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Sous Chef – Mexican Restaurant in Behrain | providing handsome salary | apply now

Job Information

  • Location
  • Employee Type Full Time
  • Offer Salary Handsome salary
  • Industry Marriott International, Inc
  • Job Level Senior
  • Deadline Soon
  • Academic Degree High-school diploma
  • Total Yrs Experience 0-2
  • No. of Openings 8
  • Working Hours 8 hrs
  • Dress Code Casual
  • Benefits & Perks Provident Fund, Food allowance
  • Skills Sous chef
  • Shift Day




We are looking for a skilled individual to fill the position of Sous Chef in our establishment. In this role, the successful candidate will be responsible for executing the directives and standards outlined by our Executive Chef. To play an important part in ensuring and boosting the level of satisfaction experienced by our clientele, the ideal candidate will make use of the managerial and culinary expertise they possess.

Sous Chef – Mexican Restaurant

Marriott International, Inc

Manama

Job details

Job Type

Full-time



Full Job Description

Job Number 22173339

Job Category Food and Beverage & Culinary

Location The Ritz-Carlton Bahrain, Building 173, Road 2803, Manama, Bahrain, Bahrain VIEW ON MAP

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

 

JOB SUMMARY

 

 

Accountable for the overall success of the daily restaurant 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 maintaining the operating budget. Supervises all restaurant 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.

 

 

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

 

  • Manages restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Estimates daily production needs every week and communicates production needs to restaurant kitchen personnel daily.
  • Assists Executive Chef with all restaurant kitchen operations and preparation.
  • Prepares and cooks foods of all types, either regularly or for special guests or functions.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Maintains purchasing, receiving and food storage standards.
  • Ensures compliance with food handling and sanitation standards.
  • Performs all duties of restaurant kitchen managers and employees as necessary.
  • Recognises superior quality products, presentations and flavour.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and the right temperature of all food products.
  • Operates and maintains all department equipment and reports malfunctions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.

 

Leading Restaurant Operations

 

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviours.
  • Maintains the productivity level of employees.
  • Ensures employees understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Ensures property policies are administered fairly and consistently.
  • Communicates performance expectations following job descriptions for each position.
  • Recognises success performance and produces desired results.

 

Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring quality, and standards and meeting the expectations of the customers daily.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Handles guest problems and complaints.

 

Maintaining Culinary Goals

 

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Schedules employees to meet business demands and tracks employee time and attendance.
  • Trains employees in safety procedures.

 

Managing and Conducting Human Resource Activities

 

  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Participates in the employee performance appraisal process, providing feedback as needed.
  • Brings issues to the attention of the department manager and Human Resources as necessary.

 

Additional Responsibilities

 

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Attends and participates in all pertinent meetings.

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.

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury services the world over. We invite you to explore The Ritz-Carlton.

 

Frequently asked questions

What responsibilities does a Sous Chef have?

A Sous Chef is responsible for the planning of menus and daily specials as well as the monitoring of ingredient stocks. This is done to ensure that all areas of your kitchen maintain the same level of consistency, which is essential for reaching peak performance. In addition to this, they coordinate the cook’s timetables to ensure that nothing is overlooked.

 

What are some of the tasks and obligations that a Sous Chef is responsible for?

The Sous Chef is responsible for overseeing the preparation of food, as well as its planning and distribution to whichever members of the kitchen staff are selected. As the assistant executive chef will aid with menu decisions and inventory management while also being an influential member of a restaurant, this might include a large degree of oversight.

 

What are the characteristics of a good sous chef?

To be effective as a Sous Chef, one needs to have creative thinking when selecting things for the menu and strong leadership skills while working with employees who come from a variety of backgrounds and have varying degrees of expertise. In addition to this, they must have outstanding organising talents so that things can function smoothly even when there is increased strain brought on by busy seasons.

 

With whom does a Sous Chef typically collaborate?

A Sous Chef is someone who works beside a Chef and whose ability to organise the Chef’s hectic schedule is frequently relied upon by the Chef. While the Head Chef is occupied with preparing dishes and putting the finishing touches on them, the Sous Chef oversees the kitchen to ensure that everything is completed in a timely and efficient manner.

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