Executive Chef Jobs

Job Number 23114568
Job Category Food and Beverage & Culinary
Location JW Marriott Hotel Surabaya, Jalan Embong Malang 85-89, Surabaya, Jawa Timur, Indonesia VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Management
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 maximizing the financial performance in all areas of responsibility. 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. 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).
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
Leading Kitchen Operations for Property

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

Setting and Maintaining Goals for Culinary Function and Activities

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

Ensuring Culinary Standards And Responsibilities Are Met

• 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 compliance with food handling and sanitation standards.
• Maintains purchasing, receiving and food storage standards.
• Ensures employees maintain required food handling and sanitation certifications.
• Follows proper handling and right temperature of all food products.
• Provides direction for menu development.
• Recognizes superior quality products, presentations and flavor.
• Monitors the quality of raw and cooked food products to ensure that standards are met.

Ensuring Exceptional Customer Service

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• 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.
• 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.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• 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.

Managing and Conducting Human Resource Activities

• Manages employee progressive discipline procedures for areas of responsibility.
• Administers the performance appraisal process for direct report managers.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• 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.
• Ensures employees are treated fairly and equitably.

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.
Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.