Chef De Cuisine (Mediterranean Cuisine) – Pappas Taverna

Company: Marriott International –

WebSite: Dubai, United Arab Emirates

Job Description:**Job Summary:**

The Kitchen Manager is accountable for the overall success of daily kitchen operations at W Abu Dhabi – Yas Island. This individual is responsible for demonstrating culinary expertise by performing kitchen tasks, leading the kitchen staff, and overseeing all food-related functions. The Kitchen Manager is expected to continuously enhance guest and employee satisfaction while adhering to the operating budget. This role involves supervising all kitchen areas to ensure consistent production of high-quality food, guiding and developing staff, including direct reports, and maintaining stringent sanitation and food safety standards.

**Qualifications:**

* High school diploma or GED with four years of experience in culinary, food and beverage, or a related field; OR
* A two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major with two years of experience in culinary, food and beverage, or a related field.

**Core Responsibilities:**

* Ensuring Culinary Standards and Responsibilities are Met:
* Prepare and cook food of all types for regular service, special guests, and functions.
* Review and adjust kitchen systems and procedures to ensure efficiency and effectiveness.
* Develop, design, and create new menus and recipes based on established standards and artistic contributions.
* Demonstrate comprehensive knowledge of high-quality food products, presentations, and flavors.
* Ensure strict compliance with food handling and sanitation standards, as well as all applicable laws and regulations.
* Adhere to proper handling and temperature controls for all food products.
* Understand and implement brand’s safety standards.
* Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
* Maintain purchasing, receiving, and food storage standards.
* Operate and maintain all department equipment, promptly reporting any malfunctions.
* Support procedures for food and beverage portion and waste controls.
* Develop and implement environmentally friendly processes for food preparation, energy use, and waste management.
* Check the quality of raw and cooked food products to ensure adherence to standards.
* Assist in determining food presentation and create decorative food displays.

* Leading Culinary Team:
* Supervise and coordinate the activities of cooks and other kitchen personnel engaged in food preparation.
* Utilize interpersonal and communication skills to lead, influence, and encourage others, advocate sound financial and business decision-making, and demonstrate honesty and integrity through leading by example.
* Supervise and manage employees, including understanding employee positions sufficiently to perform duties in their absence.
* Encourage and build mutual trust, respect, and cooperation among team members, serving as a role model for appropriate behaviors.
* Ensure and maintain the productivity level of employees.
* Ensure that menu items are prepared and presented according to established standards.
* Establish and maintain open, collaborative relationships with employees, fostering the same within the team.
* Estimate daily production needs on a weekly basis and communicate these needs to kitchen personnel daily.
* Lead shifts while personally preparing food items and executing requests based on required specifications.

* Maintaining Culinary Goals:
* Achieve and exceed performance, budget, and team goals.
* Develop specific goals and plans to prioritize, organize, and accomplish work.
* Comprehend budgets, operating statements, and payroll progress reports to assist in the financial management of the department.
* Schedule employees based on business demands and track employee time and attendance.
* Understand the impact of department operations on overall property financial goals and manage to achieve or exceed budgeted goals.
* Order employee uniforms according to budget and ensure proper inventory and maintenance.
* Review staffing levels to ensure guest service, operational, and financial objectives are met.

* Ensuring Exceptional Customer Service:
* Provide services that exceed customer expectations to ensure satisfaction and retention.
* Manage day-to-day operations, ensuring quality and standards meet customer expectations.
* Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when necessary.
* Set a positive example for guest relations, handling guest problems and complaints effectively, and striving to improve service performance.
* Help employees receive ongoing training to understand guest expectations.

* Managing and Conducting Human Resource Activities:
* Identify developmental needs and provide coaching, mentoring, or other support to improve employee knowledge and skills.
* Identify educational needs and develop formal training programs or classes.
* Assist in the interviewing and hiring of employee team members with appropriate skills.
* Participate in the employee performance appraisal process, providing feedback as needed.
* Solicit employee feedback, utilize an “open door” policy, and review employee satisfaction results to identify and address employee problems or concerns.
* Participate in training restaurant and catering staff on menu items, including ingredients, preparation methods, and unique tastes.

* Additional Responsibilities:
* Provide information to supervisors, co-workers, and subordinates via telephone, written communication, email, or in person.
* Analyze information and evaluate results to choose the best solutions and solve problems.
* Attend and participate in all pertinent meetings.

Skills: