Demi ChefSheraton

Posting Date May 06, 2022
Job Number 22073940
Job Category Food and Beverage & Culinary
Location Sheraton Manila Hotel, 80 Andrews Avenue, Pasay City, Philippines, Philippines
Brand Sheraton Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Non-Management
Located Remotely? N
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We welcome guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experiences, we encourage you to explore your next career opportunity with Sheraton.
Job Overview
Maintain day to day kitchen operation and staff. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervise designated food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge and associate cafeteria to ensure a consistent, high quality food product. Works with the F&B management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.
DUTIES & RESPONSIBILITIES
Supervises kitchen shift operations and ensures compliance with all food & beverage policies, standard and procedures.
Recognize superior quality products, presentations and flavors.
Maintain purchasing, receiving and food storage standards.
Ensure compliance with food handling and sanitation standards.
Ensure compliance with all local, state and federal regulations.
Calculate accurate, theoretical and weighted food costs.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personal daily.
Support procedures for food & beverage portion and waste controls.
Assist in maintaining associate cafeteria operation and food quality standards.
Follow proper handling and service temperatures of all food products.
Operates and maintains all department equipment and reports malfunctions by following the LSOP.
Assist with an effective kitchen equipment repair and maintenance programs.
Effectively reports and follows-up on associate work place incidents.
Observes service behaviors of associates and provides feedback to individuals, continuously strives to improve service performance.
Helps associates receive on-going training to understand guest expectations
Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates are cross-trained to support successful daily operations.
Perform other duties as assigned to meet business needs.
Ensure that Passport to Success is implemented and supported.
STANDARDS AND PROCEDURES
Train entire team about 43 point food hygiene rule and regulations
Ensures all Marriott SOP's and LSOP's are implemented correctly
Obey to Marriott business ethnic conduct guide book at all times. Ask if you are not sure
Obey to the hotel's established associate handbook
Participate in and promote energy conservation program
TRAINING AND ASSOCIATE RELATIONS
Create an environment where each associates feels valued and is empowered to do more.
Review associates performance regularly and promote within the property if associates have the ability and skills.
All employees under his jurisdiction exceed Marriott's standard of appearance
Effective communication is maintained through active participation in associate departmental meetings and Food and Beverage meetings
Conduct regularly team building sessions with his associates and managers
COST CONTROL & SAFETY
Coordinate and lead inventories with outlet managers
Ensures departmental financial goals like profit are achieved and exceeded.
Keep par stock and re-order on time before we run out of items
Security of all high value items in all areas at all times
Practice and observe all safety rules and regulations and encourage others to do so.
MEETINGS
Attend daily pre shift meetings
Implement and attend daily 15 min training within your department
Attend daily F&B briefings
Implement and attend monthly departmental meeting
Other meetings as required for his/her position as request by Executive Chef/Chief Steward
OTHERS
Performs other duties as assigned to meet the business need.
CANDIDATE PROFILE
Profile of Competency
Food and Beverage culinary experience with demonstrated leadership
Extensive knowledge of food handling and sanitation standards
Knowledge of menu composition
Understanding of purchasing and maintenance of kitchen equipment
Effective decision making skills
Strong problem-solving skills
Effective influence skills
Good Communication skills
Strong organization skills
Knowledge of purchasing, inventory control, supplies and equipment
Language
Good communication skills (Verbal & Listening & Writing)
Education
High School diploma or equivalent required
Sheraton

Pasay City, Metro Manila
Permanent
Full-time