Executive Chef

About the role

The Executive Chef is accountable for the overall success of daily kitchen operations at the Marriott property in Nadi, Fiji. This role combines hands‑on culinary talent with leadership of the kitchen team to ensure high‑quality food service across all outlets.

Key responsibilities

• Lead and manage all kitchen areas, including banquets, room service, restaurants, bar/lounge, and employee cafeteria.
• Supervise food preparation, ensure consistent product quality, and maintain sanitation and food safety standards.
• Develop menus, create decorative food displays, and monitor raw and cooked food quality.
• Control department expenses such as food cost, supplies, uniforms, and equipment while participating in budgeting.
• Recruit, train, coach, and evaluate kitchen staff, handling performance appraisals and progressive discipline.
• Collaborate with the Banquet Chef and Catering department on training and menu composition.

Required profile

• High school diploma or GED with at least 6 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 4 years of experience.
• Proven ability to lead a kitchen team, manage day‑to‑day operations, and uphold brand standards.
• Strong understanding of food safety, sanitation, and purchasing procedures.

Required skills

• Food safety and sanitation certification.
• Knowledge of menu development and culinary presentation techniques.