We are hiring for a Junior Sous Chef
Based at The Sheraton Grand London Park Lane Hotel - a Grand Experience Crafted in Mayfair.
Rewards for work…. Benefits for your lifestyle
1. Part of Marriott International, the largest hospitality brand in the world - this means national and internal promotion opportunities for the right candidates. The sky is your limit here
2. World class training and development programmes tailored to enhancing your skills and help you grow within the Marriott family.
3. Work alongside some amazing talent - award winning, experienced hospitality professionals
4. Discounted room nights & food and beverage - because your well-being means so much
5. Complimentary laundry, free meals on duty
6. Access to fabulous and flexible benefits to help you in and out of work
7. Eligible for Food & Beverage Service Charge
CANDIDATE PROFILE
Education and Experience
8. High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
9. 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
10. Maintains food handling and sanitation standards.
11. Performs all duties of Culinary and related kitchen area employees in high demand times.
12. Oversees production and preparation of culinary items.
13. Ensures employees keep their work areas clean and sanitary.
14. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
15. Complies with loss prevention policies and procedures.
16. Strives to improve service performance.
17. Communicates areas in need of attention to staff and follows up to ensure follow through.
18. Leads shifts while personally preparing food items and executing requests based on required specifications.
19. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
20. Supervises and coordinates activities of cooks and workers engaged in food preparation.
21. Checks the quality of raw and cooked food products to ensure that standards are met.
22. Assists in determining how food should be presented and creates decorative food displays.
Supporting Culinary Team Activities
23. Supervises daily shift operations.
24. Ensures all employees have proper supplies, equipment and uniforms.
25. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
26. Ensures completion of assigned duties.
27. Participates in the employee performance appraisal process, giving feedback as needed.
28. Handles employee questions and concerns.
29. Communicates performance expectations in accordance with job descriptions for each position.
30. Participates in an on-going employee recognition program.
31. Conducts training when appropriate.
32. Monitors employee's progress towards meeting performance expectations.
Maintaining Culinary Goals
33. Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
34. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
35. Sets a positive example for guest relations.
36. Handles guest problems and complaints seeking assistance from supervisor as necessary.
37. Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
38. Reports malfunctions in department equipment.
39. Purchases appropriate supplies and manages food and supply inventories according to budget.
40. Attends and participates in all pertinent meetings.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.