Sous Chef at Marriott International, Inc.

Job overview

• Responsible for the overall success of the daily operation of the kitchen. Demonstrate cooking skills through personal tasks, while leading employees and managing all catering-related functions. Efforts to continuously improve the satisfaction of guests and employees while maintaining the operating budget. Supervise all kitchen areas to ensure consistent quality products. Responsible for guiding and training employees, including direct subordinates. It must be ensured that hygiene and food standards are met.

Job seeker profile

Educational and empirical requirements

• High school diploma or high school equivalent (GED); 4 years of work experience in kitchen, catering or related professional fields.

or

• Obtain a two-year degree in cooking, hotel and restaurant management or related majors at an accredited university; 2 years of work experience in the kitchen, catering or related professional fields.

Core work activities

• Ensure that cooking standards and responsibilities are met
• Manage kitchen shift operations and ensure compliance with all catering policies, standards and procedures.
• Estimate daily meal preparation needs every week, and communicate meal preparation needs to kitchen staff every day.
• Assist the executive chef to handle all kitchen operations and prepare meals.
• Prepare and cook regularly or prepare and cook various types of food for special guests or occasions.
• Develop, design or create new applications, ideas, relationships, systems or products, including artistic contributions.
• Assist in determining how dishes should be presented ⁇ and display decorative cuisine.
• Maintain standards for food procurement, reception and storage.
• Ensure compliance with food handling and hygiene standards.
• Perform all duties of kitchen managers and employees when necessary.
• Recognize high-quality products, displays and flavors.
• Ensure compliance with all applicable laws and regulations.
• Follow the appropriate treatment method and temperature for all foods.
• Operate and maintain all department equipment and report failures.
• Check the quality of cooked food to ensure compliance with standards.
• Lead kitchen operation
• Supervise and coordinate the activities of meal preparation chefs and staff.
• Lead shifts while making food in person and executing requests according to required specifications.
• Use interpersonal relationships and communication skills to guide, influence, and encourage others; conduct sound financial/business decisions; show honesty/integrity; lead by example.
• Encourage and establish mutual trust, respect and cooperation among team members.
• Set an example and demonstrate appropriate behavior.
• Maintain the efficiency level of employees.
• Ensure employees understand expectations and factors.
• Establish and maintain open collaborative relationships with employees and ensure that employees do the same within the team.
• Ensure that hotel policies are implemented fairly and consistently.
• Communicate performance expectations based on job descriptions for each position.
• Recognize successful performance and achieve expected results.
• Ensure excellent customer service
• Provide services that exceed expectations, achieve customer satisfaction and retain guests.
• Manage daily operations, ensure quality and standards, and meet customer expectations every day.
• Set a positive example for customer relationships.
• Authorize employees to provide excellent customer service.
• Interact with guests and get feedback on product quality and service level.
• Handle guest issues and complaints.
• Maintain cooking goals
• Achieve and exceed goals, including performance goals, budget goals, and team goals.
• Formulate specific goals and plans to give priority to, organize and complete work.
• Use the labor management system to effectively arrange business needs and keep up with ⁇ employee time and attendance.
• Training employee safety procedures.
• Manage and carry out human resources activities
• Identify the development needs of others, and guide, tutor or otherwise help others improve their knowledge or skills.
• Through communication and assistance to individuals to understand the needs of guests, and provide guidance, feedback and personal tutoring when needed to improve the quality of services.
• Participate in the employee performance evaluation process and provide feedback as needed.
• Bring questions to the attention of department managers and human resources departments when necessary.

Other responsibilities

• Provide information to supervisors, colleagues and subordinates by phone, in writing, email or in person.
• Analyze information and evaluation results to select the best solution and solve the problem.
• Attend and participate in all relevant meetings.