Chef De Partie - Pastry
Marriott International, Inc.
Lapu-Lapu City Cebu, Philippines, Philippines
10h ago

Posting Date Apr 29, 2022

Job Number 21136981

Job Category Food and Beverage & Culinary

Location Sheraton Cebu Mactan Resort, Punta Engano Road, Lapu-Lapu City Cebu, Philippines, Philippines

Brand Sheraton Hotels & Resorts

Relocation? N

Position Type Non-Management

Located Remotely? N

When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937.

At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service.

If you’re a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.

JOB OVERVIEW

  • Maintain 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.
  • Produce top quality pastries and confectionaries for all hotel outlets and buffets

    Works with the F&B management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget

    DUTY & RESPONSABILITIES

  • Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standard and procedures.
  • Recognize superior quality products, presentations and flavors.
  • Produce high quality pastries, bakeries and confectionaries.
  • 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.
  • Follow proper handling and service temperatures of all food products.
  • 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 behaviors of associates and provides feedback to individuals, continuously strives to improve service performance.
  • Helps associates receive on-going training to understand guest expectations
  • 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.
  • Perform other duties as assigned to meet business needs.
  • STANDARDS AND PROCEDURES

  • Train entire team about 49 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
  • TRAINING AND ASSOCIATE RELATIONS

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

  • 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 daily pre shift meetings
  • Implement and attend daily 15 min training within your department
  • Implement and attend monthly departmental meeting
  • Other meetings as required for his / her position as request by Executive Chef
  • Performs other duties as assigned to meet the business need.
  • CANDIDATE PROFILE

    Profile of Competency

  • Food and Beverage culinary experience with demonstrated leadership
  • Extensive knowledge of food handling and sanitation standards
  • Knowledge of menu composition, bakery and pastry
  • Understanding of purchasing and maintenance of kitchen equipment
  • Effective decision making skills
  • Strong problem-solving skills
  • Effective influence skills
  • Good Communication skills
  • Strong organization skills
  • Knowledge of purchasing, inventory control, supplies and equipment
  • Language

  • Good communications skills (verbal and listening and writing)
  • English required both listening and speaking
  • Education

    High School diploma or equivalent required Culinary preferred

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