Food Safety Specialist jobs in Canada
Executive Sous Chef - Waldorf Astoria Ras Al Khaimah
Hilton Worldwide, Inc.
Executive Chef
CRUISE SHIP COMPANY CANADA
Connect with headhunters to apply for similar jobsIntern - Food & Beverage
Fairmont Hotels & Resorts
Executive Chef
Job summary
A luxury hotel chain in the UAE is seeking an Executive Chef to lead kitchen operations, manage a culinary team, and oversee menu development. The ideal candidate must have a Bachelor's degree in Culinary Arts and at least 3 years in a similar role. Responsibilities include maintaining quality standards and ensuring profitable operations. This role offers a dynamic environment for those passionate about culinary excellence.
Qualifications
- Minimum of 3 years of culinary management experience.
- Experience in cost control for food and labor.
- Skills in menu development and pricing.
Responsibilities
- Lead overall kitchen operations of the hotel.
- Train and manage kitchen team members.
- Supervise culinary activities and quality standards.
- Establish presentation standards and safety protocols.
Skills
Education
As Executive Chef you will be responsible for leading the overall kitchen operations of the hotel. You will train and manage kitchen team members, supervise / coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes. Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation / maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events. The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations.
- Bachelor’s Degree or related Culinary degree.
- Minimum of 3 years of industry and culinary management experience.
- Previous experience controlling food and labor costs.
- Previous experience with demonstration cooking, menu development, and pricing development.
- Passion for leadership and teamwork.
- Eye for detail to achieve operational excellence.
- Excellent guest service skills.
Additional Information
Remote location
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.
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