sales executive

head chef

chef de partie

sous chef

cake artist

executive chef

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Executive Chef</div></div><div><div>
Full Time</div></div></div></div></div><div><div><div>
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool. 
JOB PURPOSE:
We are seeking a talented and creative Executive Chef to lead our culinary team and oversee all aspects of our kitchen operations. The Executive Chef will be responsible for menu development, food preparation, kitchen management, and ensuring exceptional food quality and presentation. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to inspire and mentor our team of chefs and kitchen staff. 
RESPONSIBILITIES:<ul><li>
Develop and execute innovative and seasonally-inspired menus that reflect the company's culinary vision and brand.</li><li>
Lead and manage the kitchen team, including sous chefs, line cooks, and prep cooks, providing direction, training, and mentorship to ensure high performance and teamwork.</li><li>
Oversee food preparation and cooking activities, ensuring consistency, quality, and adherence to food safety and sanitation standards.</li><li>
Source high-quality ingredients, manage inventory, and control food costs to achieve budgetary goals and maximize profitability.</li><li>
Collaborate with the management team to develop pricing strategies, analyze sales data, and identify opportunities for menu optimization and revenue growth.</li><li>
Maintain a clean, organized, and efficient kitchen environment, ensuring compliance with health and safety regulations and standards.</li><li>
Stay informed about industry trends, culinary techniques, and ingredient sourcing, and incorporate new ideas and concepts into menu development.</li><li>
Foster a positive and inclusive work culture that promotes creativity, teamwork, and professional growth among kitchen staff.</li><li>
Represent the company at culinary events, food festivals, and other promotional activities as needed.</li></ul> 
QUALIFICATIONS:<ul><li>
Culinary degree or equivalent certification from a recognized culinary institution.</li><li>
Proven similar experience as a chef role in a high-volume restaurant or hospitality environment.</li><li>
Proven track record of culinary excellence, with a strong foundation in classic cooking techniques and a creative approach to menu development.</li><li>
Strong leadership and management skills, with the ability to inspire, motivate, and develop a team of culinary professionals.</li><li>
Excellent communication and interpersonal skills, with the ability to collaborate effectively with front-of-house staff, management, and vendors.</li><li>
Passion for food and hospitality, with a commitment to delivering exceptional dining experiences to guests.</li><li>
Ability to work in a fast-paced, high-pressure environment and maintain composure under stress.</li><li>
Knowledge of food safety and sanitation regulations and best practices.</li><li>
Availability to work evenings, weekends, and holidays as needed.</li></ul> 
COMPETENCIES:<ul><li>
Strong leadership and management skills, with the ability to inspire and motivate a team.</li><li>
Excellent communication and interpersonal skills.</li><li>
Exceptional organizational abilities and attention to detail.</li><li>
Adaptability and the ability to thrive in a fast-paced environment.</li><li>
Problem-solving skills and the ability to make quick decisions under pressure.</li><li>
Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.</li><li>
Collaborate effectively with team members to ensure smooth workflow during service.</li><li>
Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.</li><li>
Assist in inventory management, stock rotation, and ordering supplies as required.</li><li>
Uphold high standards of food quality, freshness, and taste.</li></ul> 
WHAT&rsquo;S IN IT FOR YOU?<ul><li>
One of the most iconic places to be and work.</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul> 
At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality. 
Apply today and join us as a Executive Chef 
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</div></div></div></div>

Executive Chef

Chedi Hospitality

<div>
 
 Job Qualifications
 
 
 
 Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.
 
 
 
 D. Key Areas of Responsibility
 
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Administration
 
 
 </li>
 </ul>
 &rsaquo;Attends and contributes to all Meetings as required.
 
 
 &rsaquo;Ensures that culinary activities are aligned with the respective Corporate Strategy and that the Hotel Actions have been implemented where appropriate.
 
 
 &rsaquo;Oversees the preparation and updating of individual Departmental Operations Manuals.
 
 
 &rsaquo;Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
 
 
 <ul>
 <li>
 Operational
 
 
 </li>
 </ul>
 &rsaquo;Ensures that all company minimum brand standards have been implemented and that optional brand standards have been implemented where appropriate.
 
