Chef De Cuisine
Salary not disclosedPosted 1 day ago
Closes in 30 days
About the company
Fiji Marriott Resort Momi Bay is part of Marriott International's Marriott Hotels brand, which operates in gateway cities and resort destinations around the world. The company positions itself as an equal opportunity employer that values the diverse backgrounds of its associates. Marriott Hotels focuses on delivering consistent, high-quality hospitality service across its global portfolio.
About the role
The Chef De Cuisine is accountable for the overall success of daily kitchen operations, personally performing culinary tasks while leading kitchen staff and managing all food-related functions. The role works to continually improve guest and employee satisfaction while maintaining the operating budget, and assists the Executive Chef with kitchen operations and preparation. Responsibilities span supervising all kitchen areas for consistent, high-quality output, guiding and developing staff including direct reports, and ensuring sanitation and food standards are met. The role also covers leading kitchen shifts, estimating production needs, maintaining purchasing and food storage standards, training employees in safety procedures, and participating in performance appraisals. This position is open to Fiji citizens only.
Key responsibilities
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Handles guest problems and complaints.
About the successful candidate
- High school diploma or GED with 4 years experience in the culinary, food and beverage, or related professional area.
- OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in the culinary, food and beverage, or related professional area.
- Able to lead, influence, and encourage others through strong interpersonal and communication skills.
- Demonstrates honesty and integrity, leading by example.
- Able to recognize superior quality products, presentations and flavor.
- Capable of training employees in safety procedures and coaching for performance improvement.
- Open to Fiji citizens only.