Chef Specialty Restaurant

About the Role

Marriott International is seeking a Chef-Specialty Restaurant to join our team in Makkah. This full-time role is responsible for the quality, consistency, and production of the specialty restaurant kitchen. The Chef will lead staff, manage all food-related functions, and coordinate menus, purchasing, staffing, and food preparation for the property's specialty restaurant. The ideal candidate will have 2-5 years of relevant experience.

Key Responsibilities

• Develop, design, and create new applications, ideas, and products, including artistic contributions for the specialty restaurant.
• Supervise specialty restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintain food preparation, handling, and correct storage standards.
• Plan and manage food quantities and plating requirements, communicating production needs to key personnel.
• Assist in developing daily and seasonal menu items.
• Prepare and cook various food types, checking the quality of raw and cooked products to ensure standards are met.
• Determine food presentation and create decorative food displays.

Team Leadership and Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shift teams while personally preparing food items and executing requests.
• Manage all day-to-day operations of specialty restaurant kitchen employees, understanding positions to perform duties in their absence.
• Encourage mutual trust, respect, and cooperation among team members.
• Ensure and maintain the productivity level of employees, ensuring they are cross-trained and understand expectations.
• Establish and maintain open, collaborative relationships with employees.

Operational Goals and Standards

• 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.
• Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
• Effectively investigate, report, and follow up on employee accidents, implementing company safety standards.
• Ensure sanitation and food standards are achieved, complying with all applicable laws and regulations.

Guest Service and Human Resources

• Manage day-to-day operations to ensure quality and standards meet customer expectations.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance and feedback.
• Set a positive example for guest relations and emphasize guest satisfaction in departmental meetings.
• Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of others, coaching and mentoring to improve knowledge or skills.
• Participate in training specialty restaurant staff on menu items, ingredients, and preparation methods.
• Manage employee progressive discipline procedures and participate in performance appraisals.
• Assist in the interviewing and hiring of team members with appropriate skills.

Qualifications and Experience

• 2-5 years of experience in a culinary role, preferably within a specialty restaurant setting.
• Demonstrated culinary talents and ability to lead a kitchen team.
• Strong interpersonal and communication skills.
• Ability to manage operating budgets and ensure financial goals are met.
• Knowledge of sanitation and food safety standards.

Additional Responsibilities

• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solutions and solve problems.
• Attend and participate in all pertinent meetings.