Executive Chef – JW Marriott Hotel
Job Purpose
To provide executive culinary leadership for day-to-day kitchen operations, menu development, and banquet management within a luxury hotel environment, ensuring exceptional food quality, stringent HACCP compliance, financial profitability, and team excellence.
Roles & Responsibilities
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Kitchen Operations & Leadership: Lead the culinary management team, direct daily food preparation workflows, establish performance standards, and serve as a role model for professional behavior, mutual trust, and operational integrity.
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Culinary Standards & Menu Development: Provide direction for menu creation, monitor raw and cooked product quality, establish presentation and decorative display standards, and ensure strict compliance with food handling, safety, and sanitation regulations.
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Financial & Goal Management: Manage departmental controllable expenses (including food cost, supplies, and uniforms), participate in the budgeting process, and establish purchasing and receiving control procedures.
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Human Resources & Talent Development: Identify staff developmental needs, conduct training on cooking fundamentals and plate presentations, administer performance appraisals, and manage employee relations and disciplinary procedures according to established SOPs.
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Customer Service & Guest Relations: Drive exceptional service behaviors, interact with guests to gather feedback, resolve complaints promptly, empower staff, and analyze guest satisfaction data to continuously improve dining experiences.
Qualifications
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Minimum of 3 to 5 years of experience in a similar culinary leadership role within a luxury hotel environment.
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Strong international culinary background with specific expertise within the Middle East and Africa (MEA) region.
Skills, Experience & Competences
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Proven background working in large, busy operations with a strong and essential banquet foundation.
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Solid technical understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
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Exceptional leadership, communication, organizational, and problem-solving skills with the ability to thrive under high-pressure environments.
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Career-driven, motivated, and committed to fostering a dynamic, high-performing culinary team.