Vacancies at Marriott

Role Objective:

• Reporting to the Director of Culinary, the Chef De Cuisine (Italian) will be responsible for the quality, consistency and production of the Italian restaurant kitchen. The ideal candidate should exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. 

Job Summary:

• Provide direction for the day-to-day operations of the Italian restaurant kitchen
• Develop and create standard recipe cards with pictorials according to the hotel’s standards
• Establish and maintain professional and effective communication within Italian restaurant kitchen and the whole culinary department. 
• Ensure all Italian restaurant kitchen items are prepared and served according to the set standards 
• Adhere to food safety standards and ensure periodic self-audits are conducted in compliance with local laws and set standards
• Monitor all Italian restaurant kitchen costs and take corrective action, when necessary to manage expenses.
• Inspect daily, all fresh food received to ensure high quality is maintained.
• Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with health & safety regulations, to avoid spoilage and ensure regular turnover of food items 
• Develop training plans for the Italian restaurant kitchen associates and ensure knowledge transfer
• Ensuring the quality and standards at the outlet meet the expectations of the customer
• Take a professional self-interest to constantly maintain a high standard of food preparations, controlling cost and wastage, reduce any loss and breakage of operating equipment by enforcing preventive policies and procedures.
• Carry out full stock taking at the end of each month in collaboration with the Cost Control Department.

Job Requirements:

• Degree/Diploma in culinary arts or a related major from an accredited training institution 
• Four years minimum experience in running an Italian themed restaurant kitchen
• Previous experience within a luxury 5-star establishment
• Experience in a similar role and proven track record may be considered in lieu of specialized education
• Strong people leadership skills
• Fluent speech skill; Knowledge of the English language is mandatory
• Food safety management system awareness
• Good training skills, with ability to appraise, manage people and prepare budgets
• Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis. He or she should be a source of ideas and be proactive when it comes to supporting and enhancing the brand

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JOB SUMMARY

• Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE 

Education and Experience

• High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

OR

• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
• Investigates reports and follows-up on employee accidents.
• Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for serviceware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with all applicable laws and regulations.
• Ensures compliance with food handling and sanitation standards.
• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

Leading Kitchen Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Ensures and maintains the productivity level of employees.
• Serves as a role model to demonstrate appropriate behaviors.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Celebrates successes by publicly recognizing the contributions of team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Strives to improve service performance.
• Solicits employee feedback.
• Understands the impact of department's operation on the overall property financial goals and objectives.

Ensuring Exceptional Customer Service

• Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
• Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Recruits, interviews, selects, hires, and promotes employees in the organization.
• Trains employees in safety procedures.
• Provides feedback to individuals based on observation of service behaviors.
• Reviews employee satisfaction results to identify and address employee problems or concerns.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Ensures property policies are administered fairly and consistently.
• Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
• Participates in employee progressive discipline procedures.