Specialty Chef

POSITION SUMMARY

The Specialty Chef is responsible for the preparation, cooking, presentation, and quality control of specialty cuisine offerings within the resort’s food and beverage operations. This role ensures all food is prepared and presented in accordance with established recipes, quality standards, food safety requirements, and brand expectations while delivering exceptional culinary experiences to guests.

The Specialty Chef oversees food preparation activities, including ingredient preparation, portioning, cooking, plating, and maintaining kitchen cleanliness and organization. The role is responsible for monitoring food quality, ensuring consistency of specialty dishes, maintaining food hygiene standards, and supporting efficient kitchen operations during service periods.

Working closely with the Culinary team and other operational departments, the Specialty Chef contributes to guest satisfaction by preparing high-quality dishes, maintaining food safety and sanitation standards, supporting teamwork within the kitchen, and ensuring compliance with company policies and procedures.

KEY RESPONSIBILITIES 1. Food Preparation & Production

• Prepare ingredients for cooking, including portioning, chopping, weighing, measuring, and storing food items according to operational requirements.

• Pull and prepare products from freezer storage and ensure proper thawing procedures are followed.

• Prepare, cook, and present specialty dishes according to established recipes, quality standards, presentation standards, and food preparation checklists.

• Ensure food is produced consistently and in accordance with menu specifications.

• Monitor food quality throughout the preparation and cooking process.

• Test food products using appropriate methods to ensure they are cooked properly and meet quality expectations.

• Ensure proper portion control, plating, arrangement, and garnishing of all dishes prior to service.

• Serve food in appropriate portions using suitable serving vessels and presentation methods.

• Support menu execution and adhere to culinary standards established by the resort.

• Assist with food preparation requirements for special events, promotions, functions, and themed dining experiences as required.

2. Food Quality & Guest Satisfaction

• Maintain the highest standards of food quality, taste, freshness, consistency, and presentation.

• Ensure all dishes meet established culinary and brand standards before being served.

• Monitor food appearance, flavor, texture, and temperature throughout production.

• Respond promptly to guest dietary requirements, allergies, and special requests when directed.

• Support the delivery of memorable guest dining experiences through quality food preparation and presentation.

• Notify the Sous Chef, Chef de Cuisine, or Executive Chef immediately when products or ingredients do not meet quality specifications.

• Contribute actively to maintaining guest satisfaction and positive dining experiences.

3. Kitchen Operations & Hygiene

• Maintain cleanliness and organization of assigned kitchen stations and preparation areas.

• Wash, clean, and sanitize kitchen equipment, utensils, tables, cutting boards, knives, and work surfaces according to established hygiene standards.

• Ensure proper storage, labeling, rotation, and handling of food products.

• Monitor food and equipment temperatures to ensure compliance with food safety requirements.

• Use kitchen tools, machinery, and equipment safely and appropriately.

• Maintain proper stock levels and communicate inventory requirements to supervisors.

• Support efficient kitchen operations during busy service periods and high occupancy levels.

• Assist with receiving, storing, and organizing food and kitchen supplies when required.

4. Compliance, Safety & Food Safety

• Follow all company policies, operating procedures, food safety standards, and brand guidelines.

• Maintain compliance with workplace health, hygiene, sanitation, safety, and security requirements.

• Ensure adherence to HACCP and food handling standards where applicable.

• Report accidents, injuries, unsafe work conditions, equipment malfunctions, or maintenance requirements to management immediately.

• Participate in required safety training, food safety certifications, and operational training programs.

• Ensure food preparation areas remain safe, clean, and compliant at all times.

• Contribute to minimizing operational risks associated with food production and kitchen operations.

5. Teamwork & Communication

• Communicate effectively with chefs, kitchen associates, service teams, and leaders to ensure smooth kitchen operations.

• Request and provide assistance during busy service periods to support overall team performance.

• Maintain positive and professional working relationships with colleagues across departments.

• Support team members in achieving common operational and guest satisfaction goals.

• Participate in team briefings, training sessions, and departmental meetings as required.

• Listen and respond appropriately to operational instructions, feedback, and team concerns.

• Foster a collaborative, respectful, and professional work environment.

6. Service Excellence

• Welcome and acknowledge guests according to company standards when interacting within food and beverage outlets.

• Demonstrate professionalism, courtesy, and a guest-focused approach at all times.

• Ensure personal appearance, grooming, and uniform standards are consistently maintained.

• Support the culinary team in delivering exceptional service experiences aligned with Marriott brand standards.

• Promote a culture of hospitality, quality, and attention to detail.

7. Additional Responsibilities

• Support other culinary areas as required based on operational demands.

• Assist with banquet, catering, and special event culinary requirements when assigned.

• Participate in continuous improvement initiatives aimed at enhancing food quality, productivity, and operational efficiency.

• Maintain flexibility to work varying schedules, including weekends, evenings, public holidays, and shifts as required.

• Perform any other duties assigned by the Executive Chef, Chef de Cuisine, Sous Chef, or Hotel Management to support operational requirements.

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.

• Access to the Employee Assistance Program supporting physical, emotional, and financial wellbeing.

• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.

• Duty meals provided.

• Medical and Life Insurance Coverage.

• Associate transportation provided.

QUALIFICATIONS & EXPERIENCE

• Trade Certificate, Culinary Certificate, or equivalent qualification in Culinary Arts, Professional Cookery, or a related field.

• Minimum 2 years of culinary or food preparation experience within a hotel, resort, restaurant, or similar food service environment.

• Experience preparing specialty cuisine and working in a fast-paced kitchen environment preferred.

• Sound knowledge of food preparation techniques, food presentation, kitchen operations, and culinary standards.

• Good understanding of food safety, sanitation, hygiene, and HACCP principles.

• Ability to follow recipes, preparation instructions, and quality standards accurately.

• Strong attention to detail and commitment to food quality and presentation.

• Ability to work efficiently under pressure and manage multiple tasks simultaneously.

• Effective communication and teamwork skills.

• Ability to operate kitchen equipment and tools safely and effectively.

• Flexible availability to work shifts, weekends, public holidays, and peak operational periods as required.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.