Junior Sous Chef Japanese - Bếp Phó Bếp Nhật

JOB SPECIFIC TASKS

Operations/Property Management

• Performs all duties of Culinary and related kitchen area associates to train new associates and step in and assist during high demand times.

• Supervises daily shift operations and oversees production and preparation of culinary items.

• Opens and closes kitchen shifts and ensures completion of assigned duties.

• Maintains food handling and sanitation standards.

• Assists with developing menus and promotions.

• Operates all department equipment as necessary and reports malfunctions.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

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

• Understands and implements Marriott's 70 Point Safety Standards.

• Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.

• Ensures all associates have proper supplies, equipment and uniforms.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.

• Participates as needed in the investigation of associate accidents.

• Understands and complies with loss prevention policies and procedures.

• Maintain F&B concepts and Mission standards fro preparation & presentation.

• Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.

• Promote positive inter-departmental relations through candid communication and cooperation.

• Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.

• Follow and implement Prime times during operation hours.

• Departmental meetings are well planned and regularly scheduled on a monthly basis.

• Daily food audit is performed by a member of Management not less than Sous Chef position.

• To complete PAF’s rating, coach and counsel in an appropriate time and review with Executive Chef.

• Perform any reasonable request made by the management which is not life threatening or against the law.

• Management reserves the right to make changes to this job description as its sole discretion and without advance notice.

• Above all. To lead by example through a “hands on” approach to motivate our associates to excel.

• Culinary Education
• Fluent English & Strong communication & Service mind
• Knowledge of kitchen operational procedures
• Understanding of Restaurant; Room Service; Bar/Lounge and Banquet department procedures

Attractive remuneration package & 13th month salary

Local and International training course

05 working days
02 day-off per week

Duty meal & Uniform provided by hotel

Taxi for late night shift
Free motorbike & car parking

Cross training & Cross exposure & Task force opportunities

Associate Appreciation Week
Take-care culture

Baby born gift
Birthday gift
Marriage allowance
Bereavement allowance

Annual health check

Associate special discount for hotel rooms and F&B services at International Marriott properties

Career path in the most respected and prestigious hotel companies in the world