Senior Sous Chef

7 days ago

Singapur, Singapore Marriott International Full time

Job Summary

As a Senior Sous Chef at Marriott International, you will be responsible for leading the banquet food preparation staff and managing all food-related catering functions. Your key responsibilities will include coordinating menus, purchasing, scheduling, food preparation, and plating for catering events. You will be accountable for delivering a consistent, high-quality product with an appetizing presentation, while ensuring sanitation and food standards are achieved.

Candidate Profile

Education and Experience

• High school diploma or GED; 4 years of 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 of experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Assist in determining how food should be presented and create decorative food displays.

• Attend daily Banquet Event meetings to review culinary requirements.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.

• Ensure compliance with all Food & Beverage policies, standards, and procedures.

• Estimate daily Banquet Event Order production needs.

• Follow proper handling and right temperature of all food products.

• Maintain food preparation handling and correct storage standards.

• Manage BEO process including menu development, pricing, tracking, and ordering.

• Manage food quantities and plating requirements for all banquet functions.

• Plan food quantities and plating requirements for all banquet functions.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Recognize superior quality products, presentations, and flavor.

• Support procedures for food & beverage portion and waste controls.

Managing Culinary Teams

• Communicate production needs to key personnel.

• Communicate regularly with employees to ensure performance expectations are clear.

• Encourage and build mutual trust, respect, and cooperation among team members.

• Ensure and maintain the productivity level of employees.

• Ensure employees understand expectations and parameters.

• Ensure property policies are administered fairly and consistently.

• Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Identify the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.

• Lead shifts while personally preparing food items and executing requests based on required specifications.

• Serve as a role model to demonstrate appropriate behaviors.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Supervise and manage employees. Manage all day-to-day operations. Understand employee positions well enough to perform duties in employees' absence.

• Supervise banquet kitchen shift operations.

• Utilize an 'open door' policy to identify and address employee problems or concerns.

• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Maintaining Culinary Goals

• Achieve and exceed goals including performance goals, budget goals, team goals, etc.

• Develop specific goals and plans to prioritize, organize, and accomplish your work.

• Manage to achieve or exceed budgeted goals.

Ensuring Exceptional Customer Service

• Empower employees to provide excellent customer service.

• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manage day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis.

• Provide services that are above and beyond for customer satisfaction and retention.

• Respond effectively to guest problems and complaints.

Managing and Conducting Human Resource Activities

• Conduct training when appropriate.

• Ensure employees are cross-trained to support successful daily operations.

• Ensure disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).

• Ensure disciplinary procedures and documentation support the Peer Review Process.

• Participate in training staff on menu items including ingredients, preparation methods, and unique tastes.

• Reviews staffing levels to ensure that guest service, operational needs, and financial objectives are met.

• Trains employees in safety procedures.

Additional Responsibilities

• Analyze information and evaluating results to choose the best solution and solve problems.

• Attend and participate in all pertinent meetings.

• Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

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