Marriott Careers

Arabic Chef de Cuisine

Le Méridien Jakarta
Jakarta, Indonesia
Food and Beverage & Culinary


Job Description

Check out pictures from associates at this location, and some videos too!

Posting Date Feb 06, 2018
Job Number 18000DKY
Job Category Food and Beverage & Culinary
Location Le Méridien Jakarta, Jakarta, Indonesia VIEW ON MAP
Brand Le Meridien
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us
At Le Méridien, we believe in helping guests unlock the unexpected and engaging experiences each destination has to offer.  Our guests are curious and creative, cosmopolitan, culture seekers that appreciate sophisticated, timeless service.  We provide original, chic and memorable service and experiences that inspire guests to unlock the destination.  We’re looking for curious, creative and well-informed people to join our team.  If you appreciate connecting with like-minded guests and have a deep desire to create unexpected experiences, we invite you to explore career opportunities with Le Méridien.

JOB SUMMARY

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains food preparation handling and correct storage standards.

• Recognizes superior quality products, presentations and flavor.

• Plans and manages food quantities and plating requirements for the restaurant.

• Communications production needs to key personnel.

• Assists in developing daily and seasonal menu items for the restaurant.

• Ensures compliance with all applicable laws and regulations regulations.

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

• Estimates daily restaurant production needs.

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

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

• Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

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

• Leads shift teams while personally preparing food items and executing requests based on required specifications.

• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensuring and maintaining the productivity level of employees.

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

• Ensures employees understand expectations and parameters.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

• Effectively investigates, reports and follows-up on employee accidents.

• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

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

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

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

• Sets a positive example for guest relations.

• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

• Empowers employees to provide excellent customer service.

• Handles guest problems and complaints.

• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

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

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

• Manages employee progressive discipline procedures.

• Participates in the employee performance appraisal process, providing feedback as needed.

• Uses all available on the job training tools for employees.

• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

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

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

• Attends and participates in all pertinent meetings.

 
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.

  • Attends meetings and briefings as instructed by the Executive Chef and clearly and concisely disseminates  relevant information to related teams, in a timely manner.
  • To inform and keep the Executive Chef up-to-date on challenges and irregularities and recommend courses of action.
  • In Charge to drive Probability of Restaurant and ensure budgeted revenue targets are meet
  • To have a complete understanding of, and adhere to Marriott’s policy on Safety Procedures and Practices.
  • To have a complete understanding of, and adhere to Marriott’s policy relating to Food hygiene and Safe Food Handling practices.
  • To have a complete understanding of, and adhere to the Marriott Culinary standards relating to recipes, preparation methods and plating standards in your outlets.
  • To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges.
  • To assume  a professional interest for the quality  of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product.
  • To assist the Executive Chef, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up.         
  •  To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets, Food Cost.
  • To develop Food Promotions which meet the needs of the target market and are in line with the operating concept for the restaurant-hotel.
  • The ability to set up control systems, which will assure quality and portion consistency.
  • Identify Market needs and trends in terms of food for both hotel guests and local market, and Monitors and analyses the menus and products of competitive restaurants.
  • To supervise all colleagues during the set-up, service and breakdown for each meal period-events.
  • To ensure that all outlet reports, schedules, standard recipes, menus, food  presentation photographs and correspondence are completed in liaison with the Executive Chef in an accurate and punctual manner

 About you:

 

The ideal candidate for this position will have the following experience and qualifications:

 

College or Culinary graduate / BSc in Culinary Arts

Internationally approved Food Safety Certificate

10 years minimum experience in a five star hotel in Arabic Cuisine.

Working with multi-cultural teams

Good comprehension of the English language both written and verbal

Fluent in Arabic Language both written and verbal

Menu compilation skills

Computer and Microsoft Office skills