Sous Chef Pastry

Marriott International (Japan, 日本) フォロー 5時間前

JOB SUMMARY

Supervise, train, and inspect the performance of assigned Kitchen Staff, ensuring that all procedures are completed to the Bulgari Hotels & Resorts Standards, while working within the budgeted guidelines. Assist where necessary to ensure optimum service to guests. Provides support, training, direction, and focus, helps staff members have continuous success. Develop understanding of stewarding processes .

CORE WORK ACTIVITIES

Safety and Security

Follow property specific procedures for handling emergency situations (e.g. evacuations, medical emergencies, natural disasters).
Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

Policies and Procedures

Protect the privacy and security of guests and coworkers.
Maintain confidentiality of proprietary materials and information.
Follow company and department policies and procedures.
Perform other reasonable job duties as requested by Supervisors/Managers.
Attends scheduled training

Guest Relations

Assist other employees to ensure proper coverage and prompt guest service
Address guests’ service needs in a professional, positive, and timey manner.

Key Relationship

Internal: Stewarding staff, restaurant kitchen staff, Garde manger staff, main kitchen staff, and room service kitchen staff.

External: Hotel Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors

Standard Specification

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

Qualifications:

Essential:

High school diploma or equivalent vocational training certificate.
2 Years experience in a similar position at a 4-5 star hotel or similar standard restaurant.
Food handling certificate.
Ability to communicate in English to the understanding of employees and guests.
Ability to compute basic mathematical calculations.
Ability to provide legible communication.
Knowledge of food cost controls.

Desirable:

Culinary college degree.
Ability to communicate in a second language, preferably English.
Knowledge of local attractions, services and suppliers/vendors.
Certification in alcohol awareness program and sanitation.
CPR Certification.

Skills:

Essential:

Ability to input and access data in computer.
Ability to focus attention on guest needs, remaining calm and courteous.
Ability to promote positive relations with all individuals.
Ability to think clearly, quickly, maintains concentration and makes concise decisions.
Ability to prioritize, organize and follow up.
Ability to focus attention on details.
Ability to maintain confidentiality of all guest information and pertinent hotel data.
Ability to ensure security of guest room access.
Ability to work well under pressure.
Ability to perform job functions with minimal supervision.
Ability to facilitate 6 steps PSP and 9 step QIP.
Ability to exert physical effort in performing daily assignments of all kitchen positions.
Ability to work cohesively with other departments and co-workers as part of a team.
Ability to be positive and upbeat and to create that feeling in others.
Ability to think of ways to improve, do more, get better/improve.
Ability to Create teamwork in a department.
Ability to retain good staff members.
Ability to Set goals and clear measurements to obtain them.
Ability to set and maintain a clear set of priorities.
Ability to recognize opportunities available to you vs. problems.
Ability to work long intense hours weekly.
Ability to recognize staff members.
Ability to improve employee morale and maintain it.
Ability to respond to negativity and work through it.
Ability to create a vision and purpose for what needs to be done.
Ability to “call the shots”, be independent yet, respect authority.
Ability to take charge and provide leadership in a variety of situations.
Ability to motivate co-workers to action.
Ability to give credit and highlight others success.
Ability to anticipate events.
Ability to use financial data and other data well in terms of making decisions.
Ability to make “right” decisions spontaneously.
Ability to match the right person to the right job.
Ability to remove obstacles.
Ability to move others past obstacles.
Ability to get others to want to be a part of things.
Ability to run a successful and profitable business.
Ability to create good relationships with individuals.
Ability to move in and initiate relationships when appropriate.
Ability to meet deadlines.

