Senior Executive Chef Marriott International

Employer Active

Posted 7 hrs ago

Experience

2 - 7 Years

Job Location

Dubai - United Arab Emirates

Education

Bachelor of Hotel Management(Hotel Management)

Nationality

Any Nationality

Gender

Not Mentioned

Vacancy

1 Vacancy

Job Description

Roles & Responsibilities

Food & Beverage Leadership

  • Consult hotel management teams to implement culinary initiatives.
  • Improve food product and presentation.
  • Provide input on concept development and kitchen design.
  • Support brand and continent culinary programs.
  • Communicate culinary expectations.
  • Guide food safety tasks.
  • Coordinate licensing and franchise relationships.
  • Ensure consistency in culinary messaging and communications.
  • Prepare presentations on culinary brand concepts.
  • Perform other duties as needed.

Financial and Accounting Management

  • Use data and software to analyze culinary trends.
  • Support EMEA strategy and drive financial results.
  • Enhance profitability and customer loyalty.
  • Recruit and develop talent.
  • Understand hotel operations and culinary trends.

Talent Management

  • Develop high-caliber culinary talent.
  • Maintain contact with Executive Chefs to build a workforce list.
  • Facilitate culinary training across Europe.
  • Train specialists for hotel openings.

Owner Relations

  • Act as liaison and expert for owners/franchisees.
  • Maintain culinary documentation and improve guest experience.
  • Provide input to Corporate Center of Expertise.
  • Understand owner preferences and backgrounds.
  • Build vendor relationships.

Other Responsibilities

  • Comply with Marriott policies.
  • Perform other tasks as assigned.

Desired Candidate Profile

Required Experience:

  • 2 5 years as an Executive Chef

Preferred Skills & Knowledge:

  • Expertise in food preparation and presentation.
  • Understanding of multi-brand standards.
  • Hotel opening experience.
  • Financial management and forecasting.
  • Trend analysis across hospitality disciplines.
  • Knowledge of purchasing, inventory, and equipment.
  • Ability to read blueprints and floor plans.
  • Strong communication, problem-solving, and presentation skills.
  • Strategic planning and decision-making.
  • Software and hotel systems proficiency.
  • Understanding of food & beverage and event management.
  • Workforce analysis and labor productivity.
  • Knowledge of safety standards and regulations.

Education & Certification

  • Degree in Hotel Management, Hospitality, or Culinary Science
  • Culinary apprenticeship or technical culinary school
  • Culinary society certification preferred

Company Industry

Department / Functional Area

Keywords

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Marriott International

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