Stewarding Chef Job at Marriott Bonvoy (Taghazout Bay)

Demi Chef - Main Kitchen

Location

Indonesia , South Jakarta

Salary:

Not provided

Fairmont Grand Del Mar

Expiration Date

Until further notice

Requirements

Diploma in Tourism / Hospitality Management
Additional certification(s) from a reputable Culinary school will be an advantage
Minimum 2 year of relevant experience
Excellent reading, writing and oral proficiency in English language
Ability to speak other languages and basic understanding of local languages will be an advantage
Strong leadership, interpersonal and training skills
Good communication and customer contact skills
Service oriented with an eye for details
Ability to work effectively and contribute in a team
Self-motivated and energetic

Job Responsibility

Train, guide, and support kitchen team members in their respective sections to help them perform at their best
Maintain high standards of personal hygiene, grooming, and professionalism across the team
Prepare and deliver high-quality food within your assigned area, while encouraging the same level of excellence among team members
Regularly check the taste, temperature, presentation, and portion sizes of dishes to ensure consistency and compliance with established standards
Ensure all equipment and perishable items are stored properly and handled in a safe, organized, and hygienic manner
Monitor food preparation processes to prevent the use of contaminated products and ensure that any team member who is unwell or has an infection does not participate in food handling or preparation
Promote and enforce proper hygiene and sanitation practices when handling food, equipment, and utensils
Collaborate closely with the Executive Steward to maintain a clean, organized, and efficient kitchen environment
Follow and uphold all safety, health, security, loss prevention, and regulatory requirements, ensuring compliance with company policies and government regulations
Be familiar with the hotel's fire, life safety, and emergency procedures, and respond appropriately when required

Fulltime

Director of Food and Beverage

As Director of Food and Beverage, you will have full accountability for the stra...

Location

Egypt , South Sinai

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Significant senior leadership experience within luxury hospitality Food and Beverage operations
Proven international experience overseeing complex, multi outlet operations including high volume banqueting and culinary teams with a minimum of 5–7 years in luxury hotel or resort operations
A strong people leader with a track record of developing and inspiring high performing teams
Experience working with celebrity chefs and managing external partnerships or licensee agreements preferred
Strong operational knowledge of Food & Beverage operations, systems, and luxury service standards
Exceptional leadership skills with the ability to inspire and lead diverse, high-performing teams
Strong interpersonal, communication, and stakeholder management skills, with the ability to influence at all levels
Deep understanding of luxury service standards and guest expectations
Confident operating at Executive Committee level with strong stakeholder management skills
A calm, credible, and visible leadership presence

Job Responsibility

Provide strategic leadership and direction for all Food and Beverage and Culinary operations across the hotel
Lead, mentor, and develop a large leadership team including senior operational and culinary leaders
Champion a culture of excellence, collaboration, and service rooted in Four Seasons values
Drive commercial performance across all outlets, banqueting, and total Food and Beverage revenue streams
Ensure consistent delivery of exceptional guest experience and brand standards
Partner closely with culinary leadership on concept development, quality, and innovation
Oversee budgeting, forecasting, cost control, and profitability targets
Work collaboratively with Sales, Marketing, Rooms, and Events teams to maximise opportunities
Ensure compliance with all health, safety, licensing, and regulatory requirements
Act as a senior ambassador for the hotel across internal and external stakeholders

What we offer

Competitive Salary, wages, and a comprehensive benefits package tailored specifically for our Planning Committee members
Excellent Training and Development opportunities
Complimentary and discounted Stays and Services at Four Seasons Worldwide
Comprehensive Time off Package including Vacation, Sick and Holiday pay
Complimentary employee meals prepared by the Four Seasons Culinary Team
Complimentary Dry Cleaning and Laundry Services

Fulltime

Assistant Manager - Kitchen stewarding

Manages the daily kitchen utility operations. Areas of responsibilities include ...

