- 2year degree from an accredited university inCulinary Arts, Hotel and Restaurant Management, or related major; 4years experience in the culinary, food and beverage, or relatedprofessional area.
CORE WORK ACTIVITIES*Assistingin Leading Banquet Operations for Property** Provides directionfor all daytoday operations. - Understands employee positionswell enough to perform duties in employees' absence or determineappropriate replacement to fill gaps.
- Provides guidance anddirection to subordinates, including setting performance standards andmonitoring performance.
- Utilizes interpersonal and communicationskills to lead, influence, and encourage others; advocates soundfinancial/business decision making; demonstrates honesty/integrity;leads by example.
- Encourages and builds mutual trust, respect,and cooperation among team members.
- Serving as a role model todemonstrate appropriate behaviors.
- Ensures property policies areadministered fairly and consistently.
- Reviews staffing levels toensure that guest service, operational needs and financial objectivesare met.
- Establishes and maintains open, collaborativerelationships with employees and ensures employees do the same withinthe team.
- Solicits employee feedback, utilizes an "open door"policy and reviews employee satisfaction results to identify andaddress employee problems or concerns.
- Supervises and coordinatesactivities of cooks and workers engaged in food preparation.
- Demonstrates new cooking techniques and equipment tostaff.
- Develops and implements guidelines and controlprocedures for purchasing and receiving areas.
- Establishes goalsincluding performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedurecodes, ensuring employee understanding of safety codes, monitoringprocesses and procedures related to safety.
- Manages departmentcontrollable expenses including food cost, supplies, uniforms andequipment.
- Participates in the budgeting process for areas ofresponsibility.
- Knows and implements the brand's safetystandards.
Ensuring Culinary Standards and Responsibilitiesare Met - Provides direction for menu development.
- Monitorsthe quality of raw and cooked food products to ensure that standardsare met.
- Determines how food should be presented, and createsdecorative food displays.
- Estimates daily Banquet Event Orderproduction needs.
- Recognizes superior quality products,presentations and flavor.
- Ensures compliance with food handlingand sanitation standards.
- Follows proper handling and righttemperature of all food products.
- Ensures employees maintainrequired food handling and sanitation certifications.
- Maintainspurchasing, receiving and food storage standards.
- Prepares andcooks foods of all types, either on a regular basis or for specialguests or functions.
- Manages food quantities and platingrequirements for all banquet functions.
- Plans food quantities andplating requirements for all banquet functions.
- Supportsprocedures for food & beverage portion and wastecontrols.
Ensuring Exceptional Customer Service - Provides and supports service behaviors that are above and beyond forcustomer satisfaction and retention.
- Improves service bycommunicating and assisting individuals to understand guest needs,providing guidance, feedback, and individual coaching whenneeded.
- Manages daytoday operations, ensuring the quality,standards and meeting the expectations of the cus #J18808Ljbffr
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Executive Sous Chef-banquets - United Kingdom - in Phuket
Description
Executive Sous Chef-banquets - The Ritz-carlton
Posted 1 day ago
This advertiser has chosen not to accept applicants from your region.
Full Job Description
Job Number
Job Category Food and Beverage &Culinary
Location The Ritz-Carlton Bangkok, One MarriottDrive, Bangkok, Bangkok, Thailand VIEW ON MAP
ScheduleFull-Time
Located Remotely? N
Relocation?N
Position Type Management
JOBSUMMARY Exhibits culinary talents by personally performingtasks while assisting in leading the banquet food preparation staffand managing all food related functions. Assists in coordinatingmenus, purchasing, scheduling, food preparation and plating forcatering events. The individual is responsible for delivering aconsistent, high quality product with an appetizing presentation.
Works to continually improve guest and employee satisfaction whilemaximizing the financial performance in all areas of responsibility.
Assists in supervising all kitchen and banquet areas to ensure aconsistent, high quality product is produced. Responsible for guidingand developing banquet food preparation staff including directreports. Must ensure sanitation and food standards are achieved. Areasof responsibility comprise overseeing all banquet food preparationareas and all support areas (e.g., dish room and purchasing) asapplicable.
CANDIDATE PROFILE*Education andExperience**- High school diploma or GED; 6 years experience inthe culinary, food and beverage, or related professionalarea. OR
Setting and Maintaining Goals for Culinary Functionand Activities
