resolve conflicts and communicate effectively: The Regional Chef will be responsible for resolving conflicts that may arise within the kitchen and communicating effectively with all kitchen staff and other departments within the restaurant. This includes mediating disputes, facilitating open and honest communication, and ensuring that all kitchen staff understand and follow company policies and procedures.<br/></p><p>Skills and Qualifications:<br/></p><p>A minimum of 5 years of culinary experience in high volume restaurants<br/>A culinary degree is preferred.<br/>A minimum of 3 years as a Kitchen Manager or Head Chef<br/>Strong culinary skills and knowledge of P&amp;L management<br/>Personable, approachable, and able to lead and motivate a team.<br/>Good work ethic and strong leadership skills<br/>Collaborative and able to work well with others.<br/>Experience in inventory management and conflict resolution<br/>European cuisine experience a plus<br/>Serve Safe certified and knowledgeable in HACCP protocols.<br/>Hands-on approach and attention to detail<br/>Wine knowledge a plus<br/></p><p>EEOC Statement:<br/></p><p>We are an equal opportunity employer committed to building a diverse team and fostering an inclusive environment where employees feel empowered to bring their authentic selves to work. We welcome applications from all qualified candidates regardless of race, color, religion, gender identity, sexual orientation, national origin, age, disability status, or veteran status.<br/></p><p>Physical Demands:<br/></p><p>The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.<br/></p><p>While performing the duties of this job, the employee operates in an office environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. This is largely a sedentary role and requires color determination vision (no color blindness) and to sit for extended periods of time in front of the computer.<br/></p><p>This position would require the ability to lift files, open filing cabinets and bend or stand on a stool as necessary. This position requires the ability to occasionally lift office products and supplies, up to 20 pounds. Some bending and/or lifting of supplies and mail in/out materials from time to time may be required.<br/></p><p>Travel is not an essential part of the job, but at times will be required due to (re)opening of new or existing locations, or simply due to a necessary update to the marketing materials or to attend a meeting elsewhere.<br/></p>

Regional Chef (Airport Restaurants)

Meliá Hotels International

<div><p><b><i>&ldquo;The world is yours with Meli&aacute;&rdquo;</i></b></p><p></p><p><br>
Discover a path without limits at Meli&aacute;, where growth and development opportunities are endless. Embark on a journey that will take you to work in several countries and become part of our extended global family.</p><p></p><p><b><br>
Discover some of the benefits we offer:</b></p><p></p><ul><li><b><br>
My Meli&aacute;Rewards:</b> Participate in our exclusive loyalty program, enjoying unique benefits and advantages.</li></ul><p></p><ul><li><b><br>
My Meli&aacute;Benefits:</b> Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.</li></ul><br>
<p></p>
<p>
Tucked away within a lush polo estate in Dubai, Meli&aacute; Desert Palm is a luxury urban resort where wellness, personalised service, and meaningful experiences come together.</p><p>
At Meli&aacute; Desert Palm Dubai, every dining experience begins in the kitchen, where our culinary team brings creativity, precision, and passion to every dish. Behind every memorable meal is a dedicated brigade working to uphold the highest standards of food quality, hygiene, and craftsmanship across our kitchens.</p><p>
We are looking for a skilled and experienced Chef de Partie to lead a section of our kitchen team, taking ownership of food preparation, quality, and consistency while guiding junior chefs to deliver an exceptional culinary experience for our guests.</p><p><b>
What will you be doing?</b></p><ul><li>
Organize all activities within the restaurant kitchen area alongside the wider culinary team.</li><li>
Take care of daily food preparation and duties assigned by superiors to meet the standards and quality set by the restaurant.</li><li>
Follow instructions and recommendations from immediate superiors to complete daily tasks.</li><li>
Coordinate daily tasks with the Sous Chef or Executive Chef.</li><li>
Lead junior chefs and commis within the section, guiding their daily work and development.</li><li>
Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.</li><li>
Ensure the production, preparation, and presentation of food are of the highest quality at all times.</li><li>
Ensure highest levels of guest satisfaction, quality, and operating and food costs on an ongoing basis.</li><li>
Maintain knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.</li><li>
Maintain full awareness of all menu items, their recipes, methods of production, and presentation standards.</li><li>
Follow good preservation standards for the proper handling of all food products at the right temperature.</li><li>
Operate and maintain all department equipment, reporting any malfunctions.</li><li>
Take personal responsibility for hygiene, safety, and correct use of equipment and utensils.</li><li>
Support the development of restaurant cuisine concepts and standards.</li><li>
Adhere to food preparation guidelines to ensure consistent quality culinary offerings to guests.</li><li>
Maintain food safety and protection, ensuring all food in working areas complies with proper handling techniques, including dating, storage, and rotation.</li><li>
Maintain basic food safety and sanitation practices, and outlet safety at all times.</li><li>
Participate in and support departmental training to improve section skills and hotel service levels, providing junior team members the training and resources to take care of guests.</li><li>
Assess quality control and adhere to hotel service standards.</li><li>
Perform any other related duties as requested by management.</li></ul><p><b>
What are we looking for?</b></p><ul><li>
1-3 years of relevant experience in a similar role.</li><li>
Bachelor's Degree in Culinary Science or a relevant field.</li><li>
Strong knowledge of cooking methods, kitchen equipment, and best practices.</li><li>
Accuracy and speed in handling emergency situations and providing solutions.</li><li>
Strong teamwork orientation with outstanding leadership abilities.</li><li>
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).</li><li>
Ability to work under pressure, self-motivated, with creative problem-solving skills.</li><li>
Exceptional customer-service skills.</li><li>
Flexibility to respond to a range of kitchen situations, including varying service volumes, menu changes, and last-minute prep demands.</li></ul><p></p><p><b><br>
At Meli&aacute; we are all VIP</b></p><p></p><p><i><br>
At Meli&aacute; Hotels International, we are committed to </i><b><i>equal opportunities between women and men</i></b><i> in the workplace, with the commitment of management and the principles contained in Human Resources policies. We also prioritize disseminating throughout the entire staff a corporate culture committed to effective equality, and raising awareness about the need to act jointly and globally.</i></p><p></p><p><i><br>
We promote our commitment to </i><b><i>equality and diversity</i></b><i>, avoiding any kind of dicrimination, especially related to reasons of disability, race, religion, gender, or age. We believe that </i><b><i>diversity and inclusion among our employees are essential for our success as a global company</i></b><i>.</i></p><p></p><p><i><br>
Additionally, we support the sustainable growth of our industry through </i><b><i>a socially responsible team</i></b><i>. In this sense, our motto is &quot;</i><b><i>Towards a sustainable future, from a responsible present</i></b><i>&quot;. Thanks to al our collaborators, we make it possible.</i></p><p></p><p><br>
To protect yourself and avoid fraud in selection processes, we invite you to consult our recommendations on the &quot;<b>Protect Your Application</b>&quot; page.</p><p></p><p><br>
If you want to be &ldquo;<b>Very Inspiring People</b>&ldquo;, follow us on:</p><p></p><p><b><br>
INSTAGRAM</b><b> &ndash; </b><b>TIKTOK</b><b> </b><b>&ndash; </b><b>LINKEDIN</b><b> &ndash; </b><b>INDEED</b><b> &ndash; </b><b>GLASSDOOR</b></p></div>

Chef De Partie - Meliá Desert Palm Dubai

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Chef De Partie - Meliá Desert Palm Dubai