Culinary Supervisor - Food Production

and the cooks responsible for daily food preparation. The position keeps production organized by monitoring quantities, checking presentation and portions, coordinating menu information, maintaining food safety records, and making sure employees have the ingredients and supplies needed for service. Effective supervision in this role contributes directly to consistent dishes, efficient kitchen execution, and a dependable guest dining experience.

Key Responsibilities

* Coordinate the daily activities of cooks and kitchen workers across preparation and service periods.
* Supervise food presentation and ensure appropriate portions, arrangements, garnishes, and decorative displays.
* Track prepared food quantities and help align production levels with operational requirements.
* Communicate menu specials, unavailable dishes, and substitutions promptly to Food and Beverage service employees.
* Prepare special meals or alternative menu items when required by guest or operational needs.
* Provide practical assistance to cooks during preparation and ensure required ingredients, utensils, and supplies are readily available.
* Monitor stocks of food products and kitchen supplies to support uninterrupted production.
* Maintain kitchen records associated with food products, food safety programs, and required operational controls.
* Inspect prepared items for quality and specification compliance and report unacceptable products to management.
* Help management coordinate recruitment, training, work schedules, employee evaluations, counseling, coaching, and disciplinary activities.
* Reinforce food hygiene, workplace safety, security procedures, and established quality standards throughout the kitchen.
* Report equipment maintenance requirements, accidents, injuries, hazards, and unsafe working conditions through the appropriate channels.
* Maintain professional conduct and appearance while protecting confidential business information and company assets.
* Respond constructively to guest service requirements and communicate clearly with colleagues from kitchen and service operations.
* Encourage cooperation among team members and help resolve workplace concerns that could affect productivity or service.
* Complete the physical requirements of an active culinary role, including prolonged standing and the safe handling of permitted loads.

Ideal Profile

This opportunity is suited to a culinary professional who has developed solid kitchen experience and is ready to combine practical food production expertise with responsibility for supervising other employees.

* Technical, trade, or vocational school degree is preferred.
* 4-6 years of relevant professional experience in culinary or kitchen operations.
* At least 2 years of supervisory experience.
* No specific professional license or certification is required.
* Working knowledge of food preparation, portion control, plating, garnishing, and kitchen production procedures.
* Experience monitoring food quality and maintaining consistent presentation standards.
* Familiarity with food safety documentation, hygiene practices, and kitchen operating controls.
* Ability to organize cooks and production activities during demanding service periods.
* Comfortable assisting with employee training, scheduling, evaluation, motivation, and coaching.
* Clear communication skills for coordinating menu information and operational requirements with Food and Beverage colleagues.
* Strong awareness of workplace safety and the ability to identify and escalate maintenance or operational hazards.
* Physical ability to work extended periods in an active kitchen environment and handle loads within the position\'s stated requirements.

Skills Set

* Culinary production supervision
* Kitchen operations
* Cook supervision
* Food preparation
* Food presentation
* Plating and garnishing
* Portion control
* Production quantity monitoring
* Special meal preparation
* Menu substitution coordination
* Kitchen stock monitoring
* Food inventory control
* Food safety programs
* Kitchen log maintenance
* Food quality inspection
* Hygiene and sanitation
* Kitchen safety procedures
* Staff scheduling support
* Culinary employee training
* Employee coaching
* Food and Beverage coordination
* Guest service support

Why Join Us

The position provides a practical route into stronger culinary leadership responsibilities within Marriott International\'s Dubai Hospitality operations. Working at Palm West Beach allows the successful candidate to develop supervisory experience in a busy hotel environment where kitchen efficiency, food safety, presentation, and guest expectations must remain closely aligned. Marriott\'s international operating structure also offers valuable exposure to established culinary standards and opportunities for continued professional development.

About the Company

Marriott International manages a global portfolio of hospitality brands that includes Marriott Hotels and JW Marriott. Its hotel culinary operations bring together professional kitchens, restaurant service, food safety systems, and guest-focused dining standards, creating opportunities for experienced culinary employees to strengthen both technical expertise and supervisory capability.