executive sous chef

CW hospitality

<p><b>Job Title:</b> Executive Sous Chef</p><p><b>Department:</b> Culinary / Kitchen<br/><b>Reports To:</b> Executive Chef<br/><b>Location:</b> Bangalore</p><p><b>Job Summary</b></p><p>The Executive Sous Chef supports the Executive Chef in managing overall kitchen operations, ensuring consistent food quality, hygiene standards, cost control, and team leadership. The role involves supervising culinary teams, coordinating production, maintaining operational efficiency, and ensuring compliance with food safety standards.</p><p><b>Key Responsibilities</b></p><ul><li>Assist the Executive Chef in planning, organizing, and directing kitchen operations.</li><li>Oversee daily food production across all kitchen sections to ensure quality and consistency.</li><li>Ensure strict adherence to food safety, hygiene, and HACCP/FSSAI standards.</li><li>Supervise, train, and motivate kitchen staff; manage duty rosters and performance evaluations.</li><li>Monitor food costs, portion control, wastage, and inventory to meet budget targets.</li><li>Coordinate with Purchasing, Stores, Stewarding, and F&amp;B Service departments.</li><li>Ensure proper storage, labeling, and FIFO practices in all kitchen areas.</li><li>Handle guest feedback, complaints, and special dietary requests professionally.</li><li>Support menu planning, recipe standardization, and new dish development.</li><li>Ensure preventive maintenance of kitchen equipment and report breakdowns promptly.</li><li>Maintain kitchen records such as temperature logs, hygiene checklists, and production sheets.</li><li>Take charge of kitchen operations in the absence of the Executive Chef.</li></ul><p><b>Skills &amp; Competencies</b></p><ul><li>Strong leadership and people management skills</li><li>In-depth culinary knowledge across multiple cuisines</li><li>Excellent planning, coordination, and problem-solving abilities</li><li>Cost control, budgeting, and inventory management expertise</li><li>Ability to work under pressure in a high-volume environment</li><li>Good communication and training skills</li></ul><p><b>Qualifications &amp; Experience</b></p><ul><li>Diploma/Degree in Culinary Arts or Hotel Management</li><li>Minimum 6&ndash;10 years of culinary experience, with at least 2&ndash;3 years in a Sous Chef or senior role</li><li>Experience in hotels, luxury dining, or large-scale catering operations preferred</li></ul><p>Job Type: Full-time</p><p>Pay: &#8377;60,000.00 - &#8377;70,000.00 per month</p><p>Benefits:</p><ul><li>Food provided</li><li>Health insurance</li><li>Provident Fund</li></ul><p>Work Location: In person</p>

