Chef De Cuisine at Marriott International - Kuala Lumpur

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.

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.