Sous Chef Beach Grill

Job Number 23097338

Job Category Food and Beverage & Culinary

Location The Ritz-Carlton Bali, Jalan Raya Nusa Dua Selatan Lot III, Bali, Bali, Indonesia

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

• Performs all duties of kitchen managers and employees as necessary.
• 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.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Follows proper handling and right temperature of all food products.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Recognizes superior quality products, presentations and flavor.
• Assists Executive Chef with all kitchen operations and preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Maintains purchasing, receiving and food storage standards.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

Leading Kitchen Operations

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures employees understand expectations and parameters.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Communicates performance expectations in accordance with job descriptions for each position.
• Ensures property policies are administered fairly and consistently.
• Maintains the productivity level of employees.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Recognizes success performance and produces desired results.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

Ensuring Exceptional Customer Service

• Sets a positive example for guest relations.
• 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.
• Empowers employees to provide excellent customer service.
• Provides services that are above and beyond for customer satisfaction and retention.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Trains employees in safety procedures.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Additional Responsibilities

• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.
• Provides information to 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. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.