Executive Sous Chef

Additional Information: This hotel is owned and operated by an independent franchisee, Dur Hospitality Company SJSC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

• Oversee all Kitchen operational and administrative culinary aspects of all outlets.
• Create innovative menus in all section of the Restaurants such as Asian, Italian, Arabic, Indian, Saudi and any other ethnic cuisine that might be required.
• Work closely with the respective service team members on coordinating service flow, timings and set ups of all events.
• Regularly review menus regarding popularity of dishes, food cost and seasonality with the Restaurant Manager and suggest new menu proposals to the Executive Sous Chef.
• Ensure plating guides are up to date and distributed appropriately.
• Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
• Prepare a weekly roster to schedule all colleagues effectively to maintain the standards of Mandarin Oriental while operating within budgeted labor cost guidelines and headcounts, depending on the business volume.
• Ensure food stuffs are of a good quality and stored correctly
• Assisting the executive Chef in Leading Kitchen Operations for Property
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides direction for menu development and recipe preparation,
• Maintain a flawless food safety and hygiene standards in all food sections
• Utilizes interpersonal and communication skills to lead, influence, and encourage kitchen team.
• Advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Setting and Maintaining Goals for Culinary Function and Activities
• Ensuring Exceptional Customer Service are always provided by the whole team
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or

This company is an equal opportunity employer.

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Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.