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Sous Chef Hoseki

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Marriott International

4d ago

  • Job
    Full-time
    Junior & Mid Level
  • Hospitality & Retail
  • Dubai

AI generated summary

  • You need a high school diploma and 4 years of experience in culinary, or a 2-year culinary degree and 2 years of experience in food and beverage.
  • You will supervise kitchen operations, manage food production, ensure compliance with standards, lead staff, enhance guest satisfaction, and assist in menu development and training.

Requirements

  • 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.

Responsibilities

  • Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
  • Supervises 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 food operation (e.g., restaurant, banquet, pastry shop).
  • Communications production needs to key personnel.
  • Produces production prep list.
  • Assists in developing daily and seasonal menu items.
  • Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
  • Assists in estimating 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.
  • 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. 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.
  • Assumes duties of the Sous Chef in his/her absence.
  • Assists Chef in daily line up and conducts in his/her absence.
  • 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.
  • 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.
  • 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.
  • 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.

FAQs

What is the job title for this position?

The job title for this position is Sous Chef at Hoseki.

What are the primary responsibilities of the Sous Chef?

The primary responsibilities of the Sous Chef include assisting the Sous Chef in ensuring the quality, consistency, and production in the kitchen, supervising the preparation of food items, leading the kitchen team, and ensuring compliance with sanitation and food standards.

What qualifications are required for this position?

Candidates must have a high school diploma or GED with 4 years of experience in the culinary field, or a 2-year degree in Culinary Arts or a related major with 2 years of experience in the culinary or food and beverage area.

Where is the Bulgari Resort Dubai located?

The Bulgari Resort Dubai is located on Jumeirah Bay Island, Dubai, United Arab Emirates.

What is the work schedule for this role?

This position is full-time.

What core activities will the Sous Chef be involved in?

The Sous Chef will be involved in ensuring culinary standards are met, leading the kitchen team, establishing kitchen goals, ensuring exceptional customer service, and managing human resources activities.

Is there an opportunity for growth within the culinary team?

Yes, the role involves developing and training the culinary team to improve results, indicating opportunities for growth and advancement.

What type of cuisine does the Sous Chef specialize in?

The Sous Chef will specialize in Japanese cuisine, as indicated by the reference to Hoseki, which is a Japanese restaurant concept.

Are there safety and sanitation standards that need to be followed?

Yes, compliance with all applicable laws and regulations, including HACCP and health department standards, is a key responsibility of the Sous Chef.

Does this position require interaction with guests?

Yes, the Sous Chef is expected to interact with guests to obtain feedback on product quality and service levels, and to handle guest problems and complaints.

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Marriott International

Travel & Leisure
Industry
10,001+
Employees
1927
Founded Year

Mission & Purpose

Marriott International, Inc. is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,300 properties under 30 leading brands spanning 138 countries and territories. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. 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. Community Guidelines: We reserve the right to remove without any notice content that we determine in our sole discretion is offensive or illegal, contains personally identifiable information, trademarks or copyrights belonging to a third party, advertises a third party’s products or services, or is otherwise inappropriate. Application Tips: We encourage job seekers to protect themselves from email and recruiting scams. Please note: 1) We do not accept applications via email or fax; 2) We never ask for money as part of the application process; 3) We only contact job applicants from approved email domains.

Benefits

  • Travel Perks & Benefits

    We encourage you to explore the world around you, so we offer generous hotel and food discounts at thousands of our global properties. What a way to travel! We look after our associates, which is why we also have a comprehensive and competitive benefits program.

  • Recognition & Rewards

    Marriott recognizes success and commitment. We honor and encourage leadership and exceptional service. We also give bonuses for successful referrals and we reward long service. We believe hard work should be acknowledged.

  • Growth Opportunities

    Marriott believes in a career that flourishes with you. We also believe that wider experiences often provide a more enriching experience. We offer professional development, mentoring and training to help you get to where you want to go.