Marriott International

Manages and franchises hotels around the world

Executive Chinese Chef

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeSingaporeNo salary listedIn-person

About the Job

Requirements

A diploma or vocational certificate in Culinary Skills or a related field.
At least 15 years of related experience as a chef, including at least 5 years in a supervisory capacity in high-volume kitchens at full-service restaurants or local or international hotels.

Responsibilities

Oversee and direct the day-to-day operation of the Man Fu Yuan Chinese Restaurant and Chinese Banquet Kitchen, including food preparation and quality, physical maintenance, and equipment inventory for in-room dining, outside catering, and festive takeaways.
Monitor and delegate job duties for team members and support career pathways for potential candidates.
Control labour and food costs while ensuring hotel quality and revenue goals are met.
Administer and adhere to HACCP policies and procedures within the hotel.
Supervise and maintain cleanliness and hygiene in the kitchen and at all work stations.
Ensure consistency in preparing food items for lunch, dinner, festive occasions, outside catering, and special dietary menus according to hotel recipes and standards.
Take responsibility for receiving and safely storing food ingredients, checking stock accuracy and quality, and resolving discrepancies.
Monitor, analyze, and control labour and food costs; participate in developing kitchen business strategies to ensure budgets are met or exceeded.
Maintain updated and accurate costing and documentation for all dishes prepared and sold in the food and beverage operation.
Provide mentoring, coaching, and regular feedback to colleagues to help manage conflict and improve team members’ performance.
Plan appropriate staffing levels and ensure effective utilization of manpower.
Promote teamwork and quality service with outlet chefs, maintaining effective communication about guest feedback.
Ensure new colleagues, trainees, and casual workers are properly trained, and provide guidance and support when needed.
Solicit guest feedback to improve food and presentation quality, and assist with questions relating to food services.
Anticipate business volume by consulting with the Man Fu Yuan service team daily to coordinate service.

JOB SUMMARY

Oversee and direct / manage the day to day operation of the Man Fu Yuan Chinese Restaurant and Chinese Banquet Kitchen including food preparation and quality, physical maintenance and inventory functions of equipment (inclusive of in-room dining, outside caterings and festive takeaways), monitor and delegating job duties for team members and career pathways for the potential ones. Control labour and food costing while ensuring hotel quality and revenue goals are met.

CANDIDATE PROFILE

Education and Experience

• Diploma / Vocational certificate in Culinary Skills or related field
• Minimum 15 years’ related experience as a chef including in 5 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen

CORE WORK ACTIVITIES

•    Administers and adhere HACCP policies and procedures within the hotel
•    Supervises and maintain cleanliness and hygiene of your kitchen and all work stations
•    Ensure the consistency in the preparation of all food items for lunch / dinner / festive / outside catering / special dietary menus according to hotel recipes and standards
•    Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
•    Monitor, analyze and control all labour and food costs; participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded
•    Maintain updated and accurate costing, documentation of all dishes prepared and sold in F&B operation
•    Provide mentoring, coaching and regular feedback for colleagues to help manage conflict and improve team members’ performances
•    Plan appropriate manning level, ensuring effective utilization of manpower
•    Promote teamwork and quality service with outlet chefs to keep effective communications regarding guests’ feedbacks
•    Ensure new colleagues/ trainees / casual labours are properly trained, provide guidance and support when needed
•    Solicit guest’s feedback to improve food and presentation quality and assist with addressing guests questions relating to food services
•    Anticipate business volume by consulting with MFY service team daily to coordinate service

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.

About the Company

Marriott International

Manages and franchises hotels around the world

Marriott International manages and franchises hotels and resorts for leisure and business travelers, with brands spanning luxury stays, select-service hotels and extended visits. Its portfolio includes The Ritz-Carlton, Sheraton and Courtyard, giving hotel owners different formats for serving guests. Most properties belong to third-party owners: Marriott earns management fees tied to hotel revenue and profit, or franchise royalties for use of its brands and systems, while owning or leasing a small share itself. The company also licenses its names for branded residences and vacation ownership properties. With operating roots dating to 1927, Marriott is headquartered in Bethesda, Maryland.

Company size: 10,001+
Company stage: IPO
Headquarters: Bethesda, MD
Founded: 1927

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