Marriott International Asian Chef de Cuisine Jobs in Nigeria

Marriott International Asian Chef de Cuisine Jobs in Nigeria


Job Description

Additional Information Asian National Needed

Job Number: 22173285

Job Category: Food and Beverage & Culinary

Location: Lagos Marriott Hotel Ikeja, 122 Joel Ogunnaike Street, Lagos, Lagos, Nigeria

Schedule: Full-Time

Located Remotely? N

Relocation? Y

Position Type: Management

Job Summary

  • Accountable for the quality, consistency and production of the restaurant kitchen.

  • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

  • Coordinates menus, purchasing, staffing and food preparation for the property's restaurant.

  • Works with team to improve guest and employee satisfaction while maintaining the operating budget.

  • Must ensure sanitation and food standards are achieved.

  • Develops and trains team to improve results.

    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 for Restaurant

  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

  • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

  • Maintains food preparation handling and correct storage standards.

  • Recognizes superior quality products, presentations and flavor.

  • Plans and manages food quantities and plating requirements for the restaurant.

  • Communications production needs to key personnel.

  • Assists in developing daily and seasonal menu items for the restaurant.

  • Ensures compliance with all applicable laws and regulations regulations.

  • Follows proper handling and right temperature of all food products.

  • Estimates daily restaurant production needs.

  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

  • Checks the quality of raw and cooked food products to ensure that standards are met.

  • Determines how food should be presented and creates decorative food displays.

    Leading Kitchen Team

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.

  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

  • Leads shift teams while personally preparing food items and executing requests based on required specifications.

  • Supervises and manages restaurant kitchen employees.

    Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

  • Encourages and builds mutual trust, respect, and cooperation among team members.

  • Serving as a role model to demonstrate appropriate behaviors.

  • Ensuring and maintaining the productivity level of employees.

  • Ensures employees are cross-trained to support successful daily operations.

  • Ensures employees understand expectations and parameters.

  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same
    within the team.

    Establishing and Maintaining Restaurant Kitchen Goals

  • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

  • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

  • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

  • Effectively investigates, reports and follows-up on employee accidents.

  • Knows and implements company safety standards.

    Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfaction and retention.

  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

  • Sets a positive example for guest relations.

  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

  • Empowers employees to provide excellent customer service.

  • Handles guest problems and complaints.

  • Interacts with guests to obtain feedback on product quality and service levels.

    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.

  • Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.

  • Manages employee progressive discipline procedures.

  • Participates in the employee performance appraisal process, providing feedback as needed.

  • Uses all available on the job training tools for employees.

  • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

    Additional Responsibilities

  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Analyzes information and evaluating results to choose the best solution and solve problems.

  • Attends and participates in all pertinent meetings.

    How to Apply

    For more information and job application details, see: Marriott International Asian Chef de Cuisine Jobs in Nigeria

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