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Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally undertaking tasks while leading the staff and overseeing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to strengthen guest and employee satisfaction while keeping up the operating budget. Must guarantee sanitation and food standards are achieved. Develops and trains team to strengthen results.
• High school diploma or GED; 4 years background 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 exposure to the culinary, food and beverage, or related professional area.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, such as artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating expectations for the restaurant.
• Communications production needs to key personnel.
• Assists in building daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• 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 see to it 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 abilities 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.
• Supervises and manages restaurant kitchen employees. Overseeing all day-to-day operations. Understanding employee positions well enough to execute duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a post model to demonstrate appropriate behaviors.
• Guaranteeing and upholding the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Sets and supports achievement of kitchen goals such as performance goals, budget goals, team goals, etc.
• Creating 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 deliver on or exceed budgeted goals.
• Efficiently 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 the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and centres on continuous improvement.
• Empowers employees to give strong 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 coaching, mentoring, or otherwise helping others to upgrade their understanding or competencies.
• Participates in training restaurant staff on menu items among them ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, offering feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate competencies.
• 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.
At Marriott International, we are dedicated to being an equal prospect employer, welcoming all and offering access to opening. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, among them disability, veteran status, or other basis protected by applicable law.
At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about offering a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always strengthen – all while having fun.
Based in Chennai, this Chef de Cuisine role is part of Marriott India.
Eligibility typically includes the qualifications and experience outlined in the job description above, with around 0-5 Years years of relevant experience expected for this role.
The key responsibilities for this role are detailed in the Key Responsibilities section above, covering the core duties expected of a Chef de Cuisine at Marriott India.
This role requires around 0-5 Years years of relevant experience, as specified in the job listing. Please refer to the Qualifications & Experience section above for full details.
Skills relevant to this position are outlined in the Qualifications & Experience section above. In general, strong communication, domain knowledge, and the ability to meet role-specific targets are valued across similar BFSI positions.
You can apply directly using the Apply Now button on this page, which will take you to Marriott India's application process for this role.