Marriott International Executive Chef I Jobs in Nigeria

Marriott International Executive Chef I Jobs in Nigeria


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).

    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.

    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.

    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.

    How to Apply

  • For more information and job application details, see; Marriott International Executive Chef I Jobs in Nigeria


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