Hospitality, Food & Tourism

Executive Chef - Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch

Marriott International

Location
Johannesburg, Gauteng
Minimum qualification
Diploma
Closing date

First listed . Last checked at source .

Apply on original site (opens in a new tab)

In brief

**Overview** This role is for an Executive Chef at the Protea Hotel Fire & Ice! by Marriott® Johannesburg Melrose Arch, part of Marriott International. The Executive Chef is accountable for the overall success of daily kitchen operations, demonstrating culinary talent while leading staff and managing all food-related functions. The position focuses on continually improving guest and employee satisfaction, maximizing financial performance, and ensuring a consistent, high-quality product across all kitchen areas. Responsibilities include guiding and developing staff, ensuring sanitation and food standards, and overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, employee cafeteria) and support areas (e.g., dish room and purchasing). **What you will do** * Lead the kitchen management team and provide direction for all day-to-day operations. * Understand employee positions to perform duties in their absence or determine appropriate replacements. * Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilize interpersonal and communication skills to lead, influence, and encourage others; advocate sound financial/business decision making; demonstrate honesty/integrity; and lead by example. * Encourage and build mutual trust, respect, and cooperation among team members and serve as a role model. * Ensure property policies are administered fairly and consistently. * Review staffing levels to ensure guest service, operational needs, and financial objectives are met. * Establish and maintain open, collaborative relationships with employees, solicit feedback, utilize an "open door" policy, and review employee satisfaction results. * Supervise and coordinate activities of cooks and workers engaged in food preparation, and demonstrate new cooking techniques and equipment to staff. * Develop and implement guidelines and control procedures for purchasing and receiving areas. * Establish goals, including performance goals, budget goals, and team goals. * Communicate the importance of safety procedures, ensure employee understanding of safety codes, and monitor related processes. * Manage department controllable expenses, including food cost, supplies, uniforms, and equipment, and participate in the budgeting process. * Know and implement the brand's safety standards. * Provide direction for menu development, monitor the quality of raw and cooked food products, and determine food presentation and decorative displays. * Recognize superior quality products, presentations, and flavor. * Ensure compliance with food handling and sanitation standards, follow proper handling and temperature of all food products, and ensure employees maintain required certifications. * Maintain purchasing, receiving, and food storage standards. * Prepare and cook foods of all types for regular service, special guests, or functions. * Provide and support service behaviors for customer satisfaction and retention, and improve service by communicating guest needs, providing guidance, feedback, and coaching. * Manage day-to-day operations, ensuring quality, standards, and meeting customer expectations. * Display leadership in guest hospitality, exemplify excellent customer service, and create a positive atmosphere for guest relations. * Interact with guests to obtain feedback on product quality and service levels, and respond to and handle guest problems and complaints. * Empower employees to provide excellent customer service, establish guidelines, and ensure ongoing training. * Review comment cards, guest satisfaction results, and other data to identify areas for improvement. * Identify the developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge or skills. * Ensure employees are treated fairly and equitably. * Train kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administer the performance appraisal process for direct report managers. * Interact with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observe service behaviors of employees and provide feedback. * Manage employee progressive discipline procedures and ensure disciplinary documentation complies with Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. * Provide information to executive teams, managers, supervisors, co-workers, and subordinates via telephone, written form, e-mail, or in person. * Analyze information and evaluate results to choose the best solution and solve problems. **Requirements (from the original advert)** * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. * OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. **Who should apply** This role is suitable for an experienced culinary professional who is accountable for the overall success of daily kitchen operations. The ideal candidate will possess strong culinary talents, leadership skills, and the ability to manage staff and all food-related functions. They should be focused on improving guest and employee satisfaction, maximizing financial performance, and maintaining consistent, high-quality food production across all kitchen and support areas. A commitment to upholding sanitation and food standards, alongside proven skills in staff development, financial management, customer service, and human resource activities, is essential. **Deadline** Not specified **Reference** Original posting: https://www.myjobmag.co.za/job/executive-chef-protea-hotel-fire-ice-by-marriott-johannesburg-melrose-arch-marriott-international Source: myjobmag

Summary drafted with AI assistance from the original advert. The advert itself is the authority — how we use AI.

At a glance

  • At least 4 years of experience.
  • Customer service

Extracted automatically from the advert; confirm requirements on the original listing.

Job description

JOB SUMMARY * Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria and all support areas e.g., dish room and purchasing. CORE WORK ACTIVITIES Leading Kitchen Operations for Property * Leads kitchen management team. * Provides direction for all day-to-day operations. * Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. * Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensures property policies are administered fairly and consistently. * Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. * Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities * Develops and implements guidelines and control procedures for purchasing and receiving areas. * Establishes goals including performance goals, budget goals, team goals, etc. * Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. * Manages department controllable expenses including food cost, supplies, uniforms and equipment. * Participates in the budgeting process for areas of responsibility. * Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met * Provides direction for menu development. * Monitors the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented, and create decorative food displays. * Recognizes superior quality products, presentations and flavor. * Ensures compliance with food handling and sanitation standards. * Follows proper handling and right temperature of all food products. * Ensures employees maintain required food handling and sanitation certifications. * Maintains purchasing, receiving and food storage standards. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service * Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. * Interacts with guests to obtain feedback on product quality and service levels. * Responds to and handles guest problems and complaints. * Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. * Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Ensures employees are treated fairly and equitably. * Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. * Administers the performance appraisal process for direct report managers. * Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. * Observes service behaviors of employees and provides feedback to individuals and or managers. * Manages employee progressive discipline procedures for areas of responsibility. * Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures SOPs and LSOPs and supports the Peer Review Process. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. Education and Experience * High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Before you apply

  • Confirm the requirements and closing date on the original listing (myjobmag). SPANi lists vacancies from other sites and may not reflect last-minute changes.
  • Legitimate employers do not charge application, registration or training fees.
  • Don't send your ID or bank details before you have confirmed the employer is real.

How to spot a job scam

Before you apply

  • Read the full advert and confirm you meet the minimum requirements before applying.
  • Tailor your CV headline and most recent experience to the job title and key skills.
  • Note the closing date and reference number, and keep a copy of what you submit.
  • Apply only through the employer or job board link — never pay to apply.

Similar roles

Get new hospitality, food & tourism jobs in gauteng by email

Free. No account needed. Unsubscribe with one click.

We only use your email to send this alert. See our privacy policy.

Advertisement