19 Chef Manager jobs in Malaysia

Job Responsibility

• Developing new product according to development requests and involve in improvement of existing products.
• Look out for new trends and new products in the market.
• Control Food Cost.
• Daily ordering of food and supplies.
• Inventory Management.
• Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC.
• Keep up-to-date with current promotions and new items in menu.
• Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP.
• Assist in keeping food wastage to minimum, through correct product measurements.
• Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team.
• Always adhere to all company policies and procedures.
  
  

Job Requirements

• At least 2 years of experience in Food and Beverage (Kitchen) industry, experience in Mandarin Cuisine is a bonus.
• Mandarin Candidates are welcome to apply as need to communicate with mandarin clients or management.
• Mature and positive attitude.
• Possess good initiative and leadership skills.
• Able to commit on weekends and public holiday.
  
  

Job Benefits

• EPF/SOCSO
• Annual Dinner and Dance
• Festive Gift
• Staff Meal Provided
• Team Bonding
• Career Advancement

#J-18808-Ljbffr

Job Responsibility

• Manage and optimize daily kitchen operations to ensure smooth and efficient workflows
• Design and refine the menu to enhance product competitiveness and uniqueness
• Control food costs while ensuring dish quality and maximizing profitability
• Order and manage inventory of food and supplies, ensuring proper storage and stock levels
• Train and manage kitchen staff to uphold food safety and hygiene standards
• Assist in new store openings including kitchen recruitment, training, and process design
• Communicate effectively with FOH and management to align dish quality with customer expectations
  
  

Job Requirements

• Candidates must possess at least Diploma
• Mature, with strong kitchen management capabilities
• Proficiency in Mandarin is an advantage to communicate with Mandarin-speaking customers and suppliers
• At least 3 years of experience in cuisine, hot pot chain (preferred)
• Minimum 3 years of kitchen management experience, capable of leading a team
• Experience with new store setup, SOP development, and kitchen process design
• Excellent knife skills, including chicken cutting and deboning (preferred)
• Proactive attitude, strong sense of responsibility, and able to work under pressure
• Excellent leadership and communication skills, able to manage a kitchen team of 10+ staff
• Willing to work on weekends and public holidays
  
  

Job Benefits

• Free staff meals
• Staff Discount
• Uniform provided
• EPF, SOCSO, EIS contributions
• Hostel Provided
• Medical Reimbursement
• Attendance or performance incentives
• Annual leave, sick leave & paid public holidays

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This job is a Central Kitchen Manager in Cheras, KL. You might like this job because you'll lead a team making delicious meals, ensure safety and quality, and work on exciting new recipes while managing supplies. It's a tasty challenge!

• Oversee daily kitchen production and ensure smooth output for RTC, RTD, and RTE products.
• Monitor product consistency, taste, and adherence to brand standards.
• Manage kitchen team schedules, floor supervision, and manpower allocation.
• Guide and coach team members on recipe execution and operational standards.
• Maintain high food quality, hygiene, and safety standards.
• Monitor yield, waste, and efficiency metrics.
• Ensure compliance with ISO, Halal, and other food safety practices.
• Maintain kitchen SOPs, ensure equipment readiness, and enforce safety compliance.
• Support new product launches with kitchen feasibility assessments and SOP feedback.
• Manage procurement of raw materials, ingredients, and packaging required for production.
• Maintain relationships with suppliers, track deliveries, and ensure timely replenishment.
• Coordinate with Purchasing and Warehouse teams to ensure stock accuracy and availability.
• Collaborate with other departments such as QA/QC, Purchasing, Warehouse, and Fulfillment teams to ensure seamless operations.
• Conduct tasting sessions and guide team on recipe execution.
• Other duties as may arise from time to time and as may be assigned to the employee.

Job Requirements

• 5+ years experience in central kitchen or food manufacturing.
• Strong leadership in operations, team handling, and kitchen processes.
• Working knowledge of ISO, Halal, and food safety practices.
• Able to manage execution and support product improvement.
• Male Malaysian Mandarin speaker, able to communicate effectively with Mandarin-speaking suppliers.
• Hands-on, proactive, and collaborative.
• MUST work for 6-day shifts with granted 1 off day on weekday per week.
• MUST work on Public Holidays and weekend.
• Must be age 18 and above and Malaysian citizen.

Skills

Food Safety And Sanitation

Food Services

Food Preparation

Food Manufacturing

Company Benefits Free Healthy Snacks

Lots of delicious healthy snacks. We are in healthy snack business.

Medical Insurance

Confirmed staff gets Medical Insurance.

