Executive Chef at Marriott International in Nadi, Fiji, Fiji

Position Summary

The Executive Chef is responsible for leading and managing all kitchen and culinary operations to ensure exceptional food quality, guest satisfaction, culinary innovation, operational excellence, and financial performance. This role oversees all aspects of food production, menu development, kitchen administration, food safety, purchasing, inventory management, and team leadership while ensuring compliance with Marriott brand standards and local regulations.

The Executive Chef drives culinary excellence through effective leadership, quality assurance, talent development, cost control, and collaboration with operational departments to deliver memorable dining experiences and achieve business objectives.

KEY RESPONSIBILITIES

1. Culinary Operations Management

• Lead and oversee all culinary operations across restaurants, bars, banquets, catering functions, employee dining facilities, and special events.
• Provide strategic direction and daily leadership to kitchen management teams and culinary associates.
• Ensure efficient day-to-day kitchen operations while maintaining high standards of food quality, presentation, consistency, and service.
• Supervise and coordinate activities of chefs, cooks, stewards, and culinary associates engaged in food preparation and production.
• Ensure adequate staffing levels to support operational demands, guest service standards, and business objectives.
• Maintain effective purchasing, receiving, storage, and inventory management practices.
• Demonstrate and teach advanced cooking techniques, preparation methods, and proper use of culinary equipment.
• Actively participate in food preparation and production for special events, VIP guests, and high-profile functions as required.

2. Culinary Excellence & Brand Standards

• Ensure consistent execution of Marriott brand standards and culinary expectations across all food outlets.
• Develop, enhance, and maintain menus that reflect quality, creativity, guest preferences, and market trends.
• Monitor the quality of raw ingredients and finished food products to ensure standards are consistently achieved.
• Oversee food presentation standards and create visually appealing culinary displays.
• Maintain exceptional standards of taste, freshness, consistency, and product excellence.
• Establish quality assurance processes for food preparation, production, storage, and service.
• Continuously evaluate culinary offerings and implement improvements to enhance guest satisfaction.
• Promote innovation and creativity in menu design and culinary experiences.

3. Financial & Business Performance

• Develop and manage departmental budgets, forecasts, and financial plans.
• Monitor and control food costs, labor costs, supplies, uniforms, equipment, and operating expenses.
• Establish purchasing and receiving controls to maximize efficiency and minimize waste.
• Analyze financial reports, food cost percentages, inventory variances, and operational performance metrics.
• Implement cost-saving initiatives while maintaining quality standards and guest satisfaction.
• Participate in annual budgeting and forecasting processes.
• Ensure efficient inventory management and stock control procedures.
• Drive departmental performance to achieve or exceed financial objectives and profitability targets.

4. Food Safety, Hygiene & Compliance

• Ensure compliance with all food handling, sanitation, hygiene, and safety standards.
• Maintain strict adherence to Marriott food safety requirements and local health regulations.
• Communicate and reinforce safe food preparation, storage, and handling procedures.
• Monitor food temperatures, storage practices, and sanitation protocols.
• Ensure culinary associates maintain required food safety certifications and training.
• Conduct regular food safety audits and inspections.
• Ensure compliance with workplace health and safety policies throughout all kitchen operations.
• Maintain accurate documentation related to food safety, inspections, certifications, and compliance requirements.

5. Guest Experience & Service Excellence

• Champion exceptional guest experiences through outstanding food quality and culinary presentation.
• Support service behaviors that exceed guest expectations and drive customer loyalty.
• Partner with Food & Beverage leaders to ensure seamless delivery of dining experiences.
• Interact with guests to obtain feedback on food quality, menu offerings, and service levels.
• Respond promptly and professionally to guest concerns, issues, and feedback.
• Implement improvements based on guest satisfaction scores, comment cards, and operational feedback.
• Create memorable culinary experiences that enhance the overall reputation of the property.
• Foster a culture focused on hospitality, service excellence, and guest satisfaction.

6. Leadership & Team Development

• Provide leadership, direction, coaching, and support to kitchen leadership teams and culinary associates.
• Establish performance expectations, goals, and standards for all culinary personnel.
• Develop a culture of teamwork, accountability, mutual respect, and continuous improvement.
• Mentor and develop future culinary leaders through coaching and career development initiatives.
• Serve as a role model by demonstrating professionalism, integrity, and operational excellence.
• Conduct regular performance evaluations and provide constructive feedback.
• Encourage innovation, collaboration, and knowledge sharing within the culinary team.
• Promote employee engagement and foster a positive working environment.

7. Human Resources & Talent Management

• Lead recruitment, interviewing, selection, onboarding, and training of culinary associates.
• Identify developmental opportunities and support continuous learning initiatives.
• Ensure adequate staffing levels are maintained to support operational requirements.
• Manage employee performance, recognition programs, coaching, and progressive discipline processes.
• Ensure disciplinary actions and documentation are administered consistently and in accordance with company policies.
• Support succession planning and talent development initiatives.
• Review employee engagement and satisfaction feedback and implement improvement plans where necessary.
• Promote diversity, inclusion, fairness, and equal opportunity within the workplace.

8. Communication & Cross-Functional Collaboration

• Build strong relationships with Food & Beverage, Banquets, Catering, Purchasing, Human Resources, Engineering, and Front Office teams.
• Collaborate with Banquet and Catering teams regarding menu planning, food knowledge, and event execution.
• Communicate culinary priorities, operational updates, and departmental objectives effectively.
• Lead departmental meetings, culinary briefings, and training sessions.
• Provide reports, updates, and recommendations to hotel leadership teams.
• Support property-wide initiatives and operational goals through effective collaboration.
• Ensure timely communication regarding operational challenges, guest feedback, and business opportunities.

9. Compliance, Safety & Risk Management

• Ensure compliance with Marriott policies, procedures, SOPs, and Local Standard Operating Procedures (LSOPs).
• Promote a safe working environment for both guests and associates.
• Monitor workplace safety programs and ensure safe operation of kitchen equipment and machinery.
• Ensure emergency response procedures and safety protocols are communicated and followed.
• Maintain accurate records of inspections, audits, incidents, and compliance activities.
• Proactively identify risks and implement corrective actions to minimize operational disruptions.
• Support environmental sustainability and responsible resource management initiatives.

Our Benefits

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends
• Career growth and development through Marriott’s global learning and training programs
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity
• Duty meals provided
• Associate transportation provided
• Prorated unused sick leave paid out at year end
• Relocation Benefit for Overseas candidates

Education and Experience

• Degree or Diploma or equivalent qualification from an accredited institution in Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or a related field
• Minimum 5 years of Leadership experience in Culinary Operations, Food & Beverage, or a related professional area, including leadership responsibilities
• Strong culinary expertise across multiple cuisines, food production methods, and culinary trends
• Proven experience managing large-scale kitchen and banquet operations
• Strong knowledge of food safety, sanitation, HACCP principles, and health regulations
• Demonstrated financial acumen including budgeting, forecasting, purchasing, and food cost control
• Strong leadership, coaching, mentoring, and team development skills
• Excellent communication, problem-solving, and interpersonal skills
• Ability to analyze operational and financial performance data and make informed business decisions
• Proven ability to manage multiple priorities in a fast-paced hospitality environment
• Strong understanding of Marriott brand standards and luxury hospitality service expectations
• Proficiency in Microsoft Office applications and hospitality management systems preferred
• Flexibility to work shifts, weekends, public holidays, and operational demands as required.