Executive Chef I

About the Role

Le Méridien Hotels & Resorts is seeking an Executive Chef I to oversee daily kitchen operations in Makkah. This full-time role is responsible for leading culinary staff, managing all food-related functions, and ensuring high-quality product consistency. The Executive Chef will work to enhance guest and employee satisfaction while optimizing financial performance across all areas of responsibility.

Key Responsibilities

• Lead the kitchen management team and provide direction for all day-to-day operations.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Manage department controllable expenses, including food cost, supplies, uniforms, and equipment.
• Provide direction for menu development and monitor the quality of raw and cooked food products.
• Ensure compliance with food handling and sanitation standards, including proper handling and temperature of all food products.
• Prepare and cook foods of all types, for regular service or special guests/functions.
• Display leadership in guest hospitality and interact with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of others and provide coaching, mentoring, or training to improve knowledge and skills.

Operational Management

The Executive Chef is accountable for the overall success of daily kitchen operations, personally performing tasks while leading staff. This includes overseeing all food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing. The role involves ensuring sanitation and food standards are consistently achieved.

Team Leadership and Development

This position involves guiding and developing staff, including direct reports. The Executive Chef will foster mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors. Responsibilities include reviewing staffing levels to meet guest service, operational needs, and financial objectives, and ensuring employees receive ongoing training to understand guest expectations.

Qualifications and Requirements

• 5-10 years of experience in a culinary leadership role.
• Demonstrated culinary talent and leadership skills.
• Strong interpersonal and communication skills to lead, influence, and encourage others.
• Ability to advocate sound financial/business decision-making and manage controllable expenses.
• Knowledge and implementation of brand safety standards.
• Proficiency in ensuring compliance with food handling and sanitation standards.

Work Environment

This is a full-time position based in Makkah, within the hospitality sector. The role requires active participation in budgeting processes for areas of responsibility and ensuring property policies are administered fairly and consistently.