Executive Sous ChefSheraton

Posting Date Jul 05, 2021
Job Number 21070402
Job Category Food and Beverage & Culinary
Location Sheraton Cebu Mactan Resort, Mactan, Cebu, Philippines, Philippines
Brand Sheraton Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Management
Located Remotely? N
At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another - and are driven to make things better. We love what we do, and we give it all we've got - on property and off. When guests stay with us, it's not just a room with a bed that they're buying. It's an experience. We're looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.
JOB SUMMARY
Supervise day to day kitchen operation and staff. Position is typically found in a large hotel. Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position. Supervise all 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 kitchens shift operations and ensures compliance with all food & beverage policies, standard and procedures.
Assist Executive Chef in all kitchen operations.
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.
Follow proper handling and service temperatures of all food products.
Helps the Executive Chef to look for new trending, research and test new food products in conjunction with company initiatives.
Assist the Executive Chef with maintaining all standard recipes in Birchstreet software.
Participate in training the Restaurant and Catering staff on menu items including ingredients, preparation methods, culinary descriptions and menu presentations
Operates and maintains all department equipment and reports malfunctions by following the LSOP.
Assist with an effective kitchen equipment repair and maintenance programs.
Order associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.
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.
Review comment cards and guest satisfaction results with associates, and participates in the development and implementation of corrective action plans.
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.
Participate in the associate performance appraisal process, providing feedback as needed.
Ensures associates maintain required food handling and sanitation certifications.
Assist the Executive Chef in developing and generating annual sales for the Restaurant and Catering departments through menu design and promotions.
Interact with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
Assists the Executive Chef with menu development
Attends scheduled projection meetings as needed to anticipate long term planning needs
Comprehend budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Perform other duties as assigned to meet business needs.
Supports and assist hygiene officer in daily task
STANDARDS AND PROCEDURES
Train entire team about 49 checklist point food hygiene rule and regulations
Train and lead Commitment to Clean standards and procedures
Ensures all Sheraton's SOP's and LSOP's are implemented correctly
Obey to Sheraton 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
Update himself on Marriott Global Source (MGS) for training and standard procedures/guidance
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 Sheraton'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 and implement daily pre shift meetings
Implement and ensures daily 15 min training within your department
Attend daily Culinary briefings
Implement and attend monthly departmental meeting
Other meetings as required for his/her position as request by Executive Chef
Other
Performs other duties as assigned to meet the business need
Host daily outlet taste panels to ensure that food quality in all outlets in consistent.
CANDIDATE PROFILE * Profile of Competency
Food and Beverage culinary management 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
Good training / facilitator skills
Knowledge of purchasing, inventory control, supplies and equipment
Language
Good communication skills (Verbal & Listening & Writing)
Education
High school Diploma or equivalent required. Bachelor's Degree preferred
Job License
Certification as required to comply with local and state codes
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Sheraton

Cebu
Permanent
Full-time