Culinary Quality Supervisor

Job description

The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world's most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.

Desired profile

Qualifications :

JOB SUMMARY

Manage the day to day sanitation and hygiene standards of the kitchen and outlets in accordance with the Chief Steward. Position is found in large hotels. Supervise kitchen associates in production and preparation of food in the kitchen. Work with the food and beverage team to continually improve hygiene standards by using leadership skills. Coordinate the passport to success for the culinary associates according to the LSOP.
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CANDIDATE PROFILE

Education and Experience
·  Previous 2-year experience working managing hygiene standards in a large Kitchen production or similar environment.
·  Good Level of Englsih essential
·  Advanced Hygiene certificate - HACCP

SKILLS AND KNOWLEDGE

Training skills
College degree in hotel management or health
English language
Leadership skills
Communication skills
Multi-tasking skills
Computer knowledge
Previous experience in Hotel, F&B, Hygiene
Decision Maker

SPECIFIC DUTIES
Main Responsibilities

·  Advanced Hygiene certificate – HACCP
·  Implement knowledge of food handling and sanitation standards.
·  Ensures Chefs and Food Handlers compliance with HACCP and local Municipality rules and regulations
·  Supervises day to day functions of all Stewarding Department in regards to cleanliness, hygiene and sanitation.
·  To be fully familiar with local Food Hygiene and HACCP guidelines.
·  Maintains regular contact with Local Municipality Food Control section to update on news and new regulations issued and advises Executive Chef.
·  Maintains records of Food Safety and Hygiene related forms, checks and Audits.
·  Implement basic sanitation controls.
·  Focus on 43 point checklist and educate associates with same.
·  Maintain brand standards with kitchen associated and provide feedback.
·  Conduct hygiene behaviour of all kitchen associates and provide feedback.
·  Conduct regular spot checks on food items received for temperature abuse.
·  Ensure hotel policies are administered fairly and disciplinary documentation completed.
·  Comprehends C.E.P for improvements to meet hygiene standards.
·  Knowledgeable to decision and problem solving skills.
·  Inspect food holding and transport equipment.
·  Aids in the training of food production staff
·  Checking that all food items for storage are covered, dated, labelled and initialized by person who made it.
·  Checking the rotation of foods – old first, newest last.


Job Description
·  Conduct daily inspection in every kitchen to ensure cleanliness and Hygiene standard respected.
·  Any other requests made by the executive chef and other management, including stooping, bending and lifting weights up to 30 pounds will normally are required.
·  Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company any news for loss or damage of said equipment
·  Checking that the appropriate cleaning charts on a daily basis are filled out properly.
·  Be aware of accident prevention and help enforce safe work conditions – zero accidents is our goal.
·  Follow all kitchen regulations as outlined and directed.
·  Checks staff feeding for quality, quantity and adherence to menu cycle.
·  Attends monthly kitchen meeting.
·  Communicate with the steward supervisor for cleaning schedules.
·  Maintaining cleanliness in the assigned area at all times
·  Adhere at all times to the Marriott brandstandard 43 points check (HACCP)
·  Adhere at all times to the Marriott brandstandard 30 points check training calendar (HACCP).
·  Monitor daily walk-in and freezer temperatures forms as per Marriott Brandstandard.

OTHERS
Safety – Accident Prevention

Be aware of accident prevention and help enforce safe work conditions – zero accident is our goal.

External
·  Knowledge of health laws in México.
·  Liaise with Local Municipality with regards to safety.
·  Attend all Municipalities meeting with other hotels.
·  Do regular food sampling as per local Municipality requirements
·  Ensure compliance with all municipality and health department regulations.
·  Inspect all suppliers for approved vendors.

Communication
·  Conduct regular meetings with kitchen, F&B outlets and engineering.
·  Ensure that regular on-going communication is happening to create awareness of hygiene.
·  Discuss with the immediate supervisor all situations that require his/her attention
·  Attend departmental meetings
·  Answer telephone calls following Marriott S.O.P
·  Be updated on latest hotel information
·  Knowledge and adheres to all SOP and LSOP
·  Performs other related tasks as assigned by management.
·  Complies with Marriott International Hotels Limited Regional Office policies and procedures.
·  Working hours as required to do your job as but normally not less than 48 per week.

Training Hygiene
·  Conduct regular training with regard to hygiene.
·  Conduct training on basic certification in food hygiene twice a year.
·  Perform other duties to meet good hygiene standards.

Training PTS
·  Create the schedules for all culinary levels involving all culinary trainers.
·  Supervision of the given trainings to guarantee a smooth training flow.
·  Conduct all trainings related to hygiene.
·  Arrange the tests after each level and carry them out with the other trainers.


Staff Relations – Training – Discipline
·  Be fair and be consistent
·  Adhere, to the Marriott “open door policy”
·  Team work among the staff is to be developed and maintained.
·  Maintain harmony between kitchen and service staff
·  Set a good example through behavior, attitude, hygiene, punctuality and hospitality.
·  Attend Training for development
·  Act in accordance to the Supervisor's style of management to ensure consistency in reprimands and avoid employees' confusion.


WORKING CONDITIONS

All Uniformed Associates are provided with a Marriott Uniform.
All associates are expected to wear the correct uniform, Marriott Basic Card and their name badge at all times. You are required to maintain high standards of personal hygiene, ensuring that you are always clean and well turned out during your working hours. In the eyes of the guest, you represent Marriott.

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.