Job Number 19167480
Job Category Food and Beverage & Culinary
Location JW Marriott Marquis Hotel Dubai| Sheikh Zayed Road| Dubai|
United Arab Emirates| United Arab Emirates
Brand Marriott Hotels Resorts /JW Marriott
Position Type Management
Start Your Journey With Us
JW Marriott is part of Marriott International|s luxury portfolio and
consists of more than 80 beautiful properties in gateway cities and
distinctive resort locations around the world. JW believes our associates come
first. Because if you’re happy| our guests will be happy. It’s as simple as
that. Our hotels offer a work experience unlike any other| where you’ll be
part of a community and enjoy a true camaraderie with a diverse group of co-
workers. JW creates opportunities for training| development| recognition and
most importantly| a place where you can really pursue your passions in a
luxury environment. Treating guests exceptionally starts with the way we take
care of our associates. That’s The JW Treatment™.
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
associate satisfaction while maximizing the financial performance in all areas
of responsibility. 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. Areas of responsibility comprise overseeing all food preparation
areas (e.g.| banquets| room service| restaurants| bar/lounge and associate
cafeteria) and all support areas (e.g.| dish room and purchasing).
SCOPE / BUSINESS CONTEXT
A Full Time position based at JW Marriott Marquis Dubai.
Number of Direct Reports – 15-50
Titles of Direct Reports – Executive Sous Chef| Chef De Cuisine| Sous Chef
Skills and Knowledge
Education or Certification
CORE WORK ACTIVITIES
_The following are specific responsibilities and contributions critical to the
successful performance of the position:_
Leading Kitchen Operations for Property
Leads kitchen management team.
Provides direction for all day-to-day operations.
Understands associate positions well enough to perform duties in associates| absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates| including setting performance standards and monitoring performance.
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.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service| operational needs and financial objectives are met.
Establishes and maintains open| collaborative relationships with associates and ensures associates do the same within the team.
Solicits associate feedback| utilizes an |open door| policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals| budget goals| team goals| etc.
Communicates the importance of safety procedures| detailing procedure codes| ensuring associate understanding of safety codes| monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost| supplies| uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand|s safety standards.
Ensuring Culinary Standards and Responsibilities are met
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented| and create decorative food displays.
Recognizes superior quality products| presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures associates maintain required food handling and sanitation certifications.
Maintains purchasing| receiving and food storage standards.
Prepares and cooks foods of all types| either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs| providing guidance| feedback| and individual coaching when needed.
Manages day-to-day operations| ensuring the quality| standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality| exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers associates to provide excellent customer service. Establishes guidelines so associates understand expectations and parameters. Ensures associates receive on-going training to understand guest expectations.
Reviews comment cards| guest satisfaction results and other data to identify areas of improvement.
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.
Ensures associates are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for direct report managers.
Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Observes service behaviors of associates and provides feedback to individuals and or managers.
Manages associate progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
Provides information to executive teams| managers and supervisors| co-workers| and subordinates by telephone| in written form| e-mail| or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Adaptability – Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment.
Communication – Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view| gain consensus| or take action.
Problem Solving and Decision Making – Models and sets expectations for solving complex problems| collecting and comparing information to evaluate alternatives| considering their potential impact before making decisions| involving others to gain agreement and support| and guiding others to implement solutions.
Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Building and Contributing to Teams – Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results – Focuses and guides others in accomplishing work objectives.
Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed.
Coworker Relationships – Develops and uses collaborative relationships to facilitate the accomplishment of work goals.
Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
Global Mindset – Supports employees and business partners with diverse styles| abilities| motivations| and/or cultural perspectives; utilizes differences to drive innovation| engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
Organizational Capability – Evaluates and adapts the structure of organizational units| jobs| and work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management – Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen – Understands and utilizes business information (e.g.| data related to employee engagement| guest satisfaction| and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges.
Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges.
Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills – Uses basic computer hardware and software (e.g.| personal computers| word processing software| Internet browsers| etc.).
Mathematical Reasoning – Demonstrates ability to add| subtract| multiply| or divide quickly| correctly| and in a way that allows one to solve work-related issues.
Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing – Communicates effectively in writing as appropriate for the needs of the audience.