Head Chef

4w1 month ago

Marriott International

IN · Full-time · INR 800,000 – INR 1,500,000

About this role

This role is accountable for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff. The Head Chef manages all food-related functions to continually improve guest and employee satisfaction.

Day-to-day responsibilities include preparing and cooking all types of foods, developing new menus and recipes, and ensuring compliance with food handling, sanitation, and brand safety standards. The chef also maintains purchasing, receiving, and food storage standards while supervising kitchen shift operations.

Leading the culinary team involves supervising cooks and workers engaged in food preparation, establishing open collaborative relationships, and ensuring productivity levels are met. The Head Chef serves as a role model, demonstrating appropriate behaviors and advocating for sound financial and business decisions.

This position offers the opportunity to develop and implement environmentally friendly processes for food preparation and waste management. The chef will also contribute to creative decorative food displays and continually refine kitchen systems and procedures.

Requirements

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.
Demonstrates knowledge of high quality food products, presentations, and flavor.
Utilizes interpersonal and communication skills to lead, influence, and encourage others.
Demonstrates honesty/integrity and leads by example.
Understands employee positions well enough to perform duties in employees' absence.

Responsibilities

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Ensures compliance with food handling and sanitation standards and all applicable laws and regulations.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Operates and maintains all department equipment and reports malfunctions.