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Contract TypeContract TypeFull-time
Workplace typeWorkplace typeOn-site
LocationLocationMakkah

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.


Requirements

  • Requires 2-5 Years experience

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