Chef De Cuisine

Marriott

Key Responsibilities

• Lead and oversee day-to-day kitchen operations across all food preparation and support areas
• Personally perform culinary tasks while guiding and supervising kitchen teams
• Ensure consistent delivery of high-quality food products across banquets, restaurants, room service, lounges, and staff dining
• Direct, coach, and develop kitchen staff, setting performance standards and monitoring results
• Ensure full compliance with food safety, hygiene, sanitation, and brand standards
• Manage food cost, supplies, uniforms, and equipment within approved budgets
• Participate in budgeting and financial planning for assigned culinary operations
• Develop and maintain purchasing, receiving, and food storage control procedures
• Guide menu development, food presentation, and decorative displays
• Monitor raw and cooked food quality to ensure taste, presentation, and consistency standards
• Ensure correct food handling, storage temperatures, and sanitation certifications are maintained
• Support exceptional guest service by addressing feedback, resolving complaints, and enhancing dining experiences
• Interact with guests to gather feedback on food quality and service levels
• Train kitchen associates on cooking techniques, equipment use, and presentation standards
• Manage staffing levels to meet operational, service, and financial objectives
• Conduct performance appraisals, coaching, and progressive discipline in line with company procedures
• Promote a collaborative, fair, and respectful workplace culture
• Analyze operational data to identify improvements and solve kitchen-related challenges

Ideal Profile

• High school diploma or equivalent with at least six years of experience in culinary or food and beverage operations
• Or a two-year degree in culinary arts or hotel and restaurant management with at least four years of relevant experience
• Proven leadership experience in a hotel or large-scale food service environment
• Strong knowledge of food safety, sanitation standards, and kitchen operations
• Ability to manage teams, budgets, and service quality simultaneously
• Creative approach to menu development and food presentation
• Strong communication, coaching, and organizational skills