Junior Sous Chef

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.

Marriott has more than 361,000 people working worldwide at managed or franchised properties and corporate offices. Marriott has been consistently recognized as a top employer and for its superior business ethics. The company also manages the award-winning guest loyalty program, Marriott Rewards® and The Ritz-Carlton Rewards® program, which together surpass 49M members.

We are recruiting to fill the position below:

Job Title: Junior Sous Chef

Location: Lagos
Employment Type: Full-Time

Job Summary

• Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
• Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.
• Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen.

Core Work Activities
Ensuring Culinary Standards and Responsibilities are Met:

• •Checks the quality of raw and cooked food products to ensure that standards are met.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Assists in determining how food should be presented and creates decorative food displays.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Complies with loss prevention policies and procedures.
• Maintains food handling and sanitation standards.

Supporting Culinary Team Activities:

• Ensures completion of assigned duties.
• Handles employee questions and concerns.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Monitors employee's progress towards meeting performance expectations.
• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Communicates performance expectations in accordance with job descriptions for each position.
• Conducts training when appropriate.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Participates in an on-going employee recognition program.

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:

• Empowers employees to provide excellent customer service within guidelines.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Sets a positive example for guest relations.

Candidate profile
Education and Experience:

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

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.