Chef de Cuisine

About the Role

Marriott International is seeking a Chef de Cuisine for a full-time position in Riyadh, Saudi Arabia. This role is responsible for the quality, consistency, and production of the restaurant kitchen, leading staff, and managing all food-related functions. The Chef de Cuisine will coordinate menus, purchasing, staffing, and food preparation while working to improve guest and employee satisfaction within the operating budget.

Key Responsibilities

• Develop, design, and create new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain food preparation handling and correct 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 types of food, checking the quality of raw and cooked products to ensure standards are met.
• Determine food presentation and create decorative food displays.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shift teams while personally preparing food items and executing requests.
• Manage day-to-day operations of restaurant kitchen employees, understanding positions to perform duties in their absence.
• Encourage mutual trust, respect, and cooperation among team members, serving as a role model.
• Ensure employees are cross-trained and understand expectations to support successful daily operations.
• Establish and maintain open, collaborative relationships with employees.

Operational and Financial 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.
• Ensure compliance with all applicable laws, regulations, and company safety standards.

Guest Service and Human Resources

• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Improve service by communicating guest needs and providing guidance, feedback, and coaching.
• Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of others, coaching and mentoring to improve knowledge and skills.
• 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 with appropriate skills.

Qualifications

Candidates should possess 2-5 years of experience in a relevant culinary role. The ability to analyze information, evaluate results, and solve problems effectively is required. Strong interpersonal and communication skills are essential for leading and influencing others, advocating sound financial/business decision-making, and demonstrating honesty and integrity.