Chef de Cuisine Job at Marriott Bonvoy (Budapest)

Job Description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Job Responsibility

Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures
Estimate daily production needs on a weekly basis and communicate production needs to kitchen personnel daily
Assist Executive Chef with all kitchen operations and preparation
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions
Assist in determining how food should be presented and create decorative food displays
Maintain purchasing, receiving and food storage standards
Ensure compliance with food handling and sanitation standards
Perform all duties of kitchen managers and employees as necessary
Recognize superior quality products, presentations and flavor
Ensure compliance with all applicable laws and regulations
Follow proper handling and right temperature of all food products
Operate and maintain all department equipment and report malfunctions
Check the quality of raw and cooked food products to ensure that standards are met
Supervise and coordinate activities of cooks and workers engaged in food preparation
Lead shifts while personally preparing food items and executing requests based on required specifications
Utilize interpersonal and communication skills to lead, influence, and encourage others
Encourage and build mutual trust, respect, and cooperation among team members
Serve as a role model to demonstrate appropriate behaviors
Maintain the productivity level of employees
Ensure employees understand expectations and parameters
Establish and maintain open, collaborative relationships with employees
Ensure property policies are administered fairly and consistently
Communicate performance expectations in accordance with job descriptions for each position
Recognize success performance and produce desired results
Provide services that are above and beyond for customer satisfaction and retention
Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Set a positive example for guest relations
Empower employees to provide excellent customer service
Interact with guests to obtain feedback on product quality and service levels
Handle guest problems and complaints
Achieve and exceed goals including performance goals, budget goals, team goals, etc.
Develop specific goals and plans to prioritize, organize, and accomplish your work
Utilize the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
Train employees in safety procedures
Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Participate in the employee performance appraisal process, providing feedback as needed
Bring issues to the attention of the department manager and Human Resources as necessary
Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyze information and evaluating results to choose the best solution and solve problems
Attend and participate in all pertinent meetings

Requirements

High school diploma or GED
4 years experience 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 experience in the culinary, food and beverage, or related professional area

What we offer

Healthy meals on duty
Room, F&B, Spa and gift shop discount within the Marriott hotel chain in more than 8000 hotels around the world
Learning and development opportunities
Travel allowance within Budapest after probation period
SZÉP card fringe benefit/ ‘cafeteria’ after probation period
Employee referral bonus
Discounted breakfast offers at Marriott International hotels in Budapest
Different employee recognition schemes
Awards and celebrations (Length of Service Award, Talent of the month etc.)
Private medical service
Other local benefits in Budapest, e.g. discounted theatre, museum, concert tickets etc.

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