Senior Executive Chef EMEA

The Senior Executive Chef, EMEA is supporting to ensure locally and brand appropriate "pull through" of culinary programs, processes, and initiatives for the continent. Specific areas of focus include operations troubleshooting, working effectively with property management teams, technical training, quality assurance oversight, improving current programs based on analysis, providing expertise for pre-openings and hotel conversions, and translating culinary concepts into creative realities. This position will be a key member of the Food & Beverage Operations Pool for the continent.

The Senior Executive Chef, EMEA provides support/is responsible for (e.g., number of different properties, total number of rooms).

• Location requirements: The Senior Executive Chef, EMEA to be located at the EMEA Office Dubai.
• Language Requirements: High proficiency (speaking, reading and writing) in English is required.
• Travel Requirements: There is a 50% business travel required

Food & Beverage Leadership

• Consult hotel management teams to implement culinary initiatives.
• Improve food product and presentation.
• Provide input on concept development and kitchen design.
• Support brand and continent culinary programs.
• Communicate culinary expectations.
• Guide food safety tasks.
• Coordinate licensing and franchise relationships.
• Ensure consistency in culinary messaging and communications.
• Prepare presentations on culinary brand concepts.
• Perform other duties as needed.

Financial and Accounting Management

• Use data and software to analyze culinary trends.
• Support EMEA strategy and drive financial results.
• Enhance profitability and customer loyalty.
• Recruit and develop talent.
• Understand hotel operations and culinary trends.

Talent Management

• Develop high-caliber culinary talent.
• Maintain contact with Executive Chefs to build a workforce list.
• Facilitate culinary training across Europe.
• Train specialists for hotel openings.

Owner Relations

• Act as liaison and expert for owners/franchisees.
• Maintain culinary documentation and improve guest experience.
• Provide input to Corporate Center of Expertise.
• Understand owner preferences and backgrounds.
• Build vendor relationships.

Other Responsibilities

• Comply with Marriott policies.
• Perform other tasks as assigned.

Required Experience:

• 2–5 years as an Executive Chef

Preferred Skills & Knowledge:

• Expertise in food preparation and presentation.
• Understanding of multi-brand standards.
• Hotel opening experience.
• Financial management and forecasting.
• Trend analysis across hospitality disciplines.
• Knowledge of purchasing, inventory, and equipment.
• Ability to read blueprints and floor plans.
• Strong communication, problem-solving, and presentation skills.
• Strategic planning and decision-making.
• Software and hotel systems proficiency.
• Understanding of food & beverage and event management.
• Workforce analysis and labor productivity.
• Knowledge of safety standards and regulations.

• Degree in Hotel Management, Hospitality, or Culinary Science
• Culinary apprenticeship or technical culinary school
• Culinary society certification preferred