Executive Sous Chef Marriott International

Posted on 11 Sep

Experience

4 - 9 Years

Job Location

Riyadh - Saudi Arabia

Education

Diploma

Nationality

Any Nationality

Gender

Not Mentioned

Vacancy

1 Vacancy

Job Description

Roles & Responsibilities

Oversee all Kitchen operational and administrative culinary aspects of all outlets.
Create innovative menus in all section of the Restaurants such as Asian, Italian, Arabic, Indian, Saudi and any other ethnic cuisine that might be required.
Work closely with the respective service team members on coordinating service flow, timings and set ups of all events.
Regularly review menus regarding popularity of dishes, food cost and seasonality with the Restaurant Manager and suggest new menu proposals to the Executive Sous Chef.
Ensure plating guides are up to date and distributed appropriately.
Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labor cost guidelines and headcounts, depending on the business volume.
Ensure food stuffs are of a good quality and stored correctly
Assisting the executive Chef in Leading Kitchen Operations for Property
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides direction for menu development and recipe preparation,
Maintain a flawless food safety and hygiene standards in all food sections
Utilizes interpersonal and communication skills to lead, influence, and encourage kitchen team.
Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Setting and Maintaining Goals for Culinary Function and Activities
Ensuring Exceptional Customer Service are always provided by the whole team
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Desired Candidate Profile

High school diploma or GED; 6 years 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; 4 years experience in the culinary, food and beverage, or related professional area.

Company Industry

  • Hotels
  • Hospitality

Department / Functional Area

  • Chefs
  • F&B
  • Housekeeping
  • Front Desk

Keywords

  • Executive Sous Chef

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Marriott International

This hotel is owned and operated by an independent franchisee, Dur Hospitality Company SJSC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Read More

https://ejwl.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX/job/25147277

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