Sous Chef - บางรัก, ประเทศไทย - Le Méridien

คำอธิบาย

JOB SUMMARY
To be responsible for the overall daily kitchen operation. Leading the team by example, exhibiting culinary talents, and managing the food related to the operations. Work with the restaurant manager to maximize restaurant financial performance and guest engagement to ensure enhanced guest satisfaction results.

To supervise kitchen areas to ensure consistent, high-quality products are in place, including guiding and developing direct reports to ensure the culinary team complies with hygiene procedures and is also responsible for overseeing food preparation in the kitchen.

• Lead the Rolling Ribs Kitchen team, be proactive, and naturally take ownership.
• Responsible daytoday operation kitchen operation for Rolling Ribs BBQ & Brew Bar
• To be collaborating annual restaurant marketing plan and strategies.
• Responsible for creating menu items, menu development, and food presentations.
• Lead, inspire, and collaborate with others on food knowledge and training.
• Indicated excellent leadership in guest hospitality, guest engagement, and providing excellent guest service.
• Establish performance, budget, and team goals; manage restaurant food and labor costs.
• Lead compliance and associate adherence to food handling and food safety hygiene standards.
• Thoughtfully engage your direct reports through the performance management process.
• Ensure a highengagement team and a collaborative, collegial culture by supporting an opendoor environment.
• Guide the growth and development of your team to support both business objectives and the personal career progression of those you manage.
• Actively participates in the hiring process to identify the right talent to support the outlet's concept.
• Demonstrates honesty and integrity and models appropriate behaviors in leading by example and serving as a role model.
• Walks his/her responsibility area and ensures that everything is in good working condition.

Profit & Loss Statement including Balance score card direct report to Director Food & Beverage and Director of Finance and General Manager.

• To be responsible monthly department goals, review monthly department forecast, event forecast contribute to team and Executive Committees.
• To responsible
• Maintains effective communication with all brilliant hosts to followup on
• Naturally takes ownership.
• Knows what it takes to build a business, specifically driving revenue and relevance.
• Adapts and flexes with new consumers and business needs.
• Sets expectations of quality guest service

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.

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