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Applications are open for the Executive Chef post in Bhopal.
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally carrying out tasks while leading the staff and handling all food related functions. Works to continually upgrade guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to guarantee a consistent, high quality product is produced. In charge of guiding and shaping staff such as direct reports. Must secure 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).
• High school diploma or GED; 6 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; 4 years' exposure to the culinary, food and beverage, or related professional area.
• Minimum experience 15+ years.
• Western background.
• Exposure of teaming up with large banquets.
• The hotel of ours is having 3 restaurants and huge banquets. We are looking for a applicant who has got good working exposure in banquets.
CORE WORK ACTIVITIES
• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to execute duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, among them setting performance standards and monitoring performance.
• Utilizes interpersonal and communication capabilities 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 job 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 spot 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.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals among them performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, guaranteeing employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses covering food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to make sure 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 uphold 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, offering guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, securing the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies first-rate customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to offer outstanding customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to recognise areas of improvement.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to strengthen their grasp or capabilities.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and outstanding plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food grasp and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Provides information to executive teams, managers and 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.
At Marriott International, we are dedicated to being an equal chance employer, welcoming all and delivering access to prospect. 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, such as 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 delivering a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always upgrade – all while having fun.
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 Executive Chef 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.