Executive Chef – Marriott International
Marriott International
Food and Beverage
Role Summary
The Executive Chef leads kitchen operations, managing staff and food-related functions to ensure high-quality food production and compliance with sanitation standards. The role includes supervising kitchen areas, developing staff, handling purchasing, and aiming to improve guest and employee satisfaction while optimizing financial performance.
Job Description
The Executive Chef is responsible for the overall success of daily kitchen operations, leading the kitchen staff and managing all food-related functions. This role involves supervising all kitchen and support areas to ensure consistent, high-quality food production and maintaining sanitation and food standards. The Executive Chef also guides and develops staff, oversees purchasing and receiving, and works to continually improve guest and employee satisfaction while maximizing financial performance.
Job Requirements
High school diploma or GED with 6 years experience in culinary, food and beverage, or related professional area, OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years experience in the culinary field.
Leadership skills to manage kitchen operations and staff effectively.
Ability to provide guidance and direction to subordinates and lead by example.
Strong interpersonal and communication skills to build trust and cooperation among team members.
Knowledge of culinary standards, food safety, and sanitation regulations.
Capability to manage department expenses including food cost, supplies, and equipment.
Experience in menu development and food presentation.
Skills to handle customer service, including responding to guest feedback and complaints.
Ability to train and develop kitchen associates and manage performance evaluations.
Problem-solving skills to analyze information and choose the best solutions.
Quick Info
Company
Marriott International
Location
Kuala Lumpur
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Culinary Arts
Kitchen Management
Food Safety And Sanitation
Leadership
Menu Development
Cost Control
Customer Service
Staff Training And Development
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