Executive Sous Chef - Bangna Pride, Bangkok - Marriott Executive Apartments

JOB SUMMARY

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.

Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education
and Experience

• 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.

CORE
WORK ACTIVITIES

Ensuring Culinary Standards
and Responsibilities are Met

• Prepares and cooks foods of all
types, either on a regular basis or for special guests or functions.

•
Reviews and adjust systems and procedures in the kitchen to ensure their
effectiveness.

• Develops, designs, or creates new menus and recipes
based on standards or artistic contributions.

• Demonstrates knowledge
of high quality food products, presentations and flavor.

• Ensures
compliance with food handling and sanitation standards.

• Ensures
compliance with all applicable laws and regulations.

• Follows proper
handling and right temperature of all food products.

• Knows
and implements brand’s Safety Standards.

• 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.

• Supports procedures for food & beverage
portion and waste controls.

• Develop and implement environmentally
friendly processes and procedures for food preparation, energy use and waste
management in the restaurant.

• 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.

Leading Culinary Team

• 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.

• Supervises and manages employees.
Manages all day-to-day operations. Understands employee positions well enough
to perform duties in employees' absence.

• Encourages and builds mutual
trust, respect, and cooperation among team members.

• Serves as a role
model to demonstrate appropriate behaviors.

• Ensures and maintains
the productivity level of employees.

• Ensures that menu items
are prepared and presented according to use record standards.

•
Establishes and maintains open, collaborative relationships with employees
and ensures employees do the same within the team.

• 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.

Maintaining Culinary Goals

• 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.

•
Schedules employees to business demands and tracks employee time
and attendance.

• Understands the impact of departments operation on
the overall property financial goals and objectives and manages to achieve
or exceed budgeted goals.

• Orders employee uniforms according to budget
and ensures uniforms are properly inventoried and maintained.

• Reviews
staffing levels to ensure that guest service, operational and financial
objectives are met.

Ensuring Exceptional Customer
Service

• 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.

• Handles guest problems and complaints.

• Strives
to improve service performance.

• Helps employees receive on-going
training to understand guest expectations.

Managing
and Conducting Human Resource Activities

• Identifies
the developmental needs of others and coaching, mentoring, or otherwise helping
others to improve their knowledge or skills.

• Identifies the educational
needs of others, developing formal educational or training programs or classes,
and teaching or instructing others.

• Assists as needed in
the interviewing and hiring of employee team members with appropriate
skills.

• Participates in the employee performance appraisal process,
providing feedback as needed.

• Solicits employee feedback, utilizes
an "open door" policy and reviews employee satisfaction results to identify
and address employee problems or concerns.

• Participates in training
the Restaurant and Catering staff on menu items including ingredients,
preparation methods and unique tastes.

Additional
Responsibilities

• 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.