Chef de Cuisine

Chef de Cuisine

• Job Location: Colombo, Sri Lanka

• Company Name: Courtyard by Marriott Colombo (Marriott International)

Job Summary

Accountable for the quality, consistency, and overall production of the restaurant kitchen. This role exhibits culinary talents by personally performing kitchen tasks while leading the culinary staff and managing all food-related functions. The Chef de Cuisine coordinates menus, purchasing, staffing, and food preparation for the property’s restaurant, working closely with the team to improve guest and employee satisfaction while maintaining the operating budget. Ensuring absolute sanitation and food standards are achieved, alongside developing and training the team to improve operational results, is central to this role.

Candidate Profile

Education and Experience

• High school diploma or GED; and 4 years of experience in the culinary, food and beverage, or a related professional area. OR

• A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major; and 2 years of experience in the culinary, food and beverage, or a related professional area.

Core Work Activities

Ensuring Restaurant Culinary Standards

• Develop, design, and create new culinary ideas, seasonal menu items, and artistic presentations for the restaurant.

• Supervise restaurant kitchen shift operations and ensure strict compliance with all Food & Beverage policies, brand standards, and procedures.

• Maintain rigorous food preparation handling, correct temperature controls, and proper storage standards.

• Plan and manage food quantities, estimate daily production needs, and manage plating requirements.

• Prepare and cook foods of all types, either on a regular basis or for special guests and functions.

• Check the quality of raw and cooked food products to ensure standards are met, recognizing superior presentations and flavor profiles.

• Ensure full compliance with all local and international food safety regulations and applicable laws.

Leading the Kitchen Team

• Supervise and coordinate the activities of line cooks and kitchen workers engaged in daily food preparation.

• Utilize strong interpersonal and communication skills to lead, influence, and encourage team members, advocating for sound business and financial decision-making.

• Lead shift teams by example, personally preparing food items and executing specialized requests based on exact specifications.

• Manage day-to-day operations and understand employee positions thoroughly enough to perform duties in an employee’s absence.

• Encourage and build mutual trust, respect, and cooperation among team members while maintaining expected productivity levels.

• Ensure kitchen staff members are cross-trained to support seamless daily operations.

Establishing Kitchen Goals & Managing Safety

• Set and support the achievement of kitchen performance, team development, and operational budget goals.

• Develop specific guidance and actionable plans to prioritize, organize, and accomplish daily kitchen tasks.

• Understand the direct impact of kitchen operations on the overall property financial objectives to meet or exceed budgeted targets.

• Know and implement company safety standards, effectively investigating, reporting, and following up on any workplace accidents.

Ensuring Exceptional Customer Service

• Provide “above and beyond” service to drive customer satisfaction and guest retention.

• Interact regularly with guests to obtain firsthand feedback on product quality, presentation, and service levels.

• Improve overall service by communicating guest needs clearly to the team, providing guidance, feedback, and individual coaching when needed.

• Empower employees to resolve guest complaints effectively and emphasize continuous improvement during all departmental meetings.

Managing Human Resource Activities

• Identify the developmental needs of kitchen staff, offering coaching, mentoring, and structured on-the-job training to improve their skills.

• Participate in training front-of-house and back-of-house restaurant staff on menu items, including ingredients, unique tastes, and preparation methods.

• Manage progressive employee discipline procedures and participate actively in the performance appraisal process.

• Assist as needed in interviewing and hiring new culinary team members with appropriate skill sets.

Additional Responsibilities

• Provide timely information to supervisors, co-workers, and subordinates via telephone, email, written reports, or in person.

• Analyze operational information and evaluate results to choose the best solutions and solve daily kitchen problems.

• Attend and actively participate in all pertinent resort leadership meetings.

About the Company

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.

At Courtyard, we’re passionate about better serving the needs of travelers everywhere. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of an ambitious team, and love learning how to always improve. In joining Courtyard, you join a global team where you can do your best work and belong to an amazing international portfolio.

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