Executive Chef II
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Key skills for this role
About the Role
Le Méridien Hotels & Resorts is seeking an Executive Chef II to lead kitchen operations, manage staff, and ensure culinary excellence. Requires 6 years of kitchen experience or a degree with 4 years experience.
Key Skills for This Role
Responsibilities
- Lead kitchen management team and provide direction for daily operations
- Supervise and coordinate activities of cooks and workers
- Develop and implement purchasing and receiving guidelines
- Monitor food quality and ensure compliance with standards
- Manage controllable expenses including food costs, supplies, uniforms, and equipment
- Provide guidance for menu development
- Ensure compliance with food handling and sanitation standards
- Train kitchen staff on culinary basics and plate presentation
- Respond to guest problems and complaints
Requirements
- High school diploma or GED; 6 years kitchen,餐饮, or related professional area experience
- OR 2 year degree in culinary arts, hotel and restaurant management, or related major; 4 years kitchen,餐饮, or related professional area experience
- Supervisory experience required
Full Job Posting
Job Overview
- Job Number: 26085705
- Category: Food and Beverage & Culinary
- Location: King Abdulaziz Road, Makkah, Saudi Arabia
- Schedule: Full Time
- Position Type: Management
Core Work Activities Leading Kitchen Operations
- Lead kitchen management team
- Provide direction for all daily operations
- Understand employee positions to perform duties or identify replacements when absent
- Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
- Use interpersonal and communication skills to lead, influence, and encourage others
- Encourage and build mutual trust, respect, and cooperation among team members
- Model appropriate behavior
- Ensure hotel policies are administered fairly and consistently
- Review staffing levels to ensure guest service, operational needs, and financial objectives are met
- Establish and maintain open, collaborative relationships with employees
- Solicit employee feedback and review satisfaction results to address concerns
- Supervise and coordinate activities of cooks and workers
Core Work Activities Setting Goals for Culinary Functions
- Develop and implement guidelines and control procedures for purchasing and receiving areas
- Establish goals including performance, budget, and team goals
- Communicate safety procedures and monitor safety related processes
- Manage controllable expenses including food costs, supplies, uniforms, and equipment
- Participate in the budgeting process for responsible areas
- Understand and implement brand safety standards
Core Work Activities Ensuring Culinary Standards
- Provide guidance for menu development
- Monitor quality of raw and cooked food to ensure standards
- Determine how food should be presented and create decorative food displays
- Recognize superior quality products, presentations, and flavors
- Ensure compliance with food handling and sanitation standards
- Follow proper handling and temperature for all food items
- Ensure employees obtain required food handling and sanitation certifications
- Maintain food purchasing, receiving, and storage standards
- Regularly prepare and cook various types of food for special guests or occasions
Core Work Activities Ensuring Exceptional Customer Service
- Demonstrate and support service behaviors that exceed expectations
- Improve service quality by communicating and assisting individuals to understand guest needs
- Manage daily operations to ensure quality and standards meet customer expectations
- Demonstrate leadership in guest hospitality and create a positive atmosphere for guest relations
- Interact with guests to obtain feedback on product quality and service levels
- Respond to and handle guest problems and complaints
- Empower employees to provide excellent customer service
- Review comment cards, guest satisfaction results, and other data to identify areas for improvement
Core Work Activities Managing Human Resources
- Identify development needs and coach others to improve knowledge or skills
- Ensure employees are treated fairly and equitably
- Train kitchen employees on basics of great cooking and plate presentation
- Execute performance appraisal process for direct reports
- Train on food knowledge and recipe portfolio, interact with banquet chefs and F&B
- Observe employee service behaviors and provide feedback
- Manage progressive discipline procedures for employees in responsible areas
- Ensure disciplinary procedures and documentation are completed according to standards
Candidate Profile Education and Experience
- High school diploma or GED; 6 years kitchen,餐饮, or related professional area experience
- OR 2 year degree in culinary arts, hotel and restaurant management, or related major; 4 years kitchen,餐饮, or related professional area experience
About Le Méridien Hotels & Resorts
- Le Méridien is inspired by the golden age of travel and presents each culture through a European lens.
- Guests are curious, creative cosmopolitan culture lovers.
- Le Méridien offers memorable service and experiences to inspire guests to enjoy life.
- Joining Le Méridien means joining Marriott International's portfolio of brands.
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