Four Points by Sheraton

Lead and manage all kitchen operations including restaurants, banquets, room service, and catering.

Develop creative menus aligned with brand standards and guest expectations.

Maintain consistency, quality, and presentation of all dishes.

2. Food Quality & Safety

Ensure all food preparation meets Marriott standards and local health regulations.

Maintain strict compliance with food safety systems such as HACCP.

Conduct regular quality checks on ingredients, preparation, and final presentation.

3. Cost Control & Budget Management

Monitor food cost, labor cost, and kitchen expenses.

Manage purchasing, inventory, and supplier relationships.

Implement strategies to reduce waste and improve profitability.

4. Team Leadership & Training

Recruit, train, mentor, and evaluate kitchen staff including Sous Chefs and line cooks.

Foster a positive and professional kitchen culture.

Ensure all staff follow Marriott service and culinary standards.

5. Menu Development & Innovation

Design seasonal menus and special event menus.

Adapt menus based on market trends and guest preferences.

Collaborate with the Food & Beverage team to enhance guest dining experiences.

6. Banquet & Event Operations

Oversee culinary execution for conferences, weddings, and large events.

Coordinate with the events and banquet teams to ensure smooth service.

7. Compliance & Brand Standards

Ensure all culinary operations comply with Marriott brand standards and policies.

Maintain cleanliness and organization of kitchen facilities.

- 1.5 day off per week

- Allowance for internship