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Job Title: Executive Chef

**Job Number** 19166013 **Job Category** Food and Beverage & Culinary **Location** Marriott Mena House, Cairo, 6 Pyramids Road, Cairo, Egypt, Egypt VIEW ON MAP **Brand** Marriott Hotels Resorts /JW Marriott **Schedule** Full-time **Relocation?** No **Position Type** Management **Start Your Journey With Us** Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

- **Marriott Hotels** , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly.

- As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details.

- With your skills and imagination, together we will innovate and reinvent the future of travel.

- **JW Marriott** is part of Marriott International\'s luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world.

- JW believes our associates come first.

- Because if you’re happy, our guests will be happy.

- It’s as simple as that.

- Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers.

- JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment.

- Treating guests exceptionally starts with the way we take care of our associates.

- That’s The JW Treatment™.

- **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 maximizing the financial performance in all areas of responsibility.

- 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.

- Areas of responsibility comprise overseeing all food preparation areas ([removed], banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas ([removed], dish room and purchasing).

- **CANDIDATE PROFILE** **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.

- **CORE WORK ACTIVITIES** **Leading Kitchen Operations for Property** Leads kitchen management team.

- Provides direction for all day-to-day operations.

- Understands employee positions well enough to perform duties in employees\' 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 employees and ensures employees do the same within the team.

- Solicits employee feedback, utilizes an \"open door\" policy and reviews employee satisfaction results to identify and address employee 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 employee 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 employees 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 employees to provide excellent customer service.

- Establishes guidelines so employees understand expectations and parameters.

- Ensures employees receive on-going training to understand guest expectations.

- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

- **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 employees 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 employees and provides feedback to individuals and or managers.

- Manages employee 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.

- _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 [removed]
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