Additional Information: This hotel is owned and operated by an independent franchisee, Archer Hotel Management Limited. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Position Summary:
•Oversee all operations of the kitchen in collaboration with the hotel’s leadership team
•Provide strategic support as the head chef of the kitchen department
•Responsible for the establishment of all restaurant, bars, and room service menus
•Lead the culinary team regarding all aspects of food production, set ups & timings for daily events
•Be a thoughtful and spirited leader by providing motivation and support to our crew
•Ensure there is management support and presence visible in each outlet throughout each service period
•Understand guest requirements, delivering service excellence through each customer experience
•Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
•Develop and manage relationships with key stakeholders, both internal and external.
•Ensure you and the team uphold all company policies and procedures whilst upholding core values
Assisting in Leading Kitchen Operations for Property
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including
getting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills 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.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
Ensuring Culinary Standards and Responsibilities are Met
