Chef de Cuisine

About the Role

Marriott International is seeking a Chef de Cuisine for a full-time position in Jeddah. 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 coordinates 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 culinary applications, ideas, and products for the restaurant.
• Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain proper food preparation, handling, and 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.
• Determine food presentation and create decorative food displays.

Team Leadership and Development

• Supervise and coordinate the activities of cooks and food preparation workers.
• Lead shift teams, personally preparing food items and executing requests.
• Manage restaurant kitchen employees and day-to-day operations, ensuring productivity and cross-training.
• Encourage mutual trust, respect, and cooperation among team members.
• Identify developmental needs, coaching and mentoring staff 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.

Operational Management

• Set and support the achievement of kitchen goals, including performance and budget targets.
• Develop specific guidance and plans to prioritize and organize 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.
• Effectively investigate, report, and follow up on employee accidents.

Customer Service and Communication

• Ensure exceptional customer service by managing daily operations to meet customer expectations and standards.
• Improve service by communicating guest needs and providing guidance and coaching to staff.
• Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.

Qualifications and Experience

Candidates should possess 2-5 years of relevant experience. The role requires strong culinary talents, leadership abilities, and a commitment to maintaining sanitation and food standards. The ability to analyze information, evaluate results, and solve problems is essential.