Job Openings at Marriott International

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  • Marriott International is a leading global lodging company based in Bethesda, Maryland, USA, with more than 4,100 properties in 79 countries and reported revenues of nearly $14 billion in fiscal year 2014. Its heritage can be traced to a root beer stand opened in Washington, D.C., in 1927 by J. Willard and Alice S. Marriott.
    The company operates and fran…

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    • Contents
    • Open Jobs
      1. Chef de Cuisine
      2. Sous Chef
    • Method of Application

    Chef de Cuisine

    • Job Type Full Time
    • Qualification BA/BSc/HND , OND
    • Experience 2 – 4 years
    • Location Lagos
    • Job Field Catering / Confectionery&nbsp

    Job Number: 21066437
    Location: Marriott Hotel – Ikeja, Lagos
    Schedule: Full-Time
    Position Type: Management
    Brand: Marriott Hotels Resorts
    Job Category: Food and Beverage & Culinary

    Job Summary
    Asian Chef De Cuisine:

    • Accountable for the quality, consistency and production of the restaurant kitchen.
    • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
    • Coordinates menus, purchasing, staffing and food preparation for the property’s restaurant.
    • Works with team to improve guest and employee satisfaction while maintaining the operating budget.
    • Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

    Core Work Activities
    Ensuring Culinary Standards and Responsibilities are Met for Restaurant:

    • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
    • Supervises restaurant kitchen shift operations and ensures compliance 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 the restaurant.
    • Communications production needs to key personnel.
    • Assists in developing daily and seasonal menu items for the restaurant.
    • Ensures compliance with all applicable laws and regulations regulations.
    • Follows proper handling and right temperature of all food products.
    • Estimates daily restaurant production needs.
    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
    • Checks the quality of raw and cooked food products to ensure that standards are met.
    • Determines how food should be presented and creates decorative food displays.

    Leading Kitchen Team:

    • Supervises and coordinates activities of cooks and workers engaged in food 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 executing requests based on required specifications.
    • Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.
    • Encourages and builds mutual trust, respect, and cooperation among team 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 daily operations.
    • Ensures employees understand expectations and parameters.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

    Establishing and Maintaining Restaurant Kitchen Goals:

    • Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
    • Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
    • Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
    • Effectively investigates, reports and follows-up on employee accidents.
    • Knows and implements company safety standards.

    Ensuring Exceptional Customer Service:

    • Provides services that are above and beyond for customer satisfaction and retention.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • 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.
    • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
    • Empowers employees to provide excellent customer service.
    • Handles guest problems and complaints.
    • Interacts with guests to obtain feedback on product quality and service 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 restaurant staff on menu items including ingredients, preparation methods and unique tastes.
    • Manages employee progressive discipline procedures.
    • Participates in the employee performance appraisal process, providing feedback as needed.
    • Uses all available on the job training tools for employees.
    • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

    Additional Responsibilities:

    • Provides information to 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.
    • Attends and participates in all pertinent meetings.

    Education and Experience

    • High School Diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

    go to method of application »

    Sous Chef

    • Job Type Full Time
    • Qualification BA/BSc/HND , OND
    • Experience 2 – 4 years
    • Location Lagos
    • Job Field Catering / Confectionery&nbsp

    Job Number: 21066439
    Location: Marriott – Hotel Ikeja, Lagos
    Schedule: Full-Time
    Position Type: Management
    Brand: Marriott Hotels Resorts
    Job Category: Food and Beverage & Culinary

    Job Summary
    Asian Sous Chef:

    • Accountable for overall success of the daily kitchen operations.
    • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
    • Works to continually improve guest and employee satisfaction while maintaining the operating budget.
    • Supervises 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.

    Core Work Activities
    Ensuring Culinary Standards and Responsibilities are Met:

    • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
    • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
    • Assists Executive Chef with all kitchen operations and preparation.
    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
    • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
    • Assists in determining how food should be presented and creates decorative food displays.
    • Maintains purchasing, receiving and food storage standards.
    • Ensures compliance with food handling and sanitation standards.
    • Performs all duties of kitchen managers and employees as necessary.
    • Recognizes superior quality products, presentations and flavor.
    • Ensures compliance with all applicable laws and regulations.
    • Follows proper handling and right temperature of all food products.
    • Operates and maintains all department equipment and reports malfunctions.
    • Checks the quality of raw and cooked food products to ensure that standards are met.

    Leading Kitchen Operations:

    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Leads shifts while personally preparing food items and executing requests based on required specifications.
    • 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.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Maintains the productivity level of employees.
    • Ensures employees understand expectations and parameters.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Ensures property policies are administered fairly and consistently.
    • Communicates performance expectations in accordance with job descriptions for each position.
    • Recognizes success performance and produces desired results.

    Ensuring Exceptional Customer Service:

    • Provides services that are above and beyond for customer satisfaction and retention.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Sets a positive example for guest relations.
    • Empowers employees to provide excellent customer service.
    • Interacts with guests to obtain feedback on product quality and service levels.
    • Handles guest problems and complaints.

    Maintaining Culinary Goals:

    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
    • Trains employees in safety procedures.

    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.
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Participates in the employee performance appraisal process, providing feedback as needed.
    • Brings issues to the attention of the department manager and Human Resources as necessary.

    Additional Responsibilities:

    • Provides information to 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.
    • Attends and participates in all pertinent meetings.

    Education and Experience

    • High School Diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

    Method of Application

    Use the link(s) below to apply on company website.

     

    Note: Never pay for any training, certificate, assessment, or testing to the recruiter.



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