 
 &rsaquo;Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
 
 
 &rsaquo;Provides feedback on the results of the Consumer Audit and ensures that the relevant changes are implemented.
 
 
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
 
 
 &rsaquo;Works closely with other Executive Committee members in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
 
 
 &rsaquo;Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of "We work through Teams".
 
 
 &rsaquo;Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
 
 
 &rsaquo;Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.
 
 
 &rsaquo;Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.
 
 
 &rsaquo;Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.
 
 
 &rsaquo;Oversees the quality and variety of food and beverages served in the Employee Restaurant, ensuring that this outlet is operated to the same standard as any other outlet.
 
 
 <ul>
 <li>
 Customer Service
 
 
 </li>
 </ul>
 &rsaquo;Ensures that all guest contact culinary employees deliver the brand promise and provide exceptional guest service at all times.
 
 
 &rsaquo;Ensures that employees also provide excellent service to internal customers in other departments as appropriate.
 
 
 &rsaquo;Spends time in culinary areas observing employee-guest/employee-internal customer interaction, working through Heads of Department to coach employees as necessary.
 
 
 &rsaquo;Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
 
 
 &rsaquo;Maintains positive guest and colleague interactions with good working relationships.
 
 
 <ul>
 <li>
 Financial
 
 
 </li>
 </ul>
 &rsaquo;Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
 
 
 &rsaquo;Ensures that each profit center (e.g. Outlet, Banquets) is operated in line with maximizing profit while delivering on the brand promise.
 
 
 &rsaquo;Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.
 
 
 &rsaquo;Assists in the preparation of the Annual Business Plan for Food and Beverage.
 
 
 &rsaquo;Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
 
 
 &rsaquo;Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
 
 
 &rsaquo;Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information.
 
 
 &rsaquo;Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.
 
 
 &rsaquo;Assists with the input of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
 
 
 <ul>
 <li>
 Personeel
 
 
 </li>
 </ul>
 &rsaquo;Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Heads of Department follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.
 
 
 &rsaquo;Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards.
 
 
 &rsaquo;Maximises the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
 
 
 &rsaquo;Conducts annual Performance Development Discussions with Heads of Department and supports them in their professional development goals. Ensures that they, in turn conduct annual Performance Development Discussions with their employees.
 
 
 &rsaquo;Ensures that each Head of Department plans and implements effective training programmes for their employees in coordination with the Training Manager and their Departmental Trainers.
 
 
 &rsaquo;Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
 
 
 &rsaquo;Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
 
 
 &rsaquo;Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
 
 
 &rsaquo;Provides feedback on the results of the Employee Opinion Survey and ensures that the relevant changes are implemented. The above areas of responsibility and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be construed as a detailed description of all the work requirements that may be inherent in the job.
</div>

Executive Chef - Arabic Speaker

DC Global Talent Inc.

<div>
 
 
 EXECUTIVE SOUS CHEF
 
 
 
 Luxury Lifestyle Hotel &bull; Doha, Qatar &bull; USD $89,000 net per annum
 
 
 
 
 
 
 ABOUT THE ROLE
 
 
 
 We are searching for an experienced and inspiring Executive Sous Chef to join the culinary team at a prominent luxury lifestyle hotel in Doha, Qatar. Working closely with the Executive Chef, you will help lead kitchen operations across multiple vibrant dining venues and event spaces, maintaining the highest standards of quality, creativity, and presentation in a fast-paced, guest-focused environment.
 
