Executive Chef

Job description

**Additional Information**
**Job Number** 25170052
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Makkah Jabal Al Kaaba Hotel, Jabal Al Kaaba, Makkah, Saudi Arabia, Saudi Arabia, 24231VIEW ON MAP (https://www.google.com/maps?q=Sheraton%20Makkah%20Jabal%20Al%20Kaaba%20Hotel%2C%20Jabal%20Al%20Kaaba%2C%20Makkah%2C%20Saudi%20Arabia%2C%20Saudi%20Arabia%2C%2024231)
**Schedule** Full Time
**Located Remotely?** N
**Position Type** Management

**Additional Information:** This hotel is owned and operated by an independent franchisee, Sheraton Makkah Jabal Al Kaaba.

The franchisee is a separate company and a separate employer from Marriott International, Inc.

The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.

If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Leading Kitchen Operations for Property
 Leads kitchen management team.
 Provides direction for all day-to-day operations.
 Understands associate positions well enough to perform duties in associates' absence or determine appropriate replacement to fill gaps.
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates
honesty/integrity; leads by example.
 Encourages and builds mutual trust, respect, and cooperation among team members.
 Serving as a role model to demonstrate appropriate behaviors.
 Ensures property policies are administered fairly and consistently.
 Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
 Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
 Solicits associate feedback, utilizes an open door policy and reviews associate satisfaction results to identify and address associate problems or concerns.
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
 Develops and implements guidelines and control procedures for purchasing and receiving areas.
 Establishes goals including performance goals, budget goals, team goals, etc.
 Communicates the importance of safety procedures, detailing procedure codes, ensuring associate understanding of safety codes, monitoring processes and
procedures related to safety.
 Manages department controllable expenses including food cost, supplies, uniforms and equipment.
 Participates in the budgeting process for areas of responsibility.
 Knows and implements the brand's safety standards.
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.
 Determines how food should be presented, and create decorative food displays.
 Recognizes superior quality products, presentations and flavor.
 Ensures compliance with food handling and sanitation standards.
 Follows proper handling and right temperature of all food products.
 Ensures associates maintain required food handling and sanitation certifications.
 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.
Ensuring Exceptional Customer Service
 Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
 Interacts with guests to obtain feedback on product quality and service levels.
 Responds to and handles guest problems and complaints.
 Empowers associates to provide excellent customer service.

Establishes guidelines so associates understand expectations and parameters.

Ensures
associates receive on-going training to understand guest expectations.
 Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.2
Managing and Conducting Human Resource Activities
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 Ensures associates are treated fairly and equitably.
 Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
 Administers the performance appraisal process for direct report managers.
 Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
 Observes service behaviors of associates and provides feedback to individuals and or managers.
 Manages associate progressive discipline procedures for areas of responsibility.
 Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports
the Peer Review Process.
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.

Education and Experience:
 High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
 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.
Management Competencies:
Leadership:
 Professional Demeanor – Exhibiting behavioral styles that convey confidence and command respect from others; making a good
first impression and representing Marriott in alignment with its values.
 Problem Solving and Decision Making – Identifying and understanding issues, problems, and opportunities; obtaining and
comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems,
and choose a course of action.
 Communication – Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Strong public presentation skills.
 Adaptability – Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.
Managing Execution
 Planning and Organizing – Gathering information and resources required to set a plan of action for self and/or others; prioritizing
and arranging work requirements to accomplish goals and ensure work is completed.
 Driving for Results – Setting high standards of performance for self and/or others; assuming responsibility for work objectives;
initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and
going beyond what is required
 Building and Contributing to Teams – Leading and participating as a member of a team to move toward the completion of common
goals while fostering cohesion and collaboration among team members.
Building Relationships
 Coworker Relationships – Interacting with others in a way that builds openness, trust, and confidence in the pursuit of
organizational goals and lasting relationships.
 Customer Relationships – Developing and sustaining relationships based on an understanding of customer needs and actions
consistent with Marriott's Spirit to Serve.
 Fostering Inclusion – Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging
personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to
contribute to their full potential.
Generating Talent and Organizational Capability
 Talent Management – Providing guidance and feedback to help individuals develop and strengthen skills and abilities needed to
accomplish work objectives.
 Organizational Capability – Evaluating and adapting the structure of organizational units, jobs, and work processes to best fit the
needs and/or support the goals of an organizational unit.
Learning and Applying Personal Expertise
 Applied Learning – Seeking and making the most of learning opportunities to improve performance of self and/or others.
 Technical Acumen – Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and
manage everyday business operations and generate innovative solutions to approach function-specific work challenges
o Basic Cookery – Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools,
recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
o Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food
products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
o Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g.,
grilling, sautéing, broiling, baking, using decorative food displays, following recipes).3
o Emergency Procedures – Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention
and reporting incidents and accidents immediately.
o Food Storage and Rotation – Knowledge of procedures and temperatures for storing and rotating food stock in coolers,
refrigerators, freezers, dry storage, etc.

to maintain freshness (First In, First Out).

This includes preparing, labeling,
dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products
that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items
or products.
o Food and Beverage Sanitation – Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use
of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
o Food Handling – Knowledge of basic food handling policies and procedures, as well as the procedures for assisting
cooks in serving or preparing food.
o Kitchen Maintenance – Knowledge of general maintenance procedures and standards of cleanliness for the food storage
and preparation areas.
o Kitchen Tools and Equipment – The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers,
spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
o Cleaning the Kitchen – The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including
meal wall guards, overhead fans and hoods, and floor drains.

This includes correctly choosing and applying appropriate
chemicals and/or products.

This includes knowing the right equipment to use for each job.
o Supply Storage – Knowledge of proper storage procedures for cookware, flatware, and supplies.
o Purchasing and Materials Management – Knowledge of practices and procedures needed to maintain material,
equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and
inventory control.
 Business Acumen – Understanding and utilizing business information (e.g., data used in the Marriott Balanced Scorecard related to
Associate Engagement, Guest Satisfaction, and Property Financial Performance) to manage everyday operations and generate
innovative solutions to approach business and administrative challenges
o Applied Business Knowledge – Evaluates market conditions, organizational objectives, and important aspects of the
business to accurately diagnose market opportunities and threats; anticipates opportunities and threats, identify issues,
and develop strategies and plans.

Aligning individual and team actions with strategies and plans to drive business results.
o Management of Capital Resources – Determines the appropriate allocation of money used to accomplish work goals,
and submits expenses according to guidelines; appropriately utilizes and maintains equipment, facilities, and materials
needed to perform work activities.
o Administration and Management – Understands and applies the business and management information involved in
strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and
coordination of people and resources.
 Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
o Basic Computer Skills – Using basic computer hardware and software (e.g., personal computers, word processing
software, Internet browsers, etc.).
o Mathematical Reasoning – The ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one
to solve work-related issues.
o Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and
sentences.
o Reading Comprehension – Understanding written sentences and paragraphs in work related documents.
o Writing – Communicating effectively in writing as appropriate for the needs of the audience

_This company is an equal opportunity employer._

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Required Skill Profession

Other General