Sous Chef

[{{ $ctrl._job.status.name | translate}}] Sous Chef
Manila Marriott Hotel

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Descripción de la oferta

Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Job Overview    

 

Supervise day to day kitchen operation and staff. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervise designated food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge and associate cafeteria to ensure a consistent, high quality food product. Works with the F&B management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.

 

 

DUTIES & RESPONSIBILITIES

 

  • Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standard and procedures.

  • Assist Executive Chef/Executive Sous Chef in all kitchen operations.

  • Recognize superior quality products, presentations and flavours.

  • Maintain purchasing, receiving and food storage standards.

  • Ensure compliance with food handling and sanitation standards.

  • Ensure compliance with all local, state and federal regulations.

  • Calculate accurate, theoretical and weighted food costs.

  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personal daily.

  • Support procedures for food & beverage portion and waste controls.

  • Assist in maintaining associate cafeteria operation and food quality standards.

  • Follow proper handling and service temperatures of all food products.

  • Help the Executive Chef/Executive Sous Chef, research and test new food products in line with company initiatives.

  • Participate in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, culinary descriptions and menu presentations.

  • Operates and maintains all department equipment and reports malfunctions by following the LSOP.

  • Assist with an effective kitchen equipment repair and maintenance programs.

  • Effectively reports and follows-up on associate work place incidents.

  • Observes service behaviours of associates and provides feedback to individuals, continuously strives to improve service performance.

  • Review comment cards and guest satisfaction results with associates, and participates in the development and implementation of corrective action plans.

  • Helps associates receive on-going training to understand guest expectations

  • Assists as needed in the interviewing and hiring of culinary associates.

  • Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job.

  • Ensures associates are cross-trained to support successful daily operations.

  • Participate in the associate performance appraisal process, providing feedback as needed.

  • Ensures associates maintain required food handling and sanitation certifications.

  • Assist the Executive Chef/Executive Sous Chef in developing and generating annual sales for the Restaurant and Catering departments through menu design and promotions.

  • Assists the Executive Sous Chef with menu development

  • Attends scheduled projection meetings as needed to anticipate long term planning needs

  • Comprehend budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

  • Perform other duties as assigned to meet business needs.

  • Ensure that Passport to Success is implemented and supported.

     

     

     

     

    STANDARDS AND PROCEDURES

    Train entire  team about 43 point food hygiene rule and regulations

  • Ensures all Marriott SOP’s and LSOP’s are implemented correctly

  • Obey to Marriott business ethnic conduct guide book at all times. Ask if you are not sure

  • Obey to the hotel’s established associate handbook

  • Participate in and promote energy conservation program

  • Update himself on Marriott Global Source (MGS) for training and standard procedures/guidance

     

    TRAINING AND ASSOCIATE RELATIONS

  • Create an environment where each associates feels valued and is empowered to do more.

  • Review associates performance regularly and promote within the property if associates have the ability and skills.

  • All employees under his jurisdiction exceed Marriott's standard of appearance

  • Effective communication is maintained through active participation in associate departmental meetings and Food and Beverage meetings

  • Conduct regularly team building sessions with his associates and managers

     

    COST CONTROL & SAFETY

  • Coordinate and lead inventories with outlet managers

  • Ensures departmental financial goals like profit are achieved and exceeded.

  • Keep par stock and re-order on time before we run out of items

  • Security of all high value items in all areas at all times

  • Practice and observe all safety rules and regulations and encourage others to do so.

     

    MEETINGS

  • Attend and implement daily pre shift meetings

  • Implement and ensures daily 15 min training within your department

  • Attend daily F&B briefings

  • Implement and attend monthly departmental meeting

  • Other meetings as required for his/her position as request by Executive Chef/Chief Steward

     

    OTHERS

  • Performs other duties as assigned to meet the business need.

 

 

CANDIDATE PROFILE

  • Profile of Competency

  • possesses the ability to perform all functions in the operation

  • Food and Beverage culinary management  experience with demonstrated leadership

  • Extensive knowledge of food handling and sanitation standards

  • Strong organization skills and effective influence skills

  • Strong associates relation skills and conflict management skills ,and also effective decision making skills

  • Knowledge of movement regulations and safety standards

  • Language

  • Good communication skills (verbal and listening and writing)

  • English required both listening and speaking

  • Education

  • Culinary Education preferred

 

 

 
Marriott 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.

Requisitos

See description

Tipo de oferta de empleo
A tiempo completo
Ubicación
Manila, Philippines
Departamento
Alimentos & Bebidas Otros
Fecha de incorporación
Lo antes posible

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