Junior Sous Chef (Italian Cuisine)📣 إعلان

About the Role

Marriott Hotels & Resorts is seeking a Junior Sous Chef (Italian Cuisine) to join our culinary team in Riyadh. This full-time, entry-level management position requires 2-5 years of experience and focuses on successfully accomplishing daily kitchen objectives. The Junior Sous Chef assists in leading staff while personally contributing to all areas of the kitchen, including food production, purchasing, and sanitation, ensuring guest and employee satisfaction while maintaining the operating budget.

Key Culinary Responsibilities

• Maintain stringent food handling and sanitation standards across all operations.
• Perform all duties of Culinary and related kitchen area employees during high demand times.
• Oversee the production and preparation of all culinary items, ensuring adherence to recipes and quality standards.
• Lead shifts, personally preparing food items and executing requests based on required specifications.
• Prepare and cook various types of food, both for regular service and for special guests or functions.
• Supervise and coordinate the activities of cooks and other workers engaged in food preparation.
• Check the quality of raw and cooked food products to ensure that established standards are consistently met.
• Assist in determining appropriate food presentation and create decorative food displays.
• Work collaboratively with Restaurant and Banquet departments to coordinate the service and timing of events and meals.

Team Leadership and Support

• Supervise daily shift operations within the kitchen.
• Ensure all employees have proper supplies, equipment, and uniforms necessary for their duties.
• Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Ensure the timely completion of assigned duties by all team members.
• Participate in the employee performance appraisal process, providing constructive feedback as needed.
• Address employee questions and concerns in a professional and timely manner.
• Communicate performance expectations clearly, in accordance with job descriptions for each position.
• Participate in ongoing employee recognition programs to foster a positive work environment.
• Conduct training sessions for staff when appropriate to enhance skills and knowledge.
• Monitor employee progress towards meeting performance expectations and provide guidance.

Operational Management and Standards

• Ensure employees consistently keep their work areas clean and sanitary.
• Comply with all loss prevention policies and procedures.
• Report any malfunctions in department equipment promptly.
• Purchase appropriate supplies and manage food and supply inventories according to the established budget.
• Attend and participate in all pertinent departmental and company meetings.

Guest Experience and Departmental Goals

• Set a positive example for guest relations and service excellence.
• Handle guest problems and complaints effectively, seeking assistance from a supervisor as necessary.
• Empower employees to provide excellent customer service within established guidelines.
• Participate in department meetings and continually communicate a clear and consistent message regarding departmental goals to produce desired results.
• Support and assist with the implementation of new menus, concepts, and promotions for the Restaurant outlets and Banquets.
• Strive continuously to improve service performance across all kitchen operations.
• Communicate areas in need of attention to staff and follow up to ensure proper execution.

Requirements

• A minimum of 2-5 years of experience in a culinary role, with a preference for experience in Italian cuisine.
• This is a full-time position requiring a commitment to daily kitchen operations.