Sr Sous Chef- Cake Artist - Al-Ghuwayriyah, دولة قطر - Marriott Qatar

وصف

• *Job Category** Foodand Beverage & Culinary
• *Location** The St.

• *Schedule** Full-Time
• *Located Remotely?** N
• *Relocation?** N
• *Position Type** Management
• *JOB SUMMARY** Accountable for overall success of thedaily kitchen operations. Exhibits culinary talents by personallyperforming tasks while leading the staff and managing all foodrelated functions. Works to continually improve guest and employeesatisfaction while maintaining the operating budget. Supervises allkitchen areas to ensure a consistent, high quality product isproduced. Responsible for guiding and developing staff includingdirect reports. Must ensure sanitation and food standards areachieved.
• *CANDIDATE PROFILE*
• *Education andExperience** - High school diploma or GED; 4 years experience inthe culinary, food and beverage, or related professional area. OR -2-year degree from an accredited university in Culinary Arts, Hoteland Restaurant Management, or related major; 2 years experience inthe culinary, food and beverage, or related professional area.
• *CORE WORK ACTIVITIES*
• *Ensuring CulinaryStandards and Responsibilities are Met** - Manages kitchen shiftoperations and ensures compliance with all Food & Beveragepolicies, standards and procedures. - Estimates daily productionneeds on a weekly basis and communicates production needs tokitchen personnel daily. - Assists Executive Chef with all kitchenoperations and preparation. - Prepares and cooks foods of alltypes, either on a regular basis or for special guests orfunctions. - Assists in determining how food should be presentedand creates decorative food displays. - Maintains purchasing,receiving and food storage standards. - Ensures compliance withfood handling and sanitation standards. - Performs all duties ofkitchen managers and employees as necessary. - Recognizes superiorquality products, presentations and flavor. - Ensures compliancewith all applicable laws and regulations. - Follows proper handlingand right temperature of all food products. - Operates andmaintains all department equipment and reports malfunctions. -Checks the quality of raw and cooked food products to ensure thatstandards are met.
• *Leading Kitchen Operations** -Supervises and coordinates activities of cooks and workers engagedin food preparation. - Leads shifts while personally preparing fooditems and executing requests based on required specifications. -Utilizes interpersonal and communication skills to lead, influence,and encourage others; advocates sound financial/business decisionmaking; demonstrates honesty/integrity; leads by example. -Encourages and builds mutual trust, respect, and cooperation amongteam members. - Serves as a role model to demonstrate appropriatebehaviors. - Maintains the productivity level of employees. -Ensures employees understand expectations and parameters. -Establishes and maintains open, collaborative relationships withemployees and ensures employees do the same within the team. -Ensures property policies are administered fairly and consistently.- Communicates performance expectations in accordance with jobdescriptions for each position. - Recognizes success performanceand produces desired results.
• *Ensuring ExceptionalCustomer Service** - Provides services that are above and beyondfor customer satisfaction and retention. - Manages day-to-dayoperations, ensuring the quality, standards and meeting theexpectations of the customers on a daily basis. - Sets a positiveexample for guest relations. - Empowers employees to provideexcellent customer service. - Interacts with guests to obtainfeedback on product quality and service levels. - Handles guestproblems and complaints.
• *Maintaining Culinary Goals** -Achieves and exceeds goals including performance goals, budgetgoals, team goals, etc. - Develops specific goals and plans toprioritize, organize, and accomplish your work. - Utilizes theLabor Management System to effectively schedule to business demandsand for tracking of employee time andattendance.