sous chef specialty Restaurant (nikkei cuisine)Sheraton

Posting Date Jul 05, 2021
Job Number 21070410
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 Non-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 Overview
Supervise 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 Pool Side and Buhi bar to ensure a consistent, high quality food product is delivered. 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 & beverages policies, standard and procedures.
Responsible for DIP, pool side and Buhi bar food quality.
Ensure kitchen operation is running smoothly and efficiently.
Ensures the food cost for the outlet is in line with budgeted.
Recognize superior quality products, presentations and flavors for all 3 outlets.
Knowledgeable in Peruvian and Japanese products, ingredients and techniques.
Maintain purchasing, receiving and food storage standard.
Ensure compliance with food handling and sanitation standards.
Ensure compliance with all local, state and federal regulations.
Calculate accurate theoretical and weighted food cost.
Estimates daily production needs on a daily basis based on outlet forecast.
Support procedures for food & beverages portion and waste controls.
Follow proper handling and service temperature of all the foods.
Help the Executive Chef/Executive sous chef, research and test new food products in line with company initiatives.
Conduct training to DIP culinary team on menu items and ingredients.
Operates and maintains all department equipment and reports malfunctions by following the LSOP.
Assists as needed in the interviewing and hiring culinary associates for the restaurant.
Support a department orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensure associates are cross-trained to support successful daily operations.
Participate in the associate's performance appraisal process, providing feedback as needed.
Ensures associates maintain required food handling and sanitation certificates.
Assists the Executive Chef/Executive Sous Chef with menu developing and generating annuals sales for the Restaurant through menu design and promotions.
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.
STANDARDS AND PROCEDURES
Train entire about 49 point's food hygiene 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
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 departmental meetings and food beverage meetings
Conduct regularly team building sessions with his associates and managers
COST CONTROL & SAFETY
Coordinate and lead inventories with outlet managers
Ensures department financial goals like profit are achieved and exceeded.
Keep par stock and re-order on time before we run out of times
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 F&B briefings
Implemented and attend monthly department meeting
Other meetings as required for his/her position as request by Executive Chef/Chief Steward
Other
Performs other duties as assigned to meet the business need.
CANDIDATE PROFILE
Profile of competency
Possesses the ability to perform to perform all functions in the operations
Food and beverage culinary management experience with demonstrated leadership
Extensive knowledge of food handling and sanitation standards
Strong organizations skills and effective influence skills
Strong associate relation skills and conflict management skills and also effective decision making skills
Knowledge of movement regulations and safety standard
Language
Good communication skills (vernal and listening and writing)
English required both listening and speaking
Education
Culinary Preferred
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