Line Cook
Gandhinagar, Gujarat
Celebrity Cruises
Posted today
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES
- This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
- Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
This advertiser has chosen not to accept applicants from your region.
0
Line Cook
Ahmedabad, Gujarat
Celebrity Cruises
Posted today
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES
- This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
- Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
This advertiser has chosen not to accept applicants from your region.
1
Line cook
Ahmedabad, Gujarat
Celebrity Cruises
Posted today
Job Viewed
Job Description
KEY RESPONSIBILITIESPrepare all basic food items for the menu requested by their supervisor.Must possess advanced knife handling skills.Must be able to work in any section of a kitchen.Must have a good food knowledge and understanding of culinary terms.Must be able to read, understand, follow, and prepare company recipes.Must be proficient in effecting completing tasks, work efficiently and productively.Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.QUALIFICATIONS AND EDUCATIONA minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).A culinary school degree is required.Very strong management skills in a multicultural and dynamic environment.Very strong communication, problem solving, decision making, and people skills.Superior customer service, teambuilding, and conflict resolution skills.Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.Intermediate computer software skills required.
This advertiser has chosen not to accept applicants from your region.
2
Line Cook
Ahmedabad, Gujarat
Celebrity Cruises
Posted 3 days ago
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES
- This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
- Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
This advertiser has chosen not to accept applicants from your region.
3
Line Cook
Gandhinagar, Gujarat
Celebrity Cruises
Posted 3 days ago
Job Viewed
Job Description
KEY RESPONSIBILITIES
- Prepare all basic food items for the menu requested by their supervisor.
- Must possess advanced knife handling skills.
- Must be able to work in any section of a kitchen.
- Must have a good food knowledge and understanding of culinary terms.
- Must be able to read, understand, follow, and prepare company recipes.
- Must be proficient in effecting completing tasks, work efficiently and productively.
- Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.
- Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.
- Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
FINANCIAL RESPONSIBILITIES
- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
MOTIVATIONAL RESPONSIBILITIES
- This position does not have supervisory responsibilities.
QUALIFICATIONS AND EDUCATION
- A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
- Very strong communication, problem solving, decision making, and people skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.
- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.
Internal Candidate Requirements:
In addition to the stated hiring requirements, internal candidates are required to fulfill the following:
- Completion of at least one contract as Commis Cook with a performance rating of satisfactory or above, along with demonstrated leadership skills.
This advertiser has chosen not to accept applicants from your region.
4
Sous Chef
Gandhinagar, Gujarat
AirBorne Recruiting Pvt. Ltd.
Posted today
Job Viewed
Job Description
About Us:
AirBorne Recruiting has been India’s leading cruise line manning agency since 1986 and works with premium cruise line brands globally. Our vision is to continue to be India’s most trusted and respected cruise line manning agency.
Responsibilities:
- Assist the Chef De Cuisine and/or Executive Chef in managing the galley operation.
- Take full control of the assigned galley area in the absence of the Chef de Cuisine or Executive Chef.
- Lead and support a multi-cultural culinary team.
- Assist the Executive Chef in preparing additional work schedules.
- Maintain impeccable grooming standards at all times.
Requirements:
- A minimum of eight years of culinary experience, including at least three years as a Sous Chef or in a similar position within a premium brand hospitality environment.
- Advanced culinary skills with excellent cooking techniques, flair, and creativity.
- Fluent in English, with excellent communication skills to clearly explain and orate documents such as menus and recipes.
How to Apply:
Please visit our website, and click on Apply at the top of the page. You will need to fill in all of the required information on the form and upload a photograph and resume (they each need to be less than 500kb in size). After doing so, please send us your resume RONL ID number. If you have trouble with the online form, please let us know and we will assist you.
This advertiser has chosen not to accept applicants from your region.
5
Sous Chef
Ahmedabad, Gujarat
AirBorne Recruiting Pvt. Ltd.
Posted today
Job Viewed
Job Description
About Us:
AirBorne Recruiting has been India’s leading cruise line manning agency since 1986 and works with premium cruise line brands globally. Our vision is to continue to be India’s most trusted and respected cruise line manning agency.
Responsibilities:
- Assist the Chef De Cuisine and/or Executive Chef in managing the galley operation.
- Take full control of the assigned galley area in the absence of the Chef de Cuisine or Executive Chef.
- Lead and support a multi-cultural culinary team.
- Assist the Executive Chef in preparing additional work schedules.
- Maintain impeccable grooming standards at all times.
