Executive Chef Marriott International

OUR EXPECTATIONS FROM THE ROLE:

The following are specific responsibilities and contributions critical to the successful performance of the position:

Culinary Leadership Vision

To lead a dynamic, future-focused culinary operation that is constantly evolving, culturally relevant, and benchmarked against Dubai s fast-moving and highly competitive dining scene. This role sets the culinary vision for the property, remains ahead of global and regional food trends, and translates innovation into consistent, high-quality guest experiences. The leader is present in the kitchen, leads from the front, mentors the team by example, and drives excellence through passion, discipline, and creativity.

Leading Culinary & Kitchen Operations

• Lead, inspire, and develop a high-performance culinary leadership team aligned with the property s vision and brand standards.
• Set clear direction for all day-to-day kitchen operations while maintaining agility to adapt to changing guest expectations and market trends.
• Maintain a strong on-the-floor presence, actively working alongside the team during service, events, and peak periods.
• Possess a deep understanding of all kitchen roles, enabling seamless coverage, effective decision-making, and operational continuity.
• Set clear performance standards, monitor results, and hold leaders accountable through coaching and regular feedback.
• Lead with integrity, transparency, and commercial awareness, balancing creativity with strong financial discipline.
• Foster a culture of trust, collaboration, and mutual respect across all culinary teams.
• Ensure staffing structures support service excellence, operational efficiency, and financial targets.
• Champion open communication, actively seek associate feedback, and translate insights into meaningful action.
• Supervise, coordinate, and continuously upskill cooks and kitchen associates.
• Personally demonstrate new cooking techniques, equipment, and modern culinary practices.

Culinary Strategy, Innovation & Goal Setting

• Define and execute a clear culinary strategy that keeps the offering current, relevant, and competitive within Dubai s evolving food scene.
• Drive menu development that balances creativity, authenticity, sustainability, and guest appeal.
• Establish clear performance, financial, and team development goals aligned with business objectives.
• Implement robust purchasing, receiving, and inventory controls to protect quality and margins.
• Actively manage food cost, supplies, equipment, and uniforms to deliver strong departmental performance.
• Lead departmental budgeting and forecasting with a strong understanding of revenue drivers and cost controls.
• Champion safety, hygiene, and brand compliance at all times.

Culinary Standards, Quality & Consistency

• Set uncompromising standards for product quality, presentation, flavour, and consistency.
• Personally oversee food presentation standards and elevate visual storytelling through refined plating and displays.
• Ensure strict compliance with food safety, sanitation, and temperature control standards.
• Maintain best-practice purchasing, receiving, storage, and stock rotation procedures.
• Ensure all associates hold required food safety certifications and operate to the highest hygiene standards.
• Remain actively involved in cooking for special events, VIP guests, and signature experiences.

Guest Experience & Service Excellence

• Champion a guest-centric culinary culture that consistently exceeds expectations.
• Actively engage with guests to gather feedback, build relationships, and refine the dining experience.
• Translate guest insights, reviews, and data into tangible service and product improvements.
• Lead by example in hospitality, presence, and professionalism, creating memorable dining moments.
• Empower associates with clear guidelines, training, and confidence to deliver personalised service.
• Proactively resolve guest concerns with professionalism, empathy, and urgency.

People Leadership & Talent Development

• Identify, develop, and mentor culinary talent with a focus on succession planning and internal growth.
• Create a high-engagement kitchen culture built on fairness, inclusion, accountability, and pride.
• Deliver structured training in culinary fundamentals, modern techniques, and refined presentation.
• Conduct performance reviews that are transparent, developmental, and future-focused.
• Address performance and conduct matters professionally and in line with company SOPs and LSOPs.
• Act as a role model for leadership, work ethic, and personal standards.

Management & Business Acumen

• Communicate effectively with executive leadership, peers, and teams across all levels.
• Analyse data, trends, and operational results to make informed, forward-thinking decisions.
• Balance creativity with commercial performance, ensuring sustainable profitability.
• Continuously refine kitchen structures, workflows, and resources to support business growth.

Core Management Competencies

Leadership

• Adaptability and change leadership in a fast-moving market
• Clear, confident, and influential communication
• Strong problem-solving and decision-making capability
• Professional presence aligned with brand values

Execution & Results

• Team building and collaboration
• Driving performance and accountability
• Strong planning, prioritization, and organization

Relationships & Culture

• Collaborative cross-departmental partnerships