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(PHL-Manila) Chef de Partie - Cru Steak House

Marriott

 -
Manila - Philippines
Full-Time Job Apply Method - External site
Posted Date - September 19, 2019 Expiry Date - N/A
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Job Description
  • **Job Number** 19130262

    **Job Category** Food and Beverage & Culinary

    **Location** Manila Marriott Hotel, 2 Resorts Drive, Manila, Philippines, Philippines VIEW ON MAP

    **Brand** Marriott Hotels Resorts /JW Marriott

    **Schedule** Full-time

    **Relocation?** No

    **Position Type** Non-Management/Hourly



    **Start Your Journey With Us**



    Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.



    **Marriott Hotels** , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.



    **JW Marriott** is part of Marriott International\'s luxury portfolio and consists of more than 80 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. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™.







    **Job Overview**













    Maintain day to day kitchen operation and staff. Sales volume, culinary
    category, number of meals served and complexity of the operation determine
    level of responsibility and scope of position. Supervise designated food
    preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge and
    associate cafeteria to ensure a consistent, high quality food product. Works
    with the F&B management team and associates to continually improve guest
    and associate satisfaction while maintaining the operating budget.





























    **DUTIES & RESPONSIBILITIES**















    + **Supervises kitchen shift operations and ensurescompliance with all food & beverage policies, standard and procedures.**

    + **Recognize superior quality products, presentationsand flavors.**

    + **Maintain purchasing, receiving and food storagestandards.**

    + **Ensure compliance with food handling and sanitationstandards.**

    + **Ensure compliance with all local, state and federalregulations.**

    + **Calculate accurate, theoretical and weighted foodcosts.**

    + **Estimates daily production needs on a weekly basisand communicates production needs to kitchen personal daily.**

    + **Support procedures for food & beverage portionand waste controls.**

    + **Assist in maintaining associate cafeteria operationand food quality standards.**

    + **Follow proper handling and service temperatures ofall food products.**

    + **Operates and maintains all department equipment andreports malfunctions by following the LSOP.**

    + **Assist with an effective kitchen equipment repair andmaintenance programs.**

    + **Effectively reports and follows-up on associate workplace incidents.**

    + **Observes service behaviors of associates and providesfeedback to individuals, continuously strives to improve service performance.**

    + **Helps associates receive on-going training tounderstand guest expectations**

    + **Support a department orientation program forassociates to receive the appropriate new hire training to successfully performtheir job.**

    + **Ensures associates are cross-trained to supportsuccessful daily operations.**

    + **Perform other duties as assigned to meet businessneeds.**

    + **Ensure that Passport to Success is implemented andsupported.**













































    **STANDARDSAND PROCEDURES**









    + Train entireteam about 43 point food hygiene rule andregulations

    + Ensures all Marriott SOP’sand LSOP’s are implemented correctly

    + Obey to Marriott businessethnic conduct guide book at all times. Ask if you are not sure

    + Obey to the hotel’sestablished associate handbook

    + Participate in and promoteenergy conservation program **TRAININGAND ASSOCIATE RELATIONS**























    + Create an environment whereeach associates feels valued and is empowered to do more.

    + All employees under hisjurisdiction exceed Marriott\'s standard of appearance

    + Effective communication ismaintained through active participation in associate departmental meetings andFood and Beverage meetings

    + Conduct regularly teambuilding sessions with his associates and managers **COSTCONTROL & SAFETY**

































    + Coordinate and leadinventories with outlet managers

    + Ensures departmentalfinancial goals like profit are achieved and exceeded.

    + Keep par stock and re-orderon time before we run out of items

    + Security of all high valueitems in all areas at all times

    + Practice and observe allsafety rules and regulations and encourage others to do so. **MEETINGS**





















    + Attend daily pre shiftmeetings

    + Implement and attend daily 15min training within your department

    + Attend daily F&Bbriefings

    + Implement and attend monthlydepartmental meeting

    + Other meetings as requiredfor his/her position as request by Executive Chef/Chief Steward **OTHERS**





















    + Performs otherduties as assigned to meet the business need. **CANDIDATE PROFILE**

    + Profile of Competency

    + Food and Beverage culinary experience with demonstrated leadership

    + Extensive knowledge of food handling and sanitation standards

    + Knowledge of menu composition

    + Understanding of purchasing and maintenance of kitchen equipment

    + Effective decision making skills

    + Strong problem-solving skills

    + Effective influence skills

    + Good Communication skills

    + Strong organization skills

    + Knowledge of purchasing, inventory control, supplies and equipment

    + Language

    + Good communicationskills (Verbal & Listening & Writing)

    + Education

    + High School diploma orequivalent required

































































    _Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws._

 

About Marriott
Marriott International, Inc., is a leading lodging and hospitality company that develops, operates, and franchises hotels, corporate housing and related lodging facilities worldwide. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott. Today, Marriott International has more than 3,900 lodging properties located in the United States and 72 other countries and territories. The company operates and franchises hotels and licenses vacation ownership resorts under 18 brands, including Marriott Hotels, The Ritz-Carlton, JW Marriott, Bulgari, EDITION, Renaissance, Gaylord Hotels, Autograph Collection, AC Hotels by Marriott, Courtyard, Fairfield Inn & Suites, SpringHill Suites, Residence Inn, TownePlace Suites, Marriott Executive Apartments, Marriott Vacation Club, Grand Residences by Marriott and The Ritz-Carlton Destination Club. Marriott is consistently recognized as a top employer and for its superior business operations, which it conducts based on five core values: put people first, pursue excellence, embrace change, act with integrity, and serve our world.

 

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