Sr. Sous Chef - Cafehan
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Job Number 19075762
Job Category Food and Beverage & Culinary
Location Manila Marriott Hotel, 2 Resorts Drive, Manila, Philippines, Philippines VIEW ON MAP
Brand Marriott Hotels Resorts /JW Marriott
Position Type Management
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Supervise day to day kitchen operation of Garden Wing, Grand Wing and Marriott Manila Staff Canteen. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervise designated food preparation areas Garden Wing, Grand Wing and Marriott Manila Staff Canteen to ensure a consistent, high quality food product. Works with the F&B management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.
DUTIES & RESPONSIBILITIES
Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standard and procedures.
Assist Executive Chef/Executive Sous Chef in all kitchen operations.
Recognize superior quality products, presentations and flavours.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with food handling and sanitation standards.
Ensure compliance with all local, state and federal regulations.
Calculate accurate, theoretical and weighted food costs.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personal daily.
Support procedures for food & beverage portion and waste controls.
Assist in maintaining associate cafeteria operation and food quality standards.
Follow proper handling and service temperatures of all food products.
Help the Executive Chef/Executive Sous Chef, research and test new food products in line with company initiatives.
Participate in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, culinary descriptions and menu presentations.
Operates and maintains all department equipment and reports malfunctions by following the LSOP.
Assist with an effective kitchen equipment repair and maintenance programs.
Effectively reports and follows-up on associate work place incidents.
Observes service behaviours of associates and provides feedback to individuals, continuously strives to improve service performance.
Review comment cards and guest satisfaction results with associates, and participates in the development and implementation of corrective action plans.
Helps associates receive on-going training to understand guest expectations
Assists as needed in the interviewing and hiring of culinary associates.
Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates are cross-trained to support successful daily operations.
Participate in the associate performance appraisal process, providing feedback as needed.
Ensures associates maintain required food handling and sanitation certifications.
Assist the Executive Chef/Executive Sous Chef in developing and generating annual sales for the Restaurant and Catering departments through menu design and promotions.
Assists the Executive Sous Chef with menu development
Attends scheduled projection meetings as needed to anticipate long term planning needs
Comprehend budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Perform other duties as assigned to meet business needs.
Ensure that Rouxbe Culinary Training is implemented and supported.
STANDARDS AND PROCEDURES
Train entire team about Kitchen Assurance checklist, food hygiene rule and regulations
Ensures all Marriott SOP’s and LSOP’s are implemented correctly
Obey to Marriott business ethnic conduct guide book at all times. Ask if you are not sure
Obey to the hotel’s established associate handbook
Participate in and promote energy conservation program
Update himself on Marriott Global Source (MGS) for training and standard procedures/guidance
TRAINING AND ASSOCIATE RELATIONS
Create an environment where each associates feels valued and is empowered to do more.
Review associates performance regularly and promote within the property if associates have the ability and skills.
All employees under his jurisdiction exceed Marriott's standard of appearance
Effective communication is maintained through active participation in associate departmental meetings and Food and Beverage meetings
Conduct regularly team building sessions with his associates and managers
COST CONTROL & SAFETY
Coordinate and lead inventories with outlet managers
Ensures departmental financial goals like profit are achieved and exceeded.
Keep par stock and re-order on time before we run out of items
Security of all high value items in all areas at all times
Practice and observe all safety rules and regulations and encourage others to do so.
Attend and implement daily pre shift meetings
Implement and ensures daily 15 min training within your department
Attend daily F&B briefings
Implement and attend monthly departmental meeting
Other meetings as required for his/her position as request by Executive Chef/Chief Steward
Performs other duties as assigned to meet the business need.