Complex Executive Sous Chef

Job Number 23140283

Job Category Food and Beverage & Culinary

Location The Westin Surabaya, Pakuwon Mall, Surabaya, East Java, Indonesia

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

Job Summary

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Serving as a role model to demonstrate appropriate behaviors.
• Provides direction for all day-to-day operations.
• Ensures property policies are administered fairly and consistently.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Demonstrate new cooking techniques and equipment to staff.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Setting and Maintaining Goals for Culinary Function and Activities

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Participates in the budgeting process for areas of responsibility.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards And Responsibilities Are Met

• Follows proper handling and right temperature of all food products.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Ensures compliance with food handling and sanitation standards.
• Maintains purchasing, receiving and food storage standards.
• Provides direction for menu development.
• Determines how food should be presented, and create decorative food displays.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Ensures employees maintain required food handling and sanitation certifications.
• Recognizes superior quality products, presentations and flavor.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Responds to and handles guest problems and complaints.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Administers the performance appraisal process for direct report managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Analyzes information and evaluating results to choose the best solution and solve problems.
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

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.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.