 
 
 
 
 
 WHAT YOU'LL DO
 
 
 <ul>
 <li>
 Partner with the Executive Chef to oversee all culinary operations across the property
 </li>
 <li>
 Lead, motivate, and develop the kitchen brigade, fostering a positive and collaborative team culture
 </li>
 <li>
 Uphold consistent standards of food quality, presentation, and hygiene across all outlets and events
 </li>
 <li>
 Contribute to menu development, cost control, and inventory management
 </li>
 <li>
 Drive operational excellence during high-volume service periods and special events
 </li>
 </ul>
 
 
 
 
 
 WHAT YOU BRING
 
 
 <ul>
 <li>
 Previous experience as an Executive Sous Chef or Senior Sous Chef within a luxury hospitality environment
 </li>
 <li>
 Strong culinary leadership skills with a passion for food, creativity, and exceptional guest experiences
 </li>
 <li>
 Solid knowledge of food safety standards and kitchen operations
 </li>
 <li>
 Ability to perform under pressure in a fast-paced, high-volume setting
 </li>
 <li>
 Excellent communication and organizational skills
 </li>
 </ul>
 
 
 
 
 
 WHAT'S OFFERED
 
 
 <ul>
 <li>
 Total package of approximately USD $89,000 net per annum, including basic salary, housing, and transportation allowances
 </li>
 <li>
 Annual leave and public holiday entitlements
 </li>
 <li>
 Private medical insurance
 </li>
 <li>
 End of service benefits
 </li>
 <li>
 Complimentary meals, hotel, and dining rates for self, family, and friends
 </li>
 <li>
 Learning, development, and career progression opportunities
 </li>
 </ul>
</div>

Executive Sous Chef

Doha Cool and Fog W.L.L.

Key Responsibilities:<ul><li>Oversee daily bakery and pastry production.</li><li>Ensure product quality, consistency, and food safety compliance.</li><li>Develop new products and improve existing recipes.</li><li>Manage production planning, cost control, and waste reduction.</li><li>Lead, train, and develop the bakery team.</li><li>Drive operational efficiency and continuous improvement initiatives.</li></ul>Requirements:<ul><li>Minimum 10 years of experience in bakery and pastry production, with at least 5 years in a leadership role.</li><li>Experience in a food manufacturing facility, industrial bakery, or large-scale production environment.</li><li>Strong knowledge of bakery operations, product development, HACCP, and food safety standards.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Culinary, Baking &amp; Pastry, or related qualifications preferred.</li></ul>Work Location: In person

Executive Chef - Bakery & Pastry

<div>
 The Head Chef is responsible for leading the daily culinary operations of the assigned kitchen, ensuring exceptional food quality, consistency, hygiene standards, and guest satisfaction. The role oversees menu planning, food preparation, cost control, team development, and operational excellence while supporting the hotel's culinary vision and brand standards.
 
 
 Key Responsibilities
 
 
 <ul>
 <li>
 Operational
 </li>
 <li>
 Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
 </li>
 <li>
 Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
 </li>
 <li>
 Maintain consistency in food quality, taste, presentation, and portion control.
 </li>
 <li>
 Develop and update menus in collaboration with the Executive Chef.
 </li>
 <li>
 Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
 </li>
 <li>
 Monitor food production to ensure timely service and efficient kitchen operations.
 </li>
 <li>
 Conduct regular quality checks on ingredients and finished products.
 </li>
 <li>
 Ensure proper storage, handling, labeling, and rotation of food products.
 </li>
 <li>
 Monitor inventory levels and coordinate purchasing requirements.
 </li>
 <li>
 Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
 </li>
 <li>
 Support special events, promotions, and banquet operations as required.
 </li>
 <li>
 Guest Experience
 </li>
 <li>
 Ensure exceptional culinary experiences that meet and exceed guest expectations.
 </li>
 <li>
 Respond promptly and professionally to guest feedback and concerns.
 </li>
 <li>
 Collaborate with front-of-house teams to ensure seamless guest service.
 </li>
 <li>
 Promote a guest-focused culture within the kitchen team.
 </li>
 <li>
 Financial
 </li>
 <li>
 Manage food costs, waste control, and inventory to achieve budget targets.
 </li>
 <li>
 Monitor productivity and optimize labor utilization within the kitchen.
 </li>
 <li>
 Support revenue generation through menu engineering and creative culinary offerings.
 </li>
 <li>
 Ensure efficient use of resources and equipment to maximize operational performance.
 </li>
 <li>
 People &amp; Culture
 </li>
 <li>
 Lead, coach, and develop the kitchen team to achieve high performance.
 </li>
 <li>
 Conduct training, mentoring, and on-the-job development for culinary colleagues.
 </li>
 <li>
 Support recruitment, onboarding, and succession planning initiatives.
 </li>
 <li>
 Conduct performance evaluations and provide regular feedback.
 </li>
 <li>
 Foster a positive, respectful, and collaborative working environment.
 </li>
 <li>
 Ensure compliance with company policies, grooming standards, and code of conduct.
 </li>
 <li>
 Administration
 </li>
 <li>
 Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
 </li>
 <li>
 Participate in departmental meetings and operational briefings.
 </li>
 <li>
 Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
 </li>
 <li>
 Support the implementation of hotel initiatives, standards, and operational procedures.
 </li>
 <li>
 Health, Safety &amp; Compliance
 </li>
 <li>
 Ensure compliance with all food safety, hygiene, health and safety regulations.
 </li>
 <li>
 Promote a safe working environment and ensure safe handling of equipment and materials.
 </li>
 <li>
 Adhere to hotel emergency, fire, and security procedures.
 </li>
 <li>
 Ensure all colleagues follow established safety standards and practices.
 
