EMPREGO

Chef de Cuisine (Pre-opening) - Banquets

Marriott International, Inc-Manama, Bahrain

Job Number 24058667

Job Category Food and Beverage & Culinary

Location Sheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.

Displays culinary skills by personally performing tasks while managing banquet preparation staff. Helps coordinate menus, shopping, planning, food preparation and catering events. The individual is responsible for delivering a consistent, high quality product with an appealing presentation. Works to continually improve customer and employee satisfaction while maintaining operating budget. Must ensure that hygiene and food standards are met.

Shows off his or her skills in the kitchen by taking on chores and supervising the team that prepares food for banquets. For catering occasions, helps with menu planning, shopping, scheduling, food preparation, and plating. The person is in charge of delivering a dependable, excellent product with a tasty presentation. works to maintain the operational budget while enhancing the happiness of both guests and employees. Ensure that food safety and sanitation standards are met.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
  • 6 years’ experience in the culinary or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

  • Assists in determining how food should be presented and creates decorative food presentations
  • Participates in daily meetings for banquet events to discuss food requirements
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Calculates daily production requirements for Banquet Event Orders.
  • Ensures compliance with all Food & Beverage policies, standards and procedures.
  • Follows proper handling and right temperature of all food products.
  • Maintains food preparation handling and correct storage standards.
  • Manages BEO process such as menu development, pricing, ordering and tracking.
  • Controls the amount of food and the plating requirements for all banquet events.
  • Determines the necessary plating and food quantities for each banquet event.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Recognizes superior quality products, presentations and flavor.
  • Supports procedures for food & beverage portion and waste controls.

Leading Kitchen Team

  • Communicates production needs to key personnel.
  • Communicates regularly with employees to ensure performance expectations are clear.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Ensures and maintains the employees’ level of productivity
  • Ensures employees understand expectations and parameters.
  • Ensures property policies are administered fairly and consistently.
  • Identifies the developmental needs of others and provides coaching, mentoring, or other support to improve their knowledge or skills.
  • Identifies the educational needs of others, develops formal training programs or classes, and teaching or instructing others.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
  • Supervises banquet kitchen shift operations.
  • Utilizes an "open door" policy to identify and address employee problems or concerns.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example

Establishing and Maintaining Restaurant Kitchen Goals

  • Achieves and exceeds goals such as performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.

Ensuring Exceptional Customer Service

  • Empowers employees to provide excellent customer service.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and i