Chef De Cuisine - Buddha Bar - Pan-Asian Cuisine

Role Overview

Chef De Cuisine at Buddha Bar, a Pan-Asian Cuisine restaurant within Marriott's The Luxury Collection Hotels & Resorts portfolio.

Company Overview

The Luxury Collection Hotels & Resorts operates over 120 properties in more than 35 countries, with more than 100 years of heritage beginning in 1906 under the Italian CIGA brand. The collection comprises unique luxury hotels and resorts that serve as portals to each destination's cultural charms and treasures, delivering genuine, personalized, and anticipatory hospitality.

Role Purpose

Lead all kitchen operations to ensure consistent, high-quality Pan-Asian cuisine while supervising kitchen staff, managing food-related functions, and maintaining sanitation and food standards. Balance culinary excellence with operational efficiency, guest satisfaction, and budget management.

Key Responsibilities

Culinary Standards and Operations

• Prepare and cook foods of all types on a regular basis and for special guests or functions.
• Develop, design, and create new menus and recipes based on standards or artistic contributions.
• Demonstrate knowledge of high-quality food products, presentations, and flavor profiles.
• Review and adjust kitchen systems and procedures to ensure their effectiveness.
• Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in determining how food should be presented and create decorative food displays.
• Ensure proper handling and correct temperature of all food products.
• Maintain purchasing, receiving, and food storage standards.
• Operate and maintain all department equipment and report malfunctions.
• Support procedures for food & beverage portion and waste controls.

Sanitation, Safety, and Compliance

• Ensure compliance with food handling and sanitation standards.
• Ensure compliance with all applicable laws and regulations.
• Know and implement the brand's Safety Standards.
• Develop and implement environmentally friendly processes and procedures for food preparation, energy use, and waste management in the restaurant.

Team Leadership and Development

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Supervise and manage employees, overseeing all day-to-day operations.
• Understand employee positions well enough to perform duties in employees' absence.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage others.
• Advocate sound financial and business decision-making.
• Demonstrate honesty and integrity; lead by example.
• Serve as a role model to demonstrate appropriate behaviors.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Ensure and maintain the productivity level of employees.
• Establish and maintain open, collaborative relationships with employees and ensure employees do the same within the team.
• Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily.
• Ensure that menu items are prepared and presented according to use record standards.

Staff Development and Training

• Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills.
• Identify the educational needs of others, develop formal educational or training programs or classes, and teach or instruct others.
• Assist as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participate in the employee performance appraisal process, providing feedback as needed.
• Solicit employee feedback, utilize an "open door" policy, and review employee satisfaction results to identify and address employee problems or concerns.
• Participate in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, and unique tastes.
• Help employees receive ongoing training to understand guest expectations.

Financial and Operational Management

• Achieve and exceed goals including performance goals, budget goals, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Comprehend budgets, operating statements, and payroll progress reports as needed to assist in the financial management of the department.
• Schedule employees according to business demands and track employee time and attendance.
• Understand the impact of department operations on the overall property financial goals and objectives and manage to achieve or exceed budgeted goals.
• Order employee uniforms according to budget and ensure uniforms are properly inventoried and maintained.
• Review staffing levels to ensure that guest service, operational, and financial objectives are met.

Guest Service and Satisfaction

• Provide services that are above and beyond for customer satisfaction and retention.
• Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of customers on a daily basis.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Set a positive example for guest relations.
• Handle guest problems and complaints.
• Strive to improve service performance.

Communication and Coordination

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Attend and participate in all pertinent meetings.

Qualifications & Experience

• High school diploma or GED with 4 years of 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, with 2 years of experience in the culinary, food and beverage, or related professional area.

Additional Information

Marriott International is committed to being an equal opportunity employer, welcoming all and providing access to opportunity. The company actively fosters an environment where the unique backgrounds of associates are valued and celebrated and is committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.