Junior Sous Chef

Job Description

Posting Date Feb 27, 2020Job Number 20027886Job Category Food and Beverage & CulinaryLocation JW Marriott Jaipur Resort & Spa, Jaipur-Delhi Highway NH11 Kukas, Jaipur, Rajasthan, India VIEW ON MAP Brand Marriott Hotels Resorts /JW MarriottSchedule Full-timeRelocation YesPosition Type ManagementStart Your Journey With UsMarriott International portfolio of brands includes both JW Marriott and Marriott Hotels.Marriott Hotels, Marriott International s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.JW Marriott is part of Marriott Internationals luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you re happy, our guests will be happy. It s as simple as that. Our hotels offer a work experience unlike any other, where you ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That s The JW Treatment .JOB SUMMARYEntry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.CANDIDATE PROFILE Education and ExperienceHigh school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.OR2-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.CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are MetMaintains food handling and sanitation standards.Performs all duties of Culinary and related kitchen area employees in high demand times.Oversees production and preparation of culinary items.Ensures employees keep their work areas clean and sanitary.Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.Complies with loss prevention policies and procedures.Strives to improve service performance.Communicates areas in need of attention to staff and follows up to ensure follow through.Leads shifts while personally preparing food items and executing requests based on required specifications.Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.Supervises and coordinates activities of cooks and workers engaged in food preparation.Checks the quality of raw and cooked food products to ensure that standards are met.Assists in determining how food should be presented and creates decorative food displays.Supporting Culinary Team ActivitiesSupervises daily shift operations.Ensures all employees have proper supplies, equipment and uniforms.Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.Ensures completion of assigned duties.Participates in the employee performance appraisal process, giving feedback as needed.Handles employee questions and concerns.Communicates performance expectations in accordance with job descriptions for each position.Participates in an on-going employee recognition program.Conducts training when appropriate.Monitors employees progress towards meeting performance expectations.Maintaining Culinary GoalsParticipates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.Providing Exceptional Customer ServiceSets a positive example for guest relations.Handles guest problems and complaints seeking assistance from supervisor as necessary.Empowers employees to provide excellent customer service within guidelines.Additional ResponsibilitiesReports malfunctions in department equipment.Purchases appropriate supplies and manages food and supply inventories according to budget.Attends and participates in all pertinent meetings.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.,

Keyskills :
performance appraisal processguest service food productsfood production loss preventioncustomer service behavioral trainingemplo