The Senior Chef de Cuisine is responsible for leading the overall culinary operations of assigned restaurants and food production areas at Sheraton Fiji Golf & Beach Resort. This role oversees all aspects of food preparation, menu development, quality assurance, food safety, financial performance, and team leadership to ensure exceptional guest dining experiences and operational excellence.

The Senior Chef de Cuisine partners closely with the Executive Chef and Food & Beverage leadership team to drive culinary innovation, restaurant performance, associate engagement, and profitability while maintaining Marriott brand standards and compliance requirements. The role serves as a key leader within the Culinary Department, fostering a culture of excellence, continuous improvement, and exceptional guest service.

KEY RESPONSIBILITIES

I. Culinary Operations & Restaurant Leadership

• Lead and manage the daily operations of assigned restaurant kitchens and culinary outlets.
• Ensure all food products are prepared and presented according to Marriott standards, recipes, and guest expectations.
• Supervise kitchen shift operations and maintain compliance with all Food & Beverage policies, standards, and procedures.
• Oversee food preparation, production planning, and service execution to ensure operational efficiency.
• Coordinate culinary activities to support daily operations, special events, promotions, and VIP functions.
• Ensure appropriate staffing, production schedules, and mise en place requirements are achieved.
• Lead service periods through active floor presence and hands-on operational management.
• Continuously evaluate kitchen processes and implement improvements to enhance efficiency and quality.

II. Menu Development & Culinary Innovation

• Develop and execute innovative menus that align with resort concepts, guest preferences, and market trends.
• Create seasonal offerings, promotional menus, and signature dining experiences.
• Collaborate with the Executive Chef to introduce new culinary concepts and restaurant enhancements.
• Ensure recipes are standardized and consistently executed across all shifts.
• Evaluate food trends, ingredients, and culinary techniques to drive innovation and guest satisfaction.
• Ensure menu offerings meet quality, profitability, and brand positioning objectives.
• Maintain consistency in taste, presentation, and portion control standards.

III. Food Quality & Product Excellence

• Maintain the highest standards of food quality, presentation, freshness, and consistency.
• Monitor preparation methods and presentation standards across all menu items.
• Conduct regular quality inspections of raw ingredients and finished products.
• Ensure proper handling and storage of all food products.
• Lead efforts to continuously improve food quality and guest dining experiences.
• Create and maintain visually appealing food displays and presentations.
• Ensure all culinary offerings reflect the resort’s luxury positioning and service standards.

IV. Financial Management & Cost Control

• Manage food cost performance in line with budgetary objectives and financial targets.
• Monitor purchasing, inventory levels, portioning, and waste control practices.
• Review and forecast production requirements to optimize operational efficiency.
• Support budget preparation and management of departmental expenses.
• Analyze food cost reports and implement corrective actions where required.
• Ensure cost-effective sourcing of products while maintaining quality standards.
• Drive productivity and profitability through effective resource management.

V. Leadership & Team Management

• Lead, motivate, and develop culinary associates to achieve departmental goals and operational excellence.
• Supervise cooks, supervisors, and culinary team members across assigned outlets.
• Foster a positive work environment built on teamwork, accountability, and associate engagement.
• Ensure staffing levels support operational demands and service expectations.
• Promote cross-training initiatives to develop operational flexibility and succession readiness.
• Act as a role model by demonstrating Marriott values and leadership behaviors.
• Monitor employee performance and ensure achievement of established expectations and standards.

VI. Talent Development & Performance Management

• Coach and mentor culinary associates to build technical skills and leadership capabilities.
• Identify development opportunities and support career growth within the culinary team.
• Participate in recruitment, interviewing, selection, and onboarding of culinary talent.
• Conduct training programs on culinary techniques, menu knowledge, food safety, and operational standards.
• Participate in performance appraisals and performance improvement initiatives.
• Recognize and reward strong performance to enhance associate engagement.
• Support workforce planning and succession development initiatives.

VII. Guest Experience & Service Excellence

• Champion exceptional guest dining experiences throughout all culinary operations.
• Interact with guests to obtain feedback on food quality and service.
• Address guest concerns promptly and ensure effective resolution.
• Collaborate with Restaurant and Food & Beverage leaders to exceed guest expectations.
• Promote continuous improvement based on guest feedback and satisfaction results.
• Ensure culinary operations consistently support Marriott’s commitment to service excellence.
• Drive guest satisfaction, loyalty, and positive dining experiences across all outlets.

VIII. Health, Safety & Compliance

• Ensure compliance with Marriott food safety standards, HACCP requirements, and local regulations.
• Enforce proper food handling, sanitation, storage, and temperature control procedures.
• Maintain a clean, safe, and organized kitchen environment.
• Ensure compliance with workplace health and safety standards.
• Conduct routine inspections and monitor corrective actions where required.
• Investigate and report accidents, incidents, and operational risks.
• Maintain readiness for internal, brand, and regulatory audits.

IX. Communication & Cross-Functional Collaboration

• Collaborate closely with Food & Beverage, Banquets, Stewarding, Purchasing, Engineering, and other departments.
• Communicate production requirements and operational priorities effectively.
• Participate in leadership meetings, operational reviews, and strategic planning discussions.
• Support resort initiatives, special events, and promotional activities.
• Build strong relationships that promote teamwork and successful business outcomes.
• Share operational insights and recommendations to improve overall resort performance.

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 development 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.
• Opportunities to work within Fiji’s premier integrated resort destination.

QUALIFICATIONS AND EXPERIENCE

• Diploma or Degree in Culinary Arts, Hospitality Management, Hotel & Restaurant Management, or a related discipline.
• Minimum 5-7 years of progressive culinary leadership experience within luxury hotels, resorts, or high-volume restaurant operations.
• Minimum 3 years of experience as a Chef de Cuisine, Executive Sous Chef, or equivalent senior culinary leadership position.
• Proven experience managing restaurant culinary operations, food quality standards, and financial performance.
• Strong knowledge of menu engineering, food costing, inventory management, and purchasing processes.
• Comprehensive understanding of HACCP, food safety legislation, sanitation standards, and occupational health and safety requirements.
• Demonstrated ability to lead, coach, and develop high-performing culinary teams.
• Strong business acumen with experience managing budgets, productivity, and profitability targets.
• Excellent communication, organizational, and stakeholder management skills.
• Ability to thrive in a fast-paced luxury hospitality environment.
• Proficiency in Microsoft Office and hospitality systems is advantageous.
• Experience within Marriott International or other global hospitality brands is highly desirable.
• Flexibility to work weekends, public holidays, and operational schedules as required.