Japanese Specialty Chef
Marriott Hotels
Melbourne, Australia
4d ago

Boldly coloring outside the lines of luxury, W turns the traditionalnotion of the extravagant hotel on its head. Our irreverent attitude and tastefor excess redefine revelry for the modern jet set.

Our guests have a lust fora life less ordinary that drives them to demand more, experience it all, andhit repeat.

We share our guests’ passions, providing insider access to what’s newand what’s next. Moderation is not in our vocabulary and we know that lust forlife demands more, not less.

W guests soak it in and live each day with amantra : Detox. Retox. Repeat. If you’re ready to create the energetic W scenethat is magnetic to everyday disruptors around the world, then we invite you toexplore a career with W Hotels.

JOB SUMMARY

W Melbourne are on the search for a Speciality Japanese Chef to lead thecharge at WARABI, developing and innovating new applications and ideas toelevate and position WARABI as a leading speciality Japanese dining restaurantin Australia.

The selected talent will be accountable for the quality,consistency and production of this specialty restaurant kitchen.

They willexhibit next level culinary talent whilst personally performing tasks whileleading the staff and managing all food related functions.

The role is focusedon coordinating menus, purchasing, staffing and food preparation, whilstmaintaining the operating budget.

Ongoing development and training of the teamis required to ensure guest and employee satisfaction benchmarks are achievedand celebrated.

Highest level of sanitation and food standards are expected tobe adhered to.

CANDIDATE PROFILE

Education and Experience

  • High school diploma or GED; 4 years experience in the culinary, foodand beverage, or related professional area.
  • 2-year degree from an accredited university in Culinary Arts, Hoteland Restaurant Management, or related major; 2 years experience in theculinary, food and beverage, or related professional area.
  • CORE WORK ACTIVITIES

    Setting and Ensuring Culinary Standards and Responsibilities are Met forSpecialty Restaurant

  • Develops, designs, or creates new applications, ideas, relationships,systems, or products, including artistic contributions for specialtyrestaurant.
  • Supervises specialty restaurant kitchen shift operations and ensurescompliance 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 thespecialty restaurant.
  • Communications production needs to key personnel.
  • Assists in developing daily and seasonal menu items for the specialtyrestaurant.
  • 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 orfor special guests or functions.
  • Checks the quality of raw and cooked food products to ensure thatstandards are met.
  • Determines how food should be presented and creates decorative fooddisplays.
  • Leading Kitchen Team

  • Supervises and coordinates activities of cooks and workers engaged infood 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 executingrequests based on required specifications.
  • Supervises and manages specialty restaurant kitchen employees.Managing all day-to-day operations. Understanding employee positions wellenough to perform duties in employees' absence.
  • Encourages and builds mutual trust, respect, and cooperation amongteam members.
  • Serving as a role model to demonstrate appropriate behaviors.
  • Ensuring and maintaining the productivity level of employees.
  • Ensures employees are cross-trained to support successful dailyoperations.
  • Ensures employees understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships withemployees and ensures employees do the same within the team.
  • Establishing and Maintaining Specialty Restaurant Kitchen Goals

  • Sets and supports achievement of kitchen goals including performancegoals, budget goals, team goals, etc.
  • Developing specific guidance and plans to prioritize, organize, andaccomplish daily kitchen operations work.
  • Understands the impact of kitchen operation on the overall propertyfinancial goals and objectives and manages to achieve or exceed budgeted goals.
  • Effectively investigates, reports and follows-up on employeeaccidents.
  • Knows and implements company safety standards.
  • Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfactionand retention.
  • Manages day-to-day operations, ensuring the quality, standards andmeeting the expectations of the customers on a daily basis.
  • Improves service by communicating and assisting individuals tounderstand guest needs, providing guidance, feedback, and individual coachingwhen needed.
  • Sets a positive example for guest relations.
  • Emphasizes guest satisfaction during all departmental meetings andfocuses on continuous improvement.
  • Empowers employees to provide excellent customer service.
  • Handles guest problems and complaints.
  • Interacts with guests to obtain feedback on product quality andservice levels.
  • Managing and Conducting Human Resource Activities

  • Identifies the developmental needs of others and coaching, mentoring,or otherwise helping others to improve their knowledge or skills.
  • Participates in training specialty restaurant staff on menu itemsincluding ingredients, preparation methods and unique tastes.
  • Manages employee progressive discipline procedures.
  • Participates in the employee performance appraisal process, providingfeedback as needed.
  • Uses all available on the job training tools for employees.
  • Assists as needed in the interviewing and hiring of employee teammembers with appropriate skills.
  • Additional Responsibilities

  • Provides information to supervisors, co-workers, and subordinates bytelephone, in written form, e-mail, or in person.
  • Analyzes information and evaluating results to choose the bestsolution and solve problems.
  • Attends and participates in all pertinent meetings.
  • 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.

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