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Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally executing tasks while leading the staff and running all food related functions. Works to continually enhance guest and employee satisfaction while upholding the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Accountable for guiding and creating staff among them direct reports. Must guarantee sanitation and food standards are achieved.
• High school diploma or GED; 4 years track record 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; 2 years background in the culinary, food and beverage, or related professional area.
• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, among them artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen managers and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to make sure that standards are met.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication competencies 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.
• Serves as a post model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, securing the quality, standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to give strong customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.
• Achieves and exceeds goals among them performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Utilizes the Labor Management System to efficiently schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to upgrade their understanding or competencies.
• Improves service by communicating and assisting individuals to understand guest needs, giving guidance, feedback, and individual coaching when needed.
• Participates in the employee performance appraisal process, offering feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.
• Provides information to 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.
• Attends and participates in all pertinent meetings.
At Marriott International, we are dedicated to being an equal opening employer, welcoming all and giving access to chance. 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, covering disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to handing over exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.
Location for this Sous Chef opening: Delhi.
Eligibility typically includes the qualifications and experience outlined in the job description above, with around 0-5 Years years of relevant experience expected for this role.
The key responsibilities for this role are detailed in the Key Responsibilities section above, covering the core duties expected of a Sous Chef at Marriott India.
This role requires around 0-5 Years years of relevant experience, as specified in the job listing. Please refer to the Qualifications & Experience section above for full details.
Skills relevant to this position are outlined in the Qualifications & Experience section above. In general, strong communication, domain knowledge, and the ability to meet role-specific targets are valued across similar BFSI positions.
You can apply directly using the Apply Now button on this page, which will take you to Marriott India's application process for this role.