Senior Chef de Cuisine - I619

JOB SUMMARY The Senior Chef de Cuisine is responsible for leading the overall culinary operations of assigned restaurants and food production areas at Sheraton Fiji Golf & Beach Resort. This role oversees all aspects of food preparation, menu development, quality assurance, food safety, financial performance, and team leadership to ensure exceptional guest dining experiences and operational excellence. The Senior Chef de Cuisine partners closely with the Executive Chef and Food & Beverage leadership team to drive culinary innovation, restaurant performance, associate engagement, and profitability while maintaining Marriott brand standards and compliance requirements. The role serves as a key leader within the Culinary Department, fostering a culture of excellence, continuous improvement, and exceptional guest service. KEY RESPONSIBILITIES I. Culinary Operations & Restaurant Leadership

Lead and manage the daily operations of assigned restaurant kitchens and culinary outlets. Ensure all food products are prepared and presented according to Marriott standards, recipes, and guest expectations. Supervise kitchen shift operations and maintain compliance with all Food & Beverage policies, standards, and procedures. Oversee food preparation, production planning, and service execution to ensure operational efficiency. Coordinate culinary activities to support daily operations, special events, promotions, and VIP functions. Ensure appropriate staffing, production schedules, and mise en place requirements are achieved. Lead service periods through active floor presence and hands-on operational management. Continuously evaluate kitchen processes and implement improvements to enhance efficiency and quality.

II. Menu Development & Culinary Innovation

Develop and execute innovative menus that align with resort concepts, guest preferences, and market trends. Create seasonal offerings, promotional menus, and signature dining experiences. Collaborate with the Executive Chef to introduce new culinary concepts and restaurant enhancements. Ensure recipes are standardized and consistently executed across all shifts. Evaluate food trends, ingredients, and culinary techniques to drive innovation and guest satisfaction. Ensure menu offerings meet quality, profitability, and brand positioning objectives. Maintain consistency in taste, presentation, and portion control standards.

III. Food Quality & Product Excellence

Maintain the highest standards of food quality, presentation, freshness, and consistency. Monitor preparation methods and presentation standards across all menu items. Conduct regular quality inspections of raw ingredients and finished products. Ensure proper handling and storage of all food products. Lead efforts to continuously improve food quality and guest dining experiences. Create and maintain visually appealing food displays and presentations. Ensure all culinary offerings reflect the resort’s luxury positioning and service standards.

IV. Financial Management & Cost Control

Manage food cost performance in line with budgetary objectives and financial targets. Monitor purchasing, inventory levels, portioning, and waste control practices. Review and forecast production requirements to optimize operational efficiency. Support budget preparation and management of departmental expenses. Analyze food cost reports and implement corrective actions where required. Ensure cost-effective sourcing of products while maintaining quality standards. Drive productivity and profitability through effective resource management.

V. Leadership & Team Management

Lead, motivate, and develop culinary associates to achieve departmental goals and operational excellence. Supervise cooks, supervisors, and culinary team members across assigned outlets. Foster a positive work environment built on teamwork, accountability, and associate engagement. Ensure staffing levels support operational