Sous Chef - Sous chef Italian background
Kingdom of Saudi Arabia, Saudi Arabia
AL BATRA RECRUITMENT AGENCY INC
DMW License No: POEA-157-LB-080718-R3/F MRDC Bldg. #85 Sen. Gil Puyat Ave., Palanan, Makati City, Metro Manila, Philippines
8-887-5981
Principal / Employer
MARRIOT HOTEL
Qualifications
Male23 Years Old and AboveMinimum of 3 Years ExperienceFilipinoJOB SUMMARY
§Supervises day to day kitchen operations and staff, supervises all food preparation areas including banquets, Room Service, restaurants, bar/lounge and associate cafeteria to ensure a consistent,
§High quality of food product, Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget. As an assistant department head, uses leadership skills to manage other managers.
Experience:
- Previous experience of at least 3 years in the same role in a Five Star Hotel
- Food and Beverage culinary management experience with demonstrated leadership
Skills and Knowledge
- Extensive knowledge of food handling and sanitation standards
- Knowledge of menu composition
- Understanding of purchasing and maintenance of kitchen equipment
- Understanding of Restaurant, Bar/Lounge, Room Service and Catering operational procedures
- Effective decision making skills
- • Strong problem-solving skills
- • Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling
- • Strong customer and associate relation skills
- Knowledge of overall hotel operations as they affect kitchen and related areas
- Ability to effectively manage labor productivity
- Good presentation and platform skills
- Good communication skills (verbal, listening, writing)
- Strong organization skills
- Effective influence skills
- Effective conflict management skills
- Effective change management skills
- Good training/facilitator skills
- Knowledge of purchasing, inventory controls, supplies and equipment
- Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)\
Education or Certification
- High School Diploma or equivalent required; Bachelor’s Degree preferred
- Culinary Education preferred
- Certifications as required to comply with local and state codes
Main Duties
- 1) Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- 2)Assists Executive Chef with all kitchen operations.
- 3) Performs all duties of kitchen managers and associates as necessary.
- 4)Recognizes superior quality products, presentations and flavor.
- 5) Maintains purchasing, receiving and food storage standards.
- 6) Ensures compliance with food handling and sanitation standards.
- 7) Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations.
- 8) Calculates accurate theoretical and weighted food costs.
- 9) Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- 10) Coordinates banquet production with Banquet Chef.
- 11) Supports procedures for food & beverage portion and waste controls.
- 12) Assists in maintaining associate cafeteria operation and food quality standards.
- 13) Follows proper handling and right temperature of all food products.
- 14) Knows and implements Marriott's 39 Point Safety Standards.
- 15) Helps the Executive Chef Research and test new food products in conjunction with Company initiatives.
- 16) Assists the Executive Chef with maintaining all standard recipes on the System.
- 17) Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
- 18) Operates and maintains all department equipment and reports malfunctions.
- 19) Assists with an effective kitchen equipment repair and maintenance program.
- 20) Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- 21) Purchases appropriate supplies and manage inventories according to budget.
- 22) Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- 23) Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.
- 24) Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
- 25) Effectively investigates reports and follows-up on associate accidents.
- 26) Sets a positive example for guest relations.
- 27) Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.
- 28) Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters
- 29) Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
- 30) Reviews comment cards and guest satisfaction results with associates. Participates in the development and implementation of corrective action plans.
- 31) Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- 32) Helps associates receive on-going training to understand guest expectations.
- 33) Attends pre- and post-convention meetings to understand group needs, set appropriate expectations and gather critical information to communicate to areas of responsibility.
- 34) Assists as needed in the interviewing and hiring of associate team members with appropriate skills.
- 35) Supports a departmental orientation program for associates to receive the appropriate new hiring training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.
- 36) Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.
- 37) Communicates performance expectations in accordance with job descriptions for each position.
- 38) Participates in the associate performance appraisal process, providing feedback as needed.
- 39) Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
- 40) Actively solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary.
- 41) Participates in associate progress discipline procedures. Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
- 42) Ensures that regular on-going communication is happening with associates to create awareness of business objectives and communicate expectations, recognizes performance and produces desired results.
- 43) Celebrates successes and publicly recognizes the contributions of team members; ensures associate recognition is taking place on all shifts. Participates in an on-going associate recognition program.
- 44) Ensures associates maintain required food handling and sanitation certifications.
- 45) Assists the Executive Chef in developing and generating annual sales for the Restaurant and Catering departments.
- 46) Meets regularly with catering customers and restaurant guests to gather feedback.
- 47) Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- 48) Assists the Executive Chef with menu development.
- 49) Participates as needed in weekly sales strategy forecast meeting to anticipate service and staffing needs.
- 50) Attends scheduled projection meetings as needed to anticipate long term planning needs.
- 51) Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- 52) Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Manages payroll administration.
- 53) Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
- 54) Understands the impact of departments operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.
Sanitation and Maintenance
§ Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
§ Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
§ Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
Kitchen Tools & Equipment
§ Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
§ Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
General Kitchen
- Ensure the quality of the food items and notify manager if a product does not meet specifications.
- §Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
- § Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
- § Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
- § Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
- § Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
- Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
- § Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
- § Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA
- § Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
- § Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
- § Inform Chef of any excess food items that can be used in daily specials or elsewhere.
- § Maintain food logs for all food products (e.g., production charts).
Safety and Security
§ Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
§ Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
§ Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
§ Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
§ Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
§ Complete appropriate safety training and certifications to perform work tasks.
§ Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
You may send your CV to Ms. Adel with this email address [email protected] and you may contact her at 09123556023 / 09066353164. You may also visit to our office,
- MANILA OFFICE: 3F MRDC Bldg, (Across UniOil Gas Station near in Batangas Street) Sen. Gil Puyat Avenue, Makati
- DAVAO OFFICE: 2F PICCO BLDG., Corner Kawayan Drive, Mc Arthur Highway, Matina Davao City