Restaurant Head Chef

Marriott international, inc - Hobart
new offer (26/11/2020)

job description

Posting Date Oct 28, 2020Job Number 20063613Job Category Food and Beverage &
CulinaryLocation The Tasman, a Luxury Collection Hotel, Hobart, 34 Davey Street, Hobart, Southern Territory, Australia VIEW ON MAPBrand The Luxury CollectionSchedule Full-timeRelocation? NoPosition Type ManagementStart Your Journey With Us
The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world?s most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.The Tasman, a Luxury Collection Hotel, Hobart is located just steps from Hobart?s waterfront and the city?s top restaurants and attractions. The Tasman is a unique combination of Modern Contemporary, Art Deco and Heritage architecture. Presenting 152 luxuriously appointed guest rooms and suites with carefully restored features and adorned with exclusive art pieces from local artists, The Tasman reflects the true spirit of the destination.The hotel is due to open in 2021.SUMMARY
The Restaurant Head Chef is responsible for ensuring the overall success of the hotel\ 's signature restaurant operations and that the standard and quality of food production is maintained at the highest level at all times. This role is very much hands-on, you will exhibit culinary talents by personally performing tasks while managing the team. Works to continually improve guest and team satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
YOUR TEAM
The hotel\ 's signature restaurant celebrates renowned Tasmanian Chef Massimo Mele\ 's heritage and gives traditional Italian cuisine a local twist that responds to the seasons. Ideally located on Salamanca Place and close to the waterfront, the restaurant will be the heart of Hobart?s new Parliament Square, complimenting Tasmania?s newest luxury hotel, The Tasman.The carefully crafted menu will have a produce driven philosophy - simple, uncomplicated and seasonally changing, using quality ingredients showcasing the best from Tasmania and around the world, with warm and welcoming hospitality.
The restaurant will seat up to 150 guests and for those wanting a unique and intimate dining experience there is a beautiful 18-seat Private Dining Room for guests to enjoy.
KEY ACCOUNTABILTIES
Managing Daily Operations
Direct the successful day-to-day operation of the restaurant to the required standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions and reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen.
Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
Ensures compliance with food handling and sanitation standards, hotel policy and procedures and applicable laws and regulations
Ensure compliance with Marriott Global Food Safety Plan
Manages stock, maintains purchasing, receiving and food storage standards and operates and maintains all department equipment and reports malfunctions.
Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management
Assists in determining how food should be presented and creates decorative food displays
Participate in the development and implementation of The Tasman?s strategies for the restaurant that are aligned with the hotel?s overall vision, values and strategies.
Learns and implements brand?s Safety Standards and comply with all policies and procedures
Leadership
Leads by example and ensures personal effectiveness in role and takes responsibility for own work priorities, quality, value and timelines of work undertaken and coordinates activities of the team ensuring productivity levels are achieved
Support and create an environment for team members that is aligned with The Tasman?s culture through regular communication and reinforcement and encourage others;
advocates sound financial/business decision making;
demonstrates honesty and integrity
Encourages and builds mutual trust, respect, and cooperation among team members
Maintain knowledge and expertise in the relevant field/s and keep abreast of best practice
Complete all relevant training and participates in on the job learning and development offerings
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills ? encourage lifelong learning.
Establish strong cross-departmental relationships to fully understand the hotel and factors of success and create an environment for associates that is aligned to our culture through constant communication and reinforcement
Maintaining Culinary Goals
Develops, achieves and exceeds goals including performance goals, budget goals, team goals, etc. Supports the goal setting program of work
Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
Reviews staffing levels according to business demand to ensure that guest service, operational and financial objectives are met (and tracks time and attendance)
Ensuring Exceptional Customer Service
Provides services and culinary strategies that are above and beyond for customer satisfaction and retention
Support and create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by associates
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations and handles guest problems and complaints effectively
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping/teaching others to improve their knowledge or skills.
Assists as with recruitment and retention programs of work
Participates in the employee performance appraisal process, providing feedback as needed
Solicits employee feedback, utilizes an\ "
Open door\"
policy and reviews employee satisfaction results to identify and address employee problems or concerns
Establishes strong cross-departmental relationships to fully understand the hotel and factors of success and create an environment for associates that is aligned to our culture through constant communication and reinforcement.
PROFILE
Qualified Chef with proven experience working in a similar position
Outstanding communication and leadership skills
Proven ability to monitor expenses and manage a budget
Up to date with culinary trends and experience optimizing kitchen processes
Willingness to take initiative and make effective business decisions
Demonstrates knowledge of high-quality food products, presentations and flavour
Ability to use business technology (e.G. Microsoft Office, Excel, Word etc.)
Genuine passion for the industry and strong customer service
Reliable and punctual with the ability to work late nights and on weekends
Able to demonstrate the capacity to perform the inherent requirements of the role
Valid working rights for AustraliaMarriott 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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Restaurant Head Chef

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