Sous Chef - Cafehan
Marriott International, Inc
Manila, Philippines, Philippines
9d ago

Posting Date Jun 27, 2018

Job Number 18001O3N

Job Category Food and Beverage & Culinary

Location Manila Marriott Hotel, Manila, Philippines VIEW ON MAP

Brand Marriott Hotels Resorts / JW Marriott

Position Type Management

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, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position.

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

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

DUTIES & RESPONSIBILITIES

Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standard and procedures.

Assist Executive Chef / Executive Sous Chef in all kitchen operations.

Recognize superior quality products, presentations and flavours.

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.

Assist in maintaining associate cafeteria operation and food quality standards.

Follow proper handling and service temperatures of all food products.

Help the Executive Chef / Executive Sous Chef, research and test new food products in line with company initiatives.

Participate in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, culinary descriptions and menu presentations.

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

Review comment cards and guest satisfaction results with associates, and participates in the development and implementation of corrective action plans.

Helps associates receive on-going training to understand guest expectations

Assists as needed in the interviewing and hiring of culinary associates.

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.

Participate in the associate performance appraisal process, providing feedback as needed.

Ensures associates maintain required food handling and sanitation certifications.

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

Assists the Executive Sous Chef with menu development

Attends scheduled projection meetings as needed to anticipate long term planning needs

Comprehend budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.

Perform other duties as assigned to meet business needs.

Ensure that Passport to Success is implemented and supported.

STANDARDS AND PROCEDURES

Train entire team about 43 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

Participate in and promote energy conservation program

Update himself on Marriott Global Source (MGS) for training and standard procedures / guidance

TRAINING AND ASSOCIATE RELATIONS

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

Review associates performance regularly and promote within the property if associates have the ability and skills.

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

Coordinate and lead inventories with outlet managers

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 and implement daily pre shift meetings

Implement and ensures daily 15 min training within your department

Attend daily F&B briefings

Implement and attend monthly departmental meeting

Other meetings as required for his / her position as request by Executive Chef / Chief Steward

OTHERS

Performs other duties as assigned to meet the business need.

Profile of Competency

possesses the ability to perform all functions in the operation

Food and Beverage culinary management experience with demonstrated leadership

Extensive knowledge of food handling and sanitation standards

Strong organization skills and effective influence skills

Strong associates relation skills and conflict management skills ,and also effective decision making skills

Knowledge of movement regulations and safety standards

Language

Good communication skills (verbal and listening and writing)

English required both listening and speaking

Education

Culinary Education preferred

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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