Executive Sous Chef

Qatar Airways

<div><div><div><div><div><div><div><div>Job title
</div><div>Executive Sous Chef (Product Development)
</div></div><div><div>Ref #
</div><div>229082
</div></div><div><div>Location
</div><div>Qatar - Doha
</div></div><div><div>Job family
</div><div>Cargo &amp; Airport Operations
</div></div><div><div><ul><li>Closing date: 28-Dec-2025</li></ul><br>
</div></div></div></div></div><div><div><div><div><div><p>As an Executive Sous Chef within the Product Development Department, you will be responsible to organize, supervise, and coordinate the work of a large staff providing culinary services per excellence, working closely with the Executive Chef and interacting on a regular basis with General Manager and other Senior Managers of the organization. You will be in charge in full shift during 24 hours operation in the absence of Executive Chef and Senior Executive Sous Chef.</p><p><b>
To achieve success in this role you will need to:</b></p><ul><li>
Ensure proper communication between Sous Chefs and Executive Chef.</li><li>
Schedule, assign, train, discipline, and monitor the work of kitchen staff (cooks, Stewards and purchasing), participates in the preparation of foods as required.</li><li>
Train employees in new methods, techniques, and procedures in fine dining preparation.</li><li>
Coordinate kitchen activities with other unit supervisors and managers as required; plans the meal program.</li><li>
Maintain portion of food and monitor cost controls level.</li><li>
Monitor proper labelling and storage of foods and supplies.</li><li>
Inspect equipment and facilities to assure proper use, safety, maintenance, and sanitation.</li><li>
Conduct the internal production audit with the help of Sous chef to ensure all the production areas (including chillers, freezers, storage areas, decanting rooms) are maintain clean and tidy always and submit the report to Executive chef.</li><li>
Manage consistent smooth running of food production areas as per roster assignment.</li><li>
To ensure the production standards in terms of food quality and recipes are followed.</li><li>
Check the production plan as per Batch wise which link directly to flights departure.</li><li>
Participate and coordinates preparation of food in production area and estimates requirements according to the new menus.</li><li>
Co-ordinate with Planning team for upcoming new cycles requirements.</li><li>
Control and analyse the quality of product and service to meet customer satisfaction.</li><li>
Monitor all meals and menus, supervise food preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.</li><li>
Maintain reports of incidents and accidents whatever happens in the production sections are reported to Executive Chef or higher management immediately and relevant forms filled up for recoding purpose.</li><li>
Analyze and reply the voyage reports received from quality assurance department, necessary corrective action and implementation done related to the VR in the sections.</li><li>
To monitor Yield report and provide feedback to purchasing in case of deviation.</li></ul><p></p><p><br>
 <b>Be part of an extraordinary story</b></p><p>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be a part of our future, and build the life you want while being part of an international community. Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before. Together, everything is possible.</p>
</div></div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualifications
</b></h3></div></div><div><div><div><div><p>You should have at least Relevant College or University Qualification to min Bachelor&rsquo;s Level with 5 years of job-related experience preferably within Airline / Airport / VIP Charters / 5-star hotels.</p><p>
It is preferred if you have had experience as an Executive Sous Chef or Senior Executive Sous Chef in a high-volume environment.</p><p><b>
Essential</b></p><ul><li>
Experience in menu design / recipe creation</li><li>
Good Knowledge about food and beverages</li><li>
Strong knowledge of nouvelle cuisine, gourmet sauces, exhibition cooking, fine dining desserts, grade</li><li>
Mange preparation and high-quality food preparation</li><li>
Good Computer skills in MS Office</li><li>
Basic Food hygiene and HACCP (Hazard Analysis Critical Control Point) Skills</li></ul><p><b>
Preferred</b></p><ul><li>
Must be keenly aware of new trends and directions in the fine dining service industry</li><li>
Ability to effectively supervise and train a large diverse work staff and experience in managing in a high-pressure environment</li><li>
Planning and supervisory skills</li><li>
Managerial skills - Ability to delegate work, set clear direction and manage workflow. Strong mentoring and coaching skills. Ability to train and develop subordinate's skills. Ability to foster teamwork among team members</li></ul><p><b>
</b></p><p><b>About Qatar Airways Group</b></p><p>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.</p><p>
So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p><p>
</p><p><b>How to apply</b></p><p>
If you&rsquo;re ready to transform how millions of global users connect, explore, and transact then apply now by uploading your CV and completing our quick application form.</p><br>
</div></div><div></div><div><div><br>
<div><b>About Qatar Airways Group
</b></div><br>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records and set trends that others follow. We don&rsquo;t slow down by the fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.<br>
<br>
So whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.<br>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=229082</div></div></div></div></div></div></div></div>

Executive Sous Chef (Product Development)

IHG Hotels & Resorts

We are seeking a highly skilled Executive Sous Chef to join our culinary leadership team at a prestigious international luxury hotel. The ideal candidate is a creative, driven, and detail-oriented culinary professional with strong experience in high-volume operations, fine dining, and menu innovation.
<br><br>
Key Responsibilities
<br><br>
Support the Executive Chef in overseeing all kitchen operations across outlets, banquets, and events.
<br><br>
Ensure exceptional food quality, presentation, and consistency aligned with luxury brand standards.
<br><br>
Lead menu development, seasonal promotions, and culinary innovation.
<br><br>
Manage food cost, productivity, and kitchen efficiency.
<br><br>
Train, mentor, and develop culinary teams, ensuring high performance and strong HACCP compliance.
<br><br>
Act as Executive Chef in his/her absence.
<br><br>
Requirements
<br><br>
8+ years of progressive culinary experience, including 3–5 years in a senior leadership role.
<br><br>
Strong background in international cuisine, banquets, and fine dining.
<br><br>
Proven ability in cost control, team leadership, and kitchen management.
<br><br>
Culinary degree or equivalent professional qualification.
<br><br>
What you can expect from us
<br><br>
We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.
<br><br>
Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.
<br><br>
IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.
<br><br>
So, join us and you’ll become part of our ever-growing global family.
<br><br>
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.

Executive Sous Chef - Semiramis InterContinental Cairo

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>25195682<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>The Westin Doha Hotel &amp; Spa, Salwa Road, Doha, Qatar, Qatar<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Assisting in Leading Kitchen Operations for Property</b></p>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</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>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul><p><br>
</p><p><b>Setting and Maintaining Goals for Culinary Function and Activities</b></p>
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>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.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to executive teams, managers and 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></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand&rsquo;s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing globalteam, and <b>become</b> the best version of you.</p></div></div>

