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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 sustaining the operating budget. Supervises all kitchen areas to secure a consistent, high quality product is produced. Tasked with guiding and building staff covering direct reports. Must ensure sanitation and food standards are achieved.
• High school diploma or GED; 4 years exposure to 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 track record in the culinary, food and beverage, or related professional area.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to secure their effectiveness.
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates grasp of high quality food products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brand’s Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Build and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
• Checks the quality of raw and cooked food products to see to it that standards are met.
• Assists in determining 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.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to carry out duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a job model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures that menu items are prepared and presented according to use record standards.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Achieves and exceeds goals such as performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Schedules employees to business demands and tracks employee time and attendance.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to reach or exceed budgeted goals.
• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, securing 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, giving guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Strives to enhance service performance.
• Helps employees receive on-going training to understand guest expectations.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to upgrade their understanding or competencies.
• Identifies the educational needs of others, shaping formal educational or training programs or classes, and teaching or instructing others.
• Assists as needed in the interviewing and hiring of employee team members with appropriate capabilities.
• Participates in the employee performance appraisal process, delivering feedback as needed.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to recognise and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items such as ingredients, preparation methods and unique tastes.
• 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 opening employer, welcoming all and giving access to chance. 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, covering disability, veteran status, or other basis protected by applicable law.
Fairfield by Marriott guarantees a beautifully simple stay wherever you travel, with over 1,000 locations worldwide. Our Marriott family farm heritage inspires a calming, reliable experience characterized by warm hospitality, all at a great value. As a member of our team, you’ll hand over on the Fairfield Guarantee — our commitment that every guest leaves the hotel satisfied. At Fairfield, we invite you to explore career chances that hold our hotels and the service we deliver to the highest standard. In joining Fairfield by Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
This Head Chef vacancy is based in Bengaluru.
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 Head 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.