Desirable:

1. Artistic talent.

Essential Job Functions:

Maintain complete knowledge of:
1. All hotel features/services, hours of operation.
2. All hotel restaurant food concepts, menu price range, dress code and ambiance.
3. All hotel catering events and restaurant covers.
4. All hotel occupancy rates.
5. Daily house count and expected arrivals/departures (particularly VIPs).
6. Scheduled daily group activities, names and location of meeting/banquet rooms. Local events, attractions, holiday schedules.
Maintain complete knowledge and comply with all hotel and departmental policies and procedures.
Obtain assigned bank and ensure accuracy of contracted moneys. Keep bank secure at all times.
Obtain department keys and beeper; ensure security of such.
Access all functions of computer system in accordance with hotel specifications.
Ensure the set up of workstation with necessary supplies; ensure cleanliness throughout shift.
Ensure the process for the requisition of additional supplies/materials is in place.
Maintain updated resource materials on all vendors and information to accommodate customer requests.
Review daily event list and catering contracts and be familiar with guests' names and room locations.
Answer department telephone within 3 rings, using correct salutations and telephone etiquette.
Accommodate all customer requests expediently and courteously. Follow up with designated hotel personnel to ensure completion of request.
Train employees.
Energize The Gold Standards in daily quality line up and throughout shift.
Confront negativity and resolve it immediately.
Hold all employees to Bulgari Hotels & Resorts standards.
Ensure all employees complete Training Certification.
Reviews all sales, catering and conference service “Resumes” and ensure follow through by departmental staff.
Attend weekly staff meetings, “General Sessions”, skill builder’ classes, leadership development classes.
Initiate 6 and 9 Step with departmental and cross-functional work teams to solve problems and improve processes.
Monitor and ensure the cleanliness of the work areas.
Coach and counsel employees and document all incidents.
Actively participate in all Loss Prevention programs.
Follow established standards for Emergency Response Team.
Successful completion of the training/certification process for all areas in stewarding.
Identify, document and ensure processes are in place and working to maintainBilgari Hotels & Resorts service standards.
Ensure problems encountered are recorded, addressed, and resolved.
Ensure self-direction processes and tools are understood and utilized.
Identify situations that compromise the department’s standards and resolve.
Conduct a one-week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.

Kitchen Functions:

Conduct a line-up daily; cover the basic and corporate commitment to quality, etc.
Train, counsel, coach, certify, and discipline employees. No short cuts.
Ensure quality at all times.
Follow through with paper work in a timely manner.
Build a professional relationship with the restaurant and Banquet Managers and communicate daily, follow through with any problems.
Schedule correctly and ensure there is no unapproved Over Time.
Ensure that plating and recipe guides are followed and that all food items are consistent.
Ensure work area is kept clean and safe.
Ensure that all employees are allowed a 30-minute break.
List production and assign specific job tasks.
Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work.
Adjust standard production quantities depending upon the forecasted business.
Ensure all requisitions are closed out and signed by the Chef.
Ensure that a daily inventory is kept off all meat, fish, produce and freezer items.
All perishable food items must be wrapped and dated.
Document all tardiness and absences the day of the occurrence.
Review documentation with respective employee in a timely manner and follow progressive discipline procedures.
Check all line employees mise-en-place and verify line is ready for service.
Spot-check that menu items are being produced to standards.
Monitor that all staff perform to their standards of service.
Follow all hotel procedures and policies.
Give Positive feedback to staff to maintain performance and address behavior, not personality.
Be on time, ready to work and set an example for all employees to follow

Secondary Functions:

Assist all Hotel employees as needed.
Legibly document maintenance needs on work orders and submit to Engineering.
Prepare weekly forecast of labor costs and expenses.
Conduct monthly departmental meetings.
Attend designated meetings.
Interview Kitchen applicants.
Complete departmental filing.
Monitor and maintain food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Monitor and maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

Reports/Recordkeeping

Run daily reports, identify any special requests, and check reports for accuracy.
Complete designated reports in the computer system.
Review shift logs/daily memo books and document pertinent information in logbooks.
Print contingency lists to have a record of all guests in case of emergency.

Communication

Speak to guests and co-workers using clear, appropriate and professional language.
Answer telephones according to hotel standard.
Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Provide assistance to coworkers, ensuring they understand their tasks.
Exchange information with other ladies and gentlemen effectively.

Working with Others

Support all ladies and gentlemen and treat them with dignity and respect.
Develop and maintain positive and productive working relationships with other employees and departments.
Partner with and assist ladies and gentlemen to promote an environment of teamwork and achieve common goals.