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Chef de Cuisine (Pan-Asian Cuisine) job at Marriott International | Apply Now
Nairobi, Kenya
Full Time
Are you looking for Hospitality jobs in Kenya 2025 today? then you might be interested in Chef de Cuisine (Pan-Asian Cuisine) job at Marriott International
About the Organisation
Marriott International is a globally renowned hospitality company committed to enhancing the travel experience through exceptional service, sustainable practices, and innovation-driven operations. With a mission to connect people through meaningful travel, Marriott is recognized for its luxury and midscale hotel brands that deliver consistent quality across the globe, earning accolades such as Fortune’s “World’s Most Admired Companies.”
The company fosters a diverse, inclusive, and growth-oriented work culture, offering employees robust training, competitive benefits, and international mobility. Job opportunities span across hotel operations, corporate functions, and remote roles, accommodating various professional aspirations.
Founded in 1927 as a root beer stand by J. Willard and Alice Marriott, the company evolved into a global hospitality leader through strategic acquisitions and brand expansions, including the landmark merger with Starwood Hotels. Marriott’s business model emphasizes innovation in customer experience, digital transformation, and brand differentiation across over 30 hotel brands.
With more than 8,000 properties in over 139 countries, Marriott’s global presence is matched by its commitment to core values such as integrity, service, excellence, and people-first leadership. Through its “Serve 360” CSR platform, the company champions environmental sustainability, community development, and human rights. For more information, visit https://www.marriott.com.
Job Title
Chef de Cuisine (Pan-Asian Cuisine) job at Marriott International
Marriott International
Job Description
The Chef de Cuisine will expertly manage all culinary aspects of the Pan-Asian specialty restaurant, ensuring authentic preparation of dishes from Chinese, Japanese, Thai, Korean, and Southeast Asian culinary traditions. Responsibilities include menu development, supervising kitchen staff, maintaining food safety and hygiene standards, controlling costs, and enhancing the guest dining experience with creative presentations and seasonal dishes. The role demands strong leadership, excellent knowledge of Asian ingredients and cooking techniques, and the ability to maintain consistency in quality and service.
Duties, Roles and Responsibilities
Develop, design, and innovate menus and specialty dishes for the restaurant
Supervise kitchen shift operations ensuring compliance with food & beverage policies and standards
Maintain proper food handling, preparation, and storage standards
Recognize and maintain high-quality product standards for taste and presentation
Manage food quantities and plating requirements
Communicate production needs to key kitchen personnel
Assist in developing daily and seasonal menu items
Ensure compliance with all food safety laws and regulations
Prepare and cook various foods, ensuring quality control
Create decorative food displays and manage presentation standards
Supervise and coordinate kitchen staff activities, providing leadership and motivation
Lead teams by example, including hands-on food preparation when needed
Manage day-to-day kitchen operations and employee scheduling
Cross-train employees to maintain flexible and efficient operations
Foster open communication and teamwork among kitchen staff
Set and achieve kitchen performance, budget, and team goals
Investigate and report employee accidents, ensuring safety standards are met
Deliver exceptional customer service and handle guest complaints promptly
Coach and mentor kitchen staff, participate in hiring and performance reviews
Attend relevant meetings and contribute to continuous improvement initiatives
SERVICES
COMMERCIAL
SERVICES
INDUSTRIAL
SERVICES
RESIDENTIAL
Qualifications, Education and Competencies
High school diploma or GED with 4 years culinary experience, or
2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 2 years experience
Strong expertise in Pan-Asian cuisine and contemporary plating
Proven leadership and team management skills
Knowledge of hygiene, safety, and food handling regulations
Ability to manage food costs and inventory control
Excellent communication and problem-solving abilities
How to Apply
ONLY ONLINE APPLICATIONS:
Interested candidates are advised that all applications should be submitted online;
To apply please click the “Apply” button below.
