Chef – Specialty Restaurant

Le Méridien Hotels & Resorts is hiring a full-time Chef – Specialty Restaurant for a management-level, on-site position in Makkah, Saudi Arabia.

The successful candidate will be accountable for the quality, consistency and production of the specialty restaurant kitchen.

The role involves personally performing culinary tasks while leading kitchen employees and managing food-related operations, including menu development, purchasing, staffing, food preparation, sanitation, cost control and employee training.

Key Responsibilities
1- Maintain Culinary Standards
Manage the daily operations of the specialty restaurant kitchen.
Ensure consistent food quality, flavor and presentation.
Develop and create new menu items and culinary concepts.
Assist in developing daily and seasonal specialty restaurant menus.
Estimate daily food production and ingredient requirements.
Prepare and cook different types of food.
Inspect raw and cooked products to ensure quality standards are met.
Determine food presentation methods and create decorative displays.
Maintain appropriate food preparation, handling and storage standards.
Ensure food products are handled at the correct temperatures.
Plan food quantities, portioning and plating requirements.
Communicate production requirements to relevant employees.
Ensure compliance with applicable food regulations and company procedures.

2- Lead the Kitchen Team
Supervise cooks and employees involved in food preparation.
Coordinate employee activities and kitchen shift operations.
Lead shift teams while personally preparing food items.
Manage the day-to-day activities of specialty kitchen employees.
Perform employees’ duties when necessary or during absences.
Communicate expectations and job responsibilities clearly.
Monitor and maintain employee productivity.
Ensure employees are cross-trained to support daily operations.
Build trust, respect and cooperation within the team.
Lead by example and demonstrate professional behavior.
Maintain open and collaborative relationships with employees.

3- Manage Kitchen Goals and Budget
Establish operational, performance, budget and team goals.
Develop plans to organize and prioritize daily kitchen activities.
Monitor operating expenses and manage the kitchen budget.
Understand the impact of kitchen operations on hotel financial objectives.
Work to achieve or exceed budgeted goals.
Control food quantities and reduce waste.
Support purchasing and product-selection activities.
Investigate and report employee accidents.
Implement company safety and security standards.

4- Deliver Exceptional Guest Service
Provide services that exceed guest expectations.
Manage daily operations according to customer-service standards.
Handle guest concerns and complaints professionally.
Interact with guests to obtain feedback on food and service quality.
Help employees understand and respond to guest requirements.
Provide guidance, feedback and individual coaching.
Emphasize guest satisfaction during departmental meetings.
Empower employees to deliver excellent customer service.
Support continuous improvement in the guest experience.

5- Train and Develop Employees
Identify employee training and development needs.
Coach and mentor team members to improve their knowledge and skills.
Train restaurant employees on menu items, ingredients and preparation methods.
Use available on-the-job training tools.
Participate in employee performance appraisals.
Provide constructive feedback when required.
Manage progressive discipline procedures according to company policy.
Assist with interviewing and hiring qualified kitchen employees.

About Le Méridien
Le Méridien Hotels & Resorts is part of the Marriott International portfolio and delivers a hospitality experience inspired by European culture, sophisticated travel and local discovery.
The brand focuses on creating memorable guest experiences through cuisine, design, culture and authentic service while offering employees opportunities to grow within a global hospitality organization.

Candidates must meet one of the following requirements:
Option One:
High school diploma or equivalent.
At least 4 years of experience in culinary, food and beverage or a related professional area.

Or Option Two:
A two-year degree from an accredited university or institution in Culinary Arts, Hotel and Restaurant Management or a related field.
At least 2 years of experience in culinary, food and beverage or a related professional area.

Required Skills
Kitchen Team Leadership.
Menu Planning and Development.
Food Cost and Budget Management.
Food Quality and Presentation Control.
Food Safety and Sanitation.
Employee Training and Development.
Culinary Production Management.
Problem Solving and Decision Making.
Guest Relations.
Communication and Teamwork.