Chef de Cuisine

About the Role

Marriott International is seeking a Chef de Cuisine to oversee the quality, consistency, and production of the restaurant kitchen in Makkah, Saudi Arabia. This full-time role requires a culinary professional with 5-10 years of experience who can lead a team while managing all food-related functions and ensuring high standards of guest and employee satisfaction.

Key Responsibilities

• Develop 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.
• Prepare and cook various food types for regular service, special guests, or functions.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine food presentation and create decorative food displays.

Team Leadership and Development

• Supervise and coordinate activities of cooks and other food preparation staff.
• Lead shift teams, personally preparing food items and executing requests.
• Manage day-to-day operations of the restaurant kitchen, understanding employee positions to perform duties in their absence.
• Encourage mutual trust, respect, and cooperation among team members.
• Ensure and maintain employee productivity levels and cross-training for successful daily operations.
• Establish and maintain collaborative relationships with employees.
• Identify developmental needs and provide coaching, mentoring, and training.
• Participate in training restaurant staff on menu items, ingredients, and preparation methods.

Operational Management and Standards

• 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 Excellence

• Manage daily operations to ensure quality, standards, and customer expectations are met.
• Improve service by communicating guest needs and providing guidance and coaching to staff.
• 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.

Qualifications and Experience

• 5-10 years of experience in a culinary leadership role.
• Demonstrated culinary talent and ability to lead a kitchen team.
• Strong interpersonal and communication skills.
• Ability to manage operating budgets and financial decision-making.
• Commitment to maintaining sanitation and food safety standards.
• Experience in employee performance appraisal and progressive discipline procedures.
• Ability to assist in interviewing and hiring team members.