Marriott International, Inc. is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,700 properties under 31 leading brands spanning 138 countries and territories. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.

An expatriate culinary professional with strong international MEA experience, bringing 3–5 years in a similar leadership role within a luxury hotel. The ideal candidate possesses proven expertise in large-scale F&B operations, specialty restaurants, and high-volume banqueting. Passionate about delivering exceptional guest experiences and driving culinary excellence.

The candidate should be seeking meaningful career growth within one of the leading luxury 5-star hotels in Sub-Saharan Africa.

Qualifications or requirements (e.g., education, skills)

• 3–5 years of experience in a similar leadership role within a luxury hotel environment.
• Must be an expatriate with strong international culinary experience, particularly within MEA.
• Proven background working in large, busy operations, with a strong and essential banquet foundation.
• Solid understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
• Exceptional leadership, communication, and organizational skills, with the ability to thrive under pressure.
• Career-driven, motivated, and committed to contributing to a dynamic, high-performing culinary team.
• Single Status required.

Responsibilities or duties

• Assist the Executive Chef in daily kitchen operations, supervising culinary associates and overseeing all food production.
• Lead high-volume banquet operations and large-scale events, working closely with the Banquet Chef de Cuisine, Sales team, and guests to ensure flawless execution.
• Assist in leading and supporting team training, coaching, and development to strengthen skills, consistency, and overall performance within the culinary team.
• 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.
• Oversee staff scheduling, reporting, and general administrative responsibilities.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Solicits associates feedback, utilizes an "open door" policy and reviews associates satisfaction results to identify and address associates' problems or concerns.
• Manage food cost, inventory control, and production planning to support operational efficiency.
• Maintain strict kitchen hygiene, sanitation, and safety standards in accordance with hotel and regulatory requirements.
• Participates in the budgeting process for areas of responsibility.
• Assist in developing creative menus and ensuring consistent, high-quality food standards across all outlets, while contributing to new culinary concepts, seasonal offerings, and menu enhancements.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• 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.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

• Assist the Executive Chef in daily kitchen operations, supervising culinary associates and overseeing all food production.
• Lead high-volume banquet operations and large-scale events, working closely with the Banquet Chef de Cuisine, Sales team, and guests to ensure flawless execution.
• Assist in leading and supporting team training, coaching, and development to strengthen skills, consistency, and overall performance within the culinary team.
• 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.
• Oversee staff scheduling, reporting, and general administrative responsibilities.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Solicits associates feedback, utilizes an "open door" policy and reviews associates satisfaction results to identify and address associates' problems or concerns.
• Manage food cost, inventory control, and production planning to support operational efficiency.
• Maintain strict kitchen hygiene, sanitation, and safety standards in accordance with hotel and regulatory requirements.
• Participates in the budgeting process for areas of responsibility.
• Assist in developing creative menus and ensuring consistent, high-quality food standards across all outlets, while contributing to new culinary concepts, seasonal offerings, and menu enhancements.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• 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.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

• Leadership
• Communication
• Organizational skills
• Ability to thrive under pressure
• Food costing
• Production planning
• Kitchen management
• HACCP/hygiene standards

• 3–5 years of experience in a similar leadership role within a luxury hotel environment.
• Must be an expatriate with strong international culinary experience, particularly within MEA.
• Proven background working in large, busy operations, with a strong and essential banquet foundation.
• Solid understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
• Exceptional leadership, communication, and organizational skills, with the ability to thrive under pressure.
• Career-driven, motivated, and committed to contributing to a dynamic, high-performing culinary team.
• Single Status required.