Chef

About the Role

Marriott International is seeking a Chef to join their team in Riyadh. This full-time position is responsible for the overall success of daily kitchen operations, demonstrating culinary talent while leading staff and managing all food-related functions. The role focuses on improving guest and employee satisfaction while adhering to the operating budget and ensuring high-quality product consistency.

Key Responsibilities

• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop and create new culinary applications, ideas, and artistic contributions.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Supervise kitchen shift operations, maintaining adherence to Food & Beverage policies, standards, and procedures.
• Oversee purchasing, receiving, and food storage standards, and manage food portion and waste controls.
• Check the quality of raw and cooked food products to ensure standards are consistently met.
• Assist in determining food presentation and creating decorative food displays.

Team Leadership and Development

• Supervise and coordinate the activities of cooks and food preparation staff.
• Lead by example, fostering mutual trust, respect, and cooperation among team members.
• Manage day-to-day operations and ensure employee productivity levels are maintained.
• Estimate daily production needs and communicate them effectively to kitchen personnel.
• Identify developmental needs of staff and provide coaching, mentoring, or training to enhance their skills.
• Participate in the interviewing, hiring, and performance appraisal processes for team members.

Operational and Financial Management

• Achieve and exceed performance and budget goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work tasks.
• Comprehend budgets, operating statements, and payroll progress reports to support financial management.
• Schedule employees based on business demands and track time and attendance.
• Understand the impact of department operations on overall property financial goals and objectives.
• Review staffing levels to ensure guest service, operational, and financial objectives are met.

Customer Service and Training

• Provide exceptional service to ensure customer satisfaction and retention.
• Manage daily operations to meet customer expectations and quality standards.
• Improve service by guiding and coaching individuals to understand guest needs.
• Handle guest problems and complaints effectively.
• Support ongoing training for employees to enhance their understanding of guest expectations.
• Participate in training Restaurant and Catering staff on menu items, including ingredients, preparation methods, and unique tastes.

Qualifications

Candidates should possess 2-5 years of relevant experience in kitchen operations and culinary leadership. The ability to analyze information, evaluate results, and solve problems is essential. This role requires strong communication skills to interact effectively with supervisors, co-workers, and subordinates.