Chef de Cuisine📣 Job Ad

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to oversee culinary operations at its property in Mecca, Saudi Arabia. This full-time management position is responsible for the overall quality, consistency, and production within the restaurant kitchen. The role requires strong culinary talent, leadership capabilities for managing a kitchen team, and a commitment to maintaining high standards of food quality, sanitation, and guest satisfaction while adhering to operational budgets.

As a key member of the Food and Beverage team, the Chef de Cuisine will contribute to menu development, manage purchasing and staffing, and ensure all food-related functions enhance the dining experience. This role involves proactive team development and fostering a productive work environment.

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 high standards for food preparation, handling, and storage of all products.
• Consistently strive for superior quality products, presentations, and flavor profiles.
• Plan and manage food quantities and plating requirements to meet demand and quality expectations.
• Communicate production needs effectively to kitchen personnel.
• Assist in the development of daily and seasonal menu items for the restaurant.
• Ensure compliance with all applicable laws and regulations related to food service and kitchen operations.
• Follow proper handling and maintain correct temperatures of all food products.
• Estimate daily restaurant production needs to ensure efficient resource allocation and minimize waste.
• Prepare and cook a wide variety of foods for regular service or special events.
• Check the quality of raw and cooked food products to ensure standards are met.
• Determine optimal food presentation methods and create decorative displays.
• Supervise and coordinate the activities of cooks and other kitchen staff.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, advocating for sound financial and business decisions, demonstrating honesty and integrity, and leading by example.
• Lead shift teams while personally preparing food items and executing requests to specifications.
• Supervise and manage restaurant kitchen employees, overseeing daily operations and understanding employee roles.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model for appropriate professional behaviors and work ethics.
• Ensure and maintain employee productivity through effective management and support.
• Ensure employees are cross-trained to support daily operations and flexibility.
• Ensure employees understand their expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees.
• Set and support the achievement of kitchen goals, including performance, budget, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work effectively.
• Understand the impact of kitchen operations on overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Investigate, report, and follow up on employee accidents to ensure a safe working environment.
• Implement company safety standards and procedures.
• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Set a positive example for guest relations and customer service excellence.
• Emphasize guest satisfaction during departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service by fostering a supportive environment.
• Handle guest problems and complaints efficiently and professionally, seeking satisfactory resolutions.
• Interact with guests to obtain feedback on product quality and service levels for continuous improvement.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge or skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and tastes.
• Manage employee progressive discipline procedures in accordance with company policy.
• Participate in the employee performance appraisal process, providing constructive feedback.
• Utilize on-the-job training tools for employees to enhance skills and performance.
• Assist in the interviewing and hiring of team members with appropriate skills and potential.
• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solution and solve problems effectively.
• Attend and participate in pertinent meetings to stay informed and contribute to broader hotel operations.

Qualifications and Requirements

• High school diploma or GED required.
• Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major is acceptable.
• A minimum of 4 years of experience in the culinary, food and beverage, or related professional area is required if holding a high school diploma or GED.
• Alternatively, 2 years of experience in the culinary, food and beverage, or related professional area is required if holding a 2-year degree.

Required Skills

• Culinary Arts
• Food and Beverage Management
• Kitchen Operations
• Menu Development
• Staff Training and Development
• Sanitation Standards
• Food Safety Practices
• Leadership and Team Management
• Guest Service
• Problem Solving
• Effective Communication

Work Environment and Details

This is a full-time management position located at Le Méridien Hotels & Resorts in Mecca, Saudi Arabia. The role is not remote.

Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace. Le Méridien celebrates glamorous travel and the European spirit, seeking curious and creative individuals to join their team.