299 Chefs jobs in Doha

Overview

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

Responsibilities

• Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.
• Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.
• Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.
• Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards.
• Manage kitchen inventory, ordering, and cost control to meet budgetary targets.
• Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.
• Monitor and enforce health and safety regulations across all kitchen activities.
• Maintain strong vendor relationships and ensure the quality and freshness of all food products.
• Handle customer feedback and work proactively to resolve any culinary-related issues.
• Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

Qualifications

• Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.
• Culinary degree or relevant certification preferred.
• Strong leadership and team management skills.
• Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.
• Ability to work under pressure in a fast-paced environment.
• Creativity and passion for food innovation.
• Excellent communication skills and fluency in English; Additional languages are a plus.

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We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way.

With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet.

Responsibilities:

• Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans.
• Follow up on action points from daily briefings and operational meetings.
• Assist in compiling marketing plans and budgets.
• Ensure adherence to disciplinary and grievance procedures.
• Maintain awareness of customer expectations and ensure they are met.
• Oversee food costs, kitchen supplies, energy costs, and utensils.
• Improve operational efficiency to benefit clients.
• Enhance food cost management through strategic purchasing without compromising quality.
• Reduce energy consumption in the kitchen.
• Monitor outlet operations and correct deviations from quality standards during all service periods.

Requirements:

• Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment.
• Diploma or certification in culinary discipline.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food safety, kitchen operations, and cost control.
• Passion for food innovation and attention to detail.
• Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage.
• Mastery of HACCP hygiene standards.

What We Offer:

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

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Overview

Join to apply for the

Chef de Cuisine

role at

Fairmont Hotels & Resorts . Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster.

Job Description

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

Key Responsibilities

Lead and manage the kitchen brigade to ensure efficient and smooth daily operations. Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes. Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies. Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards. Manage kitchen inventory, ordering, and cost control to meet budgetary targets. Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth. Monitor and enforce health and safety regulations across all kitchen activities. Maintain strong vendor relationships and ensure the quality and freshness of all food products. Handle customer feedback and work proactively to resolve any culinary-related issues. Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

Qualifications

Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments. Culinary degree or relevant certification preferred. Strong leadership and team management skills. Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control. Ability to work under pressure in a fast-paced environment. Creativity and passion for food innovation. Excellent communication skills and fluency in English; Additional languages are a plus.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing Hospitality

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Overview The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role demands leadership in managing kitchen staff, driving culinary innovation, and maintaining a seamless workflow that aligns with the luxury and service standards of Raffles & Fairmont Doha.

Responsibilities

Lead and manage the kitchen brigade to ensure efficient and smooth daily operations.

Develop, plan, and execute seasonal menus that reflect innovation, quality, and local tastes.

Maintain high standards of food preparation, presentation, and hygiene in compliance with HACCP and company policies.

Collaborate closely with the Executive Chef and Food & Beverage management to align culinary offerings with brand standards.

Manage kitchen inventory, ordering, and cost control to meet budgetary targets.

Train, mentor, and motivate kitchen staff, fostering a culture of teamwork and professional growth.

Monitor and enforce health and safety regulations across all kitchen activities.

Maintain strong vendor relationships and ensure the quality and freshness of all food products.

Handle customer feedback and work proactively to resolve any culinary-related issues.

Stay updated with industry trends and incorporate innovative cooking techniques and presentation styles.

Qualifications

Proven experience as a Chef de Cuisine, Head Chef, or similar senior culinary role in luxury hotels or fine dining establishments.

Culinary degree or relevant certification preferred.

Strong leadership and team management skills.

Excellent knowledge of kitchen management, food safety standards (HACCP), and cost control.

Ability to work under pressure in a fast-paced environment.

Creativity and passion for food innovation.

Excellent communication skills and fluency in English; Additional languages are a plus.

#J-18808-Ljbffr

JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE 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. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. 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. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen 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. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. 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. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to 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. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty, and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests, owners, colleagues, and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, we want to grow with you. Conveniently located in the heart of Doha's key business district, our hotels are close to major attractions and transport links. Our 378 guestrooms and suites at Crowne Plaza and 307 at Holiday Inn are equipped with modern amenities, including high-speed wireless internet. Responsibilities:

Manage the StockBurger & Co outlet, planning activities, promotions, and menu implementations in line with marketing plans. Follow up on action points from daily briefings and operational meetings. Assist in compiling marketing plans and budgets. Ensure adherence to disciplinary and grievance procedures. Maintain awareness of customer expectations and ensure they are met. Oversee food costs, kitchen supplies, energy costs, and utensils. Improve operational efficiency to benefit clients. Enhance food cost management through strategic purchasing without compromising quality. Reduce energy consumption in the kitchen. Monitor outlet operations and correct deviations from quality standards during all service periods. Requirements:

Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine dining environment. Diploma or certification in culinary discipline. Strong leadership, communication, and organizational skills. Deep knowledge of food safety, kitchen operations, and cost control. Passion for food innovation and attention to detail. Proficiency in Microsoft Windows applications; knowledge of Jana and other kitchen systems is an advantage. Mastery of HACCP hygiene standards. What We Offer:

We provide everything needed for your success, including a competitive salary, comprehensive benefits, uniform, room discounts, and top-tier training. Our inclusive culture celebrates diversity and encourages colleagues to bring their whole selves to work. IHG Hotels & Resorts is committed to equal employment opportunities and fostering a culture of trust, support, and acceptance. We believe that feeling well inside and outside of work is essential, supported by our myWellbeing program.

