Sous Chef Baker

Courtyard by Marriott; Kuta; On-site; IDR 300,000,000 - 500,000,000; Full time

Job summary

Courtyard by Marriott Bali invites an experienced culinary professional to lead daily kitchen operations, supervise staff, and ensure high quality food while managing the budget.

You will train staff, maintain sanitation and food standards, and drive guest satisfaction through consistent, excellent service.

The role requires a high school diploma or GED with 4 years in culinary/food and beverage, or a 2-year degree plus 2 years experience.

Qualifications

• High school diploma or GED; 4 years experience in culinary, food and beverage, or related area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience.

Responsibilities

• Oversee daily kitchen operations and ensure compliance with Food & Beverage policies and standards.
• Estimate daily production needs and communicate with kitchen staff.
• Assist Executive Chef with kitchen operations and prep.
• Prepare and cook foods of all types for normal service or events.
• Develop new applications and food presentations; ensure sanitation and storage standards.
• Lead and train kitchen staff; supervise and evaluate performance.
• Maintain purchasing, receiving and food storage standards.

Education

High school diploma or GED

2-year degree in Culinary Arts or Hotel and Restaurant Management

Tools

Sanitation Standards

Staff Development

Kitchen Management

Job description

Additional Information

Job Number26145151

Job CategoryFood and Beverage & Culinary

LocationJalan Camplung Tanduk No 103 SP, Dhyana Pura, Seminyak Bali Bali 80361, Indonesia VIEW ON MAP

ScheduleFull Time

Located Remotely?N

Position Type Management

Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

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

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


• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.


• Assists Executive Chef with all kitchen operations and preparation.


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


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


• Assists in determining how food should be presented and creates decorative food displays.


• Maintains purchasing, receiving and food storage standards.


• Ensures compliance with food handling and sanitation standards.


• Performs all duties of kitchen managers and employees as necessary.


• Recognizes superior quality products, presentations and flavor.


• Ensures compliance with all applicable laws and regulations.


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


• Operates and maintains all department equipment and reports malfunctions.


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

Leading Kitchen Operations

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


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


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


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


• Serves as a role model to demonstrate appropriate behaviors.


• Maintains the productivity level of employees.


• Ensures employees understand expectations and parameters.


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


• Ensures property policies are administered fairly and consistently.


• Communicates performance expectations in accordance with job descriptions for each position.


• Recognizes success performance and produces desired results.

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.


• Sets a positive example for guest relations.


• Empowers employees to provide excellent customer service.


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


• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.


• Develops specific goals and plans to prioritize, organize, and accomplish your work.


• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.


• Trains employees in safety procedures.

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.


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


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


• Brings issues to the attention of the department manager and Human Resources as necessary.

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.

At Courtyard, we are passionate about better serving the needs of travelers everywhere. It is what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.

In joining Courtyard, 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.