Chef de Cuisine📣 Job Ad

About the Chef de Cuisine Role

Le Méridien Hotels & Resorts is seeking a skilled Chef de Cuisine to join its team in Mecca, Saudi Arabia. This full-time management position is integral to maintaining the quality, consistency, and culinary execution of the hotel's food and beverage offerings. The Chef de Cuisine will lead and manage all culinary functions, applying hands-on expertise to create dining experiences.

Key Responsibilities

• Oversee and ensure the quality, consistency, and execution of all culinary creations.
• Lead and manage all culinary operations with hands-on food preparation expertise.
• Collaborate with the food and beverage team on menu development, procurement, staffing, and food preparation.
• Work with the team to enhance guest and team member satisfaction.
• Maintain operational budgets and financial forecasts for the kitchen.
• Ensure all hygiene and food standards are met and exceeded.
• Develop and train the team to improve efficiency and performance.
• Develop new culinary applications, concepts, and products, including artistic contributions.
• Supervise kitchen staff shifts and ensure adherence to all food and beverage policies and procedures.
• Maintain food production, handling, and storage standards.
• Assess daily food production and handling needs.
• Prepare and cook food for special guests or occasions.
• Inspect food quality to ensure it meets standards.
• Determine menu item presentation and arrange decorative food displays.
• Supervise and coordinate the activities of sous chefs and kitchen staff.
• Manage daily operations, understanding staff roles to perform duties in their absence.
• Foster mutual trust, respect, and cooperation among team members.
• Set an example of appropriate behavior.
• Ensure and maintain the performance level of staff.
• Ensure staff receive cross-training to support daily operations.
• Ensure staff understand expectations and contributing factors.
• Establish and maintain open, collaborative relationships with staff.
• Set and support the achievement of kitchen objectives, including performance, budget, and team goals.
• Provide specific guidance and planning to prioritize, organize, and complete daily kitchen work.
• Understand the impact of kitchen operations on the hotel's financial objectives and set policies to meet or exceed budget targets.
• Investigate and follow up on reports of staff incidents.
• Understand and implement company safety standards.
• Provide service that exceeds expectations, achieving guest satisfaction and loyalty.
• Manage daily operations, ensuring quality and standards, and meeting guest expectations.
• Communicate and collaborate with individuals to understand guest needs, providing guidance and feedback to improve service quality.
• Establish a positive example for guest relations.
• Emphasize guest satisfaction during departmental meetings and focus on continuous improvement.
• Delegate tasks to staff to provide superior guest service.
• Handle guest issues and complaints.
• Interact with guests and obtain feedback on product quality and service levels.
• Identify the development needs of others and coach, mentor, or otherwise help others in their professional development.
• Participate in menu training for kitchen staff, including ingredients, preparation methods, and unique flavors.
• Manage the progressive discipline process for staff.
• Participate in the staff performance appraisal process and provide feedback.
• Utilize all available on-the-job training tools for staff.
• Assist with interviewing and hiring team members.
• Provide information to supervisors, peers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all relevant meetings.

Qualifications and Experience

• High School Diploma or GED; 4 years of experience in a kitchen, food and beverage, or related professional field.
• OR
• Associate's degree in Culinary Arts, Hospitality and Restaurant Management, or a related field from an accredited institution; 2 years of experience in a kitchen, food and beverage, or related professional field.

Required Skills

• Culinary Expertise
• Menu Development
• Procurement and Inventory Management
• Staff Leadership and Management
• Food Safety and Hygiene Standards
• Budget Management
• Guest Service Excellence
• Team Training and Development
• Communication and Interpersonal Skills
• Problem-Solving
• Financial Acumen
• Attention to Detail

Work Location and Details

This is a full-time, management position located at King Abdulaziz Road, Makkah, Saudi Arabia, 13700. The role is not remote. Le Méridien Hotels & Resorts is part of Marriott International, which is committed to creating a diverse and inclusive work environment and is an equal opportunity employer.