South Indian Chef

Job Category Culinary

Relocation? N

Position Type Non-Management

Position Summary

Ensuring Culinary Standards and Responsibilities are Met

· Maintains food handling and sanitation standards.

· Performs all duties of Culinary and related kitchen area associates in high demand times.

· Oversees production and preparation of culinary items.

· Ensures associates keep their work areas clean and sanitary.

· Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

· Complies with loss prevention policies and procedures.

· Strives to improve service performance.

· Communicates areas in need of attention to staff and follows up to ensure follow through.

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

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

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

· 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.

Supporting Culinary Team Activities

· Supervises daily shift operations.

· Ensures all associates have proper supplies, equipment and uniforms.

· Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Ensures completion of assigned duties.

· Participates in the associate performance appraisal process, giving feedback as needed.

· Handles associate questions and concerns.

· Communicates performance expectations in accordance with job descriptions for each position.

· Participates in an on-going associate recognition program.

· Conducts training when appropriate.

· Monitors associate's progress towards meeting performance expectations.

Maintaining Culinary Goals

· Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

· Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

· Sets a positive example for guest relations.

· Handles guest problems and complaints seeking assistance from supervisor as necessary.

· Empowers associates to provide excellent customer service within guidelines.

Additional Responsibilities

· Reports malfunctions in department equipment.

· Purchases appropriate supplies and manages food and supply inventories according to budget.

· Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment).

Management Competencies

Leadership

· Professional Demeanor - Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing Marriott in alignment with its values.

· Adaptability - Maintaining performance level under pressure or when experiencing changes or challenges in the workplace.

Managing Execution

· Driving for Results - Setting high standards of performance for self and/or others; assuming responsibility for work objectives; initiating, focusing, and monitoring the efforts of self and/or others toward the accomplishment goals; proactively taking action and going beyond what is required

· Building and Contributing to Teams - Leading and participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.

Building Relationships

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

· Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with Marriott's Spirit to Serve.

Learning and Applying Personal Expertise

· Technical Acumen - Understanding and utilizing 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

o 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.

o 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.

o 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).

o 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.

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

o Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.

o 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.

o Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.

o 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.

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

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

o Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

o Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

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

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 International portfolio of brands includes both JW Marriott and Marriott Hotels.

Marriott Hotels, Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 80 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. It’s as simple as that. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy a true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can really pursue your passions in a luxury environment. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™