Chef De Cuisine
Marriott International
Listed on Marriott International's careers page
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- Dubai
- Hotels, restaurants and cafés
- Posted 8 Oct
About the job
JOB SUMMARY
Accountable for the overall success of the daily culinary operations within the assigned restaurant or kitchen. Demonstrates strong culinary expertise by personally performing tasks while leading, supervising, and developing the culinary team to consistently deliver high-quality food and exceptional dining experiences.
Oversees all food-related functions within the outlet, ensuring that dishes are prepared and presented consistently in accordance with established recipes, presentation standards, and quality expectations. Works closely with the culinary leadership team to continuously improve guest and employee satisfaction while effectively managing food costs, productivity, and the operating budget.
Responsible for guiding, coaching, and developing culinary associates, including direct reports, while fostering a positive, collaborative, and performance-driven work environment. Ensures compliance with all food safety, hygiene, sanitation, HACCP, and kitchen operational standards.
Maintains a strong focus on menu quality, consistency, creativity, and innovation, while supporting the restaurant's culinary concept and overall dining experience.
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; minimum 4 years of experience in culinary operations, food and beverage, or a related professional area, preferably within a high-volume or luxury hospitality environment.
OR
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; minimum 2 years of experience in culinary operations, food and beverage, or a related professional area
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
- Prepares and cooks food of the highest quality, including dishes for regular service, special events, VIP guests, and functions.
- Leads and supervises the daily culinary operations of the assigned restaurant or kitchen to ensure smooth and efficient service.
- Reviews and continuously improves kitchen systems, processes, and procedures to enhance operational effectiveness and consistency.