Location

India , Kochi

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the procurement, food and beverage, culinary, or related professional area
2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the procurement, food and beverage, culinary, or related professional area

Job Responsibility

Manages the daily kitchen utility operations
Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running
Supervises kitchen associates not actively engaged in cooking
Strives to continually improve guest and associate satisfaction while maintaining the operating budget
Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs
Schedules events, programs, and activities, as well as the work of others
Monitors the inflow of ordered materials and the maintenance of current materials
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner
Assists with an effective dish room equipment repair and maintenance program
Conducts china, glass and silver inventories

Fulltime

Executive Steward

Plan, organize, direct and control the work of employees in the Stewarding Depar...

Location

United States of America , Maui

Salary:

92000.00 - 112800.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Previous experience as Chief Steward or equivalent Food & Beverage supervisory experience is required
Requires a working knowledge of department services as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Requires ability to operate computer equipment and other Food & Beverage computer systems
Prior knowledge of dish machine, kitchen, and floor cleaning equipment is expected
Requires reading, writing and oral proficiency in the English language
Hawaii Food Handler Card
ServSafe (within 3 months)
Tuberculosis Clearance

Job Responsibility

Plan, organize, direct and control the work of employees in the Stewarding Department to support the greater Food & Beverage operation
Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Stewarding Department to ensure that established cultural and core standards are met
long-range strategic planning for outlet operation
Ensure the organization and sanitation of all kitchens, storage areas, employee dining room, waste receptacle areas, compactor room, carts, tables, and Stewarding Department equipment and machinery through constant monitoring and adherence to a vigorous cleaning schedule
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, inventory control and cost control measures
Ensure proper use and provide regular care, security and maintenance of machinery and equipment used in the Stewarding Department
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
The ability to work closely with the Executive Chef, Director of Food & Beverage, Banquet Chef, Banquet Manager, and Food & Beverage Outlet Managers to coordinate adequate supply and storage of china, silver, glass and other equipment used in service
oversee Stewarding functions in relation to banquets set-up and service

What we offer

Competitive salary & wages
Comprehensive benefits package (Including Medical, Dental, Life Insurance, 401(k), Roth, etc)
Paid time off including Vacation, Sick time, Live Well Day, Community Care Day
Excellent Training and Development opportunities
Learning & Development Subsidy
Many career opportunities within the hotel and to other Four Seasons
Employee Travel Program
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meal and Paid Meal Break

Fulltime

Executive Chef

Four Seasons is currently looking for an Executive Chef. Reporting to Assistant ...

Location

United States of America , East Palo Alto

Salary:

140000.00 - 160000.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Five to seven years previous experience in multiple culinary/food & beverage department head positions
Requires reading, writing and oral proficiency in the English language
Flexible schedule required to include weekends, holidays, and evenings

Job Responsibility

Maintain and oversee the continual creation, development, and evolution of menus across all outlets, balancing innovation, seasonality, local market trends, guest expectations, operational feasibility, and profitability including seasonal menu changes/launches
Drive financial performance through effective management of food cost, productivity, purchasing, forecasting, inventory controls, and operational efficiencies including in Staff Cafeteria
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Partner with PR and Commercial teams to support culinary activations, promotions, media opportunities, partnerships, and brand positioning initiatives
Ensure consistency in the menu execution for all outlets, including Catering and Events
Maintain exceptional standards of food quality, presentation, consistency, hygiene, sanitation, and safety in accordance with Four Seasons standards and all local, state, and federal regulations
Conduct regular shift briefings and maintain clear communication with culinary and stewarding teams to ensure alignment, operational efficiency, and service excellence
Keep in direct contact with clients when necessary for special event planning, budgeting, and desired event execution
Lead, inspire, develop and discipline when required
the culinary and stewarding teams through strong leadership, coaching, training, and performance management, fostering a culture of collaboration, creativity, accountability, and continuous development

What we offer

Competitive Wage
Be part of a cohesive team with opportunities to build a successful career with global potential
Medical, dental, and vision insurance
Holiday, vacation, and sick pay
401k participation with a company matching program
Complimentary stays at Four Seasons worldwide (subject to availability)

Fulltime

Captain-Room Service

Location

Vietnam , Nha Trang

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or G.E.D. equivalent
At least 2 years of related work experience
At least 1 year of supervisory experience

