Marriott Careers

Executive Sous Chef - Culinary Operations

Macao S.A.R., Macao S.A.R.
Food and Beverage & Culinary


 

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

Posting Date Jan 11, 2019
Job Number 1900045X
Job Category Food and Beverage & Culinary
Location Sheraton Grand Macao Hotel, Cotai Central, Macao S.A.R., Macao VIEW ON MAP
Brand Sheraton Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management

Start Your Journey With Us

At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another – and are driven to make things better. We love what we do, and we give it all we’ve got – on property and off. When guests stay with us, it’s not just a room with a bed that they’re buying. It’s an experience. We’re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.

 

 

Responsible for coaching directly the Executive Sous Chefs, Pastry Chef, Sous Chef. Coaching indirectly all Culinary associates within the Department. Overseeing the operational aspects of the division in meeting dictated 5 star product standards and for providing administrative and operational support to the Director of Culinary in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of the Hotels. Key focus on successful operational logistics of Banquet Culinary Operations. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations.

 

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. 


Assisting in Leading Kitchen Operations for Property, Setting and Maintaining Goals for Culinary Function and Activities, Ensuring Culinary Standards and Responsibilities are Met, Ensuring Exceptional Customer Service, Managing and Conducting Human Resource Activities

 

 


Core work activities include:

 

  • Assist in the management of the Culinary Division Function. Implement and develop, monitor basic kitchen duties for all associates and take measures for the guidelines of Culinary Supervisors adherence and further development in all operational facets relating to supreme standards of disciplined yet creative menu preparations and planning - in strict accordance with outlined recipe standards and quantities thereof.

  • Co-ordinate the full logistical requirements of all kitchen functions and events as outlined by the Director – Culinary and continually seek ways to assist Culinary managers to maximise revenue and profit.

  • Instigate, provide through Director, and measure with a view to develop successful improvement of Departmental Training plan guidelines and materials thereof for Exec Sous Chef’s, Sous Chef’s and Chef de Parties’.

  • Implementation to each respective Kitchen’s organisational structure ensuring that skills base training and hotel and departmental base policy and procedures are gaining result based initiatives throughout reporting line. Conduct required knowledge training relative to job tasks and facilitates the above supervisor / managers training plans with a view to extreme critical actions.

  • Maintain profitability of all kitchens in maximising effective production and minimising wastage by supportive monitoring of Exec Sous and Sous Chef’s reports.

  • Provides direction for all day-to-day operations.

  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Establishes goals including performance goals, budget goals, team goals, etc.

     

    Minimum Job requirements:

     

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

  • 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.

     

    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.




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