Head Chef - Marriott Executive Apartments Sheikh Zayed Road
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Key skills for this role
About the Role
Marriott Executive Apartments seeks a Head Chef to lead daily kitchen operations, ensuring high-quality food and guest satisfaction. The role requires culinary expertise, team leadership, and budget management.
Key Skills for This Role
Responsibilities
- Prepare and cook foods of all types for regular service and special functions
- Review and adjust kitchen systems and procedures for effectiveness
- Develop, design, or create new menus and recipes
- Ensure compliance with food handling and sanitation standards
- Supervise kitchen shift operations and ensure compliance with policies
- Maintain purchasing, receiving, and food storage standards
- Operate and maintain department equipment
- Support food and beverage portion and waste controls
- Check quality of raw and cooked food products
- Supervise and coordinate activities of cooks and food preparation workers
- Manage day to day operations and employee performance
- Ensure guest satisfaction and handle complaints
Requirements
- High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience
Full Job Posting
Job Summary
- Accountable for overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading staff and managing food related functions. Works to improve guest and employee satisfaction while maintaining operating budget.
Candidate Profile Education and Experience
- 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
Ensuring Culinary Standards and Responsibilities Are Met
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
- Reviews and adjusts systems and procedures in the kitchen to ensure their effectiveness
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions
- Demonstrates knowledge of high quality food products, presentations and flavor
- Ensures compliance with food handling and sanitation standards
- Ensures compliance with all applicable laws and regulations
- Follows proper handling and right temperature of all food products
- Knows and implements brand’s Safety Standards
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- Maintains purchasing, receiving and food storage standards
- Operates and maintains all department equipment and reports malfunctions
- Supports procedures for food & beverage portion and waste controls
Leading Culinary Team
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Supervises and manages employees. Manages all day to day operations
- 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 menu items are prepared and presented according to standards
- Establishes and maintains open, collaborative relationships with employees
- Estimates daily production needs on a weekly basis and communicates to kitchen personnel
- Leads shifts while personally preparing food items and executing requests
Maintaining Culinary Goals
- Achieves and exceeds goals including performance goals, budget goals, team goals
- Develops specific goals and plans to prioritize, organize, and accomplish work
- Comprehends budgets, operating statements and payroll progress reports
- Schedules employees to business demands and tracks time and attendance
- Understands impact of department operations on overall property financial goals
- Orders employee uniforms according to budget and ensures proper inventory
- Reviews staffing levels to meet guest service, operational and financial objectives
Ensuring Exceptional Customer Service
- Provides services above and beyond for customer satisfaction and retention
- Manages day to day operations ensuring quality and meeting customer expectations
- Improves service by communicating and assisting individuals to understand guest needs
- Sets a positive example for guest relations
- Handles guest problems and complaints
- Strives to improve service performance
- Helps employees receive ongoing training to understand guest expectations
Managing and Conducting Human Resource Activities
- Identifies developmental needs of others and coaches, mentors, or helps improve knowledge or skills
- Identifies educational needs and develops formal training programs
- Assists in interviewing and hiring employee team members with appropriate skills
- Participates in employee performance appraisal process
- Solicits employee feedback and reviews satisfaction results
- Participates in training Restaurant and Catering staff on menu items
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in writing, email, or in person
- Analyzes information and evaluates results to choose best solution and solve problems
- Attends and participates in all pertinent meetings
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