Chef De Cuisine

Company: Marriott International –

WebSite: Riyadh, Saudi Arabia

Job Description:Job Title: Kitchen Manager Department: Food and Beverage & Culinary Location: The St. Regis Red Sea Resort, Ummahat Island 1, Red Sea, Saudi Arabia Schedule: Full-Time Position Type: Management Job Summary: The Kitchen Manager is responsible for the overall success of daily kitchen operations at The St. Regis Red Sea Resort. This role requires the individual to demonstrate culinary expertise while leading kitchen staff and effectively managing all food-related functions. The Kitchen Manager works to enhance guest and employee satisfaction while adhering to the operating budget. The position involves supervising all kitchen areas to ensure the consistent production of high-quality food products. The Kitchen Manager is also responsible for the guidance and development of staff, including direct reports, and must ensure adherence to sanitation and food safety standards. Candidate Profile: Education and Experience: High school diploma or GED with four (4) years of experience in culinary arts, food and beverage, or a related professional field. OR Two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with two (2) years of experience in culinary arts, food and beverage, or a related professional field. Core Work Activities: Ensuring Culinary Standards and Responsibilities are Met: Manages kitchen shift operations to ensure compliance with all Food & Beverage policies, standards, and procedures. Estimates daily and weekly production needs and communicates these requirements to kitchen personnel. Assists the Executive Chef with all kitchen operations and food preparation. Prepares and cooks a variety of foods for regular service, special guests, and functions. Develops, designs, and creates innovative applications, ideas, systems, and food presentations. Assists in determining appropriate food presentation and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality in food products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and temperature guidelines for all food products. Operates and maintains all departmental equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure standards are met. Leading Kitchen Operations: Supervises and coordinates the activities of cooks and other food preparation workers. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others. Demonstrates sound financial and business decision-making skills, honesty, and integrity, leading by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains a high level of employee productivity. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes successful performance and produces desired results. Ensuring Exceptional Customer Service: Provides services that exceed customer expectations to ensure satisfaction and retention. Manages day-to-day operations to ensure quality, standards, and customer expectations are consistently met. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints effectively. Maintaining Culinary Goals: Achieves and exceeds performance goals, budget goals, and team goals. Develops specific goals and plans to prioritize, organize, and accomplish work. Utilizes the Labor Management System to effectively schedule staff based on business demands and to track employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities: Identifies the developmental needs of others and provides coaching, mentoring, and training to improve knowledge and skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the Department Manager and Human Resources as necessary. Additional Responsibilities: Provides information to supervisors, co-workers, and subordinates through various communication channels, including telephone, written form, email, and in-person interactions. Analyzes information and evaluates results to choose the best solutions and resolve problems. Attends and participates in all relevant meetings. Marriott International is an equal opportunity employer committed to fostering an inclusive environment that values the unique backgrounds and contributions of all associates. St. Regis Hotels & Resorts are committed to delivering exquisite experiences and an uncompromising level of bespoke and anticipatory service. We invite you to explore careers at St. Regis and become part of a global team where you can do your best work, begin your purpose, belong to an amazing team, and become the best version of yourself.

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