Executive Chef - World Expo 2027, Belgrade (US National Only)

TGP International
Belgrade
Workplace: OnsiteContractFunction: Hospitality & Food ServiceExperience: 8+ yearsSkills: ["Leadership","Quality focus","Attention to detail","Adaptability","Discretion"]

Own the culinary vision and kitchen operations for the USA Pavilion, delivering the “Iconic American Diner” concept to a global Expo audience and VIP/diplomatic guests. Lead menu design, tastings, and consistent quality while working within Serbian food-safety rules (HACCP), cold-chain and allergen requirements. Manage food cost, procurement constraints, and train the kitchen brigade to execute high-volume Expo trading and bespoke protocol events.

Loading

Loading job details...

Preparing the role view and application actions.

FursaFursa
TGP International
TGP International
1 month ago

Executive Chef - World Expo 2027, Belgrade (US National Only)

✓ Verified Job

Canonical indexed version, validated from employer's careers page.

Source: Company careers pageValidated by: Fursa AI
Last checked: 6 hours agoStatus: Live

Job Summary

Own the culinary vision and kitchen operations for the USA Pavilion, delivering the “Iconic American Diner” concept to a global Expo audience and VIP/diplomatic guests. Lead menu design, tastings, and consistent quality while working within Serbian food-safety rules (HACCP), cold-chain and allergen requirements. Manage food cost, procurement constraints, and train the kitchen brigade to execute high-volume Expo trading and bespoke protocol events.
Location: Belgrade
Workplace: Onsite
Employment Type: Contract
Job Function: Hospitality & Food Service
Seniority: Manager level

Key Responsibilities

  • •Own menu design, recipes, specifications, and presentation for the American diner concept and VIP/event menus.
  • •Ensure strict compliance with Serbian food-safety law and Expo food-safety requirements, including HACCP plan, hygiene, cold-chain, allergen management, and traceability.
  • •Set up and run high-volume Expo kitchen operations plus bespoke VIP and protocol events; manage equipment, mise-en-place, and production planning.
  • •Own food cost against budget through recipe costing, portion control, yield and waste management; lead procurement and supplier relationships within import/tariff and food-safety constraints.
  • •Lead, roster, train, and develop the kitchen brigade; manage labor deployment and build a safe, high-performing kitchen culture.

Key Requirements

  • •Proven executive/head-chef leadership in high-volume, quality-led kitchens, with American cuisine credibility preferred.
  • •Menu development, recipe costing, and strong food-cost control.
  • •Deep food-safety expertise with mandatory HACCP knowledge.
  • •Ability to lead, roster, train, and develop a kitchen brigade under pressure.
  • •Adaptability to source and substitute within regulatory and sourcing constraints; VIP-facing presence and discretion.
Experience:8+ years
Skills:LeadershipQuality focusAttention to detailAdaptabilityDiscretion
Certifications:HACCPFood-safety certification

Eligibility

Nationality:US National

Company Brief

TGP International
Design consultancy focused on hospitality, food and beverage, and leisure spaces. Creates brand-led interiors, concept development, and guest experience environments for restaurants, hotels, and lifestyle venues.
Industry: Interior Design
Company Size: Medium (51 to 250 employees)
Growth: Established Company
Headquarters: London, United Kingdom
Founded: 1997
WebsiteLinkedIn