Chef De Cuisine, Marriott Bonvoy

Chef De Cuisine

Marriott Bonvoy

Location:

Malaysia, Kuala Lumpur

Category:

Gastronomy

Contract Type:

Employment contract

Salary:

Not provided

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Job Description:

The Chef De Cuisine is responsible for overseeing and managing the daily kitchen operations, ensuring food quality and safety standards, providing leadership to the kitchen team, and managing costs while achieving financial performance objectives. This role emphasizes training and mentoring staff, fostering teamwork, and ensuring exceptional customer service.

Job Responsibility:

Accountable for overall success of the daily kitchen operations
Exhibits culinary talents by personally performing tasks while leading staff and managing all food-related functions
Works to continually improve guest and employee satisfaction while maximizing financial performance
Supervises all kitchen areas to ensure a consistent, high-quality product is produced
Responsible for guiding and developing staff including direct reports
Ensures sanitation and food standards are achieved
Oversees 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)
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
Provides guidance and sets performance standards
Builds mutual trust, respect, and cooperation among team members
Ensures property policies are administered fairly and consistently
Develops guidelines and control procedures for purchasing and receiving areas
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Requirements:

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
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.

What we offer:

Equal opportunity employer
Inclusive culture
Diverse workforce
Disability and veteran protections
On-going training to understand guest expectations.

Additional Information:

Job Posted:

March 21, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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