JOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation Position contributes to ensuring guest and employee satisfaction while maintaining the operating budgetCANDIDATE PROFILEEducation and ExperienceHigh school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional areaOR2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional areaCORE WORK ACTIVITIESEnsuring Culinary Standards and Responsibilities are MetMaintains food handling and sanitation standardsPerforms all duties of Culinary and related kitchen area employees in high demand timesOversees production and preparation of culinary itemsEnsures employees keep their work areas clean and sanitaryWorks with Restaurant and Banquet departments to coordinate service and timing of events and mealsComplies with loss prevention policies and proceduresStrives to improve service performanceCommunicates areas in need of attention to staff and follows up to ensure follow throughLeads shifts while personally preparing food items and executing requests based on required specificationsPrepares and cooks foods of all types, either on a regular basis or for special guests or functionsSupervises and coordinates activities of cooks and workers engaged in food preparationChecks the quality of raw and cooked food products to ensure that standards are metAssists in determining how food should be presented and creates decorative food displaysSupporting Culinary Team ActivitiesSupervises daily shift operationsEnsures all employees have proper supplies, equipment and uniformsSupervises staffing levels to ensure that guest service, operational needs and financial objectives are metEnsures completion of assigned dutiesParticipates in the employee performance appraisal process, giving feedback as neededHandles employee questions and concernsCommunicates performance expectations in accordance with job descriptions for each positionParticipates in an on-going employee recognition programConducts training when appropriateMonitors employees progress towards meeting performance expectationsMaintaining Culinary GoalsParticipates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired resultsSupports and assists with new menus, concepts and promotions for the Restaurant outlets and BanquetsProviding Exceptional Customer ServiceSets a positive example for guest relationsHandles guest problems and complaints seeking assistance from supervisor as necessaryEmpowers employees to provide excellent customer service within guidelinesAdditional ResponsibilitiesReports malfunctions in department equipmentPurchases appropriate supplies and manages food and supply inventories according to budgetAttends and participates in all pertinent meetingsMarriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws
Eligibility:Secondary School, Bachelor of Hotel Management(Hotel Management).
Industry:Hotels / Hospitality
Function:Chefs / F&B / Housekeeping / Front Desk
Deadline:09th Oct 2024
Junior Sous Chef-Alacarte