JOB SUMMARY

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 employee 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 such as banquets, the Luggage Room Bar, Lobby Lobby Lounge, the MClub and Associate Canteen. Oversees and is responsible for support areas such as the dishwashing area, purchasing and deliveries. Additional responsibilities include driving team accountability, food allergen management, brand standard audits, the global food safety programme, sustainability, zero waste food programme (Mission Zero) and menu engineering.

EDUCATION AND EXPERIENCE

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

. Chain hotel experience essential.
. Banqueting/Volume experience essential
. Food safety management certification desirable.
. First aid certification desirable.

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 creates decorative food displays.
• Recognises superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling andthe right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either regularly or for special guests or functions.

ADDITIONAL RESPONSIBILITIES

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyses information and evaluates results to choose the best solution and solve problems.
  . Available to perform manager on duty shifts and lobby hosting.
  . This role will work bank holidays, weekends and varied shift patterns. This position is not a 9-5 role.
  . Working hours as required to do your job, but normally not less than 40 hours per week.
  . Complies with Marriott International Hotels Limited Regional Office policies and procedures.
  . Performs other related tasks as assigned by management.
  . Be knowledgeable of all applicable SOP’s/LSOP’s and ensure effective controls are implemented as outlined in audit requirements.
  . Participate in onsite and off-site trainings, seminars and/or conferences as directed by management.