Executive Sous Chef
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Key skills for this role
About the Role
Marriott International seeks an Executive Sous Chef to lead kitchen operations at a property in Dubai. The role involves assisting in managing all food-related functions, ensuring high-quality product consistency, and maximizing financial performance.
Key Skills for This Role
Responsibilities
- Provides direction for all day to day kitchen operations
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead, influence, and encourage others
- Encourages and builds mutual trust, respect, and cooperation among team members
- Serves as a role model to demonstrate appropriate behaviors
- Ensures property policies are administered fairly and consistently
- Reviews staffing levels to ensure guest service, operational needs and financial objectives are met
- Establishes and maintains open, collaborative relationships with employees
- Solicits employee feedback, utilizes an 'open door' policy and reviews employee satisfaction results
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Demonstrates new cooking techniques and equipment to staff
Requirements
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area
- OR 2 year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area
Full Job Posting
职位概述
- 通过亲自执行任务展示烹饪技能，同时协助领导员工并管理所有与餐饮相关的职能。
- 努力不断提高客人和员工的满意度，同时最大限度地提高所有责任领域的财务业绩。
- 协助监督所有厨房区域，以确保提供始终如一的优质产品。
- 负责指导和培养员工，包括直属下属。
- 必须确保满足卫生和食品标准。
- 在适用的情况下，责任领域包括监督所有备餐区（如宴会、客房服务、餐厅、酒吧/酒廊和员工食堂）和所有配套区域（如洗碗室和采购室）。
教育和经验要求
- 高中文凭或高中同等学历 (GED)；6 年厨房、餐饮或相关专业领域工作经验。
- 或者在经认可的大学取得烹饪术、酒店和餐厅管理或相关专业的两年制学位；4 年厨房、餐饮或相关专业领域工作经验。
协助领导酒店厨房运作
- 为所有日常运作提供指导。
- 充分了解员工的职位，以便在员工缺勤时履行职责或确定适当的替岗人选。
- 为下属提供指导和指示，包括设定绩效标准和监督绩效。
- 利用人际关系和沟通技巧来引导、影响和鼓励他人；倡导健全的财务/业务决策；表现出诚实/正直；以身作则。
- 鼓励和建立团队成员之间的相互信任、尊重和合作。
- 树立榜样，示范适当的行为。
- 确保酒店政策得到公平一致的执行。
- 审核人员编制，确保宾客服务、运营需求和财务目标均得以满足。
- 与员工建立和保持开放的协作关系，并确保员工在团队内部也这样做。
- 征求员工反馈意见，采用“门户开放”政策，并审查员工满意度结果，以确定和解决员工的问题或疑虑。
- 监督和协调备餐厨师和工作人员的活动。
- 向员工演示新的烹饪技巧和设备。
设定和维持烹饪职能和活动的目标
- 制定和实施采购与接收区的指导原则和控制程序。
- 确立目标，包括绩效目标、预算目标和团队目标等。
- 传达安全程序的重要性，详细说明程序规范，确保员工了解安全规范，监控与安全有关的流程和程序。
- 管理部门可控费用，包括食品成本、用品、制服和设备。
- 参与责任领域的预算流程。
- 了解并实施品牌的安全标准。
确保满足烹饪标准和责任
- 为菜品开发提供指导。
- 监控生熟食品的质量，确保符合标准。
- 确定应如何呈现菜肴，并进行装饰性美食展示。
- 认可优质的产品、展示和风味。
- 确保符合食品处理和卫生标准。
- 遵循所有食品的适当处理方法和温度。
- 确保员工取得必需的食品处理和卫生认证。
- 维护食品采购、接收和储存标准。
- 定期准备和烹饪或为特殊客人或场合准备和烹饪各种类型的食品。
确保卓越的客户服务
- 表现和支持超越预期的服务行为，实现客户满意并保留客人。
- 通过沟通和协助个人了解客人需求，并在需要时提供指导、反馈和个人辅导，改善服务质量。
- 管理日常运营，确保质量和标准，且每天满足客户的期望。
- 表现出宾客接待方面的领导力，体现卓越的客户服务，并为客户关系营造积极的氛围。
- 与客人互动并获得对产品质量和服务水准的反馈。
- 回应并处理客人的问题和投诉。
- 授权员工提供卓越的客户服务。制定指导方针，让员工了解有关期望和因素。确保员工接受持续培训以了解客人的期望。
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