Sous Chef | | Marriott | 3 to 7 years of

Job Description

- Supervise and coordinate activities of cooks and workers
- Determine how food should be presented and create decorative food displays
- Ensure proper portion, arrangement, and food garnish to be served
- Monitor the quantity of food that is prepared
- Inform Food & Beverage service staff of menu specials and out of stock menu items
- Prepare special meals or substitute items
- Assist cooks and kitchen staff with various tasks
- Provide cooks with needed items
- Monitor stock of kitchen supplies and food
- Maintain kitchen logs for food safety program and food products
- Ensure the quality of the food items and notify manager if a product does not meet specifications

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager;

complete safety training and certifications

Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information;

protect company assets

- Address guests service needs
- Speak with others using clear and professional language
- Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees
- Ensure adherence to quality expectations and standards
- Stand, sit, or walk for an extended period of time
- Reach overhead and below the knees, including bending, twisting, pulling, and stoopin

Job Classification

Industry : Travel & Tourism

Functional Area : Food, Beverage & Hospitality,

Role Category : Kitchen / F&B; Production

Role : Kitchen / F&B; Production

Employement Type : Full time

Education

Under Graduation : Any Graduate

Post Graduation : Any Postgraduate

Doctorate : in Microbiology, Bio-Chemistry / Bio-Technology, Food Technology, Biotechnology