Chef De Cuisine/Head Chef
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Key skills for this role
About the Role
Marriott International is seeking a Chef De Cuisine/Head Chef for Al Maha Desert Resort in Dubai. The role involves leading kitchen operations, ensuring food quality, managing staff, and maintaining sanitation standards.
Key Skills for This Role
Responsibilities
- Supervise and manage kitchen operations, including staff and food preparation
- Ensure consistent, high quality food products and presentation
- Develop menus and create decorative food displays
- Maintain food safety and sanitation standards
- Manage budgets, staffing levels, and food costs
- Train and develop kitchen staff
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
- PIC Managing Food Safety certification
Full Job Posting
Overview
- Accountable for overall success of the daily kitchen operations.
- Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
- Works to continually improve guest and associate satisfaction while maintaining the operating budget.
Candidate Profile
- 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 in the culinary, food and beverage, or related professional area.
- PIC Managing Food safety
Core Work Activities
- Supervises and manages associates. Managing all day to day operations.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others.
- Provides services that are above and beyond for customer satisfaction and retention.
- 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 associates.
- Ensures property policies are administered fairly and consistently.
- Celebrates successes and publicly recognizes the contributions of team members.
- Solicits associate feedback, utilizes an 'open door' policy and reviews associate satisfaction results.
- Ensures associate recognition is taking place on all shifts.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Maintaining Culinary Goals
- Sets and achieves goals including performance goals, budget goals, team goals, etc.
- Communicates specific guidance and plans to prioritize, organize, and accomplish daily kitchen work.
- Understands the impact of department's operation on the overall property financial goals and objectives.
- Comprehends budgets, operating statements and payroll progress reports as needed.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Calculates accurate theoretical and weighted food costs.
Ensuring Culinary Standards and Responsibilities are met
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all local, state and federal regulations.
- Assists the Executive Chef with menu development.
- Assists Executive Chef with all kitchen operations.
- Performs all duties of kitchen managers and associates as necessary.
- Ensures associates maintain required food handling and sanitation certifications.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
Ensuring Exceptional Customer Service
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Interacts with guests to obtain feedback on product quality and service levels.
- Strives to improve service performance.
- Empowers associates to provide excellent customer service.
- Demonstrates a positive example for guest relations.
Managing and Conducting Human Resource Activities
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Manages day to day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Participates in associate progressive discipline procedures.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures.
- Assists Executive Chef with managing, developing, and coaching direct reports including completion of Leadership Performance Process.
Additional Responsibilities
- Provides information to 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.
- Attends and participates in all pertinent meetings.
Food Safety
- Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption.
- Follow and ensure compliance with food safety and handling policies and procedures.
- Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- Maintain kitchen logs for food safety program compliance.
- Maintain up to date knowledge of company Food Safety Programs within assigned area of responsibility.
- Follow guidelines and checklists related to PIC (Person in charge).
- Support initiatives related to food safety and help in strategy planning.
- Report any guest complaints or other issues related to food safety to the culinary management.
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers.
What We Offer
- A career with limitless horizons, from the golden dunes of Al Maha to over 8,000 Marriott hotels worldwide.
- Professional growth and mentorship guided by some of the region’s most accomplished hoteliers.
- Competitive salary and benefits, including on property accommodation and full board meals.
- Exclusive Marriott privileges, discounted stays and dining, plus special rates for friends and family.
- Comprehensive medical and life insurance coverage.
- All the tools, resources, and support you need to excel every day.
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