Chef de Cuisine📣 Job Ad
in Le Méridien Hotels & Resorts
about 1 hour ago
about 1 hour agoShare
 | Contract Type | Full-time |
 | Workplace type | On-site |
 | Location | Makkah |
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.
Requirements
- Requires 2-5 Years experience
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