Sous Chef, Western Kitchen 西廚主廚 at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Taipei, , Taiwan -

Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

0.0

Posted On

09 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Kitchen management, Menu development, Quality control, Inventory management, Food safety, Portion control, Team leadership, Performance management, Staff training, Equipment maintenance, Hygiene standards

Industry

Hospitality

Description

POSITION SUMMARY 【Purpose of Role】 Responsible for the daily management and food preparation of the venue, ensuring maximum quality and profitability. 【Cast Key Responsibilities】 1.Responsible for the hygienic and safe preparation of food within the venue. 2.Ensure that all food items are prepared per standard recipe cards whilst maintaining portion control and minimising wastage. 3.Ensure that food inventory levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. 4.Ensure that all food products received into the kitchen are of the required standard and quality and that they are stored and rotated correctly. 5.Ensure that all food preparation equipment is used safely and correctly and cleaned and maintained per schedule. 6.In conjunction with the Executive Chef and Chef de Cuisine implements and prepare new items and menus. 7.Implement quality control procedures. 8.Inspect method of food preparation and cooking at all meal periods. 9.Liaise with Engineering regarding kitchen maintenance. 10.Inspect plate presentation and continually review and update when necessary. 11.Attend meetings as required. 12.Implement opportunities for quality team building. 13.Ensure that all Talent comply with W Look and wardrobe standards. 14.Assist in conducting development and performance reviews, identifying key Talent for further development and structured career path. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. W Hotels’ mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We’re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests’ passions to life. If you are original, innovative, and always looking towards the future of what’s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Responsibilities

The Sous Chef is responsible for the daily management and food preparation of the kitchen, ensuring high quality and profitability. They oversee food safety, inventory levels, menu implementation, and staff performance to maintain operational standards.