JOB DESCRIPTION

Job Type:

Executive Chef

Business Unit:
Home Business Unit:
Job Group:
Reporting Line:
Responsible For:

Kitchen
Food & Beverage
Department Head-DH
Director of Food & Beverage
Executive Sous Chef, Executive Chinese, Pastry Chef,
Chief Steward, Associate Restaurant Chef
________________________________________________________________________________

Basic Function:
Administer the entire Culinary operation in such a manner as to bring into effect the superior
product and service expected for our guests in accordance with policies and procedures adopted by
the Hotel.
Duties and Responsibilities:
1. Directly responsible for all culinary areas, ensuring a smooth running, profitable operation
within the framework of the Hotel.
2. Constantly research, develop and maintain the hotels cuisine concepts and standards for food
preparation and presentation.
3. Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and
control systems are in place in all food operations areas.
4. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality
culinary offerings to our guests.
5. Maintain food safety & protection. All food in working areas should be in compliance with food
handling techniques, to include dating, proper storage, rotation, etc.
6. Enforce Marriotts 39 point Sanitation Checklist by having all Kitchens inspected on a monthly
basis.
7. Achieve departmental Budget goals by maintaining efficient cost expenditure.
8. To be responsible for the monthly department Profit & Loss Statement.
9. Preparation of the yearly department Budget by using history & forecasting techniques to
develop an aggressive budget that reflects the outlets achievable capabilities.
10. To accurately forecast business demands on a weekly basis to ensure efficient staffing & food
production.
11. To supervise the completion of the wage progress report on a weekly basis and critique
discrepancies.
12. To be responsible for all accounting and billing procedures within the culinary operation.
13. To ensure the awareness & enforcement of all Marriott S.O.P.s Property L.S.O.P.s.
14. To enforce operational Standards that are reviewed periodically and then updated and improved.
-1-

15. To be aware of competitors in the market and complete a competition analysis on a training and
resources to take care of our guests.
16. Responsible to maintain the overall welfare of our Associates by providing them with the
training and resources to take care of our guests.
17. To ensure the efficient scheduling of management and associates.
18. To be responsible for the accurate supervision of the associate time control and payroll systems
by working with Accounting and HRD.
19. To implement a departmental daily 15 Minute training program.
20. To be responsible for the execution of Culinary Management reviews and appraisals in a
professional and timely manner.
21. To supervise all aspects of Associate management including hiring and discipline in conjunction
with the Director of F&B.
22. To train subordinate managers and supervisors in effective coaching and counseling and the
correct process of progressive discipline.
23. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the
GM, F&B and HRD.
24. To practice open door policy to all Associates.
25. Periodically plan outside Associates activity to promote teamwork.
26. To be responsible for maintaining outlet safety at all times.
27. To be responsible for asset management of all outlet property and facilities.
28. Conduct a preventative maintenance inspection on a monthly basis.
29. Promote positive inter-departmental relations through candid communication and cooperation.
30. To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate
manner.
31. Ensure all Managers and Associates follow all job safety regulations and all hazards are reported
to Loss Prevention and Engineering.
32. Perform any reasonable request made of management which is not life threatening or against the
law.
33. Management reserves the right to make changes to this job description at its sole discretion and
without advance notice.
34. Above all, to lead by example through a hands on approach to motivate our Associates to
excel.
35. Perform other duties as assigned by supervisor
Profile and Qualifications
1. At least vocational certificate in culinary and with preference of Bachelor Degree in culinary
field
2. At least 5 year experience in culinary operation and management in senior management position
of international operations or hotels with evidenced tracked record of achievements
3. Strong in inter-personality, leadership, and creative skill
-2-

4. Proficiency in English (SAC 4+) and computer literate

5. Strong in driving results and people management and development
Career Advancement
1. Cross training in food & beverage operation and management ; Food & Beverage Director
2. Cross training in rooms division and property management: director of operations
3. With successful track record of sales and marketing experience General Manager, Area General
Manager, Vice President Operations
By signing below you are verifying you have read all of the above and will abide by all points of the
Job Description to the best of your ability
___________________________________

Associate Signature

_____________________________

Date

___________________________________
Director of Food & Beverage

-3-

_____________________________
Date