Chef de Cuisine

About the Role

Marriott International is seeking a Chef de Cuisine to join their team in Riyadh. This full-time role is responsible for the overall quality, consistency, and production within the restaurant kitchen. The Chef de Cuisine will lead kitchen staff, manage food-related functions, and ensure high standards of culinary execution and guest satisfaction.

Key Responsibilities

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

Leadership and Team Management

• Supervise and coordinate the activities of cooks and other food preparation workers.
• Lead shift teams, personally preparing food items and executing requests based on specifications.
• Manage day-to-day operations of restaurant kitchen employees, understanding roles to perform duties in their absence.
• Encourage mutual trust, respect, and cooperation among team members, serving as a role model.
• Ensure and maintain employee productivity levels and cross-training for successful daily operations.
• Establish and maintain collaborative relationships with employees, ensuring clear understanding of expectations.

Operational and Financial Management

• Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
• 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.

Guest Service and Human Resources

• Ensure exceptional customer service by managing daily operations to meet guest expectations and standards.
• Improve service by communicating guest needs, providing guidance, feedback, and coaching to staff.
• 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 and skills.
• Participate in training restaurant staff on menu items, managing employee progressive discipline, and contributing to performance appraisals.
• Assist in the interviewing and hiring of team members with appropriate skills.

Qualifications

• A minimum of 5-10 years of experience in a culinary leadership role is required.
• Demonstrated culinary talent and leadership abilities.
• Strong interpersonal and communication skills.
• Ability to manage budgets and ensure financial goals are met.
• Commitment to maintaining high sanitation and food standards.