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CUL - Junior Sous Chef/ Butchery Main Kitchen

The Ritz-Carlton

2 - 4 years Riyadh - Saudi Arabia

Bachelor of Hotel Management(Hotel Management). Any Nationality


, Posted on May 22, 2018 1 Opening

Job Description

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JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
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.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Maintains food handling and sanitation standards.
Performs all duties of Culinary and related kitchen area employees in high demand times.
Oversees production and preparation of culinary items.
Ensures employees keep their work areas clean and sanitary.
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Leads shifts while personally preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
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.
Supporting Culinary Team Activities
Supervises daily shift operations.
Ensures all employees have proper supplies, equipment and uniforms.
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
Ensures completion of assigned duties.
Participates in the employee performance appraisal process, giving feedback as needed.
Handles employee questions and concerns.
Communicates performance expectations in accordance with job descriptions for each position.
Participates in an on-going employee recognition program.
Conducts training when appropriate.
Monitors employee's progress towards meeting performance expectations.
Maintaining Culinary Goals
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
Sets a positive example for guest relations.
Handles guest problems and complaints seeking assistance from supervisor as necessary.
Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
Reports malfunctions in department equipment.
Purchases appropriate supplies and manages food and supply inventories according to budget.
Attends and participates in all pertinent meetings.


Industry Type : Hotels / Hospitality
Functional Area : Chefs / F&B / Housekeeping / Front Desk

Keywords

Customer service Operations Staffing Sanitary Loss prevention Performance appraisal Restaurant management Food production Guest relations Guest service

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The Ritz-Carlton

Founded by J. Willard and Alice Marriott in 1927, Marriott International, Inc. is a leading global lodging company headquartered in Washington, DC in Bethesda, Maryland. It has over 6,000 properties in nearly 122 countries- Middle East & Africa (245 properties, 29 countries), Europe (512 properti es, 37 countries), United States & Canada ( 4,526 properties, 2 countries), Caribbean & Latin America (225 properties, 33 countries), and Asia-Pacific (572 properties, 21 countries). Marriott International, a FORTUNE 500 Company, started its operations in the Middle East in 1980 with Riyadh Marriott Hotel in Saudi Arabia.





Marriott’s portfolio of brands includes JW Marriott and Marriott Hotels, the flagship brand of Marriott with over 500 international locations, along with the other 30 brands. The ever-evolving and award-winning brands of the organization continue to bring in customer satisfaction by offering exceptional amenities and attentive guest care that sets the industry standards. Known as one of the ‘best employers’, Marriott maintains a work culture that puts its people first. The organization offers excellent benefits and career paths that help its employees to grow professionally and personally. Marriott International promotes innovation, diversity, teamwork and a thriving culture. Marriott International’s merger with Starwood Hotels & Resorts has strengthened its position as the best travel company in the world.



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