Job Description
Full–time
Job description
Job Number 2301XXXXXX Job Category Food and Beverage & Culinary Location Fairfield by Marriott Jaipur Bani Park, A-2/C/3, Sawai Jai Singh highway, Banipark, Jaipur, Rajasthan, India VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience \u2026 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR \u2026 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 Ensuring Culinary Standards and Responsibilities are Met \u2026 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. \u2026 Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. \u2026 Develops, designs, or creates new menus and recipes based on standards or artistic contributions. \u2026 Demonstrates knowledge of high quality food products, presentations and flavor. \u2026 Ensures compliance with food handling and sanitation standards. \u2026 Ensures compliance with all applicable laws and regulations. \u2026 Follows proper handling and right temperature of all food products. \u2026 Knows and implements brand\u2026s Safety Standards. \u2026 Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. \u2026 Maintains purchasing, receiving and food storage standards. \u2026 Operates and maintains all department equipment and reports malfunctions. \u2026 Supports procedures for food & beverage portion and waste controls. \u2026 Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. \u2026 Checks the quality of raw and cooked food products to ensure that standards are met. \u2026 Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team \u2026 Supervises and coordinates activities of cooks and workers engaged in food preparation. \u2026 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. \u2026 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. \u2026 Encourages and builds mutual trust, respect, and cooperation among team members. \u2026 Serves as a role model to demonstrate appropriate behaviors. \u2026 Ensures and maintains the productivity level of employees. \u2026 Ensures that menu items are prepared and presented according to use record standards. \u2026 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. \u2026 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. \u2026 Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals \u2026 Achieves and exceeds goals including performance goals, budget goals, team goals, etc. \u2026 Develops specific goals and plans to prioritize, organize, and accomplish your work. \u2026 Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. \u2026 Schedules employees to business demands and tracks employee time and attendance. \u2026 Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. \u2026 Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. \u2026 Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service \u2026 Provides services that are above and beyond for customer satisfaction and retention. \u2026 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. \u2026 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. \u2026 Sets a positive example for guest relations. \u2026 Handles guest problems and complaints. \u2026 Strives to improve service performance. \u2026 Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities \u2026 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. \u2026 Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. \u2026 Assists as needed in the interviewing and hiring of employee team members with appropriate skills. \u2026 Participates in the employee performance appraisal process, providing feedback as needed. \u2026 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. \u2026 Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities \u2026 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. \u2026 Analyzes information and evaluating results to choose the best solution and solve problems. \u2026 Attends and participates in all pertinent meetings. 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. Fairfield Inn & Suites by Marriott allows guests to travel with confidence by giving them just what they need at an exceptional value. As a member of our team you'll deliver outstanding service so travel is easy, comfortable and productive for our guests. Find Your World™ at Fairfield Inn & Suites by Marriott
Job description
Job Number 2301XXXXXX Job Category Food and Beverage & Culinary Location Fairfield by Marriott Jaipur Bani Park, A-2/C/3, Sawai Jai Singh highway, Banipark, Jaipur, Rajasthan, India VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience \u2026 High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR \u2026 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 Ensuring Culinary Standards and Responsibilities are Met \u2026 Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. \u2026 Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. \u2026 Develops, designs, or creates new menus and recipes based on standards or artistic contributions. \u2026 Demonstrates knowledge of high quality food products, presentations and flavor. \u2026 Ensures compliance with food handling and sanitation standards. \u2026 Ensures compliance with all applicable laws and regulations. \u2026 Follows proper handling and right temperature of all food products. \u2026 Knows and implements brand\u2026s Safety Standards. \u2026 Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. \u2026 Maintains purchasing, receiving and food storage standards. \u2026 Operates and maintains all department equipment and reports malfunctions. \u2026 Supports procedures for food & beverage portion and waste controls. \u2026 Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. \u2026 Checks the quality of raw and cooked food products to ensure that standards are met. \u2026 Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team \u2026 Supervises and coordinates activities of cooks and workers engaged in food preparation. \u2026 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. \u2026 Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. \u2026 Encourages and builds mutual trust, respect, and cooperation among team members. \u2026 Serves as a role model to demonstrate appropriate behaviors. \u2026 Ensures and maintains the productivity level of employees. \u2026 Ensures that menu items are prepared and presented according to use record standards. \u2026 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. \u2026 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. \u2026 Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals \u2026 Achieves and exceeds goals including performance goals, budget goals, team goals, etc. \u2026 Develops specific goals and plans to prioritize, organize, and accomplish your work. \u2026 Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. \u2026 Schedules employees to business demands and tracks employee time and attendance. \u2026 Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. \u2026 Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. \u2026 Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service \u2026 Provides services that are above and beyond for customer satisfaction and retention. \u2026 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. \u2026 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. \u2026 Sets a positive example for guest relations. \u2026 Handles guest problems and complaints. \u2026 Strives to improve service performance. \u2026 Helps employees receive on-going training to understand guest expectations. Managing and Conducting Human Resource Activities \u2026 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. \u2026 Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. \u2026 Assists as needed in the interviewing and hiring of employee team members with appropriate skills. \u2026 Participates in the employee performance appraisal process, providing feedback as needed. \u2026 Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. \u2026 Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities \u2026 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. \u2026 Analyzes information and evaluating results to choose the best solution and solve problems. \u2026 Attends and participates in all pertinent meetings. 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. Fairfield Inn & Suites by Marriott allows guests to travel with confidence by giving them just what they need at an exceptional value. As a member of our team you'll deliver outstanding service so travel is easy, comfortable and productive for our guests. Find Your World™ at Fairfield Inn & Suites by Marriott
💡 Quick Summary
Seeking a career-building opportunity? The Head Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Jaipur offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
