Chef De Cuisine Job at Marriott Bonvoy (Madrid)

Job Responsibility

Oversee all operations of the kitchen in collaboration with the hotel’s leadership team
Provide strategic support as the head chef of the kitchen department
Responsible for the establishment of all restaurant, bars, and room service menus
Lead the culinary team regarding all aspects of food production, set ups & timings for daily events
Be a thoughtful and spirited leader by providing motivation and support to our crew
Ensure there is management support and presence visible in each outlet throughout each service period
Understand guest requirements, delivering service excellence through each customer experience
Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
Develop and manage relationships with key stakeholders, both internal and external
Ensure you and the team uphold all company policies and procedures whilst upholding core values
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 getting 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
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
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 mee

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

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