Executive Chef -A/B/C/D

Description

Job Summary: Responsible for the overall success of daily kitchen operations by demonstrating culinary skills through hands-on task execution while leading staff and managing all food-and-beverage-related functions. Key Highlights: 1. Lead hotel kitchen operations, provide guidance, and set performance standards 2. Ensure cooking standards and hygiene requirements to enhance product quality 3. Demonstrate exceptional customer service by responding to guest needs and handling complaints **Additional Information** **Job Number**26106934 **Job Category**Food and Beverage \& Culinary **Location**Salwa Road, Doha, Qatar, Qatar **Schedule**Full Time **Located Remotely?**N **Position Type** Management **Job Summary** Responsible for the overall success of daily kitchen operations. Demonstrate culinary skills through hands-on task execution while leading staff and managing all food-and-beverage-related functions. Strive continuously to improve guest and employee satisfaction while maximizing financial performance across all areas of responsibility. Oversee all kitchen areas to ensure consistently high-quality products are delivered. Responsible for coaching and developing staff, including direct reports. Must ensure compliance with health and food safety standards. Areas of responsibility include oversight of all food preparation areas (e.g., banquets, in-room dining, restaurants, bars/lounges, and staff cafeterias) and all supporting areas (e.g., dishwashing and procurement rooms). **Candidate Profile** **Education and Experience Requirements** * High school diploma or equivalent (GED); six years of experience in kitchens, food and beverage, or related professional fields. Or * Two-year degree in Culinary Arts, Hotel and Restaurant Management, or related field from an accredited university; four years of experience in kitchens, food and beverage, or related professional fields. **Core Job Activities** **Lead Hotel Kitchen Operations** * Lead the kitchen management team. * Provide direction for all daily operations. * Maintain thorough knowledge of staff positions to fulfill duties during absences or identify appropriate coverage. * Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. * Use interpersonal and communication skills to lead, influence, and motivate others; advocate sound financial/business decisions; demonstrate honesty/integrity; lead by example. * Encourage and build mutual trust, respect, and cooperation among team members. * Set a positive example by modeling appropriate behavior. * Ensure fair and consistent application of hotel policies. * Review staffing levels to ensure guest service, operational needs, and financial goals are met. * Establish and maintain open, collaborative relationships with staff and ensure staff do the same within the team. * Solicit staff feedback, implement an “open-door” policy, and review employee satisfaction results to identify and address staff issues or concerns. * Supervise and coordinate activities of prep cooks and kitchen staff. * Demonstrate new cooking techniques and equipment to staff. **Set and Maintain Goals for Culinary Functions and Activities** * Develop and implement guidelines and control procedures for purchasing and receiving areas. * Establish goals, including performance goals, budget goals, and team goals. * Communicate the importance of safety procedures, detail procedural specifications, ensure staff understand safety protocols, and monitor safety-related processes and procedures. * Manage department-controllable expenses, including food cost, supplies, uniforms, and equipment. * Participate in the budgeting process for areas of responsibility. * Understand and implement brand safety standards. **Ensure Compliance with Culinary Standards and Responsibilities** * Provide guidance on menu development. * Monitor quality of raw and cooked foods to ensure adherence to standards. * Determine how dishes should be presented and conduct decorative food presentations. * Recognize quality products, presentation, and flavor profiles. * Ensure compliance with food handling and sanitation standards. * Follow proper handling methods and temperatures for all foods. * Ensure staff obtain required food handling and sanitation certifications. * Maintain food purchasing, receiving, and storage standards. * Regularly prepare and cook—or prepare and cook for special guests or occasions—a variety of food types. **Ensure Exceptional Customer Service** * Exhibit and support service behaviors that exceed expectations to achieve guest satisfaction and retention. * Improve service quality by communicating and assisting individuals in understanding guest needs, and providing guidance, feedback, and personal coaching as needed. * Manage daily operations to ensure quality and standards are consistently met and guest expectations are fulfilled every day. * Demonstrate leadership in guest relations, embody exceptional customer service, and foster a positive atmosphere for guest relationships. * Interact with guests and solicit feedback on product quality and service levels. * Respond to and resolve guest questions and complaints. * Empower staff to deliver exceptional customer service. Establish guidelines so staff understand expectations and contributing factors. Ensure staff receive ongoing training to understand guest expectations. * Review comment cards, guest satisfaction results, and other data to identify areas for improvement. **Manage and Conduct Human Resources Activities** * Identify development needs in others and coach, counsel, or otherwise assist them in enhancing knowledge or skills. * Ensure staff are treated fairly and equitably. * Train kitchen staff on fundamentals of excellent cooking and visually appealing plating. * Conduct performance appraisal processes for direct supervisors. * Collaborate with banquet chefs and F\&B departments on food knowledge and menu composition training. * Observe staff service behaviors and provide feedback to individuals and/or managers. * Manage progressive disciplinary procedures for staff within areas of responsibility. * Ensure disciplinary procedures and documentation are completed per Standards of Practice (SOP) and Local Standards of Practice (LSOP), and support peer review processes. **Other Responsibilities** * Provide information to the Executive Team, managers and supervisors, colleagues, and subordinates via telephone, written form, email, or in person. * Analyze information and evaluate results to select the best solution and solve problems. *Marriott International is committed to being an equal opportunity employer, welcoming all individuals and providing employment opportunities to everyone. We actively foster an inclusive environment that respects and celebrates the unique backgrounds of all employees. Our greatest strength lies in the rich blend of cultures, talents, and experiences across our workforce. We pledge zero discrimination on any legally protected basis, including disability, veteran status, or any other category protected under applicable law.* The Westin Hotels \& Resorts brand is dedicated to helping guests regain their travel rhythm and enhance their sense of well-being when needed, empowering them to always present their best selves. As a pioneering hospitality brand focused on holistic guest wellness, we require passionate and dedicated hotel teams to integrate our distinctive brand philosophy into every guest experience—and we also encourage employees to embrace and practice healthy lifestyles both inside and outside the hotel. We seek energetic, optimistic, and curious individuals. If you share and champion a healthy lifestyle philosophy, we warmly invite you to join Westin in shaping our shared future. Embark your journey **here**, realize your personal value, **pursue** your life goals, **join** an outstanding international team, and **showcase** your authentic self.