Job Summary

To exceed guest’s expectation, and provide Marriott high service, by ensuring that the guest receives a pleasant and memorable dining experience.

To support the Head Chef in the daily running and supervision of the kitchen operation and to assist Head Chef in providing an effective and professional service in all food outlets for external and internal customers.

Candidate Profile

• Solid experience in kitchen operation required
• Able to demonstrate competent technique and cooking skills relevant to experience
• Ability to work under pressure in a very busy kitchen
• Can demonstrate good supervisory and man management skills
• Able to demonstrate passion, enthusiasm and reliability
• Capable of maintaining and supervising the hotels food quality standards
• Has a sound understanding of food safety standards and HACCP
• Has knowledge and understanding of high-volume catering
• Strong Communication skills (verbal, listening, writing)
• Pro-active and reliable
• Able to work alone and within a team

Skills and Knowledge

• Good level of English essential
• NVQ Levels one and two desired
• Minimum level two food safety qualification

Specific Tasks

The following are specific responsibilities and contributions critical to the successful performance of the position:

Assisting in Leading Kitchen Operations

• Represents the food production area on a day to day basis and ensures that standards of food taste and presentation are what the Chef requires
• In the absence of the Executive Sous chef scheduling of all kitchen associates to ensure proper coverage at all times.
• To check staff schedules on weekly basis to ensure proper coverage at all times and to keep the wage cost under control.
• Maintenance of required items in storage, while keeping in mind goals for days on hand inventory levels.
• Supports procedures for food and Beverage portion and wastage controls.
• Maintains that the standard operating procedures are followed in all areas.
• Sees that company policies are in effect regarding:
  • “Clean as you go”
  • Proper uniforms standards including shoes
  • Purchasing procedures and Rotation of stocks in stores
  • Month ending inventories
  • Safety training on food handling equipment and accident reports are written
  • Pay-roll procedures and time cards are monitored and followed to include management only authorisation of overtime
  • Requisition system in effect for storeroom areas particularly staff feeding and catering
  • In the absence of the Exec Sous/ Senior Sous chef ensuring that Banquet events are operated successfully
  • Staff properly documented with required health certificates
  • Standards of personal hygiene and grooming are followed
  • Recipe cards developed, followed and used for all items in conjunction with use records
  • Updating of use records
  • Follow up on production charts to insure no over production or waste
  • Follow up on steak and roast meat charts to tie in with restaurant menu counts
  • Insuring that in conjunction with the Executive Sous Chef/Senior Sous chef that all 70 points on the brand standard audit are adhered to
  • Training of subordinate staff, on the following, to meet training objective goals:
    • Food production standards – recipe cards, use records (station guides)
    • Production charts and their use
    • High cost item and roast meat charts
    • Budget process and P&L statements and food cost calculation
    • Proper use of heavy duty equipment
    • Cleaning schedule
    • Taste panel procedures
    • Sanitation and hygiene
    • 15 Minute training kept up to date
    • Payroll control and procedures are adhered too
• To assist the Front Office with VIP lists, VIP fruit and amenity packages or any group information.
• To assist Accounts with Food/Beverage costs, cost control procedures and payroll.
• Co-ordinate with the Restaurant Managers to ensure the expediting of orders promptly also that menu classes, taste panels and training are given to required outlets and their associates.
• To be an effective decision maker in the absence of the Executive Chef or the Executive Sous/Senior Sous Chef
• Co-ordinates when requested with Marketing and Events on teach and taste classes and special promotions.
• Develop staff feeding rotation calendar and plan for staff special events.
• Actively support and deliver the Daily basic and 15-minute daily to the Kitchen team.
• Supervises all operations of the kitchen with the executive chef and executive Sous Chef
• To carry out any other duty/function that may be assigned by the immediate Manager
• To perform other related tasks as assigned by management
• To comply with Marriott International Hotels Limited Regional Office policies and procedures