Chef de Cuisine

About the Role

Marriott Hotels & Resorts is seeking a Chef de Cuisine to join their team in Riyadh. This full-time position is responsible for the quality, consistency, and production within the restaurant kitchen, leading staff, and managing all food-related functions. The role requires 5-10 years of experience in a relevant culinary capacity.

Key Responsibilities

• Develop, design, and create new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Maintain food preparation handling and correct storage standards.
• Recognize superior quality products, presentations, and flavor.
• Plan and manage food quantities and plating requirements for the restaurant.
• Communicate production needs to key personnel.
• Assist in developing daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and temperature control for all food products.
• Estimate daily restaurant production needs.
• Prepare and cook various types of food, either on a regular basis or for special guests or functions.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation methods and create decorative food displays.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision-making; demonstrate honesty/integrity; lead by example.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees, overseeing all day-to-day operations.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors and ensure employee productivity.
• Ensure employees are cross-trained to support successful daily operations and understand expectations.
• Establish and maintain open, collaborative relationships with employees.
• Set and support the achievement of kitchen goals, including performance, budget, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals.

Guest Relations and Training

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Set a positive example for guest relations and emphasize guest satisfaction in all departmental meetings.
• Empower employees to provide excellent customer service and handle guest problems and complaints.
• Interact with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of others and provide coaching, mentoring, or other assistance to improve knowledge and skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.

Operational and Administrative Functions

• Effectively investigate, report, and follow up on employee accidents, adhering to company safety standards.
• Manage employee progressive discipline procedures and participate in the employee performance appraisal process, providing feedback as needed.
• Utilize all available on-the-job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Experience Required

Candidates should possess 5-10 years of relevant experience in culinary leadership and kitchen management.