Marriott International, Inc. is a leading global lodging company with more than 6,000 properties in 122 countries and territories, reporting revenues of more than $17 billion in fiscal year 2016. Founded by J. Willard and Alice Marriott and guided by family leadership for nearly 90 years, the company is headquartered outside of Washington, D.C. in Bethesda, ...
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Reporting directly to the Sous Chef / Executive Sous Chef, the successful incumbent will be under the general guidance & supervision of kitchen management and is expected to maintain the quality and standards of the Westin Cape Town within a pressurized environment. Primary areas of responsibility and would be to oversee all daily operations.
Required Experience & Qualifications
Previous experience in a similar position
Must have 3-5 years’ practical kitchen experience
Experience in hot and cold kitchen A la carte and functions
Proactive, self-motivated Individual with good professional work ethic
Candidate must be methodical and organized with competency in time management and operational planning to meet deadlines.
Good attention to detail
Good interpersonal skills and communication, guest relations
Flexible and reliable
Good supervisory, planning and staff delegation ensuring deadlines are met
Good administrative and computer skills – ordering, handovers, “check” system, MEP lists, SOP files
Employee Relations and skills development training
Menu engineering and implementation
Knowledge of the Occupational Health and Safety Act and HACCP
Good understanding of food trends locally & internationally
Experience with food/OE stock takes procedure an advantage.
Key Responsibilities
Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
Assist with preparation and be responsible for the execution of all service periods and function from the ground floor kitchen.
Bi-monthly stock takes and O/E counts.
Manage and control department financial budgets – staff productivity, food cost and variable expenses.
Complete all daily duties as set out in departmental duties and requirements
Assist duty chef with monthly food stock counts, daily & functions ordering, function pack breakdown and updates.
Assist department heads with drawing up of new menu recipe cards in line with SW1 standard recipe card template and brand standard guidelines.
Full awareness of outlet menus in operation.
Effective Communication and relaying of relevant information with staff,
Time management to ensure all operational duties and deadlines are completed.
Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration.
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