Executive Chef

About the Role

Marriott International is seeking an experienced Executive Chef to lead all daily kitchen operations in Makkah, Saudi Arabia. This full-time position is responsible for demonstrating culinary expertise, managing all food and beverage functions, and ensuring the overall success of the kitchen. The role focuses on continuously improving guest and employee satisfaction while maximizing the financial performance across all areas of responsibility. Candidates should possess 5-10 years of relevant experience in a similar leadership capacity.

Operational Leadership and Management

• Lead the kitchen management team and provide direction for all day-to-day operations across food preparation areas, including banquets, room service, restaurants, bars/lounges, and employee cafeteria, as well as ancillary areas like dishwashing and purchasing.
• Supervise all kitchen areas to ensure consistent, high-quality products are provided.
• Establish and maintain open, collaborative relationships with employees, fostering mutual trust and cooperation.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participate in the budgeting process for areas of responsibility and ensure brand safety standards are understood and implemented.

Culinary Excellence and Guest Experience

• Provide guidance for menu development and monitor the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation, create decorative food displays, and recognize superior quality products, presentations, and flavor.
• Ensure compliance with food handling and sanitation standards, including appropriate handling methods, temperatures, and necessary certifications for employees.
• Interact with guests to obtain feedback on product quality and service levels, and effectively respond to and handle guest problems and complaints.
• Empower employees to provide excellent customer service by establishing clear guidelines and ensuring ongoing training.

Team Leadership and Development

• Guide and develop employees, including direct reports, by setting performance standards and monitoring performance.
• Identify developmental needs, coach, mentor, and train kitchen staff on cooking techniques and plate presentations.
• Execute the performance appraisal process and manage the progressive disciplinary process for employees in areas of responsibility, ensuring fairness and compliance with standards.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to address concerns.

Qualifications and Experience

• A minimum of 5-10 years of experience in a culinary leadership role, preferably within a hotel or large-scale food and beverage operation.
• Demonstrated culinary skills and a strong understanding of kitchen operations, food safety, and sanitation standards.
• Proven leadership abilities, including the capacity to guide, develop, and motivate a diverse team.
• Strong interpersonal and communication skills to lead, influence, and encourage others.
• Ability to advocate sound financial and business decision-making.

Additional Responsibilities

The Executive Chef will also be responsible for providing information to supervisors, co-workers, and subordinates through various communication channels, and for analyzing information and evaluating results to choose the best solutions and solve problems. This role requires a commitment to upholding high standards of honesty and integrity.