Assistant Sous Chef wanted at Marriott hotel – Dubai

Marriott Marquis Hotel Dubai

APPLY HERE

Marriott Marquis Hotel Dubai
Marriott Marquis Hotel Dubai

Job Number 180017HA
Location JW Marriott Marquis Hotel Dubai, UAE
JOB SUMMARY
The Sushi Chef is responsible for the daily operation in the assigned kitchen to meet the expected standards.
During your time you are fully in charge for the food production.

CANDIDATE PROFILE
Experience 5 years
SPECIFIC DUTIES
The following are specific responsibilities and contributions critical to the successful performance of the position:
Daily controlling of production to make sure that standards are being met.
Checking the setup of stations (a la carte or Buffet) are on time for each service period
Make sure all food is prepared by recipes
Make sure food quality and quantity meets our standards.
Make sure food is sent to correct area on time (Cafeteria, Executive Lounge)
Notify Sous Chef of any problems or complaints or solve immediately when they arise –

EMPOWERMENT
In Charge that professional work procedures are in place.
Communicate any problems with outlets to the affected Department Head and the Sous Chef for follow up.
Check Inventories to see proper storage and rotation of stock.
Follow up to see proper completion of assigned levels on production charts.
Give additional training to your co-workers.
Check that all food items for storage are covered, labelled and dated according our 70 Point checklist.
Checking the food rotation – first in – first out
Checking that after service equipment, work surfaces and working area is clean.
Make sure “Clean as you go” is always first priority.
Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company for any damage or loss.
Participates and conducts on taste panels.
Checking that appropriate Temperature log sheets filled out according to standard.
Be aware of accident prevention and follow safe work habits. Zero accidents are our goal.
Follow all kitchen regulations as outlined and directed.
Control the overtime of your associates, give TFT whenever is possible.
Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum.
Assure that imported food high cost items are used properly.
Communicate with stewarding supervisor for cleaning schedule.
Create the menu from sushi bar ( Daily special, new year)
Jump to conclusion without listening, provide, solution before fully understanding the requirement of the problem.

Assistant Sous Chef wanted by Marriott hotel – Dubai

Marriott Marquis Hotel Dubai

APPLY HERE

Marriott Marquis Hotel Dubai
Marriott Marquis Hotel Dubai

Job Number 18001HHA
Location JW Marriott Marquis Hotel Dubai, Dubai, United Arab Emirates
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and associate satisfaction while maintaining the operating budget.

CANDIDATE PROFILE
6 yrs Experience:
SPECIFIC DUTIES
The following are specific responsibilities and contributions critical to the successful performance of the position:
Ensuring Culinary Standards and Responsibilities are met

Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area associates in high demand times.
Overseas production and preparation of culinary items.
Ensures associates keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
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.

Supporting Culinary Team Activities
Supervises daily shift operations.
Ensures all associates have proper supplies, equipment and uniforms.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures completion of assigned duties.
Participates in the associate performance appraisal process, giving feedback as needed.
Handles associate questions and concerns.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in an on-going associate recognition program.
Conducts training when appropriate.
Monitors associate’s progress towards meeting performance expectations.

Maintaining Culinary Goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Additional Responsibilities
Reports malfunction in department equipment.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).

Food Safety
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Maintain kitchen logs for food safety program compliance (e.g., A1, A2, A3 etc.).
Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as Dubai Municipality standards.
Follow guidelines and checklists related to PIC (Person in charge)
Support initiatives related to food safety.
Report any guest complaints or other issues related to food safety to the Culinary management.
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

Assistant Sous Chef wanted by Marriott hotel – Dubai

Marriott Marquis Hotel Dubai

APPLY HERE

Marriott Marquis Hotel Dubai
Marriott Marquis Hotel Dubai

Job Number 18001KH3
Job Category Food and Beverage & Culinary
Location JW Marriott Marquis Hotel Dubai, Dubai, United Arab Emirates
 
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and associate satisfaction while maintaining the operating budget.
Experience required: 6 years

SPECIFIC DUTIES
The following are specific responsibilities and contributions critical to the successful performance of the position:
Ensuring Culinary Standards and Responsibilities are met
Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area associates in high demand times.
Overseas production and preparation of culinary items.
Ensures associates keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
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.

Supporting Culinary Team Activities
Supervises daily shift operations.
Ensures all associates have proper supplies, equipment and uniforms.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures completion of assigned duties.
Participates in the associate performance appraisal process, giving feedback as needed.
Handles associate questions and concerns.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in an on-going associate recognition program.
Conducts training when appropriate.
Monitors associate’s progress towards meeting performance expectations.

Maintaining Culinary Goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service
Sets a positive example for guest relations.
Handles guest problems and complaints seeking assistance from supervisor as necessary.
Empowers associates to provide excellent customer service within guidelines.

Additional Responsibilities
Reports malfunction in department equipment.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental).

Food Safety
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.