Sous Chef📣 إعلان

About the Role

Marriott International is seeking a Sous Chef to oversee daily kitchen operations in Riyadh and Ad Dir'iyah. This full-time role is responsible for ensuring culinary excellence, managing staff, and maintaining operational standards while contributing to guest and employee satisfaction. The position requires 2-5 years of relevant experience.

Key Responsibilities

• Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Estimate daily production needs and communicate them to kitchen personnel.
• Assist the Executive Chef with all kitchen operations and food preparation.
• Prepare and cook various types of food for regular service, special guests, or functions.
• Develop, design, or create new applications, ideas, systems, or products, including artistic contributions to food presentation.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling, sanitation standards, and all applicable laws and regulations.
• Operate and maintain all department equipment, reporting any malfunctions.
• Check the quality of raw and cooked food products to ensure standards are met.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shifts, personally preparing food items and executing requests based on specifications.
• Utilize interpersonal and communication skills to lead, influence, and encourage team members, fostering mutual trust and cooperation.
• Serve as a role model for appropriate behaviors and maintain employee productivity.
• Ensure employees understand expectations and parameters, establishing collaborative relationships within the team.
• Administer property policies fairly and consistently, communicating performance expectations.
• Identify developmental needs of others and provide coaching, mentoring, or assistance to improve knowledge and skills.
• Participate in the employee performance appraisal process, providing feedback as needed.

Guest Service and Operational Goals

• Provide services that exceed customer expectations for satisfaction and retention.
• Manage day-to-day operations, ensuring quality and standards are met.
• Set a positive example for guest relations and empower employees to deliver excellent customer service.
• Interact with guests to obtain feedback on product quality and service levels, handling problems and complaints effectively.
• Achieve and exceed performance, budget, and team goals.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Utilize the Labor Management System for effective scheduling and tracking of employee time and attendance.
• Train employees in safety procedures.

Qualifications and Experience

• 2-5 years of experience in kitchen operations or a similar culinary role.
• Demonstrated culinary talent and ability to lead kitchen staff.
• Strong understanding of food handling, sanitation standards, and operating budgets.
• Ability to guide and develop staff, including direct reports.
• Proficiency in managing kitchen shift operations and ensuring policy compliance.

Additional Responsibilities

• Provide information to supervisors, co-workers, and subordinates through various communication channels.
• Analyze information and evaluate results to choose the best solutions and solve problems.
• Attend and participate in all pertinent meetings.