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Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Assistant Chef at Apple Canyon Lake POA
Apple River, Illinois, United States - Full Time
Skills Needed
Food Preparation, Kitchen Leadership, Inventory Management, Fifo Method, Quality Control, Sanitation Codes, Staff Training, Commercial Cooking
Specialization
Requires 2-4 years of commercial cooking experience and a high school diploma or GED. A ServSafe Food Protection Manager certification is preferred.
Experience Required
Minimum 2 year(s)
MDRD Sous Chef at AHC Hospitality
Grand Rapids, Michigan, United States - Full Time
Skills Needed
Spanish Cuisine, Knife Skills, Plating, Artistic Presentation, Kitchen Supervision, Food Preparation, Butchering, Staff Management, Computer Literacy, Communication Skills, Time Management, Sanitation Standards
Specialization
Requires at least 2 years of fine dining experience and a high school diploma or GED. Preferred qualifications include banquet experience, a culinary degree, and certifications in Serve Safe, TIPS, and Allergens.
Experience Required
Minimum 2 year(s)
Chef de Partie at HIND Management
Māngere-Ōtāhuhu, Auckland, New Zealand - Full Time
Skills Needed
Culinary Skills, Food Preparation, Time Management, Planning, Organizing, Teamwork, Flexibility, Sanitation Regulations, Cooking Techniques, Menu Planning, Food Cost Management, Communication, Multi Tasking, Problem Solving, Attention To Detail, Kitchen Equipment
Specialization
Candidates should have at least three years of relevant experience and preferably hold a NZQF Diploma. Skills in planning, organizing, and working under pressure are essential, along with the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Chef de Partie at Saadiyat Beach Club
London, Limburg, United Kingdom - Full Time
Skills Needed
N/A
Chef de Partie at Kempinski Hotels
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef De Partie at BaxterStorey Ireland Ltd
Swindon, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization, Communication, Time Management
Specialization
Proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.
Experience Required
Minimum 2 year(s)
Chef de Partie at RCI for Confidential Companies hosted jobs
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Chef De Partie at PRS Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at VILLA AND MORE INTERIOR DECORATION LLC
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef de Partie at La Reserve Eden au Lac Zurich
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef de Partie at Rixos Hotels
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at Kitopi
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
chef de partie at Romantic castles of ireland
Dublin, Dublin County, Ireland - Full Time
Skills Needed
N/A
Chef de Partie at LinkedIn
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef De Partie at PRS Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at SGB FREIGHT SYSTEM
Milan, Lampang, Italy - Full Time
Skills Needed
N/A
Chef de Partie at GI GROUP SPA
Milan, Lampang, Italy - Full Time
Skills Needed
N/A
Chef de Partie at Saadiyat Beach Club
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at VIVENO Group GmbH
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure 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).   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 years experience 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 experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills 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 role 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 identify 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.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure 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 maintain 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.   Ensuring Exceptional Customer Service • 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, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent 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 provide excellent 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 identify areas of improvement.   Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge 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.   Additional Responsibilities  • 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 opportunity employer, welcoming all and providing access to opportunity. 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, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW 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.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including supervising all food preparation areas and managing financial performance. Leads the culinary team to ensure high-quality product consistency and exceptional guest satisfaction.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Assistant Chef at Apple Canyon Lake POA
Apple River, Illinois, United States - Full Time
Skills Needed
Food Preparation, Kitchen Leadership, Inventory Management, Fifo Method, Quality Control, Sanitation Codes, Staff Training, Commercial Cooking
Specialization
Requires 2-4 years of commercial cooking experience and a high school diploma or GED. A ServSafe Food Protection Manager certification is preferred.
Experience Required
Minimum 2 year(s)
MDRD Sous Chef at AHC Hospitality
Grand Rapids, Michigan, United States - Full Time
Skills Needed
Spanish Cuisine, Knife Skills, Plating, Artistic Presentation, Kitchen Supervision, Food Preparation, Butchering, Staff Management, Computer Literacy, Communication Skills, Time Management, Sanitation Standards
Specialization
Requires at least 2 years of fine dining experience and a high school diploma or GED. Preferred qualifications include banquet experience, a culinary degree, and certifications in Serve Safe, TIPS, and Allergens.
Experience Required
Minimum 2 year(s)
Chef de Partie at HIND Management
Māngere-Ōtāhuhu, Auckland, New Zealand - Full Time
Skills Needed
Culinary Skills, Food Preparation, Time Management, Planning, Organizing, Teamwork, Flexibility, Sanitation Regulations, Cooking Techniques, Menu Planning, Food Cost Management, Communication, Multi Tasking, Problem Solving, Attention To Detail, Kitchen Equipment
Specialization
Candidates should have at least three years of relevant experience and preferably hold a NZQF Diploma. Skills in planning, organizing, and working under pressure are essential, along with the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Chef de Partie at Saadiyat Beach Club
London, Limburg, United Kingdom - Full Time
Skills Needed
N/A
Chef de Partie at Kempinski Hotels
berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef De Partie at BaxterStorey Ireland Ltd
Swindon, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Cooking Techniques, Organization, Communication, Time Management
Specialization
Proven experience as a Commis Chef or similar role with a strong understanding of various cooking techniques and sanitation practices. Must be able to work effectively in a fast-paced, high-pressure environment with excellent attention to detail.
Experience Required
Minimum 2 year(s)
Chef de Partie at RCI for Confidential Companies hosted jobs
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Experience Required
Minimum 2 year(s)
Chef De Partie at PRS Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at VILLA AND MORE INTERIOR DECORATION LLC
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef de Partie at La Reserve Eden au Lac Zurich
Berlin, Berlin, Germany - Full Time
Skills Needed
N/A
Chef de Partie at Rixos Hotels
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at Kitopi
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
chef de partie at Romantic castles of ireland
Dublin, Dublin County, Ireland - Full Time
Skills Needed
N/A
Chef de Partie at LinkedIn
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef De Partie at PRS Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at SGB FREIGHT SYSTEM
Milan, Lampang, Italy - Full Time
Skills Needed
N/A
Chef de Partie at GI GROUP SPA
Milan, Lampang, Italy - Full Time
Skills Needed
N/A
Chef de Partie at Saadiyat Beach Club
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A
Chef de Partie at VIVENO Group GmbH
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
N/A