Employee Special Price Accessible thru MRT

Our office is situated in KL Eco City / Medan Connaught with access to MRT / Public Transport.

Huge choice of F&B outlets.

Office | Mon - Fri: 7 hours ; Operations & Outlet: Shift

Signature Market is a lifestyle FMCG brand with its vision to upgrade the community lifestyle and well-being in Asia. We continue to set new standards for accessibility, innovation, and wellness in the marketplace. Through the teaching of conscious living, Signature Market believes that everyone deserves to live a happy & fulfilled life. Happiness starts from being healthy physically, mentally &.

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Executive Chef

Executive Chef

Job Summary

We are looking for a skilled and creative Executive Chef to manage the cafeteria at our biogas plant and prepare nutritious, high-quality meals for the staff. The Executive Chef will be responsible for meal planning, food preparation, kitchen management, and ensuring the cafeteria operates smoothly on a daily basis. This role requires someone with a passion for cooking, strong organizational skills, and the ability to cater to the dietary needs of approximately 20-25 employees. The Executive Chef will also manage kitchen supplies, ensure food safety, and maintain a clean, organized work environment.

Key Responsibilities

1. Meal Planning & Preparation: Plan and prepare a variety of healthy, balanced meals for breakfast, lunch, and snacks, ensuring they meet the preferences and dietary requirements of the employees. Create weekly menus that provide nutritious and satisfying options.

2. Kitchen & Staff Management: Oversee the daily operations of the kitchen, including managing food prep, cooking, and serving. Supervise any kitchen staff (if applicable) and ensure tasks are completed efficiently and hygienically.

3. Inventory & Supply Management: Monitor stock levels of ingredients, kitchen supplies, and equipment. Place orders with suppliers to ensure timely delivery of fresh produce and maintain an adequate inventory for daily operations.

4. Food Safety & Hygiene: Ensure that all food is prepared, stored, and served according to food safety and hygiene standards. Maintain a clean and sanitary kitchen at all times, adhering to local health and safety regulations.

5. Budget Management: Manage the cafeteria’s budget, making cost-effective decisions on food sourcing and meal preparation while maintaining high standards for meal quality.

6. Menu Innovation: Continuously develop and introduce new dishes that align with seasonal ingredients and employee preferences. Keep the menu fresh and exciting while maintaining a focus on nutrition.

7. Dietary Needs: Accommodate special dietary requirements, such as vegetarian, vegan, or food allergies, ensuring that all employees have suitable meal options.

8. Feedback & Improvement: Engage with employees to gather feedback on meals and make adjustments to improve satisfaction and meal quality. Ensure meals are delivered on time and meet employees' expectations.

9. Kitchen Equipment Maintenance: Oversee the maintenance and cleanliness of kitchen equipment and appliances. Ensure all equipment is functioning properly and report any issues to management for timely repairs.

Qualifications:

• Culinary Training: Degree or certification in culinary arts, food management, or a related field.
• Experience: 3-5 years of experience as a chef, preferably in a cafeteria, restaurant, or catering environment. Previous experience managing a kitchen is a plus.
• Culinary Skills: Strong cooking skills with a wide knowledge of cuisines and meal preparation techniques. Ability to plan menus and prepare meals for diverse dietary preferences.
• Organizational Skills: Excellent organizational and multitasking abilities to manage a kitchen, prepare meals, and oversee the cafeteria's day-to-day operations.
• Food Safety Knowledge: In-depth knowledge of food safety regulations, kitchen hygiene standards, and safe food handling practices.
• Creativity & Innovation: Ability to create exciting and nutritious menus while considering cost and seasonal availability of ingredients.
• Communication & Feedback Skills: Strong communication skills to gather feedback from employees and make appropriate adjustments to meal offerings.
• Teamwork: Ability to work independently and lead kitchen staff (if applicable), ensuring smooth and efficient cafeteria operations.

Are You Interested? If you have any questions, feel free to contact or our Human Resources Department at #J-18808-Ljbffr

This job is for an Executive Chef who leads the kitchen team and ensures delicious, safe food. You might like this job because you get to create unique menus, solve challenges, and inspire culinary talent while keeping things organized and safe!

The Executive Chef is responsible for overseeing all culinary operations, ensuring high-quality food production and service, and maintaining sanitation and safety standards. Manage the team of culinary professionals, control food costs and waste, and ensure compliance with company and public health regulations. Must also have extensive knowledge of basic and advanced international cooking techniques, and excellent communication skills.