Job Responsibility

Communicate service needs to chefs and stewards throughout functions
Total charges for group functions, and prepare and present checks to group contacts for payment
Ensure banquet rooms, restaurants, and coffee breaks are ready for service
Ensure proper centerpieces are displayed on every table
Inspect the cleanliness and presentation of all china, glass, and silver prior to use
Check in with guests to ensure satisfaction
Set tables according to type of event and service standards
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen
Maintain cleanliness of work areas throughout the day
Follow all company and safety and security policies and procedures

Fulltime

Chef de Partie

Recognized as the #1 Best Canadian Hotel in Travel + Leisure's 2024 World's Best...

Location

Canada , Victoria

Salary:

32.43 - 37.07 CAD / Hour

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

A minimum of 6 years recent (in the last six years) experience in a hotel or restaurant kitchen at a comparable level of luxury service
and 3 years as a certified Journeyperson in a 1st cook or similar role
Interprovincial Red Seal or international equivalent
Current Food Safe level 1 or equivalent recognized food safety certificate, (colleagues are responsible for maintaining their food safe certification)
Successful demonstration of a high level of technical and artistic culinary skills assessed during a practical cooking test
Successful demonstration of high level culinary and food safety knowledge assessed through a written test
Willing and able to taste all food products – i.e. meats, seafood, produce, dry goods, dairy
Completely fluent English language skills
both written and verbal
A team leader with proven success in relationship building and supporting team performance

Job Responsibility

Leads a shift, station or area of the kitchen, supervising a team of culinary professionals
Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
In conjunction with the Executive Chef and Sous Chefs
proactively prioritize, delegate, and assign duties to Journeypersons, Cooks Assistants and Stewards to ensure a consistently high level of service and quality food for our guests
Leads by example, consistently ensures food quality, consistency and quantity are meeting established expectations
Leads by example, consistently demonstrating positive behavior and performance
Leads by example
ensures all established food safety protocols are followed, maintains the kitchen in a neat, clean and organized manner
Leads by example, ensure food cost is managed
by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods

What we offer

Employee benefit card offering discounted rates at Accor properties worldwide and additional benefits for Fairmont and Raffles colleagues
Exclusive Employee and Friends & Family Discounts at Fairmont Empress Hotel
Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler
Opportunity to develop your talent and grow within your property and across the world!
Complimentary meal during your shift through our Colleague Dining Program
Complimentary uniform laundering
Access to our comprehensive benefits and wellness programs, including extended healthcare benefits and RMT, dental, vision, and complimentary counseling, wellness sessions, financial and family planning through LifeWorks
Access to our company-matched Defined Contribution Pension Plan (DCPP)
Opportunity to develop your talent through coaching and our Leadership Mentoring Programs

Fulltime

Demi Chef de Partie

Works together with the staff as a team to gain optimum production and exceed gu...

Location

Thailand , Bangkok

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma
At least 2 years of related work experience
At least 1 year of supervisory experience
Food Safety certification course

Job Responsibility

Works together with the staff as a team to gain optimum production and exceed guest needs
Inspects grooming and attire of staff and rectifies any deficiencies
Completes opening and closing duties including setting up supplies and tools, cleaning all equipment and areas
Inspect kitchens, restaurants storage areas for organization and food safety
Complete scheduled inventories and stock and requisition necessary supplies
Monitor production, safety and food safety
Assist the Chief Steward in Managing the day to day heart of the house operations for kitchens, restaurants, room service, banqueting and lounges
Works closely with the Chief Steward and assists the other food and beverage areas in attaining their goals and standards
Complete required paperwork and orders for maintenance repairs
Communicate handover to next shift

Fulltime

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Stewarding Chef

Job Description

Job Responsibility

Requirements

Looking for more opportunities?

Stewarding Chef

Demi Chef - Main Kitchen

Director of Food and Beverage

Assistant Manager - Kitchen stewarding

Executive Steward

Executive Chef

Captain-Room Service

Chef de Partie

Demi Chef de Partie

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