Job Description

CORE WORK ACTIVITIES Must have multi-cultural experiences, exposed to a variety of different countries and working conditions with a variety of different culinary values. Preferably with experience in luxury international brands. Must be skilled in every part of international cuisine and very good knowledge of food preparation. Strong planning and organization skills. Must have a good sense of diplomatic leadership of a multinational crew serving a multinational clientele. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Must have carried financial responsibility for multiple food outlets and adept at managing overall food cost withing the budgets set. Interact with guests to obtain feedback on product quality and service levels. Experience with Marriot hotel brands is highly preferred Administration: To manage food costs and work with the Director of F&B Service to plan and execute the year\'s promotion calendar for Food & Beverage Qualifications Diploma / Degree from an accredited university in Culinary Arts or any related qualification with minimum 3 years\' experience in current position preferably with a 5-star international property or an executive sous chef handling a larger operation and looking to grow into this role. Candidates with experience in Le M ridien or Marriott International properties are preferred.

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