Marriott Junior Sous Chef - Italian Cuisine in United Arab Emirates, United Arab Emirates


At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests well-being, and we re energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you re someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise.


Job Summary

Job Function / Summary:

Through supervision and organization, ensures that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness and hygiene is achieved throughout the kitchen areas.

Key Areas

1.Kitchen Procedures

2.Assigned projects

3.Service Quality

4.Standard Compliance

5.Key Relationships

6.Hygiene and Safety Measures


Culinary education background

Minimum 3 years in culinary department

Developed teamwork skills

Knowledge about hygiene standards


Responsible for thekitchen operation during shift worked in the absence of the Sous Chef.

Responsible for thekitchen operation during shift worked, in the absence of the Executive Chef.

Supervise the work of thekitchen staff on a specific shift to ensure food preparation, organization andpresentation standards are followed.

Ensure that kitchenequipment is in proper working order and issues maintenance orders for itsrepair.

Train associates inaccordance with planned training programs and correct production errors/methodswhen found necessary.

Maintain waste at aminimum level and determine that portion control is followed to ensure that therequired food cost percentage is obtained.

Initiate and participatein establishing creative selling, merchandising, and decoration andpresentation ideas.

Assist in revising newrecipes.

Liaise with theStewarding Department to ensure a high standard of cleanliness is maintained inthe kitchen, its fixtures and equipment.

Order fresh and dry goodsin the absence of the Executive Chef.

Liaise with theRestaurant and Banquet Managers regarding food preparation, presentation,special menus and seasonal specialties.

Supervise and participatein Buffet set-up and decoration.

Supervise during mealperiods to ensure that buffet table and a la Carte mise-en-place is keptreplenished and attractive for the duration of service.

Ensure that portioncontrol policy/standard planting instructions are adhered to.

Participate in preparingand maintaining recipe file.

Keep current on newproducts and trends.

Conduct on-the-job trainingandcoach kitchenstaff on the clear-as-you-go method of working

Participate in menuplanning as appropriate.

Perform related dutiesand special projects as assigned.

Sample all foods, onregular basis to ensure established standards are maintained.

Participate personally incooking and supervising the preparation/pick-up of dishes.

Personally monitor guestsatisfaction by taking all comments into account

Learns the hotels fire,safety, health and hygiene regulations and how to operate the Kitchen firefighting equipment.

In conjunction with theExecutive Chef, control supplies, cost quality/price ratio, size of orders,storage conditions

Make sure that allmerchandise is used before the freshness date expires, and adapt stock levelsand production to predicted activity levels.

Make sure that standardrecipes are respected.

Help the Executive Chefto control departmental costs and charges.

Write and check dailygoods transfers.

Perform duties of Chef dePartie if necessary

Ensure that O stock isenforced with the assistance of the Executive Chef, Executive Sous Chef,Kitchen Coordinator, Sous Chefs, Food Cost Controller and Purchasing Director.

Theabove key areas, responsibilities and activities reflect the items necessary todescribe the principal functions of the job identified and shall not beconstrued as detailed description of all work requirements that may be inherentin the job.

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.

Job: Food and Beverage & Culinary

Organization: Westin Hotels & Resorts

Location: ARE-United Arab Emirates

Requisition ID: 170027S5