Chef de Cuisine

About the Role

Marriott International is seeking a Chef de Cuisine for a full-time position in Al Khobar. This role is responsible for the quality, consistency, and production of the restaurant kitchen, leading staff, and managing all food-related functions. The Chef de Cuisine coordinates menus, purchasing, staffing, and food preparation while working to improve guest and employee satisfaction within the operating budget.

Key Responsibilities

• Develop, design, and create new culinary applications, ideas, and products for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain proper food preparation, handling, and storage standards.
• Plan and manage food quantities and plating requirements, communicating production needs to key personnel.
• Assist in developing daily and seasonal menu items for the restaurant.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation and create decorative food displays.

Team Leadership and Development

• Supervise and coordinate the activities of cooks and workers engaged in food preparation.
• Lead shift teams, personally preparing food items and executing requests based on specifications.
• Manage all day-to-day operations of restaurant kitchen employees.
• Encourage mutual trust, respect, and cooperation among team members, serving as a role model.
• Ensure and maintain employee productivity levels and cross-training for successful daily operations.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and tastes.

Operational Management and Standards

• Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
• Ensure compliance with all applicable laws, regulations, and company safety standards.
• Effectively investigate, report, and follow up on employee accidents.

Customer Service and Human Resources

• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Improve service by understanding guest needs, providing guidance, feedback, and coaching.
• Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
• Manage employee progressive discipline procedures and participate in performance appraisals.
• Assist in the interviewing and hiring of team members with appropriate skills.

Qualifications and Experience

• 2-5 years of experience in a culinary leadership role.
• Demonstrated culinary talents and leadership skills.
• Ability to manage food-related functions and coordinate menus, purchasing, and staffing.
• Strong interpersonal and communication skills.
• Understanding of operating budgets and financial goals.
• Commitment to sanitation and food safety standards.