Head Chef Jobs

Job Number 23066414
Job Category Food and Beverage & Culinary
Location Fairfield by Marriott Belitung, Jalan Pattimura No 1, Belitung, Sumatera Selatan, 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 maintaining the operating budget. 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.
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 professional area.

CORE WORK ACTIVITIES
Ensuring Culinary Standards And Responsibilities Are Met

• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Follows proper handling and right temperature of all food products.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Ensures compliance with food handling and sanitation standards.
• Supports procedures for food & beverage portion and waste controls.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Knows and implements brand’s Safety Standards.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with all applicable laws and regulations.
• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
• Operates and maintains all department equipment and reports malfunctions.
• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high quality food products, presentations and flavor.

Leading Culinary Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Serves as a role model to demonstrate appropriate behaviors.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Ensures that menu items are prepared and presented according to use record standards.
• Ensures and maintains the productivity level of employees.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Maintaining Culinary Goals

• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Schedules employees to business demands and tracks employee time and attendance.

Ensuring Exceptional Customer Service

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Helps employees receive on-going training to understand guest expectations.
• Sets a positive example for guest relations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Handles guest problems and complaints.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Additional Responsibilities

• Analyzes information and evaluating results to choose the best solution and solve problems.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Attends and participates in all pertinent meetings.

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.
Fairfield Inn & Suites by Marriott allows guests to travel with confidence by giving them just what they need at an exceptional value. As a member of our team you'll deliver outstanding service so travel is easy, comfortable and productive for our guests. Find Your World™ at Fairfield Inn & Suites by Marriott.