Chef De Cuisine, Marriott Bonvoy

Marriott Bonvoy

Location:
Indonesia, Bali Ubud

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

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 maintaining the operating budget. 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.

Job Responsibility:

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
reviews and adjusts systems and procedures in the kitchen to ensure their effectiveness
develops, designs, or creates new menus and recipes based on standards or artistic contributions
demonstrates knowledge of high quality food products, presentations and flavor
ensures compliance with food handling and sanitation standards
ensures compliance with all applicable laws and regulations
supervises and coordinates activities of cooks and workers engaged in food preparation
supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
ensures compliance with brand's Safety Standards
manages and maintains all department equipment and reports malfunctions
develops and implements environmentally friendly processes and procedures for food preparation, energy use and waste management
estimates daily production needs and communicates them to kitchen personnel
supervises employees and maintains productivity levels
ensures guest satisfaction by improving service performance
handles employee training and development
participates in hiring and performance appraisal processes

Requirements:

High school diploma or GED
4 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
2 years experience in the culinary, food and beverage, or related professional area

What we offer:

Equal opportunity employer
access to training and development
work as part of a global team

Additional Information:

Job Posted:
October 02, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Chef De Cuisine