Job Description
Hotel Jobs, Marriott Jobs.
Job Summary
An expatriate culinary professional with strong international MEA experience, bringing 3–5 years in a similar leadership role within a luxury hotel. The ideal candidate possesses proven expertise in large-scale F&B operations, specialty restaurants, and high-volume banqueting. Passionate about delivering exceptional guest experiences and driving culinary excellence.
The candidate should be seeking meaningful career growth within one of the leading luxury 5-star hotels in Sub-Saharan Africa.
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Candidate Profile
Qualifications & Requirements
- 3–5 years of experience in a similar leadership role within a luxury hotel environment.
- Must be an expatriate with strong international culinary experience, particularly within MEA.
- Proven background working in large, busy operations, with a strong and essential banquet foundation.
- Solid understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
- Exceptional leadership, communication, and organizational skills, with the ability to thrive under pressure.
- Career-driven, motivated, and committed to contributing to a dynamic, high-performing culinary team.
- Single Status required.
Core Work Activities
- Assist the Executive Chef in daily kitchen operations, supervising culinary associates and overseeing all food production.
- Lead high-volume banquet operations and large-scale events, working closely with the Banquet Chef de Cuisine, Sales team, and guests to ensure flawless execution.
- Assist in leading and supporting team training, coaching, and development to strengthen skills, consistency, and overall performance within the culinary team.
- 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.
- Oversee staff scheduling, reporting, and general administrative responsibilities.
- Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
- Solicits associates feedback, utilizes an “open door” policy and reviews associates satisfaction results to identify and address associates’ problems or concerns.
- Manage food cost, inventory control, and production planning to support operational efficiency.
- Maintain strict kitchen hygiene, sanitation, and safety standards in accordance with hotel and regulatory requirements.
- Participates in the budgeting process for areas of responsibility.
- Assist in developing creative menus and ensuring consistent, high-quality food standards across all outlets, while contributing to new culinary concepts, seasonal offerings, and menu enhancements.
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
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How to Apply
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