Key Responsibilities include:

1. Overseeing the galley operation and other outlets in terms of food safety, creativity, cleanliness, and team performance.
2. Monitoring USPH rules and regulations compliance daily.
3. Meeting daily with the Executive Sous Chef to review production schedules and requisitions.
4. Creating and inventing innovative menus with international flair.
5. Monitoring portion control and conducting spot checks.
6. Inspecting storerooms and reporting faults.
7. Reporting machinery faults and monitoring repairs.
8. Conducting daily food tastings and correcting discrepancies.
9. Managing service line efficiency, presentation, and plating.
10. Communicating with the Food and Beverage Director on provision matters.
11. Ensuring team familiarity with galley safety and security.
12. Monitoring work/rest hours per ILO guidelines and managing rotations.
13. Ensuring team performance aligns with company and USPH standards.
14. Conducting menu explanations and tastings for staff.
15. Inspecting cleanliness and condition of stations and service areas.
16. Overseeing post-service routines and maintaining standards.
17. Maintaining the appearance and cleanliness of the culinary team.
18. Preparing staff appraisals according to company policies.
19. Attending passenger functions as required.
20. Participating in inspections, trainings, and meetings.
21. Ensuring standards are maintained and staff adhere to job descriptions.

Job Requirements

• Minimum 3 years’ experience as Executive Chef onboard a cruise ship or 4/5* hotel/resort, with a strong understanding of the Asian food market and trends.
• Extensive knowledge of food handling procedures per USPH standards.
• Experience in motivating and leading diverse teams to increase productivity.
• Excellent understanding of food specifications.
• Knowledge of Vessel Sanitation Program regulations and procedures.
• All certificates required by the STCW code.
• Ability to interpret and demonstrate recipes.
• Strong knowledge of USPH rules and regulations.

Skills

• Basic Safety Training
• Seamanship

Company Benefits Medical Benefit

Full medical coverage, including outpatient and inpatient care, panel clinics, and specialist referrals.

DG Cruises aims to redefine sea travel by blending luxury, entertainment, and hospitality. Our cruises sail across regional and international waters, offering guests fine dining, casino entertainment, and cultural experiences.

#J-18808-Ljbffr

**Additional Information**
**Job Number** 25120182
**Job Category** Food and Beverage & Culinary
**Location** Aloft Langkawi Pantai Tengah, Lot PT 701, Jalan Pantai Tengah, Langkawi, Kedah, Malaysia, 7000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years 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; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- 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.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- 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.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Aloft, we aren't your typical hotel-but we aren't too cool for school either. We're here to be our guests' launching and landing pad. Whether they are taking their dog for a walk and coming back for a drink, wrapping up a day of meetings with coworkers, or they're in town to see family, friends, or their favorite band, we offer a hub for connection to others and the area around them, with modern design and personality to boot. We're looking for confident self-expressers who aren't afraid to draw outside the lines. If you are someone who gets excited about the possibilities to connect with others, then Aloft Hotels is the place for you. In joining Aloft Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Executive Chef Executive Chef Job Summary

We are looking for a skilled and creative

Executive Chef

to manage the cafeteria at our biogas plant and prepare nutritious, high-quality meals for the staff. The Executive Chef will be responsible for meal planning, food preparation, kitchen management, and ensuring the cafeteria operates smoothly on a daily basis. This role requires someone with a passion for cooking, strong organizational skills, and the ability to cater to the dietary needs of approximately 20-25 employees. The Executive Chef will also manage kitchen supplies, ensure food safety, and maintain a clean, organized work environment. Key Responsibilities Meal Planning & Preparation:

Plan and prepare a variety of healthy, balanced meals for breakfast, lunch, and snacks, ensuring they meet the preferences and dietary requirements of the employees. Create weekly menus that provide nutritious and satisfying options.

Kitchen & Staff Management:

Oversee the daily operations of the kitchen, including managing food prep, cooking, and serving. Supervise any kitchen staff (if applicable) and ensure tasks are completed efficiently and hygienically.

Inventory & Supply Management:

Monitor stock levels of ingredients, kitchen supplies, and equipment. Place orders with suppliers to ensure timely delivery of fresh produce and maintain an adequate inventory for daily operations.

Food Safety & Hygiene:

Ensure that all food is prepared, stored, and served according to food safety and hygiene standards. Maintain a clean and sanitary kitchen at all times, adhering to local health and safety regulations.

Budget Management:

Manage the cafeteria’s budget, making cost-effective decisions on food sourcing and meal preparation while maintaining high standards for meal quality.

Menu Innovation:

Continuously develop and introduce new dishes that align with seasonal ingredients and employee preferences. Keep the menu fresh and exciting while maintaining a focus on nutrition.

