BetaJob is also available in your country: USA. Starting good opportunities here now!

Sous Chef - Pastry Bachelor's Degree Job

1 month ago Cook / Catering / Confectionery Job Akwa Ibom   91 views
Job Details

Job Number: 21039803

Location: Four Points by Sheraton Ikot Ekpene, Raffia City Plaza, Ikot Ekpene, Akwa Ibom, Nigeria

Job Category: Food and Beverage & Culinary

Brand: Four Points

Schedule: Full-Time

Position Type: Management


Job Summary


Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas.

Works to continually improve guest and employee satisfaction while maintaining the operating budget

Leads development and training of team to improve results while maintaining standards.

Must ensure sanitation and food standards are achieved.

Candidate Profile


Education and Experience:


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

Or


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.

Core Work Activities


Leading Pastry Culinary Team:


Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making; demonstrates honesty / integrity; leads by example

Supervises and manages employees. Manages all day-to-day operations

Understands employee positions well enough to perform duties in employees' absence

Encourages and builds mutual trust, respect, and cooperation among team members

Serves as a role model to demonstrate appropriate behaviors

Ensures and 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

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns

Leads shifts while personally preparing food items and executing requests based on required specifications

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Ensuring Culinary Standards and Responsibilities are Met:


Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions

Recognizes superior quality products, presentations and flavor

Maintains food preparation handling and correct storage standards

Maintains purchasing, receiving and food storage standards

Supports procedures for food & beverage portion and waste controls

Follows proper handling and right temperature of all food products

Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures

Ensures compliance with all applicable laws and regulations

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Checks the quality of raw and cooked food products to ensure that standards are met

Assists in determining how food should be presented and creates decorative food displays

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 on a daily basis

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Sets a positive example for guest relations

Empowers employees to provide excellent customer service

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement

Strives to improve service performance.

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

Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs

Purchases appropriate supplies and manage inventories according to budget.

Supports Training and Development Activities:


Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process

Participates in training staff on menu items including ingredients, preparation methods and unique tastes

Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

Ensures property policies are administered fairly and consistently

Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities


Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person

Analyzes information and evaluates results to choose the best solution and solve problems

Brings issues to the attention of the department manager and Human Resources as necessary

Attends and participates in all pertinent meetings.

Management Competencies


Leadership:


Adaptability - Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace

Communication - Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding

Problem Solving and Decision Making - Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions

Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution:


Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members

Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required

Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships:


Coworker Relationships - Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships

Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards

Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability:


Organizational Capability - Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit

Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise:


Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.

Business Acumen - Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges

Technical Acumen - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges

Basic Cookery - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation

Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage / handling techniques and sanitation standards

Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)

Food Storage and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products

Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines

Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food

Kitchen Tools and Equipment - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely

Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job

Purchasing and Materials Management - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control

Basic Competencies - Fundamental competencies required for accomplishing basic work activities.

Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.)

Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues

Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences

Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents

Writing - Communicates effectively in writing as appropriate for the needs of the audience.

Application Closing Date

Not Specified.


How to Apply

Interested and qualified candidates should:

Click here to apply online

https://jobs.marriott.com/marriott/jobs/21039803?lang=en-us

Company Description
Marriott International is a leading global Lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.