Executive Sous Chef

Job description

Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat.
We share our guests' passions, providing insider access to what's new and what's next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox.Retox.Repeat. If you're ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels.

Desired profile

Qualifications :

Department

As an Executive Sous Chef you will be part of the Culinary Team reporting to the Executive Chef.

Job Description

As an Executive Sous Chef it is your main responsibility to ensure proper kitchen operation in accordance with current standards and objectives in terms of productivity and cost of materials while maintaining an excellent quality of food to ensure highest customer satisfaction and continuous improvement of sales.

It is your further task to:

· Determine supplies that are necessary for the proper functioning of the kitchen operation

· Control delivery of perishables and monitor the quality of products

· Enforce the necessary steps in terms of productivity, cost of materials and other expenses while maintaining an excellent quality of food

· Distribute tasks and enable efficient and effective kitchen operations to ensure maximum satisfaction for both guests and Talent alike

· Ensure that all orders meet and exceed quality standards

· Communicate required repairs and preventive maintenance of kitchen equipment with the technical department

· Establish, enforce, maintain prevention measures to avoid accidents

· Respect and enforce hygiene standards in accordance with local legislation

· Assist with the implementation of cleaning schedules, daily and weekly inspections of all sub-sections while monitoring all required tasks

· Organize and conduct departmental meetings and communicating pertinent information to the Talent as well as conducting monthly training sessions in order to maximize talent satisfaction, productivity, guest satisfaction and consequently profitability

· Interview, select, train, supervise, counsel and discipline culinary Talent for the efficient operation of the outlet

· Implement and monitor programs to maintain the condition of hotel assets in all kitchens.

· Where required develop policy, formulate direction and strategy.

· Undertake additional duties as requested by the Executive Chef

Qualifications

At least 2 to 3 years of experience in the same position preferably in a renowned hotel chain is required.

Overall experience of min 5-7 years in the culinary department.

A High School Diploma and an additional Culinary Apprentice Program are a must.

Several years of work experience in Banquets and Outside Catering is required.

Extensive knowledge of menu development, insight into marketing, cost and wage control

Extensive knowledge of food products, standard recipes and proper preparation.

Proficiency in the English language, both written and verbal, is a must.

We want you to be an outstanding coach and mentor with strong leadership skills, committed to the development of your team.

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.