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Multi – Marriott International

Marriott International
Terengganu
Salary: Undisclosed
Marriott International

Marriott International

Food and Beverage

Role Summary

The Multi-Property Executive Chef is responsible for overseeing kitchen operations across multiple properties, ensuring high culinary standards and efficient management of food-related functions. This role involves leading kitchen staff, maintaining food safety and sanitation standards, and managing financial aspects of the kitchen operations.

Job Description

The Multi-Property Executive Chef is responsible for the overall success of daily kitchen operations across multiple properties. This role involves leading the kitchen staff, managing all food-related functions, and ensuring high culinary standards while maximizing financial performance. The Executive Chef oversees all food preparation and support areas, guides and develops staff, and maintains sanitation and food safety standards.

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 of experience.

Ability to lead and manage kitchen teams effectively.

Strong interpersonal and communication skills.

Knowledge of food preparation and sanitation standards.

Capability to oversee food purchasing, receiving, and storage.

Skills in menu development and food presentation.

Financial acumen to manage food cost, supplies, and equipment budgets.

Commitment to safety procedures and employee training.

Experience in employee development, coaching, and performance management.

Ability to handle guest relations and ensure exceptional customer service.

Problem-solving and decision-making skills to manage kitchen operations.

Quick Info

Company

Marriott International

Location

Terengganu

Salary

Undisclosed

Skills Required

8 skills

Click to submit your application

Required Skills

1

Culinary Arts

2

Kitchen Management

3

Food Safety And Sanitation

4

Menu Development

5

Staff Leadership

6

Financial Management

7

Customer Service

8

Employee Training And Development

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