Executive Sous Chef – The Ritz-Carlton Abu Dhabi, Grand Canal (United Arab Emirates) Abu Dhabi

Requirements

Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must demonstrate strong leadership skills and expertise in food and beverage operations.

Job Summary

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 more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and
Gentlemen create experiences so exceptional that long after a guest stays with
us, the experience stays with them. Attracting the world’s top hospitality
professionals who curate lifelong memories, we believe that everyone succeeds
when they are empowered to be creative, thoughtful and compassionate.
 
Every day, we set the standard for rare and special luxury service the world
over and pride ourselves on delivering excellence in the care and comfort of our
guests.
 
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are
delivered graciously and thoughtfully every day. The Gold Standards are the
foundation of The Ritz-Carlton and are what guides us each day to be better than
the next. It is this foundation and our belief that our culture drives success
by which The Ritz Carlton has earned the reputation as a global brand leader in
luxury hospitality. As part of our team, you will learn and exemplify the Gold
Standards, such as our Employee Promise, Credo and our Service Values. And our
promise to you is that we offer the chance to be proud of the work you do and
who you work with.
 
In joining The Ritz-Carlton, 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.

Responsibilities

Oversees all food preparation areas and support functions to ensure high-quality product consistency and guest satisfaction. Leads and develops kitchen staff while managing controllable expenses and maintaining strict sanitation standards.

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