Chef de Cuisine - The Jeddah EDITION

JOB SUMMARY Accountable for the quality, consistency, and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation for the property's restaurant. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved. Develops and trains the team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for the restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations, and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communicates production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations. Follows proper handling and temperature standards for all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either regularly or for special guests or functions. Checks the quality of raw and cooked food products to ensure standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and food preparation workers. Uses interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decisions; demonstrates honesty and integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on specifications. Supervises and manages restaurant kitchen employees, understanding employee roles well enough to perform duties in their absence. 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 employees are cross-trained to support daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance, budget, and team goals. Develops guidance and plans to prioritize, organize, and accomplish daily kitchen tasks. Understands the impact of kitchen operations on overall financial goals and manages to meet or exceed budgeted targets. Investigates, reports, and follows up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that exceed customer expectations for satisfaction and retention. Manages daily operations, ensuring quality, standards, and customer expectations are met. Improves service by communicating and assisting staff to understand guest needs, providing guidance and coaching. Sets a positive example for guest relations. Focuses on continuous improvement in guest satisfaction. Empowers employees to deliver excellent customer service. Handles guest problems and complaints effectively. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies developmental needs and coaches or mentors staff. Participates in training staff on menu items, ingredients, and preparation methods. Manages employee disciplinary procedures. Participates in performance appraisals, providing feedback. Uses all available training tools for employees. Assists in interviewing and hiring qualified staff. Additional Responsibilities Provides information to staff via telephone, written communication, or in person. Analyzes information and evaluates results to solve problems. Attends and participates in relevant meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and maintaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis under applicable law. EDITION Hotels combine the visionary genius of boutique hotelier Ian Schrager, the service delivery of a luxury hotel, and the global reach of Marriott International to create a unique hospitality experience. We seek outgoing, authentic individuals who are passionate about service, inspiring and challenging themselves, and proud to work in a dynamic environment. Join us today and be part of a global team where you can do your best work, find purpose, belong, and grow into the best version of yourself.

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