Job Description

Job Number 23124647
Job Category Food and Beverage & Culinary
Location Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore, Singapore, Singapore
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management

JOB SUMMARY

Assist the Sous Chef in maintaining a smooth functioning Crossroads Buffet Kitchen in conformance with corporate standard operation procedures. He must effectively control food cost, labour cost, other controllables, maintenance and energy costs throughout the kitchen. The service of high quality food and achievement of budgeted or higher profits are a top priority, accident prevention and energy conservation are considered top priorities and cannot be over emphasised.

DUTIES AND RESPONSIBILITIES

Essential Functions: * Train and develop all hourly employees to their fullest potential for future manpower needs.

• Assist in maintaining budgeted food cost and labour cost.
• Monitor and help control energy consumption and develop an active energy conservation program.
• Develop a workable accident prevention program to make all associates aware of safety.
• Good communication with Executive Chef, Executive Sous Chef and Sous Chef, Pastry Chef and Chinese Chef.
• Promote inter-departmental co-operation and team work with all departments.
• Supervise all food production in Marriott Caf\xc3\xa9, Cross Road Caf\xc3\xa9 and Lobby Lounge.
• Participate in develop A-La-Carte Menu, Buffet menu and 15 minutes training program.
• Ensure 39 points check list is being followed.
• Understand job descriptions list is being followed.
• The Junior Sous Chef in Sous Chef\xe2\x80\x99s absence, will perform the duties as Sous Chef.
• Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.

Job Duties: * Help in Kitchen where needed in peak business periods.

• Ensure that all Buffet tables at the beginning and end of each shift are adequately set up or broken down for all meal periods.
• Constantly spot check food and quality service during all meal periods, to ensure that foods served meet out portion control and quality standard.
• Insure sanitation of all areas.
• Maintain all records as steak charts, roast meat charts and production charts, etc.
• Prepare payroll and progress reports.
• Help in kitchen and equipment maintenance.
• Conduct 15 minutes training.
• Take part in taste panels on a daily basis.
• Attend monthly kitchen meeting.
• Any other duties as may be assigned from time to time.

JOB REQUIREMENTS

• Candidate must possess at least a Secondary School/"O" Level, Higher secondary/Pre-U/A level/College, Professional Certificate/NiTEC, in culinary.
• At least 3 year(s) of working experience in the related field is required for this position.
• Strong team spirit and ability to work well in a fast-paced environment.
• Present a positive and professional attitude at all time.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Marriott