Executive Chef Job in Jaisalmer at Marriott

Marriott is hiring for the role of Executive Chef!

Responsibilities of the Candidate:

• Leading kitchen management team.
• Providing direction for all day-to-day operations.
• Understanding employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring property policies are administered fairly and consistently.
• Establishing and maintaining open, collaborative relationships with employees and ensuring employees do the same within the team.
• Supervising and coordinating activities of cooks and workers engaged in food preparation.
• Demonstrating new cooking techniques and equipment to staff.
• Developing and implementing guidelines and control procedures for purchasing and receiving areas.
• Establishing goals including performance goals, budget goals, team goals, etc.
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.
• Managing department controllable expenses including food costs, supplies, uniforms, and equipment.
• Participating in the budgeting process for areas of responsibility.
• Knowing and implementing the brand's safety standards.
• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Determining how food should be presented, and creating decorative food displays.
• Recognizing superior quality products, presentations, and flavor.
• Ensuring compliance with food handling and sanitation standards.
• Following proper handling and the right temperature of all food products.
• Ensuring employees maintain required food handling and sanitation certifications.
• Maintaining purchasing, receiving, and food storage standards.
• Preparing and cooking foods of all types, either on a regular basis or for special guests or functions.
• Providing and supporting service behaviors that are above and beyond for customer satisfaction and retention.
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Requirements:

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• 4 years experience in culinary, food and beverage, or related professional areas.