Executive Chef I

About the Role

Marriott International is seeking an Executive Chef I to oversee daily kitchen operations in Makkah. This full-time role requires a culinary professional with 5-10 years of experience, responsible for leading kitchen staff, managing all food-related functions, and ensuring high-quality product consistency while maximizing financial performance.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations across all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise and coordinate activities of cooks and workers engaged in food preparation, demonstrating new cooking techniques and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process.
• Provide direction for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products.
• Provide and support service behaviors that contribute to customer satisfaction and retention, interacting with guests to obtain feedback.
• Identify developmental needs of staff, providing coaching, mentoring, and training on cooking fundamentals and plate presentations.
• Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures.

Leadership and Team Management

• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating sound financial/business decision-making.
• Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
• Establish and maintain open, collaborative relationships with employees, soliciting feedback and reviewing employee satisfaction results.
• Empower employees to provide excellent customer service by establishing clear guidelines and ensuring ongoing training.

Operational Standards and Compliance

• Ensure sanitation and food standards are consistently achieved across all areas of responsibility.
• Ensure employees maintain required food handling and sanitation certifications.
• Know and implement the brand's safety standards, communicating the importance of safety procedures to staff.
• Ensure property policies are administered fairly and consistently, and disciplinary procedures are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).

Qualifications and Experience

• A minimum of 5-10 years of experience in culinary operations.
• Proven ability to lead and develop kitchen staff, including direct reports.
• Strong understanding of financial performance metrics related to kitchen operations.
• Demonstrated expertise in menu development, food presentation, and quality control.
• Comprehensive knowledge of food handling, sanitation, and safety standards.

Work Environment

This is a full-time position based in Makkah, where the Executive Chef I will be accountable for the overall success of daily kitchen operations within a dynamic hospitality environment.