Executive Sous Chef at Marriott International

Function

• Reporting directly to Executive Chef, Reporting directly to the Executive Chef, the successful incumbent is responsible to assist in the management of the entire Kitchen operation and is expected to maintain the quality and standards of the Westin Cape Town and Marriott International within a pressurized environment.

Required Experience & Qualifications

• Be in possession of a recognised Culinary Diploma or similar plus 4 years’ experience within a similar operation and level of responsibilities
• 5-star hotel experience in a similar position will be advantageous
• Staff Management experience is essential
• Experience in managing a kitchen is essential
• Effective planning, assigning and delegations of tasks to meet deadlines.
• Experience in IR management and disciplinary processes
• Good administration skills – payroll input, staff rostering, inventory control, ordering, training
• Proficiency in Microsoft packages ( Word, Excel, email)

Key Responsibilities

• Menu and recipe planning, development and compliance based on market trends, customer preferences and nutritional considerations 
• Implementing and updating standardized recipes and standard operating procedures.
• Perform duties of the Executive Chef in his absence and assist with special projects.
• Achieve financial goals by leading staff in cost control management of food, supplies and labour, as well as maintenance of operating equipment.
• Achieve hygiene, health and safety standard requirements 
• Interviewing, screening and hiring of new employees.
• Appraising performance; recognition and discipline.
• Co-ordinate training programmes and skills enhancement initiatives for Kitchen staff in food preparation/presentation, guest service, correct food storage, safety, hygiene, etc.
• Address and resolve both guest and staff concerns.
• Ordering and quality evaluation of all foods and related supplies and maintaining of appropriate inventory levels.
• Maintain a safe work environment by ensuring high standards of repair, hygiene and safety.
• Oversee all aspects of catered functions, as directed. 
• Assist in physical design, set up and food preparation, if required.
• Guest interaction regarding special events, dietary requests and other requirements