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 Le Méridien Dubai. The role involves supervising culinary teams, ensuring food quality and safety, and managing financial performance.
Key Skills for This Role
Responsibilities
- Assist in leading hotel kitchen operations and provide direction for all day to day operations
- Supervise and coordinate activities of cooks and food preparation workers
- Ensure compliance with food handling and sanitation standards
- Develop and implement purchasing and receiving guidelines
- Manage department controllable expenses including food costs, supplies, uniforms, and equipment
- Provide guidance for menu development and ensure quality of prepared food
- Train kitchen staff on culinary principles and plate presentation
- Handle guest feedback and complaints to ensure satisfaction
- Conduct performance appraisals and manage progressive discipline
Requirements
- High school diploma or equivalent; 6 years kitchen, food and beverage, or related professional experience
- OR Associate's degree in Culinary Arts, Hotel and Restaurant Management, or related field; 4 years kitchen, food and beverage, or related professional experience
Full Job Posting
Job Overview
- Demonstrate culinary skills by personally executing tasks while assisting in leading the staff and managing all food and beverage related functions.
- Strive to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility.
- Supervise all kitchen areas to ensure consistent quality product. Responsible for guiding and developing staff including direct reports.
Education and Experience
- High school diploma or GED; 6 years experience in kitchen, 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 kitchen, food and beverage, or related professional area.
Core Work Activities Assisting in Leading Hotel Kitchen Operations
- Provides direction for all day to day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Uses 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 hotel 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 and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and food preparation workers.
- Demonstrates new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Functions and Activities
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food costs, supplies, uniforms, and equipment.
- Participates in the budgeting process for areas of responsibility.
- Understands and implements brand safety standards.
Ensuring Culinary Standards and Responsibilities are Met
- Provides guidance for menu development.
- Monitors the quality of raw and cooked food products to ensure standards are met.
- Determines how food should be presented and creates decorative food displays.
- Recognizes superior quality products, presentations, and flavors.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and temperature of all food products.
- Ensures employees obtain required food handling and sanitation certifications.
- Maintains food purchasing, receiving, and storage standards.
- Regularly prepares and cooks or prepares and cooks various types of food for special guests or occasions.
Ensuring Exceptional Customer Service
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service quality by communicating and assisting individuals to understand guest needs.
- Manages day to day operations, ensures quality and standards, and meets customer expectations.
- Demonstrates leadership in guest hospitality, exemplifies excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service.
Managing and Conducting Human Resource Activities
- Identifies development needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Ensures employees are treated fairly and equitably.
- Trains kitchen staff on the fundamentals of excellent cooking and beautiful plate presentation.
- Executes performance appraisal process for direct reports.
- Interacts with banquet chefs and Food and Beverage to train on food knowledge and recipe combinations.
- Observes service behaviors of employees and provides feedback to individuals and/or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to standards and local operating procedures (SOPs and LSOPs).
Additional Responsibilities
- Provides information to supervisors, co workers, and subordinates by telephone, in written form, e mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
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