Executive Chef - Johannesburg Marriott Hotel Melrose Arch

at  Marriott International Inc

Job Number 24165309
Job Category Food and Beverage & Culinary
Location Johannesburg Marriott Hotel Melrose Arch, 42 The High Street, Melrose Arch, Johannesburg, Gauteng, South Africa VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management

JOB SUMMARY

Functions as the strategic business leader of the hotel’s food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Oversees the development and implementation of departmental strategies alongside the Director of Food and Beverage. Supports the implementation of the brand service strategy and brand initiatives. Oversees the food and beverage/culinary operation alongside the Director of Food and Beverage so that it meets the brand’s target customer needs, associate needs and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements hotel-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property associates and provides a return on investment to the owner and Marriott International.
Performs culinary tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced, and to ensure that sanitation and food standards are met. Manages all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and associate cafeteria) and all support areas (e.g., dish room and purchasing).

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.
• Holds employees accountable for maintaining food handling and sanitation certifications.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Follows proper handling and right temperature of all food products.
• 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.
• Oversees the development and implementation of departmental strategies.
• Supports the implementation of the brand service strategy and brand initiatives.
• Oversees the food and beverage/culinary operation so that it meets the brand’s target customer needs, associate needs and focuses on growing revenues and maximizing the financial performance of the department.

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.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.