Marriott International Chef de Cuisine Job Vacancy

Marriott
International is a leading global Lodging company based in Bethesda, Maryland,
USA, with more than 4,100 properties in 79 countries and reported revenues of
nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root
beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S.
Marriott.

Marriott
has more than 361,000 people working worldwide at managed or franchised
properties and corporate offices. Marriott has been consistently recognized as
a top employer and for its superior business ethics. The company also manages
the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton
Rewards® program, which together surpass 49M members.

We
are recruiting to fill the position below:

Job
Title: Chef
de Cuisine
Job Number: 17001UBV
Location: Lagos – Ikeja
Job Category: Food and Beverage & Culinary
Brand: Renaissance Hotels
Schedule: Full-time
Position Type: Management

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.

Core
Work Activities
Leading Culinary Team:

Utilizes
interpersonal and communication skills to lead, influence, and encourage
others; advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
Ensures
and maintains the productivity level of employees.
Solicits
employee feedback, utilizes an “open door” policy and reviews employee
satisfaction results to identify and address employee problems or
concerns.
Ensures
employees understand expectations and parameters.
Establishes
and maintains open, collaborative relationships with employees and ensures
employees do the same within the team.
Supervises
and manages employees. Managing all day-to-day operations. Understanding
employee positions well enough to perform duties in employees’ absence.
Encourages
and builds mutual trust, respect, and cooperation among team members.
Serves
as a role model to demonstrate appropriate behaviors.
Celebrates
successes by publicly recognizing the contributions of team members.
Leads
shifts while personally preparing food items and executing requests based
on required specifications.
Supervises
and coordinates activities of cooks and workers engaged in food
preparation.

Ensuring
Culinary Standards and Responsibilities are Met:

Develops,
designs, or creates new applications, ideas, relationships, systems, or
products, including artistic contributions.
Follows
proper handling and right temperature of all food products.
Ensures
employees maintain required food handling and sanitation certifications.
Assists
Executive Chef with all kitchen operations.
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.
Checks
the quality of raw and cooked food products to ensure that standards are
met.
Supervises
kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.
Recognizes
superior quality products, presentations and flavor.
Ensures
compliance with food handling and sanitation standards.
Assists
in determining how food should be presented and creates decorative food
displays.

Ensuring
Exceptional Customer Service:

Provides
services that are above and beyond for customer satisfaction and
retention.
Observes
service behaviors of employees and provides feedback to individuals.
Strives
to improve service performance.
Emphasizes
guest satisfaction during all departmental meetings and focuses on
continuous improvement.
Empowers
employees to provide excellent customer service.
Manages
day-to-day operations, ensures the quality, standards and meeting the
expectations of the customers on a daily basis.
Improves
service by communicating and assists individuals to understand guest
needs, providing guidance, feedback, and individual coaching when needed.
Sets
a positive example for guest relations.

Maintaining
Culinary Goals:

Achieves
and exceeds goals including performance goals, budget goals, team goals,
etc.
Develops
specific goals and plans to prioritize, organize, and accomplish your
work.
Understands
the impact of departments operation on the overall property financial goals
and objectives and manages to achieve or exceed budgeted goals.
Trains
employees in safety procedures.

Managing
and Conducting Human Resource Activities:

Identifies
the developmental needs of others and coaches, mentors, or otherwise helps
others to improve their knowledge or skills.
Utilizes
the Labor Management System to effectively schedule to business demands
and for tracking of employee time and attendance.
Reviews
staffing levels to ensure that guest service, operational needs and
financial objectives are met.
Participates
in employee progress discipline procedures.
Identifies
the educational needs of others, develops formal educational or training
programs or classes, and teaches or instructs others.
Manages
payroll administration.
Brings
issues to the attention of the department manager and Human Resources as
necessary.
Participates
in the employee performance appraisal process, providing feedback as
needed.
Participates
in the development and implementation of corrective action plans.

Additional
Responsibilities:

Provides
information to supervisors, co-workers, and subordinates by telephone, in
written form, e-mail, or in person.
Analyzes
information and evaluates results to choose the best solution and solve
problems.
Attends
and participates in all pertinent meetings.

Candidate
Profile

Only
Nigerian Nationals may apply for the position.

Education
and Experience:

High
school diploma or GED; 4 years experience in the culinary, food and
beverage, or related professional area.

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.

How to Apply
Interested and qualified candidates should:
Click here to apply

Note

Marriott
International is an equal opportunity employer committed to hiring a
diverse workforce and sustaining an inclusive culture.
Marriott
International does not discriminate on the basis of disability, veteran
status or any other basis protected under federal, state or local laws