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 ficial 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 (eg, banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (eg, 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 skilled 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 ficial/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 fici

📌 Executive Chef (Kochi)
🏢 Marriott
📍 Kochi