467 Chef Trainee jobs in Vietnam

**Additional Information**
**Job Number** 25136227
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Cam Ranh Bay Resort & Spa, Lot No. D4C Cam Lam Peninsula, Khanh Hoa Province, Viet Nam, Viet Nam, 57000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
_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._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.

Our client, a prestigious culinary establishment located in the heart of Bien Hoa, Dong Nai, VN , is seeking a highly skilled and innovative Executive Sous Chef to join their dynamic kitchen team. This role is crucial in supporting the Head Chef in all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and safety are maintained. The Executive Sous Chef will be instrumental in menu development, staff training, inventory management, and cost control.

Responsibilities:

• Assist the Head Chef in planning, directing, and coordinating all culinary activities.
• Supervise and manage kitchen staff, providing guidance, training, and motivation to foster a high-performance culture.
• Contribute to menu creation, developing new dishes and refining existing ones to align with culinary trends and seasonal availability.
• Ensure all dishes are prepared according to established recipes and quality standards, paying meticulous attention to detail in presentation.
• Oversee the efficient and safe operation of the kitchen, adhering to all hygiene, sanitation, and food safety regulations (HACCP).
• Manage food inventory, conduct regular stocktakes, and order supplies to ensure optimal stock levels while minimizing waste and controlling costs.
• Maintain equipment, ensuring all kitchen machinery and tools are in good working order and properly maintained.
• Collaborate with the Front of House team to ensure seamless service delivery and customer satisfaction.
• Handle guest feedback and resolve any kitchen-related issues promptly and professionally.
• Stay abreast of industry trends and best practices in culinary arts and kitchen management.
• Perform other duties as assigned by the Head Chef.

Qualifications:

• Proven experience as a Sous Chef or similar senior culinary role, preferably in a high-volume, fine-dining environment.
• A strong culinary background with expertise in various cooking techniques and cuisines.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in kitchen management software and inventory control systems.
• In-depth knowledge of food safety, sanitation, and nutritional standards.
• Ability to work under pressure, manage multiple tasks, and meet deadlines.
• Creativity and a passion for food and exceptional dining experiences.
• Relevant culinary degree or certification from a reputable institution is highly desirable.
• Flexibility to work varied shifts, including evenings, weekends, and holidays.

Join our team and contribute to creating unforgettable dining experiences in Bien Hoa, Dong Nai, VN .

An Executive Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.
**What will I be doing?**
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
+ Contribute to menu creation
+ Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
+ Ensure consistency in quality of dishes at all times
+ Assist the Executive Chef and managing customer relations when necessary, in the absence of the Chef
+ Ensure resources meet business needs through the effective management of working rotas
+ Support brand standards through the training and assessment of your team
+ Manage food cost controls to contribute to Food and Beverage revenue
+ Knowledge of activities in other departments and implications
+ Ensure compliance with food hygiene and Health and Safety standards
**What are we looking for?**
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ Strong Junior Sous Chef or previous Sous Chef Experience
+ Approaches food in a creative way
+ Strong supervisory skills
+ Positive attitude
+ Good communication skills
+ Committed to delivering a high level of customer service
+ Excellent grooming standards
+ Excellent planning and organising skills
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
+ Relevant qualifications for role
+ Ability to work a variety of shifts including weekends, days, afternoons and evenings
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Executive Sous Chef_
**Location:** _null_
**Requisition ID:** _HOT0BVPB_
**EOE/AA/Disabled/Veterans**

Our client is looking for a talented and innovative Remote Sous Chef to join their esteemed culinary team. This unique opportunity allows you to contribute to recipe development, menu planning, and culinary quality control from the comfort of your own kitchen. While the core of the role is remote, occasional collaboration or tasting sessions might be required if feasible. You will work closely with the Head Chef to create exceptional dining experiences, ensuring consistency in taste, quality, and presentation. This role is ideal for a creative individual with a passion for food, excellent organizational skills, and a strong understanding of culinary techniques and food safety.