#J-18808-Ljbffr

We want to welcome you to a world of bringing True Hospitality to everyone. When you join us at IHG, you become part of our global family. A welcoming culture of warmth, honesty and a passion for providing True Hospitality. We pride ourselves on letting your personality and passions shine, recognizing the individual contribution you make and supporting your ambition to learn and create your own career path. In making a difference to our guests and owners, colleagues and communities, every day is a chance to create great and unique experiences, in your own way. With over 370,000 colleagues in nearly 100 countries sharing our values, there are countless opportunities at your fingertips. We’re growing; grow with us. Conveniently located in the heart of one of Doha's key business districts, close to major banks, Crowne Plaza and Holiday Inn Doha – The Business Park is just a 15-minute drive by car or complimentary shuttle from Doha's Hamad International Airport and near such attractions as Museum of Islamic Arts and Souk Waqif. Our 378 stylish guestrooms and suites at Crowne Plaza and 307 well-appointed guestrooms at Holiday Inn are all equipped with modern amenities designed for comfort and high-speed wireless internet access to stay connected.

Your day-to-day Your day-to-day:

Is in charge of running the StockBurger & Co outlet. In conjunction with the Executive Chef plans activities, promotions and menu implementations according to the annual marketing plans.

Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individuals concerned.

Assists the Executive Chef in compiling the annual marketing plans and budgets.

Ensures disciplinary and grievance procedures are adhered to and followed.

Be constantly aware of customers’ expectations, which are adhered to and followed.

Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.

Find ways to improve the efficiency of the operations which will benefit our clients.

Assist the Executive Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.

Constantly strive to reduce energy consumption within the kitchen.

Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.

What we need from you

Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment

A diploma or certificate in a culinary discipline

Strong leadership, communication, and organizational skills.

Deep knowledge of food safety, kitchen operations, and cost control.

Passion for food innovation and attention to detail

Knowledge of Microsoft Windows applications an asset, knowledge in Jana and other kitchen system is an added advantage

Mastery of HACCP hygiene standards

What you can expect from us What you can expect from us:

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing

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**Job Number**

**Job Category** Food and Beverage & Culinary

**Location** W Doha, West Bay, Zone 61, Doha, Qatar, Qatar VIEW ON MAP

**Schedule** Full-Time

**Located Remotely?** N

**Relocation?** N

**Position Type** Management

**JOB SUMMARY**

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

**CANDIDATE PROFILE**

**Education and Experience**
- High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

**CORE WORK ACTIVITIES**

**Ensuring Culinary Standards and Responsibilities are Met for Restaurant**
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- 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.
- Determines how food should be presented and creates decorative food displays.

**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen 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.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

**Establishing and Maintaining Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.

**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.

**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.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as

Overview

YOUR LEGACY STARTS WITH US

At The Ritz-Carlton, Doha, we invite you to experience refined luxury where timeless elegance meets true Qatari hospitality. Situated along the pristine shores of the Arabian Gulf for almost 24 years, our 5-star resort features 374 elegantly designed rooms & suites, award-winning restaurants, world-class Spa facilities with a state-of-the-art Fitness Center, and impeccable service that defines our legendary brand. From serene indoor and outdoor pools to a private beach and a Club Lounge for elevated and personalized experiences, every detail perfectly reflects our commitment to excellence. The property is also ideal for events with a wide selection of meetings rooms, stunning wedding venues and a dedicated team that thoughtfully plans and tailors to each unique vision. Whether you're savoring an afternoon tea in our lobby lounge, watching the city skyline sparkle by night in one of our restaurants, or celebrating an important event, The Ritz-Carlton, Doha, presents a truly remarkable setting for life's most meaningful moments.

FIND PURPOSE IN YOUR PASSION

At The Ritz-Carlton, we firmly believe that our Ladies & Gentlemen are the heart of everything we do and the most important resource in our service commitment to our guests. With passion, genuine care, dedication and pride, we can achieve common goals and grow together while crafting moments that will be remembered forever.

Which is why at The Ritz-Carlton, Doha, we are currently seeking passionate individuals to join our esteemed team and bring their own unique expertise to our world-famous service philosophy. As an Elite hotel in the region with a deep generational legacy, we offer you in return:

• A rewarding career within one of the most recognized and prestigious luxury brands in the world.
• Personal and professional development plans with curated training materials and guidance from highly skilled and experienced colleagues in the industry.
• Various opportunities for internal growth both locally and internationally within the portfolio of Marriott International properties.
• Consistent & reliable support to ensure you always have the tools and knowledge to harness your full potential and reach your goals.
• A competitive package, inclusive of accommodation, flight tickets, transportation, meals, and more:

• Exclusive training and leadership development programs
• Recognition and rewards for exceptional service
• Preferential Members Rates at Marriott Hotels Globally
• Dining & Wellness discounts for your family and you
• Medical Insurance Coverage
• An HR team dedicated to your success and wellbeing

OUR EXPECTATIONS FROM THE ROLE:

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communications production needs to key personnel.
• Assists in developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• 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.
• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen 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.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Additional Responsibilities

• Provides information to 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.
• Attends and participates in all pertinent meetings.

In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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