Requirements:
- A minimum of eight years of culinary experience, including at least three years as a Sous Chef or in a similar position within a premium brand hospitality environment.
- Advanced culinary skills with excellent cooking techniques, flair, and creativity.
- Fluent in English, with excellent communication skills to clearly explain and orate documents such as menus and recipes.
How to Apply:
Please visit our website, and click on Apply at the top of the page. You will need to fill in all of the required information on the form and upload a photograph and resume (they each need to be less than 500kb in size). After doing so, please send us your resume RONL ID number. If you have trouble with the online form, please let us know and we will assist you.
This advertiser has chosen not to accept applicants from your region.
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6
Sous Chef
Ahmedabad, Gujarat
AirBorne Recruiting Pvt. Ltd.
Posted 20 days ago
Job Viewed
Job Description
About Us:
AirBorne Recruiting has been India’s leading cruise line manning agency since 1986 and works with premium cruise line brands globally. Our vision is to continue to be India’s most trusted and respected cruise line manning agency.
Responsibilities:
- Assist the Chef De Cuisine and/or Executive Chef in managing the galley operation.
- Take full control of the assigned galley area in the absence of the Chef de Cuisine or Executive Chef.
- Lead and support a multi-cultural culinary team.
- Assist the Executive Chef in preparing additional work schedules.
- Maintain impeccable grooming standards at all times.
Requirements:
- A minimum of eight years of culinary experience, including at least three years as a Sous Chef or in a similar position within a premium brand hospitality environment.
- Advanced culinary skills with excellent cooking techniques, flair, and creativity.
- Fluent in English, with excellent communication skills to clearly explain and orate documents such as menus and recipes.
How to Apply:
Please visit our website, and click on Apply at the top of the page. You will need to fill in all of the required information on the form and upload a photograph and resume (they each need to be less than 500kb in size). After doing so, please send us your resume RONL ID number. If you have trouble with the online form, please let us know and we will assist you.
This advertiser has chosen not to accept applicants from your region.
7
Sous Chef
Gandhinagar, Gujarat
AirBorne Recruiting Pvt. Ltd.
Posted 20 days ago
Job Viewed
Job Description
About Us:
AirBorne Recruiting has been India’s leading cruise line manning agency since 1986 and works with premium cruise line brands globally. Our vision is to continue to be India’s most trusted and respected cruise line manning agency.
Responsibilities:
- Assist the Chef De Cuisine and/or Executive Chef in managing the galley operation.
- Take full control of the assigned galley area in the absence of the Chef de Cuisine or Executive Chef.
- Lead and support a multi-cultural culinary team.
- Assist the Executive Chef in preparing additional work schedules.
- Maintain impeccable grooming standards at all times.
Requirements:
- A minimum of eight years of culinary experience, including at least three years as a Sous Chef or in a similar position within a premium brand hospitality environment.
- Advanced culinary skills with excellent cooking techniques, flair, and creativity.
- Fluent in English, with excellent communication skills to clearly explain and orate documents such as menus and recipes.
How to Apply:
Please visit our website, and click on Apply at the top of the page. You will need to fill in all of the required information on the form and upload a photograph and resume (they each need to be less than 500kb in size). After doing so, please send us your resume RONL ID number. If you have trouble with the online form, please let us know and we will assist you.
This advertiser has chosen not to accept applicants from your region.
8
Executive Sous Chef
Ahmedabad, Gujarat
Marriott
Posted 4 days ago
Job Viewed
Job Description
**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Renaissance Ahmedabad Hotel, Behind Ganesh Meridian Complex, Ahmedabad, Gujarat, India, VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**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.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and 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.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We're looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Renaissance Ahmedabad Hotel, Behind Ganesh Meridian Complex, Ahmedabad, Gujarat, India, VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Assisting in Leading Kitchen Operations for Property**
- Provides direction for all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensures property policies are administered fairly and consistently.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
- Develops and implements guidelines and control procedures for purchasing and receiving areas.
- Establishes goals including performance goals, budget goals, team goals, etc.
- Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
- Manages department controllable expenses including food cost, supplies, uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures employees maintain required food handling and sanitation certifications.
- Maintains purchasing, receiving and food storage standards.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
- Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**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.
- Ensures employees are treated fairly and equitably.
- Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
- Administers the performance appraisal process for direct report managers.
- Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
- Manages employee progressive discipline procedures for areas of responsibility.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
- Provides information to executive teams, managers and 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.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We're looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
This advertiser has chosen not to accept applicants from your region.
9