Key Responsibilities:

• Assist the Head Chef in developing new recipes and menu items.
• Conduct recipe testing and refinement, ensuring quality and consistency.
• Develop and document standardized recipes and cooking procedures.
• Ensure adherence to food safety and sanitation standards.
• Contribute to menu planning and seasonal updates.
• Source and evaluate ingredients for quality and cost-effectiveness.
• Assist in training and mentoring kitchen staff on culinary techniques and standards.
• Manage inventory and assist with food cost controls.
• Maintain a high level of creativity and innovation in the kitchen.
• Ensure accurate portion control and presentation of dishes.
• Collaborate with the culinary team on special events and catering menus.

Qualifications:

• Culinary degree or equivalent professional experience.
• Proven experience as a Sous Chef or in a similar senior culinary role.
• Extensive knowledge of cooking techniques, ingredients, and culinary trends.
• Excellent palate and attention to detail in food preparation and presentation.
• Strong understanding of food safety and sanitation regulations (HACCP).
• Creative and innovative approach to recipe development.
• Ability to work independently and manage multiple tasks.
• Excellent communication and organizational skills.
• Proficiency in using recipe management software is a plus.

Our client, a renowned culinary establishment in **Nha Trang, Khanh Hoa**, is seeking an experienced and passionate Senior Sous Chef to join their esteemed kitchen team. This role is vital in supporting the Head Chef in all aspects of kitchen operations, ensuring the delivery of exceptional cuisine and maintaining the highest standards of quality, presentation, and hygiene. You will play a key role in menu development, staff training, and inventory management.

Responsibilities include overseeing daily kitchen operations, supervising and mentoring junior chefs and kitchen staff, and ensuring consistent execution of recipes. You will assist in menu planning and creation, developing innovative dishes and specials that reflect seasonal ingredients and culinary trends. Managing food inventory, ordering supplies, and controlling food costs to meet budgetary targets are crucial. You will also be responsible for maintaining impeccable kitchen hygiene, enforcing safety regulations, and conducting regular inspections. The ability to work efficiently under pressure, maintain composure in a fast-paced environment, and inspire a positive team dynamic is essential.

The ideal candidate will possess a culinary degree or equivalent professional training, coupled with a minimum of 5 years of progressive experience in professional kitchens, with at least 2 years in a supervisory role. A strong foundation in classical and contemporary cooking techniques, pastry, and garde manger is required. Proven experience in menu engineering, cost control, and staff management is a must. Excellent leadership, communication, and organizational skills are essential. Knowledge of food safety and sanitation regulations is paramount. This position requires your dedicated presence in the kitchen at our **Nha Trang, Khanh Hoa** location.

Our client is seeking a highly creative and passionate Executive Sous Chef to lead their culinary operations. This is a fully remote position, enabling you to manage and oversee kitchen activities and menu development from your home base. You will work closely with the Head Chef to ensure the highest standards of food quality, presentation, and service. This role requires a deep understanding of diverse culinary techniques, flavor profiles, and food safety regulations. You will be responsible for menu planning, recipe development, inventory management, and staff training and supervision. The ideal candidate will possess a strong background in fine dining or high-volume catering environments, with a proven ability to lead and motivate a kitchen team. Your duties will include managing food costs, maintaining kitchen hygiene, and ensuring compliance with all health and safety standards. You will also be involved in sourcing high-quality ingredients and building strong relationships with suppliers. This position demands exceptional organizational skills, creativity, and the ability to thrive under pressure. You will be a key player in developing innovative dishes and creating memorable dining experiences for clients. Our client values dedication and a commitment to excellence in all aspects of culinary arts. This is a unique opportunity to showcase your talent and leadership in a dynamic and fast-paced culinary setting. Responsibilities:

• Assist the Head Chef in all aspects of kitchen operations.
• Develop and execute innovative menus and recipes.
• Manage inventory, procurement, and cost control for food and supplies.
• Supervise and train kitchen staff, ensuring high performance and adherence to standards.
• Maintain impeccable standards of food quality, presentation, and sanitation.
• Ensure compliance with all health, safety, and hygiene regulations.
• Collaborate with management on menu planning and special events.
• Monitor and manage food costs to achieve budgetary goals.
• Source high-quality ingredients and build strong supplier relationships.

