Chef de Cuisine📣 Job Ad

About the Role

Le Méridien Hotels & Resorts is seeking a skilled Chef de Cuisine to oversee culinary operations at its property in Mecca, Saudi Arabia. This full-time management position is responsible for maintaining high standards of quality, consistency, and production within the restaurant kitchen. The role requires strong culinary talent, leadership abilities, and a commitment to creating exceptional dining experiences while managing all food-related functions.

Key Responsibilities

• Develop and create new culinary applications, ideas, and systems, including artistic contributions 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 correct storage of all products.
• Ensure superior quality in products, presentations, and flavor profiles.
• Plan and manage food quantities and plating requirements for the restaurant.
• Communicate production needs effectively to key 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.
• Follow proper handling and maintain the correct temperature of all food products.
• Estimate daily restaurant production needs accurately.
• Prepare and cook a wide variety of foods for regular service or special guests and functions.
• Check the quality of raw and cooked food products to ensure established standards are met.
• Determine optimal food presentation and create decorative food displays.
• Supervise and coordinate the activities of cooks and workers engaged in food preparation.
• Utilize strong interpersonal and communication skills to lead, influence, and encourage others, advocating for sound financial/business decision-making and demonstrating honesty and integrity.
• Lead shift teams while personally preparing food items and executing requests based on required specifications.
• Supervise and manage restaurant kitchen employees, overseeing day-to-day operations and understanding employee positions well enough to perform duties in their absence.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Serve as a role model to demonstrate appropriate behaviors and professional conduct.
• Ensure and maintain the productivity level of employees.
• Ensure employees are cross-trained to support successful daily operations.
• Ensure employees understand expectations and operational parameters.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Set and support the achievement of kitchen goals, including performance goals, budget goals, and team goals.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understand the impact of kitchen operations on the overall property financial goals and objectives, managing to achieve or exceed budgeted goals.
• Effectively investigate, report, and follow up on employee accidents.
• Know and implement company safety standards.
• Provide services that are above and beyond for customer 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 individual coaching.
• Set a positive example for guest relations.
• Emphasize guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empower employees to provide excellent customer service.
• Handle guest problems and complaints effectively and professionally.
• Interact with guests to obtain feedback on product quality and service levels.
• Identify the developmental needs of others and coach, mentor, or otherwise help others to improve their knowledge or skills.
• Participate in training restaurant staff on menu items, including ingredients, preparation methods, and unique tastes.
• Manage employee progressive discipline procedures.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Utilize all available on-the-job training tools for employees.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications and Requirements

• High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area.
• OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; 2 years of experience in the culinary, food and beverage, or related professional area.

Required Skills

• Culinary expertise
• Food and Beverage Management
• Kitchen Operations
• Menu Development
• Purchasing
• Staffing
• Food Preparation
• Sanitation Standards
• Team Leadership
• Guest Satisfaction
• Employee Satisfaction
• Operating Budget Management
• Training and Development
• Problem-Solving
• Communication
• Interpersonal Skills
• Financial Decision Making
• Integrity
• Teamwork
• Human Resource Management
• Performance Management
• Safety Standards

Work Environment and Details

This is a full-time, management position located at King Abdulaziz Road, Makkah, Saudi Arabia. The role requires 2-5 years of experience. Marriott International is an equal opportunity employer committed to a diverse and inclusive workplace.