Junior Sous Chef Pastry
Marriott Hotels
Batam City, Indonesia
5 hari yang lalu

Marriott International portfolio of brands includes both JWMarriott and Marriott Hotels.

MarriottHotels ,Marriott International’s flagship brand with more than 500 global locations, isadvancing the art of hosting so that our guests can travel brilliantly.

As ahost with Marriott Hotels, you will help keep this promise by deliveringpremium choices, sophisticated style, and well-crafted details.

With yourskills and imagination, together we will innovate and reinvent the future oftravel.

Batam is an island municipality of the Riau Islands Province of Indonesia.Located within the northernmost region of the country, Batam is also 20 KM offSingapore’s southern coast.

The 200 keys Batam Marriott Hotel Harbour Bay will be located on a waterfront siteadjoining the Batam Harbour Bay Ferry Terminal.

On other sides, it will besurrounded by new-build commercial and residential. The site is within 3 KM ofmost of Batam’s industrial parks and major oil-and-gas-related companies.

Theairport is 23 KM east of the site, or approximately 30-45 minutes by car.

Thehotel offers 3 restaurants and 3 bars and lounges, 5 function facilities with atotal event space of 1,720 SM. The Hotel’s ballroom the second largest in thecity and centrally-located next to the Harbour Bay Ferry Terminal has thepotential to be preferred venue for regional meetings, association gatheringsand social events.

Recreation facilities include pool, gym and spa.

The hotel is projectto open in Mid 2020.

JOB SUMMARY

  • Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production;
  • purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

    CANDIDATE PROFILE

    Education and Experience

  • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
  • 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

  • Maintains food handling and sanitation standards.
  • Performs all duties of Culinary and related kitchen area employees in high demand times.
  • Oversees production and preparation of culinary items.
  • Ensures employees keep their work areas clean and sanitary.
  • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
  • Complies with loss prevention policies and procedures.
  • Strives to improve service performance.
  • Communicates areas in need of attention to staff and follows up to ensure follow through.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Supporting Culinary Team Activities

  • Supervises daily shift operations.
  • Ensures all employees have proper supplies, equipment and uniforms.
  • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
  • Ensures completion of assigned duties.
  • Participates in the employee performance appraisal process, giving feedback as needed.
  • Handles employee questions and concerns.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Participates in an on-going employee recognition program.
  • Conducts training when appropriate.
  • Monitors employee's progress towards meeting performance expectations.
  • Maintaining Culinary Goals

  • Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
  • Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
  • Providing Exceptional Customer Service

  • Sets a positive example for guest relations.
  • Handles guest problems and complaints seeking assistance from supervisor as necessary.
  • Empowers employees to provide excellent customer service within guidelines.
  • Additional Responsibilities

  • Reports malfunctions in department equipment.
  • Purchases appropriate supplies and manages food and supply inventories according to budget.
  • Attends and participates in all pertinent meetings.
  • Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.

    Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

    Laporkan pekerjaan ini
    checkmark

    Thank you for reporting this job!

    Your feedback will help us improve the quality of our services.

    Lampirkan
    Email saya
    Dengan mengklik "Lanjutkan", Anda setuju bahwa neuvoo mengumpulkan dan memproses data pribadi Anda, yang telah Anda berikan dalam formulir ini, untuk membuat akun neuvoo dan berlangganan Anda ke pemberitahuan email kami, sesuai dengan Kebijakan Privasi kami. Anda dapat membatalkan persetujuan Anda kapan saja, dengan mengikuti langkah-langkah ini .
    Lanjutkan
    Formulir aplikasi