Total 508 Director/C-Level F&B / Tourism / Hospitality job vacancies

Assistant Chief Engineer - Art'otel Battersea

We are recruiting for our art'otel in London Battersea! A premium lifestyle hotel situated in the heart of the iconic Battersea Power Station development. Perched on the Electric Boulevard, the 164 keys art'otel London Battersea power station sits in the heart of this energised neighbourhood, offering restaurants, bars, shops and galleries, amidst the eye-catching architecture that surrounds the historical Battersea Power Station.

As our Assistant Chief Engineer you will receive:

• Salary: Competitive
• Heavily discounted hotel rates in Europe (extends to the Radisson Hotel Group and family & friends)
• F&B discounts at our restaurants and bars (for your whole party)
• 30 days of holiday per year - including bank holidays, increasing with years of service
• Two free meals per day - including on your days off
• Access to 40% of your pay before payday through Wagestream
• Recommend a friend scheme - up to £750!
• Vitality at work scheme with great gym discounts & more
• Ride to Work scheme & free cycling lessons
• 24/7 employee assistance programme
• Rota given 2 weeks in advance
• Departmental productivity & service incentive scheme
• Benefit Hub - Discounted prices at hundreds of stores, supermarkets, major retailers, attractions, restaurants, and cinemas.
• Free dry cleaning for work uniform
• Annual Staff parties and events
• Company pension plan & award-winning training

Your journey so far …

As our Assistant Chief Engineer, you will have experience working in a busy operation and leading high performance teams. You will have a can-do attitude and a hands-on approach to tackling maintenance challenges in a hotel environment.

If you share a passion for art, culture and hospitality, art'otel is where people's talents will feel at home. We aim to inspire guests to be creative and discover the arts; by dazzling them with sensational service; by enriching their knowledge; by encouraging their passion for art and appetite for the finer things in life.

be bold. be creative. be original.

The Director of Food & Beverage is responsible for overseeing the entire food and beverage operation, ensuring exceptional guest experiences, financial performance, and compliance with health and safety regulations. This role involves strategic planning, staff management, menu development, and collaboration with other departments.

Major responsibilities

• Ensure the profitability, efficiency and creativity in each Food and Beverage outlets including banquet functions, outside catering events and in-room dining;
• Partner with Sales & Marketing to increase exposure and coverage of the Food & Beverage outlets in various local and international media;
• Analyse and control food and beverage cost in order to achieve financial targets;
• Plan menus, prices and promotional events for all Food & Beverage outlets in order to maximise revenue generating opportunities;
• Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest feedback from various channels as well as guest incident reports, and formulate action plans;
• Stay attentive to market trends in culinary arts, beverages and service style in order to induce creativity in the operation;
• Manage Food & Beverage outlets concept changes and renovations as well as the annual CAPEX handling
• Maintain a team of well-trained and motivated colleagues in order to deliver a high level of service according to Group’s and international luxury hotel standards;
• Be part of the Executive Committee team and provide advice and support in decisions and projects relating to the entire hotel
• Ensure the F&B Division is compliant to all Fire, Life, Health, Safety and Security standards adopted by the Group;

Job Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or related field.
• Minimum 5 years of experience in food and beverage management, with significant international exposure in diverse culinary environments
• Current Assistant Director or Director of Food & Beverage in an international 5 star luxury hotel

• Able to travel to multiple outlets across the island
• Willing to commit to work weekends and public holidays
• Well versed in overseeing budgets and control costs
• Support oversight of all daily operations functions relating to front and back end of the restaurant
• Develop, implement and maintain Quality Management standard create and maintain new marketing strategies
• Resolve staff/equipment maintaince issues
• Assist to oversee and manage a team of full time/permanent staff
• Source for suppliers and negotiate prices
• Work closely with various roles in the management team
• Monitor the performance standards of food quality, service speed and hygiene standards
• Get to know guest’s satisfaction and execute plan to improve their satisfaction and increase spending and loyalty
• Complete all daily paperwork, periodic inventories and statistical reports accurately and in a timely basis with action for improvement.
• Responsible for achieving monthly sales target by deploying the management approved marketing strategies
• Perform any other additional responsibilities as assigned by the management
• Show strong leadership qualities to be a role model to the team

Reporting to the General Manager, the successful candidate plays a critical role in leading the engineering team, ensuring compliance with industry standards and regulations.