Executive Sous Chef - Banquet

Accor

Company Description <p><b>Raffles & Fairmont the Red Sea</b>, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.</p> Job Description <p>The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.</p> Key Responsibilities <ul> <li>Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li> <li>Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li> <li>Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li> <li>Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li> <li>Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li> <li>Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li> <li>Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li> <li>Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li> <li>Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li> <li>Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li> <li>Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li> <li>Collaborate with the Marketing and PR teams to promote the resort's culinary offerings through media, events, and social platforms.</li> <li>Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li> <li>Uphold company policies, service standards, and brand values at all times.</li> <li>Perform other duties as assigned to meet business needs.</li> </ul> Qualifications <ul> <li>Minimum of 2 years' experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li> <li>Strong culinary foundation with hands on experience across multiple kitchen operations.</li> <li>Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li> <li>Creative and strategic thinker with a passion for innovation and continuous improvement.</li> <li>Strong understanding of cost control, inventory management, and food safety compliance.</li> <li>Adaptable and resilient in fast paced, dynamic environments.</li> <li>Excellent interpersonal and guest engagement skills.</li> <li>Culinary degree or equivalent professional certification required.</li> <li>Advanced knowledge of food safety and HACCP standards.</li> <li>Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li> <li>Media friendly and confident representing the culinary team in events and promotions.</li> </ul> Additional Information <ul> <li>Understanding of Ultra Luxury guest expectations and brand alignment.</li> <li>Experience in project coordination, scheduling, and document control during pre Opening stages.</li> <li>Experience in pre opening is a must.</li> <li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li> <li>Impeccable grooming and personal presentation aligned with Luxury standards.</li> <li>Service oriented with exceptional attention to detail.</li> <li>Professional grooming and presentation at all times.</li> <li>High energy level and self motivated approach to achieving excellence.</li> <li>Ability to work collaboratively and contribute effectively in a team environment.</li> </ul>

Executive Sous Chef - Raffles the Red Sea.

Raffles

<div><b>Company Description</b><p><br>
Company Description</p><p><b>
Raffles &amp; Fairmont the Red Sea</b>, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.</p><b><br>
Job Description</b><p><br>
The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.</p><p><b>
Key Responsibilities:</b></p><ul><li><p>
Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</p></li><li><p>
Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</p></li><li><p>
Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</p></li><li><p>
Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</p></li><li><p>
Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</p></li><li><p>
Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</p></li><li><p>
Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</p></li><li><p>
Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</p></li><li><p>
Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</p></li><li><p>
Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</p></li><li><p>
Actively contribute to colleague engagement and recognition initiatives across the culinary division.</p></li><li><p>
Collaborate with the Marketing and PR teams to promote the resort&rsquo;s culinary offerings through media, events, and social platforms.</p></li><li><p>
Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</p></li><li><p>
Uphold company policies, service standards, and brand values at all times.</p></li><li><p>
Perform other duties as assigned to meet business needs.</p></li></ul><b><br>
Qualifications</b><ul><li><p><br>
Minimum of <b>2 years&rsquo; experience</b> in a similar leadership role within a luxury, high-volume hotel or resort environment.</p></li><li><p>
Strong culinary foundation with hands-on experience across multiple kitchen operations.</p></li><li><p>
Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</p></li><li><p>
Creative and strategic thinker with a passion for innovation and continuous improvement.</p></li><li><p>
Strong understanding of cost control, inventory management, and food safety compliance.</p></li><li><p>
Adaptable and resilient in fast-paced, dynamic environments.</p></li><li><p>
Excellent interpersonal and guest engagement skills.</p></li><li><p>
Culinary degree or equivalent professional certification required.</p></li><li><p>
Advanced knowledge of food safety and HACCP standards.</p></li><li><p>
Flexibility to work varied schedules, including evenings, weekends, and public holidays.</p></li><li><p>
Media-friendly and confident representing the culinary team in events and promotions.</p></li></ul><b><br>
Additional Information</b><br>
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li><li><p>
Service-oriented with exceptional attention to detail.</p></li><li><p>
Professional grooming and presentation at all times.</p></li><li><p>
High energy level and self-motivated approach to achieving excellence.</p></li><li><p>
Ability to work collaboratively and contribute effectively in a team environment.</p></li></ul></div>

<div><b>Additional Information</b><br>
<b>Job Number</b>25196168<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Cairo Marriott Hotel, 16 Saray El Gezira Street, Cairo, Egypt, Egypt, 11211<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<p></p><div><div><br>
<p><b>JOB SUMMARY</b></p><p><br>
</p><p>Exhibits culinary talents by personally performing tasks while assisting in 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. Assists in supervising 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) as applicable.</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>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.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Assisting in Leading Kitchen Operations for Property</b></p>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</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>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</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>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul><p><br>
</p><p><b>Setting and Maintaining Goals for Culinary Function and Activities</b></p>
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>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.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<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>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to executive teams, managers and 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></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
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 &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;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. <b>Be</b> where you can do your best work,<b> begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.<br>
</p><div>
</div><div>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&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;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&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</div></div></div><p></p>

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