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Executive Chef

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Marriott International

2mo ago

  • Job
    Full-time
    Senior Level
  • Hospitality & Retail
  • Dubai

AI generated summary

  • You need a high school diploma and 6 years of experience or a 2-year culinary degree plus 4 years of experience in culinary, food and beverage, or a related field.
  • You will lead kitchen staff, manage food operations, ensure quality and sanitation standards, oversee budgeting, maintain employee training, address guest feedback, and enhance customer satisfaction daily.

Requirements

  • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
  • OR
  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

  • Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
  • Provides direction for all day-to-day operations.
  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensures property policies are administered fairly and consistently.
  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Demonstrate new cooking techniques and equipment to staff.
  • Develops and implements guidelines and control procedures for purchasing and receiving areas.
  • Establishes goals including performance goals, budget goals, team goals, etc.
  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.
  • Participates in the budgeting process for areas of responsibility.
  • Knows and implements the brand's safety standards.
  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Ensures employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Ensures employees are treated fairly and equitably.
  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
  • Administers the performance appraisal process for direct report managers.
  • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
  • Observes service behaviors of employees and provides feedback to individuals and or managers.
  • Manages employee progressive discipline procedures for areas of responsibility.
  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.

FAQs

What is the job title for this position?

The job title for this position is Executive Chef.

Where is the job location?

The job is located at W Dubai - The Palm, West Crescent, Dubai, United Arab Emirates.

What type of employment is this position?

This position is a full-time management role.

What qualifications are required for this position?

Candidates must have a high school diploma or GED with 6 years of experience in a culinary, food and beverage, or related professional area, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major with 4 years of experience in the same fields.

What are the core responsibilities of the Executive Chef?

The core responsibilities include leading kitchen operations, setting and maintaining culinary goals, ensuring culinary standards are met, providing exceptional customer service, and managing human resource activities.

What experience is necessary for the Executive Chef position?

Candidates must have either 6 years of experience in the culinary field with a high school diploma or GED, or 4 years of experience with a 2-year degree in a related field.

What skills are emphasized for candidates applying for this role?

Candidates should possess strong leadership, communication, and interpersonal skills, as well as the ability to manage operations efficiently and promote teamwork.

Is experience in managing a kitchen team required?

Yes, experience in leading and supervising a kitchen team is essential for this role.

Are there opportunities for employee development in this position?

Yes, the Executive Chef is responsible for identifying developmental needs of staff and coaching or mentoring them to improve their skills.

What is the company culture at W Hotels?

W Hotels promotes a culture of curiosity and innovation, aiming to provide exceptional guest experiences and emphasizing inclusivity and a people-first approach.

How does the Executive Chef contribute to guest satisfaction?

The Executive Chef ensures quality food, serves as a role model for customer service, and interacts with guests to receive feedback and improve services.

Does this position include budgeting responsibilities?

Yes, the Executive Chef participates in the budgeting process and manages controllable expenses related to the culinary department.

Are there any specific sanitation or food safety standards the Executive Chef must uphold?

Yes, the Executive Chef must ensure compliance with food handling and sanitation standards in all kitchen operations.

Is the company an equal opportunity employer?

Yes, Marriott International is an equal opportunity employer committed to diversity and inclusion in the workplace.

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Marriott International

Travel & Leisure
Industry
10,001+
Employees
1927
Founded Year

Mission & Purpose

Marriott International, Inc. is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,300 properties under 30 leading brands spanning 138 countries and territories. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Community Guidelines: We reserve the right to remove without any notice content that we determine in our sole discretion is offensive or illegal, contains personally identifiable information, trademarks or copyrights belonging to a third party, advertises a third party’s products or services, or is otherwise inappropriate. Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.

Benefits

  • Travel Perks & Benefits

    We encourage you to explore the world around you, so we offer generous hotel and food discounts at thousands of our global properties. What a way to travel! We look after our associates, which is why we also have a comprehensive and competitive benefits program.

  • Recognition & Rewards

    Marriott recognizes success and commitment. We honor and encourage leadership and exceptional service. We also give bonuses for successful referrals and we reward long service. We believe hard work should be acknowledged.

  • Growth Opportunities

    Marriott believes in a career that flourishes with you. We also believe that wider experiences often provide a more enriching experience. We offer professional development, mentoring and training to help you get to where you want to go.