Additional Information
Job Number26121671
Job CategoryFood and Beverage & Culinary
LocationVatika Complex, P.O. Box Dhaula, Karanki Road, Sohna-Gurgaon Harya 122103, India
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

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 skilled area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

- Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.

- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

- Maintains food preparation handling and correct storage standards.

- Recognizes superior quality products, presentations and flavor.

- Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).

- Communications production needs to key personnel.

- Produces production prep list.

- Assists in developing daily and seasonal menu items.

- Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).

- Assists in estimating daily restaurant production needs.

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

- Checks the quality of raw and cooked food products to ensure that standards are met.

- Determines how food should be presented and creates decorative food displays.

Leading Kitchen 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.

- Leads shift teams while personally preparing food items and executing requests based on required specifications.

- Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.

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

- Serving as a role model to demonstrate appropriate behaviors.

- Ensuring and maintaining the productivity level of employees.

- Ensures employees are cross-trained to support successful daily operations.

- Ensures employees understand expectations and parameters.

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

- Assumes duties of the Sous Chef in his/her absence.

- Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals

- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

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

- Effectively investigates, reports and follows-up on employee accidents.

- Knows and implements company safety standards.

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.

- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

- Empowers employees to provide excellent customer service.





- Handles guest problems and complaints.

- Interacts with guests to obtain feedback on product quality and service levels.

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.

- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

- Manages employee progressive discipline procedures.

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

- Uses all available on the job training tools for employees.

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

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.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

웨스틴은 고객이 여행 중 가장 필요할 때 자기 관리를 회복하고 웰빙을 향상시켜 최고의 상태를 유지할 수 있도록 최선을 다하고 있습니다. 웨스틴이 호스피탈리티 분야에서 탁월한 웰니스 브랜드가 되겠다는 사명을 달성하기 위해서는 브랜드만의 고유한 프로그램에 활기를 불어넣을 수 있는 열정적이고 적극적인 인재가 필요합니다. 웨스틴은 직원들이 호텔 안팎에서 자신의 웰빙을 소중히 여기기를 하기를 바랍니다. 만약 여러분이 열정적이고 활동적이며 웰빙을 유지하는 줄 아는 자부심과 낙관적인 마인드 그리고 모험심을 갖췄다면 웨스틴의 이상적인 후보자입니다. 최선을 다해 일하고, 목표를 향해 달리며, 훌륭한 글로벌 팀의 일원으로 최고의 나를 만들고 싶다면 웨스틴의 문을 두드리세요.

📌 Chef de Partie (India)
🏢 Marriott International
📍 India