Job Description: Accountable for the quality, consistency and production of the 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 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. Job Responsibilities: Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures compliance with all applicable laws and regulations regulations. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensuring and maintaining the productivity level of employees. Provides services that are above and beyond for customer satisfaction and retention. Estimates daily restaurant production needs. Ensures employees are cross-trained to support successful daily operations. Follows proper handling and right temperature of all food products. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Assists in developing daily and seasonal menu items for the restaurant. Job Requirements: Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Qualification & Experience: 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. Job Details: Company: Marriott International Vacancy Type: Full Time Job Location: Johannesburg, Gauteng, SA Application Deadline: N/A Apply Here Vacancieshut.com
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