Dietary Needs:

Accommodate special dietary requirements, such as vegetarian, vegan, or food allergies, ensuring that all employees have suitable meal options.

Feedback & Improvement:

Engage with employees to gather feedback on meals and make adjustments to improve satisfaction and meal quality. Ensure meals are delivered on time and meet employees' expectations.

Kitchen Equipment Maintenance:

Oversee the maintenance and cleanliness of kitchen equipment and appliances. Ensure all equipment is functioning properly and report any issues to management for timely repairs.

Qualifications: Culinary Training:

Degree or certification in culinary arts, food management, or a related field. Experience:

3-5 years of experience as a chef, preferably in a cafeteria, restaurant, or catering environment. Previous experience managing a kitchen is a plus. Culinary Skills:

Strong cooking skills with a wide knowledge of cuisines and meal preparation techniques. Ability to plan menus and prepare meals for diverse dietary preferences. Organizational Skills:

Excellent organizational and multitasking abilities to manage a kitchen, prepare meals, and oversee the cafeteria's day-to-day operations. Food Safety Knowledge:

In-depth knowledge of food safety regulations, kitchen hygiene standards, and safe food handling practices. Creativity & Innovation:

Ability to create exciting and nutritious menus while considering cost and seasonal availability of ingredients. Communication & Feedback Skills:

Strong communication skills to gather feedback from employees and make appropriate adjustments to meal offerings. Teamwork:

Ability to work independently and lead kitchen staff (if applicable), ensuring smooth and efficient cafeteria operations. Are You Interested? If you have any questions, feel free to contact or our Human Resources Department at #J-18808-Ljbffr

This job is for an

Executive Chef

who leads the kitchen team and ensures delicious, safe food. You might like this job because you get to create unique menus, solve challenges, and inspire culinary talent while keeping things organized and safe! The

Executive Chef

is responsible for overseeing all culinary operations, ensuring high-quality food production and service, and maintaining sanitation and safety standards. Manage the team of culinary professionals, control food costs and waste, and ensure compliance with company and public health regulations. Must also have extensive knowledge of basic and advanced international cooking techniques, and excellent communication skills. Key Responsibilities include: Overseeing the galley operation and other outlets in terms of food safety, creativity, cleanliness, and team performance. Monitoring USPH rules and regulations compliance daily. Meeting daily with the Executive Sous Chef to review production schedules and requisitions. Creating and inventing innovative menus with international flair. Monitoring portion control and conducting spot checks. Inspecting storerooms and reporting faults. Reporting machinery faults and monitoring repairs. Conducting daily food tastings and correcting discrepancies. Managing service line efficiency, presentation, and plating. Communicating with the Food and Beverage Director on provision matters. Ensuring team familiarity with galley safety and security. Monitoring work/rest hours per ILO guidelines and managing rotations. Ensuring team performance aligns with company and USPH standards. Conducting menu explanations and tastings for staff. Inspecting cleanliness and condition of stations and service areas. Overseeing post-service routines and maintaining standards. Maintaining the appearance and cleanliness of the culinary team. Preparing staff appraisals according to company policies. Attending passenger functions as required. Participating in inspections, trainings, and meetings. Ensuring standards are maintained and staff adhere to job descriptions. Job Requirements

Minimum 3 years’ experience as Executive Chef onboard a cruise ship or 4/5* hotel/resort, with a strong understanding of the Asian food market and trends. Extensive knowledge of food handling procedures per USPH standards. Experience in motivating and leading diverse teams to increase productivity. Excellent understanding of food specifications. Knowledge of Vessel Sanitation Program regulations and procedures. All certificates required by the STCW code. Ability to interpret and demonstrate recipes. Strong knowledge of USPH rules and regulations. Skills

Basic Safety Training Seamanship Company Benefits

Medical Benefit

Full medical coverage, including outpatient and inpatient care, panel clinics, and specialist referrals. DG Cruises aims to redefine sea travel by blending luxury, entertainment, and hospitality. Our cruises sail across regional and international waters, offering guests fine dining, casino entertainment, and cultural experiences.

#J-18808-Ljbffr

**Additional Information**
**Job Number** 25130995
**Job Category** Food and Beverage & Culinary
**Location** The Westin Langkawi Resort & Spa, Jalan Pantai Dato Syed Omar, Langkawi, Kedah, Malaysia, 7000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years 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; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
- Leads kitchen management team.
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- 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.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- 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.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand's unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing globalteam, and **become** the best version of you.