Chef de Cuisine - All Day Dining

Role Overview

The Chef de Cuisine for All Day Dining is accountable for the quality, consistency, and production of the restaurant kitchen. This role involves exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The successful candidate will work with the team to improve guest and employee satisfaction while maintaining the operating budget.

Key Responsibilities

• Kitchen Management: Oversee the quality, consistency, and production of the restaurant kitchen.
• Leadership: Lead the culinary staff and manage all food-related functions, including staffing and training.
• Menu & Operations: Coordinate menus, purchasing, and food preparation for the property's restaurant.
• Compliance: Ensure all sanitation and food safety standards are strictly achieved.
• Financial Performance: Maintain the operating budget while seeking ways to improve results.
• Satisfaction: Work to enhance both guest and employee satisfaction levels through culinary excellence.
• Staff Development: Develops and trains the team to improve operational results and culinary skills.

Requirements and Qualifications

• Education: A Degree or Diploma from an accredited university in Culinary Arts, Hotel Management, or a related field.
• Experience: A minimum of four years of experience within a 5-star hotel environment in a similar or equivalent position is required.
• Leadership: Proven ability to lead a culinary team and manage a high-volume kitchen environment.
• Technical Skills: Exhibits strong culinary talents by personally performing kitchen tasks and maintaining high food standards.

How to Apply

Interested and qualified candidates should apply online through the Marriott careers portal. Use the link below to access the application page on the Marriott international website.