Chef de Cuisine

About the Role

Marriott Hotels & Resorts is seeking a Chef de Cuisine to lead the restaurant kitchen operations in Jeddah. This full-time role is responsible for ensuring the quality, consistency, and production of the restaurant kitchen, while also leading staff and managing all food-related functions. The ideal candidate will have 2-5 years of experience in a similar culinary leadership position.

Key Responsibilities

• Develop and create new applications, ideas, and artistic contributions for the restaurant menu.
• 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 food types 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 other food preparation staff.
• Lead shift teams, personally preparing food items and executing requests based on specifications.
• Manage day-to-day operations, understanding employee positions to perform duties in their absence when necessary.
• Foster 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.
• Establish and maintain open, collaborative relationships with employees.

Operational Management

• Set and support the achievement of kitchen goals, including performance and budget targets.
• 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.
• Investigate, report, and follow up on employee accidents, ensuring compliance with company safety standards.

Guest Service and Human Resources

• Manage daily operations to ensure quality standards and meet customer expectations.
• Improve service by communicating guest needs and providing guidance, feedback, and coaching to staff.
• Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of staff and provide coaching or mentoring.
• Participate in training restaurant staff on menu items, ingredients, and preparation methods.
• Manage employee progressive discipline procedures and participate in performance appraisals.
• Assist in the interviewing and hiring of team members as needed.

Qualifications

• 2-5 years of experience in a culinary leadership role.
• Demonstrated culinary talent and leadership skills.
• Strong understanding of food preparation, handling, and storage standards.
• Ability to manage operating budgets and achieve financial goals.
• Excellent interpersonal and communication skills.
• Commitment to ensuring sanitation and food safety standards.