Executive Chef📣 إعلان

About the Executive Chef Role

Marriott International is seeking an experienced Executive Chef to lead daily kitchen operations in Makkah. This full-time role is central to ensuring culinary excellence, managing staff, and overseeing all food-related functions across various outlets. The Executive Chef will focus on enhancing guest and employee satisfaction while optimizing financial performance within all areas of responsibility.

Leadership and Operational Management

The Executive Chef is accountable for the overall success of kitchen operations, demonstrating culinary talent while leading the team and managing all food-related functions. Key responsibilities include:

• Leading the kitchen management team and providing direction for day-to-day operations.
• Setting performance standards, monitoring performance, and providing guidance to subordinates.
• Utilizing interpersonal and communication skills to lead and encourage team members, fostering mutual trust and cooperation.
• Reviewing staffing levels to meet guest service, operational needs, and financial objectives.
• Establishing and maintaining open, collaborative relationships with employees.
• Managing department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Participating in the budgeting process for areas of responsibility.

Culinary Standards and Quality Assurance

A primary focus of this role is to ensure consistent, high-quality culinary products and adherence to all food safety regulations. Responsibilities include:

• Providing direction for menu development and creating decorative food displays.
• Monitoring the quality of raw and cooked food products to ensure standards are met.
• Ensuring compliance with food handling, sanitation standards, and proper temperature control for all food products.
• Maintaining purchasing, receiving, and food storage standards.
• Preparing and cooking various types of food, both for regular service and special functions.
• Demonstrating new cooking techniques and equipment to staff.

Guest Satisfaction and Human Resources

The Executive Chef plays a crucial role in fostering exceptional guest experiences and developing kitchen staff. Key duties include:

• Ensuring service behaviors consistently exceed customer satisfaction and retention goals.
• Interacting with guests to obtain feedback on product quality and service levels, and resolving problems or complaints.
• Empowering employees and ensuring they receive ongoing training to understand guest expectations.
• Identifying developmental needs of staff and providing coaching, mentoring, and training on cooking fundamentals and plate presentations.
• Administering the performance appraisal process for direct report managers.
• Managing employee progressive discipline procedures in accordance with Standard and Local Operating Procedures (SOPs and LSOPs).

Qualifications and Experience

Candidates for the Executive Chef position should possess the following:

• A minimum of 2-5 years of experience in a similar culinary leadership role.
• Demonstrated ability to lead and influence a diverse kitchen team.
• Strong understanding of financial/business decision-making and managing controllable expenses.
• Thorough knowledge of food handling, sanitation standards, and safety procedures.
• Proven ability to develop and implement guidelines for purchasing and receiving.
• Excellent communication and interpersonal skills to interact effectively with staff, guests, and management.

Strategic Contribution and Collaboration

The Executive Chef will also contribute strategically and collaborate across departments by:

• Providing essential information to executive teams, managers, and supervisors.
• Analyzing information and evaluating results to identify optimal solutions and resolve problems.
• Interacting with the Banquet Chef and Catering department to ensure comprehensive training on food knowledge and menu composition.