Executive Sous Chef Jobs

Job Number 23139890

Job Category Food and Beverage & Culinary

Location The Ritz-Carlton Jakarta Mega Kuningan, Jl. DR. Ide Anak Agung Gde Agung Kav.E.1.1 no.1, Jakarta, Daerah Khusus Ibukota Jakarta, 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

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

Setting and Maintaining Goals for Culinary Function and Activities

• Knows and implements the brand's safety standards.
• Establishes goals including performance goals, budget goals, team goals, etc.
• 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.
• Participates in the budgeting process for areas of responsibility.
• Develops and implements guidelines and control procedures for purchasing and receiving areas.

Ensuring Culinary Standards And Responsibilities Are Met

• Provides direction for menu development.
• Determines how food should be presented, and create decorative food displays.
• Follows proper handling and right temperature of all food products.
• Recognizes superior quality products, presentations and flavor.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• 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.

Ensuring Exceptional Customer Service

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• 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.
• Interacts with guests to obtain feedback on product quality and service levels.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Responds to and handles guest problems and complaints.

Managing and Conducting Human Resource Activities

• Ensures employees are treated fairly and equitably.
• 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.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
• Administers the performance appraisal process for direct report managers.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

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 more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.

Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.

Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.

In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.