Company Name Marriott International
Job title Chinese Chef Role
Customer Service Executive, Chef, Manager, Sous Chef
New Delhi, Across India
Job Number 21097149
Job Category – Food and Beverage & Culinary
Location – JW Marriott Hotel New Delhi Aerocity, Asset Area 4 – Hospitality District, New Delhi, Delhi, India
Position Type Management Located Remotely?
Marriott International’s 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.
Accountable for the quality, consistency, and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation for the property’s specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Education and Experience. High school diploma or GED 4 years experience in the culinary, food and beverage, or related professional area. 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.
CORE WORK ACTIVITIES
Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurants. . Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. . Maintains food preparation handling and correct storage standards. . Recognizes superior quality products, presentations, and flavor. .
Plans and manages food quantities and plating requirements for the specialty restaurant. . Communications production needs to key personnel. . Assists in developing daily and seasonal menu items for the specialty restaurant. . Ensures compliance with all applicable laws and regulations.
Follows proper handling and right temperature of all food products. . Estimates daily specialty restaurant production needs. . Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. .
Checks the quality of raw and cooked food products to ensure that standards are met. . Determines how food should be presented and creates decorative food displays. Leading Kitchen Team. Supervises and coordinates activities of cooks and workers engaged in food preparation. .
Utilizes interpersonal and communication skills to lead, influence, and encourage others advocates sound financial/business decision making demonstrates honesty/integrity leads by example. . Leads shift teams while personally preparing food items and executing requests based on required specifications. .
Supervises and manages specialty restaurant, kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence. . Encourages and builds mutual trust, respect, and cooperation among team members. . Serving as a role model to demonstrate appropriate behaviors. . Ensuring and maintaining the productivity level of employees.
Provides information to 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. . 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.