Sous Chef - Western Kitchen

Supervises day to day kitchen operations and associate.
Sales volume, culinary category, number of meals served and complexity of the operation determine level of responsibility and scope of position.
Works with the Food and Beverage management team and associates to continually improve guest and associate satisfaction while maintaining the operating budget.
Supervises all food preparation areas including banquets, Room Service, restaurants, bar/lounge and associate cafeteria to ensure a consistent, high quality food product.
As an assistant department head, uses leadership skills to manage other managers.

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
Fluent English communication
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.
Hard- working Active Enthusiastic
Want to develop career path in Marriott International

Offered annual allowance of transportation for home leave.
Joined in medical and 24 hour accident insurance plan. Comply with government health and social insurance plan.
Offered uniform and laundry service for uniform.
Offered three (3) meals per day including meals on the weekly days off.
Offered 5 working days/week – 2 days off/week.
Accommodation provided.
Offered the round trip economy air ticket or ferry between hometown and Phu Quoc for commencement and completion of the Labor Employment Contract.
Comply with government Public Holidays.
And etc.
Joined in the associate activities.
Joined in the Hotel’s training and development programs.
Offered 12 vacation days/year.

Cập nhật gần nhất lúc: 2024-07-03 09:15:06