Chef De Cuisine – Marriott International
Role Summary
The Chef De Cuisine is responsible for the quality, consistency, and production of the restaurant kitchen. This role involves leading the kitchen staff and managing all food-related functions to enhance guest and employee satisfaction while adhering to the operating budget.
Job Description
In this dynamic role, the Chef De Cuisine oversees daily kitchen operations, ensuring high standards of food quality and safety. The position requires collaboration with the kitchen team to create innovative menus and maintain a productive work environment.
Key Responsibilities:
- Lead and manage kitchen staff to ensure efficient operations.
- Coordinate menu planning and food preparation activities.
- Ensure compliance with sanitation and food safety standards.
- Manage inventory and purchasing of food supplies.
- Supervise kitchen shift operations and staff performance.
- Develop and implement new culinary ideas and concepts.
- Estimate daily production needs and adjust accordingly.
Job Requirements
High school diploma or GED with 4 years of culinary experience, or a 2-year degree in Culinary Arts with 2 years of experience.
Proven experience in supervising kitchen operations.
Strong knowledge of food handling and storage standards.
Ability to create and design new menu items.
Effective communication skills for team coordination.
Quick Info
Company
Marriott International
Location
Selangor
Salary
—
Skills Required
6 skills
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Required Skills
Culinary Skills
Leadership
Menu Development
Food Safety
Inventory Management
Communication
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