Executive Culinary Specialist
1 day ago
Job Summary
As a highly skilled Indian Sous Chef at Marriott International, you will lead the banquet food preparation staff and coordinate menus, purchasing, and scheduling for catering events. Your goal is to consistently deliver high-quality products with appetizing presentations while maintaining the operating budget and ensuring sanitation and food standards.
Candidate Profile
Education and Experience
High school diploma or GED required; 1 year of experience in culinary, food and beverage, or related professional area. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major, with 1 year of experience.
Core Work Activities
Ensuring Culinary Standards and Responsibilities
Collaborate with the team to determine food presentation and create decorative displays. Attend daily meetings to review culinary requirements. Verify the quality of raw and cooked food products to ensure standards are met.
Assisting in Managing Culinary Teams
Communicate production needs to key personnel. Lead shifts, personally preparing food items, and executing requests based on specifications. Supervise and manage employees, ensuring day-to-day operations meet guest service, operational, and financial objectives.
Maintaining Culinary Goals
Develop goals and plans to prioritize, organize, and accomplish work. Manage to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service
Empower employees to provide excellent customer service. Improve service by communicating and assisting individuals to understand guest needs.
Managing and Conducting Human Resource Activities
Conduct training when appropriate. Ensure employees are cross-trained to support successful daily operations. Participate in training staff on menu items, ingredients, preparation methods, and unique tastes.
Additional Responsibilities
Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings.
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