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 skilled 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

Leading Culinary Team

• 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. Managing all day-to-day operations.
Understanding 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.

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

• Ensures employees understand expectations and parameters.

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

• Celebrates successes by publicly recognizing the contributions of team
members.

• Leads shifts while personally preparing food items and executing requests
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📌 Senior Sous Chef (Jaipur)
🏢 Marriott
📍 Jaipur