German Tutor Part Time

Pt. Pusat Belajar Smarty; Kota Yogyakarta; On-site; IDR 89,280,000 - 133,920,000; Full time

Job summary

Marriott International’s JW Marriott property in Yogyakarta is seeking a seasoned kitchen professional to assist the Sous Chef in maintaining culinary standards and leading staff. You will ensure quality, sanitation, and budget adherence while developing and training team members.

The role requires supervising cooks, managing daily production, and ensuring compliance with health and safety regulations. Strong leadership and culinary skills are essential.

Qualifications

• High school diploma or GED with 4 years in culinary/F&B or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management or related field with 2 years in culinary/F&B.

Responsibilities

• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure they meet recipes and specs.
• Supervises 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 food operation.
• Communicates production needs to key personnel.
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
• Ensures compliance with laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types as needed.
• Checks the quality of raw and cooked food products.

Education

High school diploma or GED; 4 years experience in 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

Job description

Job Description

Additional Information

Job Number

Job Category Food and Beverage & Culinary

Location Jalan Ringroad Utara, Condong Catur, Yogyakarta Daera 55283, Indonesia

VIEW ON MAP ( Full Time

Located Remotely? N

Position Type Management

Job Summary

Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. 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.


• - 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

• - Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.


• - Supervises 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 food operation (e.g., restaurant, banquet, pastry shop).


• - Communications production needs to key personnel.


• - Produces production prep list.


• - Assists in developing daily and seasonal menu items.


• - Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).


• - Assists in estimating 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. 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.


• - Assumes duties of the Sous Chef in his/her absence.


• - Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining 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.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh‑so‑familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward‑thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well‑being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.