Executive Chef Job at Marriott International

Job Title: Executive Chef
Company: Marriott International
Job Type: Full Time
Qualification: Secondary School (SSCE)   BA/BSc/HND  
Experience: 2 years
Location: Lagos, Nigeria
Job Field Catering / Confectionery   Hospitality / Hotel / Restaurant  
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Marriott International is a leading global lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.
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Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.
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Job Descriptions: – You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask “why” when given an explanation. – Today, you bring your personal style to every experience. You live life to discover. – You are passionate about your neighborhood, always looking to explore the places one wouldn’t find in a travel guide. If this sounds like you, you’re in the right place. You’ve got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it’s a place to discover, a place in the world with style like yours. That’s why we’re not just looking for anyone. We’re looking for someone like you.
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Job Summary: – Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. – Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. – Supervises all kitchen areas to ensure a consistent, high quality product is produced. – Responsible for guiding and developing staff including direct reports. – Must ensure sanitation and food standards are achieved. – Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
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Candidate Profile:
Education and Experience: – High School Diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
Or – 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
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Core Work Activities: – Leading Kitchen Operations for Property – Leads kitchen management team. – Provides direction for all day-to-day operations. – Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps. – Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. – Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. – Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors. – Ensures property policies are administered fairly and consistently. – Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. – Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns. – Supervises and coordinates activities of cooks and workers engaged in food preparation. – Demonstrate new cooking techniques and equipment to staff. – Setting and Maintaining Goals for Culinary Function and Activities – Develops and implements guidelines and control procedures for purchasing and receiving areas. – Establishes goals including performance goals, budget goals, team goals, etc. – Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. – Manages department controllable expenses including food cost, supplies, uniforms and equipment. – Participates in the budgeting process for areas of responsibility. – Knows and implements the brand’s safety standards. – Ensuring Culinary Standards and Responsibilities are Met – Provides direction for menu development. – Monitors the quality of raw and cooked food products to ensure that standards are met. – Determines how food should be presented, and create decorative food displays. – Recognizes superior quality products, presentations and flavor. – Ensures compliance with food handling and sanitation standards. – Follows proper handling and right temperature of all food products. – Ensures employees maintain required food handling and sanitation certifications. – Maintains purchasing, receiving and food storage standards. – Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. – Ensuring Exceptional Customer Service – Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. – Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. – Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. – Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. – Interacts with guests to obtain feedback on product quality and service levels. – Responds to and handles guest problems and complaints. – Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. – Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. – Managing and Conducting Human Resource Activities – Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. – Ensures employees are treated fairly and equitably. – Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. – Administers the performance appraisal process for direct report managers. – Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. – Observes service behaviors of employees and provides feedback to individuals and or managers. – Manages employee progressive discipline procedures for areas of responsibility. – Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
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Additional Responsibilities: – Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. – Analyzes information and evaluating results to choose the best solution and solve problems.



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