Executive Chef Job at Marriott Bonvoy (Bengaluru)

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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Job Responsibility

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 maximizing the financial performance in all areas of responsibility
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
Overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing)
Leading Kitchen Management Team
Providing direction for all day-to-day operations
Understanding employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Providing guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizing interpersonal and communication skills to lead, influence, and encourage others
Advocating sound financial/business decision making
Demonstrating honesty/integrity
Leading by example
Encouraging and builds mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviors
Ensuring property policies are administered fairly and consistently
Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met
Establishing and maintains open, collaborative relationships with employees and ensures employees do the same within the team
Soliciting employee feedback, utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns
Supervising and coordinates activities of cooks and workers engaged in food preparation
Demonstrate new cooking techniques and equipment to staff
Developing and implements guidelines and control procedures for purchasing and receiving areas
Establishing goals including performance goals, budget goals, team goals, etc
Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety
Managing department controllable expenses including food cost, supplies, uniforms and equipment
Participating in the budgeting process for areas of responsibility
Knowing and implements the brand's safety standards
Providing direction for menu development
Monitoring the quality of raw and cooked food products to ensure that standards are met
Determining how food should be presented, and create decorative food displays
Recognizing superior quality products, presentations and flavor
Ensuring compliance with food handling and sanitation standards
Following proper handling and right temperature of all food products
Ensuring employees maintain required food handling and sanitation certifications
Maintaining purchasing, receiving and food storage standards
Preparing and cooks foods of all types, either on a regular basis or for special guests or functions
Providing and supports service behaviors that are above and beyond for customer satisfaction and retention
Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
Displaying leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Interacting with guests to obtain feedback on product quality and service levels
Responding to and handles guest problems and complaints
Empowering employees to provide excellent customer service
Establishing guidelines so employees understand expectations and parameters
Ensuring employees receive on-going training to understand guest expectations
Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement
Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Ensuring employees are treated fairly and equitably
Training kitchen associates on the fundamentals of good cooking and excellent plate presentations
Administering the performance appraisal process for direct report managers
Interacting with the Banquet Chef and Catering department on training regarding food knowledge and menu composition
Observing service behaviors of employees and provides feedback to individuals and or managers
Managing employee progressive discipline procedures for areas of responsibility
Ensuring disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process
Providing information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzing information and evaluating results to choose the best solution and solve problems

Requirements

High school diploma or GED
6 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
4 years experience in the culinary, food and beverage, or related professional area

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