Executive Chef - The Luxury Collection Resort & Spa, Labuan Bajo

Job Number 23023732
Job Category Food and Beverage & Culinary
Location A Luxury Collection Resort & Spa, Labuan Bajo, One Marriott Drive, Labuan Bajo, Indonesia, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
Hotel Description
The Luxury Collection Resort & Spa, Labuan Bajo is located on a 3.4 HA site along the Wae Rana beach, with direct beach access and a jetty for island hopping trips. The hotel offers 68 rooms consisting of villas and suites with 6 Food & Beverage options. Guests can enjoy using the whirlpool and quiet pools, using the recreation activities center or the Luxury Collection spa facilities.
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

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Provides direction for all day-to-day operations.
• Ensures property policies are administered fairly and consistently.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Leads kitchen management team.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Serving as a role model to demonstrate appropriate behaviors.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Participates in the budgeting process for areas of responsibility.
• 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.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Knows and implements the brand's safety standards.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.

Ensuring Culinary Standards And Responsibilities Are Met

• Determines how food should be presented, and create decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Provides direction for menu development.
• Recognizes superior quality products, presentations and flavor.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Follows proper handling and right temperature of all food products.

Ensuring Exceptional Customer Service

• 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.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Responds to and handles guest problems and complaints.
• 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.

Managing and Conducting Human Resource Activities

• 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.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Administers the performance appraisal process for direct report managers.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Ensures employees are treated fairly and equitably.

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.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.