Qualifications:

• Culinary degree or equivalent professional experience.
• Minimum of 5 years of experience in professional kitchens, with at least 2 years in a sous chef or similar leadership role.
• Extensive knowledge of international cuisines and cooking techniques.
• Proven ability in menu development, recipe costing, and inventory management.
• Strong understanding of food safety and sanitation practices (HACCP certification preferred).
• Excellent leadership, communication, and interpersonal skills.
• Ability to work effectively in a fast-paced, high-pressure environment.
• Creativity and passion for food and culinary arts.

**Additional Information**
**Job Number** 25118982
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Hotel & Suites Saigon, Corner Hai Ba Trung Street & Le Duan Boulevard, Hochiminh City, Viet Nam, Viet Nam, 7000 VIEW ON MAP
**Schedule** Full Time
**Located Remotely?** N
**Position Type** Non-Management
**POSITION SUMMARY**
Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
PREFERRED QUALIFICATION
Education: Technical, Trade, or Vocational School Degree.
Related Work Experience: 4 to 6 years of related work experience.
Supervisory Experience: At least 2 years of supervisory experience.
License or Certification: None
_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._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott 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.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, 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.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it's with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel's kitchen.
**What will I be doing?**
As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:
+ Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
+ Work seamlessly with recipes, standards and plating guides.
+ Maintain all HACCP aspects within the hotel operation.
+ Use appropriately all equipment, tools and machines.
+ Focus on constant improvement of training manuals and SOPs.
+ Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
+ Work on offsite events when requested.
+ Complete tasks and jobs outside of the kitchen area.
+ Assist in inventory taking.
+ Knowledgeable of hotel's occupancy, events, forecasts and achievements.
+ Prepare menus as requested, in a timely fashion.
+ Work on new dishes for food tastings and photo taking.
+ Control stations within the kitchen.
+ Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
+ Effectively respond to guests' requests.
+ Learn and adapt to changes.
+ Be receptive to constructive feedback.
+ Purchase for and control production.
+ Maintain at all times a professional and positive attitude towards team members and supervisors.
+ Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
+ Coordinate, organize and participate in all production pertaining to the kitchen.
+ Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
+ Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
+ Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
+ Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
+ Report to the Executive Chef on any issues and take appropriate action.
+ Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
+ Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
+ Exercise maximum control on wastage to achieve optimum profitability.
+ Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
+ Prepare the necessary work orders for the Engineering department.
+ Ensure that recipes and costings are established and updated.
+ Monitor food quality and quantity to ensure the most economical usage of ingredients.
+ Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
+ Select team members who display qualities and attributes that reflect department standards.
+ Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
+ Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
+ Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
+ Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
+ Review all timesheets to ensure that team members' work times and meal breaks are accurate.
+ Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
+ Ensure that team members have a complete understanding of and adhere to the hotel's team member rules and regulations.
+ The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
+ Carry out any other reasonable duties and responsibilities as assigned.
**What are we looking for?**
A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
+ Vocational/Technical Diploma.
+ 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.
+ At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.
+ Possess a valid health certificate.
+ Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).
+ Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).
+ Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).
+ A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
+ A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
+ Able to work with and consume all products and ingredients.
+ Able to convert recipes and follow them through.
+ Proficient in Microsoft Word and Excel.
+ Able to set priorities and complete tasks in a timely manner.
+ Work well in stress situations, remain calm under pressure and able to solve problems.
+ Excellent leadership skills.
+ Knowledgeable in HACCP.
+ Technical education in hospitality or culinary school preferred.
+ Good command in English, both verbal and written to meet business needs, preferred.
+ Work experience in similar capacity with international chain hotels preferred.
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**Job:** _Culinary_
**Title:** _Sous chef (Dimsum)_
**Location:** _null_
**Requisition ID:** _HOT0BRFM_
**EOE/AA/Disabled/Veterans**

**Additional Information**
**Job Number** 25136424
**Job Category** Food and Beverage & Culinary
**Location** Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu Road, Hanoi, Viet Nam, Viet Nam,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._
When you join the Sheraton family, you become a member of its global community. We've been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you're a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be 'The World's Gathering Place'. In joining Sheraton Hotels & Resorts, 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.