Executive Chef

Position Summary The Executive Chef is responsible for leading and managing all kitchen and culinary operations to ensure exceptional food quality, guest satisfaction, culinary innovation, operational excellence, and financial performance. This role oversees all aspects of food production, menu development, kitchen administration, food safety, purchasing, inventory management, and team leadership while ensuring compliance with Marriott brand standards and local regulations. The Executive Chef drives culinary excellence through effective leadership, quality assurance, talent development, cost control, and collaboration with operational departments to deliver memorable dining experiences and achieve business objectives. KEY RESPONSIBILITIES 1. Culinary Operations Management

Lead and oversee all culinary operations across restaurants, bars, banquets, catering functions, employee dining facilities, and special events. Provide strategic direction and daily leadership to kitchen management teams and culinary associates. Ensure efficient day-to-day kitchen operations while maintaining high standards of food quality, presentation, consistency, and service. Supervise and coordinate activities of chefs, cooks, stewards, and culinary associates engaged in food preparation and production. Ensure adequate staffing levels to support operational demands, guest service standards, and business objectives. Maintain effective purchasing, receiving, storage, and inventory management practices. Demonstrate and teach advanced cooking techniques, preparation methods, and proper use of culinary equipment. Actively participate in food preparation and production for special events, VIP guests, and high-profile functions as required.

2. Culinary Excellence & Brand Standards

Ensure consistent execution of Marriott brand standards and culinary expectations across all food outlets. Develop, enhance, and maintain menus that reflect quality, creativity, guest preferences, and market trends. Monitor the quality of raw ingredients and finished food products to ensure standards are consistently achieved. Oversee food presentation standards and create visually appealing culinary displays. Maintain exceptional standards of taste, freshness, consistency, and product excellence. Establish quality assurance processes for food preparation, production, storage, and service. Continuously evaluate culinary offerings and implement improvements to enhance guest satisfaction. Promote innovation and creativity in menu design and culinary experiences.

3. Financial & Business Performance

Develop and manage departmental budgets, forecasts, and financial plans. Monitor and control food costs, labor costs, supplies, uniforms, equipment, and operating expenses. Establish purchasing and receiving controls to maximize efficiency and minimize waste. Analyze financial reports, food cost percentages, inventory variances, and operational performance metrics. Implement cost-saving initiatives while maintaining quality standards and guest satisfaction. Participate in annual budgeting and forecasting processes. Ensure efficient inventory management and stock control procedures. Drive departmental performance to achieve or exceed financial objectives and profitability targets.

4. Food Safety, Hygiene & Compliance

Ensure compliance with all food handling, sanitation, hygiene, and safety standards. Maintain strict adherence to Marriott food safety requirements and local health regulations. Communicate and reinforce safe food preparation, storage, and handling procedures. Monitor food temperatures, storage practices, and sanitation protocols. Ensure culinary associates maintain required food safety certifications and training. Conduct regular food safety audits and inspections. Ensure compliance with workplace health and safety policies throughout all kitchen operations. Maintain accurate documentation related to food