Chef de Cuisine📣 Job Ad

About the Role

Le Méridien Hotels & Resorts is seeking a Chef de Cuisine to lead culinary operations at its property in Mecca, Saudi Arabia. This full-time management position requires a professional to ensure food quality, consistency, and creativity. The Chef de Cuisine will shape the dining experience for guests and foster a high-performing culinary team, maintaining the brand's reputation for excellence in food and beverage.

Key Responsibilities

• Oversee food quality, consistency, and preparation within the kitchen.
• Demonstrate culinary expertise and lead the team in managing all food and beverage functions.
• Collaborate with the food and beverage department on menu development, procurement, staffing, and food preparation.
• Work with the team to enhance guest and employee satisfaction.
• Maintain operational budgets and ensure compliance with legal regulations.
• Ensure adherence to all food safety and sanitation standards.
• Develop new culinary applications, concepts, and systems.
• Supervise kitchen shift operations, ensuring compliance with all food and beverage policies and procedures.
• Maintain food preparation processes and appropriate storage standards.
• Deliver high-quality products, presentations, and flavors.
• Plan and manage kitchen food quantities and inventory needs.
• Communicate preparation needs to key personnel.
• Assist in developing daily and seasonal menu items.
• Adhere to all applicable laws and regulations.
• Follow appropriate food handling methods and temperatures.
• Estimate daily production needs.
• Prepare and present food for special guests or occasions.
• Inspect the quality of raw food items.
• Determine dish presentation and carry out culinary presentations.
• Supervise and coordinate the activities of commis chefs and kitchen staff.
• Use interpersonal and communication skills to lead, influence, and motivate others.
• Lead shift teams, preparing food and executing requests.
• Supervise and manage kitchen employees, overseeing daily operations.
• Understand employee roles to perform duties in their absence.
• Motivate team members and establish mutual trust, respect, and cooperation.
• Set a positive example in terms of behavior.
• Ensure employee work performance standards are maintained.
• Ensure employees receive cross-training to support daily operations.
• Ensure employees understand their expectations and contributions.
• Establish and maintain open, cooperative relations with employees.
• Set and support the achievement of kitchen objectives, including performance, budget, and team goals.
• Develop specific guidelines and plans to prioritize, organize, and complete daily kitchen tasks.
• Understand the impact of kitchen operations on the hotel's financial goals and set plans to meet or exceed budget goals.
• Investigate and follow up on any reports of employee incidents.
• Understand and implement company safety standards.
• Provide exceptional guest service, exceeding expectations.
• Manage daily operations, ensuring quality and standards, and meeting guest expectations.
• Use communication and cooperation to understand individual guest needs, providing guidance and coaching.
• Set a positive example for guest relations.
• Reinforce guest satisfaction and focus on continuous improvement.
• Empower employees to provide superior guest service.
• Address guest issues and complaints.
• Interact with guests and obtain feedback on product quality and service levels.
• Identify others' development needs and provide guidance and coaching.
• Conduct menu training with kitchen employees, including ingredients, preparation methods, and flavors.
• Manage employee progressive discipline procedures.
• Participate in employee performance appraisal process and provide feedback.
• Utilize all available employee training tools.
• Assist in interviewing and hiring team members.
• Provide information to supervisor, coworkers, and subordinates.
• Analyze information and evaluate results to solve problems.
• Attend and participate in all relevant meetings.

Qualifications and Requirements

• High School Diploma or GED or equivalent, plus 4 years of experience in culinary, food, beverage, or a related professional area.
• OR a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related specialization, plus 2 years of experience in culinary, food, beverage, or a related professional area.

Required Skills

• Culinary Expertise
• Food and Beverage Management
• Leadership
• Team Management
• Communication
• Problem-Solving
• Financial Management
• Menu Development
• Food Safety
• Inventory Management
• Guest Service

Work Environment and Details

This is a full-time management position located in Mecca, Saudi Arabia. The role requires 2-5 years of experience. Le Méridien Hotels & Resorts is part of Marriott International, committed to creating a diverse and inclusive environment and is an equal opportunity employer.