Chef de Cuisine - Nikkei Cuisine

JOB SUMMARY The Chef de Cuisine - Nikkei Cuisine is responsible for leading and managing all culinary operations of the resort's Nikkei Restaurant, delivering an authentic and innovative fusion of Japanese and Peruvian cuisine while ensuring exceptional quality, consistency, and guest satisfaction. This role provides strategic and operational leadership for menu development, culinary innovation, food quality, cost management, food safety, team development, and overall kitchen performance. The Chef de Cuisine works closely with Food & Beverage leadership and restaurant management to elevate the dining experience, drive revenue, maintain profitability, and strengthen the restaurant's reputation as a premier Nikkei dining destination. The position is responsible for creating a culture of culinary excellence, creativity, teamwork, and continuous improvement while upholding Marriott brand standards and delivering memorable guest experiences. KEY RESPONSIBILITIES I. Culinary Leadership & Restaurant Concept Management

Lead all kitchen operations of the Nikkei Restaurant, ensuring exceptional food quality, consistency, and presentation. Champion the authentic Nikkei culinary concept by blending traditional Japanese techniques with Peruvian flavors and ingredients. Develop, implement, and continuously enhance menus that reflect the restaurant's identity and market positioning. Ensure all menu offerings maintain consistency in preparation, flavor profiles, presentation, and portion standards. Work closely with Restaurant Management to align culinary offerings with guest expectations and operational objectives. Lead the execution of specialty dining experiences, Chef's Tables, tasting menus, Omakase experiences, and culinary events. Stay informed of international culinary trends and identify opportunities for innovation and menu enhancement. Support seasonal menu changes, limited-time offerings, promotions, and signature dining experiences.

II. Food Quality & Guest Experience

Ensure every dish meets established quality, taste, appearance, and service standards. Oversee food preparation and presentation to maintain an exceptional dining experience. Engage with guests when appropriate to gather feedback and strengthen guest relationships. Respond effectively to guest feedback and implement improvements where necessary. Ensure guest dietary requirements, allergies, and special requests are handled professionally and accurately. Collaborate with service teams to create memorable and personalized dining experiences. Support Marriott's commitment to service excellence and guest satisfaction.

III. Menu Development & Culinary Innovation

Design innovative menus that showcase the unique characteristics of Nikkei cuisine. Develop new dishes, recipes, and culinary experiences that drive guest engagement and repeat visitation. Continuously evaluate menu performance and adjust offerings to maximize guest satisfaction and profitability. Introduce premium ingredients, specialty dishes, and seasonal offerings that support revenue growth. Collaborate with Restaurant Management and F&B leadership on promotional campaigns and culinary activations. Conduct menu tastings and culinary presentations for guests, associates, and stakeholders. Ensure food concepts remain relevant, competitive, and aligned with industry trends.

IV. Financial Management & Cost Control

Manage kitchen financial performance to achieve revenue, food cost, labor cost, and profitability objectives. Monitor food costs and implement effective controls to minimize waste and maximize yield. Review purchasing practices and supplier performance to ensure quality and value. Manage inventory controls, stock rotation, and purchasing processes. Support annual budgeting, forecasting, and financial planning activities. Identify opportunities to improve productivity and operational efficiency. Analyze culinary performance metrics and