Executive Chef📣 إعلان

About the Role

Marriott International is seeking an experienced Executive Chef to lead daily kitchen operations in Mecca, Makkah, Saudi Arabia. This full-time role is accountable for the overall success of culinary functions, including leading staff and managing all food-related activities across various outlets. The Executive Chef will work to continually enhance guest and employee satisfaction while maximizing financial performance in all areas of responsibility.

Operational Leadership and Management

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Supervise all food preparation areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing.
• 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 adherence to brand safety standards.
• Analyze information and evaluate results to choose optimal solutions and resolve operational problems.

Culinary Standards and Quality Assurance

• Provide direction 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 flavors.
• Ensure strict compliance with food handling and sanitation standards, including proper temperature control for all food products.
• Maintain purchasing, receiving, and food storage standards, ensuring employees hold required certifications.
• Prepare and cook various types of food, both for regular service and for special guests or functions.

Team Leadership and Development

• Guide and develop staff, including direct reports, by setting performance standards and monitoring performance.
• Identify developmental needs, coach, mentor, and train kitchen associates on cooking fundamentals and plate presentations.
• Administer the performance appraisal process for direct report managers and manage employee progressive discipline procedures.
• Foster mutual trust, respect, and cooperation among team members, ensuring property policies are administered fairly and consistently.
• Review staffing levels to ensure guest service, operational needs, and financial objectives are met.

Guest Experience and Satisfaction

• Champion service behaviors that exceed customer expectations and contribute to guest satisfaction and retention.
• Interact with guests to obtain feedback on product quality and service levels, and effectively respond to and resolve guest problems and complaints.
• Empower employees to provide excellent customer service by establishing clear guidelines and ensuring ongoing training.
• Review comment cards, guest satisfaction results, and other data to identify and implement areas for service improvement.

Qualifications and Experience

Candidates for the Executive Chef position should meet one of the following criteria:

• A high school diploma or GED combined with a minimum of 6 years of experience in culinary, food and beverage, or a related professional area.
• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with a minimum of 4 years of experience in culinary, food and beverage, or a related professional area.