Sous Chef-Main Kitchen - The St. Regis Jakarta

Job Number 23095683

Job Category Food and Beverage & Culinary

Location The St. Regis Jakarta, Rajawal Place Jalan HR Rasuna Said Kav. B/4, Jakarta Selatan, Indonesia, 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

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

Leading Kitchen Operations

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

Ensuring Exceptional Customer Service

• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Empowers employees to provide excellent customer service.
• Provides services that are above and beyond for customer satisfaction and retention.
• Interacts with guests to obtain feedback on product quality and service levels.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Trains employees in safety procedures.
• 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.
• 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.
• Participates in the employee performance appraisal process, providing feedback as needed.

Additional Responsibilities

• 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.
• Analyzes information and evaluating results to choose the best solution and solve problems.

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.

The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York’s Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.