Chef De Cuisine Job at Marriott Bonvoy (Cairo)

Job Description

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

Job Responsibility

Accountable for the quality, consistency and production of the restaurant kitchen
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant
Works with team to improve guest and employee satisfaction while maintaining the operating budget
Must ensure sanitation and food standards are achieved
Develops and trains team to improve results
Ensures compliance with all applicable laws and regulations
Estimates daily restaurant production needs
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met
Determines how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Advocates sound financial/business decision making
Demonstrates honesty/integrity
Leads by example
Leads shift teams while personally preparing food items and executing requests based on required specifications
Manages all day-to-day operations
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model
Ensures and maintains the productivity level of employees
Ensures employees are cross-trained
Ensures employees understand expectations and parameters
Establishes and maintains open, collaborative relationships with employees
Sets and supports achievement of kitchen goals
Develops specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Effectively investigates, reports and follows-up on employee accidents
Knows and implements company safety standards
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations ensuring quality and standards
Improves service by communicating and assisting individuals to understand guest needs
Provides guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations
Emphasizes guest satisfaction during all departmental meetings
Empowers employees to provide excellent customer service
Handles guest problems and complaints
Interacts with guests to obtain feedback on product quality and service levels
Identifies the developmental needs of others and helps improve their knowledge or skills
Participates in training restaurant staff on menu items
Manages employee progressive discipline procedures
Participates in the employee performance appraisal process
Uses all available on the job training tools for employees
Assists as needed in the interviewing and hiring of employee team members
Provides information to 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
Attends and participates in all pertinent meetings.

Requirements

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

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