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