Offers “Marriott”

Expires soon Marriott

Sous Chef (Lollo)

  • Melbourne (MELBOURNE CITY)
  • Hotels - Restaurants

Job description

W Melbourne is the rebel between the streets, taking its design cues from Australia's cultural capital and providing the back-lane entrance keys to what's New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city's history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in.

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.


Lollo, will be under the culinary creative direction of a renowned local chef and will take diners from day to night and beyond, celebrating the chefs mixed heritage and unique approach to menu curation. We're looking for Talent who are passionate about delivering electric dining experiences that get the whole town talking.

Ideal candidate profile

Qualifications :


Accountable for overall success of the daily restaurant kitchen operations. Exhibits culinary talents by personally performing tasks while leading the talent and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all restaurant kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing talents including direct reports. Must ensure sanitation and food standards are achieved.


Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.


• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.


Ensuring Culinary Standards and Responsibilities are Met
·  Manages restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
·  Estimates daily production needs on a weekly basis and communicates production needs to restaurant kitchen personnel daily.
·  Assists Executive Chef with all restaurant kitchen operations and preparation.
·  Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
·  Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
·  Assists in determining how food should be presented and creates decorative food displays.
·  Maintains purchasing, receiving and food storage standards.
·  Ensures compliance with food handling and sanitation standards.
·  Performs all duties of restaurant kitchen managers and employees as necessary.
·  Recognizes superior quality products, presentations and flavour.
·  Ensures compliance with all applicable laws and regulations.
·  Follows proper handling and right temperature of all food products.
·  Operates and maintains all department equipment and reports malfunctions.
·  Checks the quality of raw and cooked food products to ensure that standards are met.
Leading Restaurant Operations
·  Supervises and coordinates activities of cooks and workers engaged in food preparation.
·  Leads shifts while personally preparing food items and executing requests based on required specifications.
·  Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
·  Encourages and builds mutual trust, respect, and cooperation among team members.
·  Serves as a role model to demonstrate appropriate behaviours.
·  Maintains the productivity level of employees.
·  Ensures employees understand expectations and parameters.
·  Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
·  Ensures property policies are administered fairly and consistently.
·  Communicates performance expectations in accordance with job descriptions for each position.
·  Recognizes success performance and produces desired results.
Ensuring Exceptional Customer Service
·  Provides services that are above and beyond for customer satisfaction and retention.
·  Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers.
·  Sets a positive example for guest relations.
·  Empowers employees to provide excellent customer service.
·  Interacts with guests to obtain feedback on product quality and service levels.
·  Handles guest problems and complaints.
Maintaining Culinary Goals
·  Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
·  Develops specific goals and plans to prioritize, organize, and accomplish your work.
·  Schedules employees to meet business demands and tracks employee time and attendance.
·  Trains employees in safety procedures.
Managing and Conducting Human Resource Activities
·  Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
·  Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
·  Participates in the employee performance appraisal process, providing feedback as needed.
·  Brings issues to the attention of the department manager and Human Resources as necessary.
Additional Responsibilities
·  Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
·  Analyses information and evaluating results to choose the best solution and solve problems.
·  Attends and participates in all pertinent meetings

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.