Chef-Head Job at Marriott Bonvoy (Srinagar)

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

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness
Develops, designs, or creates new menus and recipes based on standards or artistic contributions
Demonstrates knowledge of high quality food products, presentations and flavor
Ensures compliance with food handling and sanitation standards
Ensures compliance with all applicable laws and regulations
Follows proper handling and right temperature of all food products
Knows and implements brand’s Safety Standards
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains purchasing, receiving and food storage standards
Operates and maintains all department equipment and reports malfunctions
Supports procedures for food & beverage portion and waste controls
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant
Checks the quality of raw and cooked food products to ensure that standards are met
Assists in determining how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Encourages and builds mutual trust, respect, and cooperation among team members
Serves as a role model to demonstrate appropriate behaviors
Ensures and maintains the productivity level of employees
Ensures that menu items are prepared and presented according to use record standards
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Leads shifts while personally preparing food items and executing requests based on required specifications
Achieves and exceeds goals including performance goals, budget goals, team goals, etc
Develops specific goals and plans to prioritize, organize, and accomplish your work
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
Schedules employees to business demands and tracks employee time and attendance
Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained
Reviews staffing levels to ensure that guest service, operational and financial objectives are met
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Sets a positive example for guest relations
Handles guest problems and complaints
Strives to improve service performance
Helps employees receive on-going training to understand guest expectations
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others
Assists as needed in the interviewing and hiring of employee team members with appropriate skills
Participates in the employee performance appraisal process, providing feedback as needed
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes
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

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

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