Chef de Cuisine (British)
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Key skills for this role
About the Role
Marriott International seeks a Chef de Cuisine for a restaurant kitchen in Riyadh. The role involves leading the kitchen team, ensuring food quality and consistency, managing operations, and maintaining sanitation standards.
Key Skills for This Role
Responsibilities
- Develop, design, or create new applications, ideas, relationships, systems, or products for the restaurant
- Supervise restaurant kitchen shift operations and ensure compliance with Food & Beverage policies
- Maintain food preparation handling and correct storage standards
- Plan and manage food quantities and plating requirements
- Assist in developing daily and seasonal menu items
- Lead kitchen team, supervise cooks and workers, and ensure productivity
- Ensure exceptional customer service and handle guest problems
- Manage human resource activities including training, coaching, and performance appraisal
Requirements
- High school diploma or GED; 4 years experience in 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; 2 years experience
Full Job Posting
Job Summary
- Accountable for the quality, consistency and production of the restaurant kitchen.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Education and Experience
- High school diploma or GED; 4 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; 2 years experience.
Core Work Activities
- Develops, designs, or creates new applications, ideas, relationships, systems, or products.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements.
- Communicates production needs to key personnel.
- Assists in developing daily and seasonal menu items.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types.
- Checks the quality of raw and cooked food products.
Leading Kitchen Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Leads shift teams while personally preparing food items.
- Supervises and manages restaurant kitchen employees.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures employees are cross trained to support successful daily operations.
- Establishes and maintains open, collaborative relationships with employees.
Establishing and Maintaining Restaurant Kitchen Goals
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals.
- Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on overall property financial goals.
- Effectively investigates, reports and follows up on employee accidents.
- Knows and implements company safety standards.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day to day operations, ensuring quality and standards.
- Improves service by communicating and assisting individuals to understand guest needs.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others.
- Participates in training restaurant staff on menu items.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members.
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