Chef de Cuisine

About the Role Marriott Hotels & Resorts is seeking a Chef de Cuisine to lead the restaurant kitchen operations in Jeddah. This full-time role is responsible for ensuring the quality, consistency, and production of the restaurant kitchen, while also leading staff and managing all food-related functions. The ideal candidate will have 2-5 years of experience in a similar culinary leadership position. Key Responsibilities Develop and create new applications, ideas, and artistic contributions for the restaurant menu. Supervise restaurant kitchen shift operations, ensuring compliance with all Food & Beverage policies, standards, and procedures. Maintain proper food preparation, handling, and storage standards. Plan and manage food quantities and plating requirements, communicating production needs to key personnel. Assist in developing daily and seasonal menu items for the restaurant. Prepare and cook various food types for regular service, special guests, or functions. Check the quality of raw and cooked food products to ensure standards are met. Determine food presentation and create decorative food displays. Team Leadership and Development Supervise and coordinate the activities of cooks and other food preparation staff. Lead shift teams, personally preparing food items and executing requests based on specifications. Manage day-to-day operations, understanding employee positions to perform duties in their absence when necessary. Foster mutual trust, respect, and cooperation among team members, serving as a role model. Ensure and maintain employee productivity levels and cross-training for successful daily operations. Establish and maintain open, collaborative relationships with employees. Operational Management Set and support the achievement of kitchen goals, including performance and budget targets. Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations. Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals. Investigate, report, and follow up on employee accidents, ensuring compliance with company safety standards. Guest Service and Human Resources Manage daily operations to ensure quality standards and meet customer expectations. Improve service by communicating guest needs and providing guidance, feedback, and coaching to staff. Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels. Identify developmental needs of staff and provide coaching or mentoring. Participate in training restaurant staff on menu items, ingredients, and preparation methods. Manage employee progressive discipline procedures and participate in performance appraisals. Assist in the interviewing and hiring of team members as needed. Qualifications 2-5 years of experience in a culinary leadership role. Demonstrated culinary talent and leadership skills. Strong understanding of food preparation, handling, and storage standards. Ability to manage operating budgets and achieve financial goals. Excellent interpersonal and communication skills. Commitment to ensuring sanitation and food safety standards.