Chef de Cuisine Fusion Restaurant

About the Role

Marriott International is seeking a Chef de Cuisine for a Fusion Restaurant in Al Khobar. This full-time role is responsible for the overall quality, consistency, and production of the restaurant kitchen. The Chef de Cuisine will lead kitchen staff, manage food-related functions, and coordinate menus, purchasing, staffing, and food preparation while ensuring high standards of guest and employee satisfaction within budget.

Key Responsibilities

• Develop and create new culinary applications, ideas, and artistic contributions 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 food types, checking the quality of raw and cooked products.
• Determine food presentation and create decorative food displays.
• Lead and supervise kitchen employees, managing day-to-day operations and fostering a collaborative team environment.
• Set and support the achievement of kitchen goals, including performance and budget objectives.
• Ensure exceptional customer service by managing daily operations to meet guest expectations and handling guest feedback and complaints.
• Participate in training staff on menu items and managing employee performance and development.

Leadership and Team Management

• Utilize interpersonal and communication skills to lead, influence, and encourage kitchen staff.
• Lead shift teams while actively preparing food items and executing requests.
• Encourage mutual trust, respect, and cooperation among team members.
• Ensure and maintain employee productivity levels and cross-training for successful daily operations.
• Serve as a role model, demonstrating appropriate behaviors and establishing collaborative relationships.

Operational Standards and Compliance

• Ensure compliance with all applicable laws, regulations, and company safety standards.
• Follow proper handling and temperature guidelines for all food products.
• Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
• Investigate, report, and follow up on employee accidents effectively.

Qualifications and Experience

• Proven culinary talent and leadership experience.
• Experience ranging from 2 to 5 years in a relevant culinary role.
• Ability to manage all food-related functions and coordinate kitchen operations.
• Strong understanding of sanitation and food safety standards.

Additional Responsibilities

• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose optimal solutions and resolve problems.
• Attend and participate in all pertinent meetings.