Executive Chef: Lead Kitchen & Elevate Guest Experience

Marriott Hotel Manila; Malay; On-site; PHP 600,000 - 900,000; Full time

Job summary

Marriott International's Four Points by Sheraton property seeks an experienced kitchen leader to oversee daily kitchen operations, lead the staff, and ensure high-quality food and sanitation standards across all outlets.

You will guide and develop team members, manage budgets, and maintain guest satisfaction through exceptional culinary service. This role requires hands-on leadership, strong communication, and a commitment to brand standards within a busy hotel environment.

Qualifications

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• 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.

Responsibilities

• Leads kitchen management team and provides direction for day-to-day operations.
• Monitors safety procedures and ensures sanitation and food standards are achieved.
• Manages budgeting for food cost, supplies, uniforms and equipment and participates in budgeting for areas of responsibility.
• Provides guidance to subordinates, sets performance standards, and reviews employee satisfaction results.
• Ensures menus are developed and that food is prepared to brand standards and quality expectations.
• Delivers exceptional customer service, handles guest feedback, and maintains guest satisfaction.

Education

High school diploma or GED

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major

Job description

Marriott International's Four Points by Sheraton property seeks an experienced kitchen leader to oversee daily kitchen operations, lead the staff, and ensure high-quality food and sanitation standards across all outlets.

You will guide and develop team members, manage budgets, and maintain guest satisfaction through exceptional culinary service. This role requires hands-on leadership, strong communication, and a commitment to brand standards within a busy hotel environment.