Sous Chef Jobs

Job Number 23156982
Job Category Food and Beverage & Culinary
Location Sthala a Tribute Portfolio Hotel Ubud Bali, Jalan A.A. Gede Rai, Ubud, Bali, 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

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

Leading Kitchen Operations

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• 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.
• Serves as a role model to demonstrate appropriate behaviors.
• Recognizes success performance and produces desired results.
• Ensures employees understand expectations and parameters.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Exceptional Customer Service

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

Maintaining Culinary Goals

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

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.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Participates in the employee performance appraisal process, providing feedback as needed.
• 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.
Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, 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.