head

Executive Chef-Morimoto

United Arab Emirates - Dubai
Competitive

Full job details

Recruiter
Renaissance Downtown Hotel Dubai
Posted
09/02/2017
Ref
16001SIH
Location
United Arab Emirates - Dubai
Job Type
Chefs, Executive Chef
Sector
Other
Job Level
Management
 

Job Description

 

Description

You were always one of those curious kids who opened every cabinet, peeked behind every door, and never ceased to ask "why" when given an explanation. Today, you bring your personal style to every experience. You live life to discover. You are passionate about your neighborhood, always looking to explore the places one wouldn't find in a travel guide. If this sounds like you, you're in the right place. You've got authentic style, natural curiosity and a warm way with people. Renaissance is not just a place to spend the night, it's a place to discover, a place in the world with style like yours. That's why we're not just looking for anyone. We're looking for someone like you.


Qualifications



Leads kitchen management team. Leads daily Food and Beverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory. Manages the performance, and daily activities of the culinary staff. Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories. Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions. Manages all phases of food purchasing, receiving and cost control. Partners with Senior Management to develop special menus, items and presentations. Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.





CRITICAL TASKS



CORE WORK ACTIVITIES



Leading Kitchen Operations for Property
  • Leads kitchen management team.
  • Leads daily Food andBeverage outlet kitchen operations including food preparation, restaurant and kitchen sanitation, and daily inventory.
  • Manages the performance, and daily activities of the culinary staff.
  • Executes the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.
  • Verifies that all food production areas provide food items prepared and presented according to set standards at all times, monitoring for taste, visual appeal, and established portions.
  • Manages all phases of food purchasing, receiving and cost control.
  • Partners with Senior Management to develop special menus, items and presentations.
  • Creates cost cards, recipe cards and photos and catalogues for utilization during taste presentations.
  • Verifies that the culinary staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Health and Safety Administration (OSHA) and sanitation guidelines.
  • Performs and executes cooking shows for guest audiences.
  • Partners with Restaurant leadership to develop and execute marketing of the F andBeverage outlet.
  • Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
  • Interacts with guests and Sales Managers in order to promote guest satisfaction.





    Culinary Standards and Responsibilities
  • Provides direction for menu development.
  • Monitors the quality of raw and cooked food products to verify that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • Recognizes superior quality products, presentations and flavor.
  • Verifies compliance with food handling and sanitation standards.
  • Follows proper handling and right temperature of all food products.
  • Verifies employees maintain required food handling and sanitation certifications.
  • Maintains purchasing, receiving and food storage standards.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.



    Providing Exceptional Customer Service
  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  • Manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis.
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Responds to and handles guest problems and complaints.
  • Empowers employees to provide excellent customer service.
  • Creates guidelines so employees understand expectations and parameters. Verifies employees receive on-going training to understand guest expectations.
  • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.



    Managing and Conducting Human Resources Activities
  • Interviews, selects and trains employees
  • Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status
  • Provides for the safety and security of the employees or the property
  • Monitors employee attendance and records absences/tardiness.
  • Helps direct supervisors to achieve their own development goals.
  • Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.



    Additional Responsibilities
  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the best solution and solve problems.



MANAGEMENT COMPETENCIES


Leadership
  • Adaptability - Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment.
  • Communication - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.
  • Problem Solving and Decision Making - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions.
  • Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution
  • Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
  • Driving for Results - Focuses and guides others in accomplishing work objectives.
  • Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed.

Building Relationships
  • Coworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals.
  • Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.
  • Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability
  • Organizational Capability - Evaluates and adapts the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit.
  • Talent Management - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise
  • Applied Learning - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
  • Business Acumen - Understands and utilizes business information (e.g., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges.
  • Technical Acumen - Understands and utilizes 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.
    • 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.
    • 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.
    • 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).
    • Emergency Procedures - Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
    • 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.
    • Food and Beverage Sanitation - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
    • Food Handling - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
    • Kitchen Maintenance - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
    • 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.
    • Cleaning the Kitchen - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
    • Supply Storage - Knowledge of proper storage procedures for cookware, flatware, and supplies.
    • 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.
    • Basic Computer Skills - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
    • Mathematical Reasoning - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
    • Oral Comprehension - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
    • Reading Comprehension - Demonstrates understanding of written sentences and paragraphs in work-related documents.
    • Writing - Communicates effectively in writing as appropriate for the needs of the audience.

CANDIDATE PROFILE



Education and Experience
  • High school diploma or GED; 7 years experience in the culinary, food and beverage, or related professional area.

    OR
  • Bachelor's degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.







Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.