Chef de Cuisine (Buffet)
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Job Number 1900170W
Job Category Food and Beverage & Culinary
Location Sheraton Grand Macao Hotel, Cotai Central, No. 5 Cotai Strip, Macao S.A.R., Macao, Macao S.A.R. VIEW ON MAP
Brand Sheraton Hotels & Resorts
Position Type Management
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Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations.
Critical tasks such as ensuring culinary standards and responsibilities are met, hygiene specific, leading team, maintaining culinary goals.
Core work activities include:
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains purchasing, receiving and food storage standards.
Operates and maintains all department equipment and reports malfunctions.
Assists in determining how food should be presented and creates decorative food displays.
To assist in any food complaint in relation to alleged food poisoning, physical contaminant or chemical contaminant;
To be the initial contact for all staff if there is a food safety issue to discuss;
To ensure that all monitoring records within the Marriott International specified Food Safety manual are completed correctly and that all kitchens and bars are operating as per the requirements;
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
Develops specific goals and plans to prioritize, organize, and accomplish your work.
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Minimum Job requirements:
- High school diploma or GED; 2 years degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
2-4 years experience in the culinary, food and beverage, or related professional area.
Five-star hotel experience or related work experience is an advantage.
English and Chinese Language Proficiency if possible.
Good communication skill.
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.