Sous Chef - Marriott Cafe
Marriott Hotels Resorts /JW Marriott
Manila, Philippines, Philippines
4d ago

Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly.

As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-

crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world.

JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-

workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment.

Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.

Job Overview

Supervise day to day kitchen operation and staff. Sales volume, culinarycategory, number of meals served and complexity of the operation determinelevel of responsibility and scope of position.

Supervise designated foodpreparation areas including Banquets, Room Service, Restaurants, Bar / Lounge andassociate cafeteria to ensure a consistent, high quality food product.

Workswith the F&B management team and associates to continually improve guestand associate satisfaction while maintaining the operating budget.

DUTIES & RESPONSIBILITIES

Superviseskitchen shift operations and ensures compliance with all food & beveragepolicies, standard and procedures.

AssistExecutive Chef / Executive Sous Chef in all kitchen operations.

Recognizesuperior quality products, presentations and flavours.

Maintainpurchasing, receiving and food storage standards.

Ensurecompliance with food handling and sanitation standards.

Ensurecompliance with all local, state and federal regulations.

Calculateaccurate, theoretical and weighted food costs.

Estimatesdaily production needs on a weekly basis and communicates production needs tokitchen personal daily.

Supportprocedures for food & beverage portion and waste controls.

Assist inmaintaining associate cafeteria operation and food quality standards.

Followproper handling and service temperatures of all food products.

Help theExecutive Chef / Executive Sous Chef, research and test new food products in linewith company initiatives.

Participatein training the Restaurant and Catering staff on menu items includingingredients, preparation methods, culinary descriptions and menu presentations.

Operates andmaintains all department equipment and reports malfunctions by following theLSOP.

Assist withan effective kitchen equipment repair and maintenance programs.

Effectivelyreports and follows-up on associate work place incidents.

Observesservice behaviours of associates and provides feedback to individuals,continuously strives to improve service performance.

Reviewcomment cards and guest satisfaction results with associates, and participatesin the development and implementation of corrective action plans.

Helpsassociates receive on-going training to understand guest expectations

Assists asneeded in the interviewing and hiring of culinary associates.

Support adepartment orientation program for associates to receive the appropriate newhire training to successfully perform their job.

Ensuresassociates are cross-trained to support successful daily operations.

Participatein the associate performance appraisal process, providing feedback as needed.

Ensuresassociates maintain required food handling and sanitation certifications.

Assist theExecutive Chef / Executive Sous Chef in developing and generating annual salesfor the Restaurant and Catering departments through menu design and promotions.

Assists theExecutive Sous Chef with menu development

Attendsscheduled projection meetings as needed to anticipate long term planning needs

Comprehendbudgets, operating statements and payroll progress reports as needed to assistin the financial management of department.

Performother duties as assigned to meet business needs.

Ensure thatPassport to Success is implemented and supported.

STANDARDSAND PROCEDURES

Trainentireteam about 43 point food hygienerule and regulations

Ensures allMarriott SOP’s and LSOP’s are implemented correctly

Obey toMarriott business ethnic conduct guide book at all times. Ask if you are notsure

Obey to thehotel’s established associate handbook

Participatein and promote energy conservation program

Updatehimself on Marriott Global Source (MGS) for training and standardprocedures / guidance

TRAINING ANDASSOCIATE RELATIONS

Create anenvironment where each associates feels valued and is empowered to do more.

Reviewassociates performance regularly and promote within the property if associateshave the ability and skills.

Allemployees under his jurisdiction exceed Marriott's standard of appearance

Effectivecommunication is maintained through active participation in associatedepartmental meetings and Food and Beverage meetings

Conductregularly team building sessions with his associates and managers

COST CONTROL& SAFETY

Coordinateand lead inventories with outlet managers

Ensuresdepartmental financial goals like profit are achieved and exceeded.

Keep parstock and re-order on time before we run out of items

Security ofall high value items in all areas at all times

Practice andobserve all safety rules and regulations and encourage others to do so.

MEETINGS

Attend andimplement daily pre shift meetings

Implementand ensures daily 15 min training within your department

Attend dailyF&B briefings

Implementand attend monthly departmental meeting

Othermeetings as required for his / her position as request by Executive Chef / ChiefSteward

OTHERS

Performsother duties as assigned to meet the business need.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

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