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Executive Chinese Chef

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Marriott Bonvoy

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Location:
Malaysia , Kuala Lumpur

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Category:
Hospitality and Tourism

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Contract Type:
Employment contract

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Salary:

Not provided
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Job Description:

Exhibits culinary talents in Chinese cuisine 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).

Job Responsibility:

  • Lead kitchen management team
  • Provide direction for all day-to-day operations
  • Understand employee positions to perform duties in employees' absence or determine appropriate replacement
  • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance
  • Utilize interpersonal and communication skills to lead, influence, and encourage others
  • Encourage and build mutual trust, respect, and cooperation among team members
  • Serve as a role model to demonstrate appropriate behaviors
  • Ensure property policies are administered fairly and consistently
  • Review staffing levels to ensure guest service, operational needs and financial objectives are met
  • Establish and maintain open, collaborative relationships with employees
  • Solicit employee feedback, utilize an open door policy and review employee satisfaction results
  • Supervise and coordinate activities of cooks and workers engaged in food preparation
  • Demonstrate new cooking techniques and equipment to staff
  • Develop and implement guidelines and control procedures for purchasing and receiving areas
  • Establish goals including performance goals, budget goals, team goals
  • Communicate the importance of safety procedures
  • Manage department controllable expenses including food cost, supplies, uniforms and equipment
  • Participate in the budgeting process for areas of responsibility
  • Know and implement the brand's safety standards
  • Provide direction for menu development
  • Monitor the quality of raw and cooked food products
  • Determine how food should be presented and create decorative food displays
  • Recognize superior quality products, presentations and flavor
  • Ensure compliance with food handling and sanitation standards
  • Follow proper handling and right temperature of all food products
  • Ensure employees maintain required food handling and sanitation certifications
  • Maintain purchasing, receiving and food storage standards
  • Prepare and cook foods of all types
  • Provide and support service behaviors that are above and beyond for customer satisfaction and retention
  • Improve service by communicating and assisting individuals to understand guest needs
  • Manage day-to-day operations
  • Display leadership in guest hospitality
  • Interact with guests to obtain feedback on product quality and service levels
  • Respond to and handle guest problems and complaints
  • Empower employees to provide excellent customer service
  • Identify the developmental needs of others and coach, mentor, or otherwise help others improve
  • Ensure employees are treated fairly and equitably
  • Train kitchen employees on fundamentals of good cooking and excellent plate presentations
  • Administer the performance appraisal process for direct report managers
  • Interact with the Banquet Chef and Catering department on training
  • Observe service behaviors of employees and provide feedback
  • Manage employee progressive discipline procedures
  • Provide information to executive teams, managers and supervisors by telephone, in written form, e-mail, or in person
  • Analyze information and evaluate results to choose the best solution and solve problems

Requirements:

  • High school diploma or GED
  • 8 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
  • 6 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:
May 11, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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