 
 </li>
 </ul>
 Other Duties
 
 
 <ul>
 <li>
 Attend all mandatory training sessions and meetings.
 </li>
 <li>
 Remain informed of industry trends and culinary developments.
 </li>
 <li>
 Represent The Chedi Katara professionally at all times.
 </li>
 <li>
 Perform any other reasonable duties assigned by management.
 
 
 </li>
 </ul>
 Acknowledgement
 
 
 I acknowledge that I have read and understood the above Job Description and agree to perform my duties in accordance with the standards and expectations of The Chedi Katara Hotel &amp; Resort.
</div>

Head Chef

IHG Hotels & Resorts

<div>About Us

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental&reg; brand.

Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.

If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.

Towering over the city center, our luxury Doha hotel is one of the tallest in Qatar. You&rsquo;ll find us in the exclusive West Bay area, close to the city&rsquo;s Doha Exhibition and Convention Centre, government offices, and corporate headquarters. Our spacious rooms and suites have panoramic city and sea views, while award-winning restaurants, state-of-the-art meeting venues, easy access to local highlights, health, and fitness club, and a rooftop pool, and ensure a memorable stay.

Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury. 

What&rsquo;s the job?

As Chef de Partie, you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities. Promote the desired work culture by living the 5 winning ways value &ndash; Do the Right thing, Show we care, Aim Higher, Celebrate Difference, Work better together.
Your day-to-day
<ul>
<li>Prepare the daily mis-en-place and food production in different sections of the main kitchen.</li>
<li>Coordinate daily tasks with the Sous Chef or Executive Chef</li>
<li>Follow the instructions and recommendations from the immediate superiors to complete the daily tasks</li>
<li>Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques</li>
<li>Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions</li>
<li>Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</li>
<li>Consult and check on daily requirements, functions and last minute events</li>
<li>Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</li></ul> 
 
What We Need From You :

Ideally, you'll have some or all of the following competencies and experience we're looking for :
<ul><li>Similar experience in a luxury hotel</li><li>A business-related degree or equivalent</li><li>Experience in effective learning and development methods</li><li>Ability to work in a fast-paced and diverse work environment</li><li>Strong interpersonal skills and excellent command of written and spoken English</li><li>Additional language is an added advantage</li><li>Strong organizational skills</li><li>Result-oriented and self-motivated along with a positive attitude</li></ul> 

What We Offer :

We&rsquo;ll reward all your hard work with a competitive salary and benefits.

Join us and you&rsquo;ll become part of the global IHG family &ndash; and like all families, all our individual team members share some winning characteristics. As a team, we work better together &ndash; we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.

So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.

Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef de Partie

Marriott International

<div>Additional Information 
Job Number26071617 
Job CategoryFood and Beverage &amp; Culinary 
LocationWest Bay, Doha, Qatar, Qatar, 14435 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>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 maintaining the operating budget. 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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>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.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.</div></div>

Sous Chef - Breakfast

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