JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in
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. Assists in supervising 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 (e.g., banquets, room service, restaurants, bar/lounge
and employee cafeteria) and all support areas (e.g., dish room and purchasing)
as applicable.

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 qualified area.





CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• 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

📌 Chef De Cusine (India)
🏢 Marriott
📍 India