Chef de Cuisine - All Day Dining

Key Responsibilities

Culinary Standards & Production

• Develop and create new culinary applications, ideas, and artistic products for the restaurant.
• Oversee kitchen shift operations and ensure compliance with all Food & Beverage policies and procedures.
• Maintain high standards for food preparation, handling, and storage (e.g., correct temperatures).
• Plan and manage food quantities and plating requirements for the restaurant.
• Assist in developing daily and seasonal menu items.
• Prepare and cook all types of food, including for special guests or functions.
• Ensure raw and cooked products meet quality standards and create decorative food displays.

Team Leadership & Management

• Supervise and coordinate the activities of cooks and other kitchen workers.
• Serve as a mentor and role model, advocating for sound business decisions and demonstrating integrity.
• Manage day-to-day operations and understand all positions well enough to fill in when necessary.
• Foster a collaborative environment of mutual trust and respect among team members.
• Ensure employees are cross-trained and understand their performance expectations.

Strategic Goals & Safety

• Set and support the achievement of kitchen goals, including performance, team, and budget objectives.
• Understand the impact of kitchen operations on the property's overall financial health.
• Implement and maintain company safety standards, including investigating and reporting accidents.

Customer Service

• Provide exceptional service to ensure customer satisfaction and retention.
• Communicate with guests to obtain feedback on product quality and service levels.
• Empower staff to provide excellent service and handle guest complaints effectively.

Human Resources & Training

• Identify development needs and coach others to improve their culinary knowledge.
• Participate in training staff on ingredients, preparation methods, and unique menu tastes.
• Manage employee discipline and performance appraisal processes.
• Assist in interviewing and hiring new team members.

Requirements

• Education: Degree or Diploma from an accredited university in Culinary Arts, Hotel Management, or a related course.
• Experience: A minimum of four (4) years of experience within a 5-star hotel environment in a similar or equivalent position is required.

How to Apply

Interested and qualified candidates should apply online through the Marriott career portal via the following link: Apply Here. Please ensure you complete the application process as directed on the employer's portal.