Job Description

Job Title Chefs / F&B / Housekeeping / Front Desk

Experience

School Degree

Description

JOB SUMMARY Accountable for the quality, consistency and production of the specialty 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 specialty restaurant. Works with team to improve guest and associate satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

SCOPE / BUSINESS CONTEXT A Full Time position based at JW Marriott Marquis Dubai. Number of Direct Reports 10-50 Titles of Direct Reports Sous Chef, Asst Sous Chef, CDP, DCDP, Commis

CANDIDATE PROFILE Experience: 10 years Skills and Knowledge N/A Education or Certification N/A

CORE WORK ACTIVITIES The following are specific responsibilities and contributions critical to the successful performance of the position: Setting and Ensuring Culinary Standards and Responsibilities are met for Specialty Restaurants Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant. Supervises specialty 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 specialty restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the specialty restaurant. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Estimates daily specialty 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. To ensure that Menu HACCP is implemented prior to starting a new menu. 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 specialty restaurant kitchen associates.
Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' 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 associates. Ensures associates are cross-trained to support successful daily operations. Ensures associates understand expectations and parameters. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Establishing and Maintaining Specialty Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.

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