The Chef de Cuisine - Nikkei Cuisine is responsible for leading and managing all culinary operations of the resort's Nikkei Restaurant, delivering an authentic and innovative fusion of Japanese and Peruvian cuisine while ensuring exceptional quality, consistency, and guest satisfaction.

This role provides strategic and operational leadership for menu development, culinary innovation, food quality, cost management, food safety, team development, and overall kitchen performance. The Chef de Cuisine works closely with Food & Beverage leadership and restaurant management to elevate the dining experience, drive revenue, maintain profitability, and strengthen the restaurant's reputation as a premier Nikkei dining destination.

The position is responsible for creating a culture of culinary excellence, creativity, teamwork, and continuous improvement while upholding Marriott brand standards and delivering memorable guest experiences.

KEY RESPONSIBILITIES

I. Culinary Leadership & Restaurant Concept Management

• Lead all kitchen operations of the Nikkei Restaurant, ensuring exceptional food quality, consistency, and presentation.
• Champion the authentic Nikkei culinary concept by blending traditional Japanese techniques with Peruvian flavors and ingredients.
• Develop, implement, and continuously enhance menus that reflect the restaurant's identity and market positioning.
• Ensure all menu offerings maintain consistency in preparation, flavor profiles, presentation, and portion standards.
• Work closely with Restaurant Management to align culinary offerings with guest expectations and operational objectives.
• Lead the execution of specialty dining experiences, Chef's Tables, tasting menus, Omakase experiences, and culinary events.
• Stay informed of international culinary trends and identify opportunities for innovation and menu enhancement.
• Support seasonal menu changes, limited-time offerings, promotions, and signature dining experiences.

II. Food Quality & Guest Experience

• Ensure every dish meets established quality, taste, appearance, and service standards.
• Oversee food preparation and presentation to maintain an exceptional dining experience.
• Engage with guests when appropriate to gather feedback and strengthen guest relationships.
• Respond effectively to guest feedback and implement improvements where necessary.
• Ensure guest dietary requirements, allergies, and special requests are handled professionally and accurately.
• Collaborate with service teams to create memorable and personalized dining experiences.
• Support Marriott's commitment to service excellence and guest satisfaction.

III. Menu Development & Culinary Innovation

• Design innovative menus that showcase the unique characteristics of Nikkei cuisine.
• Develop new dishes, recipes, and culinary experiences that drive guest engagement and repeat visitation.
• Continuously evaluate menu performance and adjust offerings to maximize guest satisfaction and profitability.
• Introduce premium ingredients, specialty dishes, and seasonal offerings that support revenue growth.
• Collaborate with Restaurant Management and F&B leadership on promotional campaigns and culinary activations.
• Conduct menu tastings and culinary presentations for guests, associates, and stakeholders.
• Ensure food concepts remain relevant, competitive, and aligned with industry trends.

IV. Financial Management & Cost Control

• Manage kitchen financial performance to achieve revenue, food cost, labor cost, and profitability objectives.
• Monitor food costs and implement effective controls to minimize waste and maximize yield.
• Review purchasing practices and supplier performance to ensure quality and value.
• Manage inventory controls, stock rotation, and purchasing processes.
• Support annual budgeting, forecasting, and financial planning activities.
• Identify opportunities to improve productivity and operational efficiency.
• Analyze culinary performance metrics and implement corrective actions as required.

V. Food Safety, Hygiene & Compliance

• Ensure compliance with Marriott food safety standards and local health regulations.
• Maintain the highest levels of hygiene, sanitation, and kitchen cleanliness.
• Monitor food handling, storage, preparation, and service procedures.
• Conduct regular inspections to ensure compliance with HACCP and other food safety programs.
• Ensure all associates follow workplace health and safety requirements.
• Support audit readiness and brand compliance initiatives.
• Maintain accurate food safety and operational documentation.

VI. Kitchen Leadership & Team Management

• Lead, motivate, and develop the Nikkei culinary team to achieve operational excellence.
• Foster a culture of accountability, teamwork, creativity, and continuous improvement.
• Manage kitchen staffing levels to support business demands and service standards.
• Conduct daily culinary briefings and operational meetings.
• Establish clear expectations and performance standards for all team members.
• Lead by example through visible kitchen leadership and professional conduct.
• Promote collaboration between culinary and front-of-house teams.
• Support succession planning and talent development initiatives.

VII. Training, Coaching & Associate Development

• Train associates in Nikkei culinary techniques, Japanese preparation methods, and Peruvian flavor profiles.
• Conduct onboarding and orientation programs for new culinary associates.
• Provide ongoing coaching, mentoring, and performance feedback.
• Support cross-training opportunities to strengthen operational flexibility.
• Ensure associates maintain strong product knowledge and culinary skills.
• Identify high-potential talent and support career development plans.
• Conduct performance evaluations and development discussions.
• Recognize and reward strong performance and culinary achievements

VIII. Collaboration & Cross-Functional Partnership

• Partner closely with Restaurant Management, Food & Beverage leadership, and Resort Operations teams.
• Collaborate on promotions, events, culinary activations, and guest experiences.
• Work with Purchasing and Stewarding teams to ensure operational efficiency and cost control.
• Coordinate with Banquets and Events teams for specialty functions and private dining experiences.
• Participate in leadership meetings and operational planning sessions.
• Support resort-wide food and beverage initiatives.
• Maintain strong working relationships across all departments.

IX. Culture, Engagement & Associate Relations

• Promote Marriott's culture of hospitality, respect, and inclusion.
• Foster a positive and high-performing work environment.
• Uphold Marriott's Guarantee of Fair Treatment and Open Door policies.
• Support employee engagement, wellness, and recognition initiatives.
• Encourage teamwork, collaboration, and professional development.
• Maintain open communication regarding goals, expectations, and performance standards.

X. Operational Excellence & Asset Management

• Ensure kitchen equipment, tools, and facilities are maintained in excellent condition.
• Monitor operational processes and identify opportunities for improvement.
• Support preventive maintenance and replacement planning for culinary equipment.
• Ensure proper inventory management and stock control procedures are maintained.
• Drive continuous improvement initiatives that enhance productivity, food quality, and guest satisfaction.
• Support operational readiness for inspections, audits, and brand reviews.

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

QUALIFICATIONS AND EXPERIENCE

• Degree, Diploma, or Professional Culinary Qualification in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline.
• Minimum 5 years of progressive culinary leadership experience, including experience as a Sous Chef or Chef de Cuisine within a luxury hotel, resort, or specialty restaurant.
• Proven experience leading Japanese, Peruvian, Nikkei, Asian fusion, or other concept-driven culinary operations.
• Strong knowledge of Japanese culinary techniques, sushi preparation, premium seafood, robata cooking, and Peruvian cuisine.
• Demonstrated experience in menu development, culinary innovation, and specialty dining concepts.
• Strong understanding of food cost management, labor management, inventory controls, and budgeting processes.
• Thorough knowledge of food safety regulations, HACCP standards, and kitchen compliance requirements.
• Strong leadership, communication, coaching, and team development skills.
• Proven ability to create exceptional guest dining experiences and maintain high culinary standards.
• Flexibility to work evenings, weekends