Sous Chef-Junior
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Key skills for this role
About the Role
Marriott International is hiring a Junior Sous Chef for JW Marriott in Riyadh. This entry-level management position assists in leading kitchen staff, overseeing food production, and maintaining sanitation standards.
Key Skills for This Role
Responsibilities
- Maintain food handling and sanitation standards
- Oversee production and preparation of culinary items
- Supervise and coordinate activities of cooks and food preparation workers
- Lead shifts and personally prepare food items as needed
- Check quality of raw and cooked food products
- Assist in determining food presentation and create decorative displays
- Supervise daily shift operations and ensure proper supplies and equipment
- Handle employee questions and concerns, participate in performance appraisal
- Support new menus, concepts, and promotions
- Handle guest problems and complaints
Requirements
- High school diploma or GED; 4 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; 2 years experience
Full Job Posting
Job Summary
- Entry 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 budget.
Candidate Profile
- High school diploma or GED; 4 years experience in the 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; 2 years experience in the culinary, food and beverage, or related professional area.
Core Work Activities
- Maintains food handling and sanitation standards.
- Performs all duties of Culinary and related kitchen area employees in high demand times.
- Oversees production and preparation of culinary items.
- Ensures employees keep their work areas clean and sanitary.
- Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
- Complies with loss prevention policies and procedures.
- Strives to improve service performance.
- Communicates areas in need of attention to staff and follows up to ensure follow through.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Checks the quality of raw and cooked food products to ensure that standards are met.
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