Responsibilities:

• Project management – oversee and manage the planning, design, and execution of engineering projects. Communicate project progress and technical information to the senior management to ensure timely and accurate completion, within budget, and to the required quality standards.
• Troubleshoot and resolve complex technical issues. Ensure all engineering activities comply with industry standards, regulations and company policies.
• Provides technical leadership, training and direction to the subordinates.
• Maximise maintenance team potential with a balanced focus on operations, guests, employees and owner satisfaction.
• Proper records keeping relating to all plant and equipment for the hotel including repair and maintenance.
• Ensure that stores have adequate stocks of materials, equipment, and tools are kept in a clean and safe environment
• Take responsibility for the cleanliness and safety aspects of all plant and mechanical equipment rooms
• Responsible for quality service, short and long-term planning, daily operations as well as preventive maintenance standards.

Prerequisites:

• Bachelor degree in Engineering related trade.
• At least 5 years related experience
• Proficient in MS Office applications and presentation skills
• Able to train, coach, motivate and develop staff
• With certification as FSM will be an added advantage

Must have experience to prepare all the bellow receipes

Break Fast:

Idly

Dosa (All Types)

Poori with Aloo

Pongal

Chapathi

Upma

Aloo Paratha

Kichadi (All Types)

Egg (All Types)

Sambar

Different Types of Chutneys (Tomato, Coconut, Onion, Green Chutney)

Different Types of Masalas (Channa, Green Peas, Black Eye Beans)

Different Types of Kurumas (Mix Veg, AlooGobi, Navarathna)

Vegetarians:

Different Types of Sambars (Onion Sambar, Kadamba Sambar, Grinded Sambar)

Karak Kozhambu,Puzhi Kozhambu,Dahi Curry,Vathal Kozhambu

Different Types of Rasams (Pepper Rasam, Jeera Rasam, Lemon Rasam, Garlic Rasam, Tomato Rasam)

Different Types of Poriyals(Cabbaage,Beetroot,Carrot,Beans,Ladies Finger, Potato)

Different Types of Veg(Pumpkins, Snack Guard, Spinach,Kadai veg,Chettinadu Masala,Avail,

Different types of Rices(Tomato,Lemon,Tamarind,Corinder,Sambar Rice,Curdrice,Ghee Rice)

North Indian Dishes(Palak paneer, Paneer Butter Masala,Kadai Paneer,)

Chinees(Fried Rice,Noodles)

Pickles-Garlic, Mix Veg, Ginger,Lemon,Tomato,Mango.

Non-Vegetarians:

Fish:Fish Curry,Fry,Tawa Fish,Kearala Fish Curry,Fish Kozhambu(Tamilnadu),

Chicken:Chicken Curry,Chick Fry, Butter Chicken,Chicken loly pop,Chicken Chetinadu,Peper Chicken,chicken Kadai,Garlic Chicken,Chicken Kuruma,Palak Chicken,Chicken Dry

Mutton:Mutton Masala,Pepper Mutton, Mutton Curry,Mutton kuruma,Mutton Kadai)

Sea Foods:

Prawns Masala,Prawns Fry, Crab Masala,Crab curry,Dry Fish Curry

Chinees:

Chicken-65, Chilli Chicken, Chicken Fried Rice, Chicken Noodles, .

Biriyani:

(Veg Biriyani,Veg Pulao,Gr.Peas Pulao,Mushroom Pulao,Kasmiri Pulao,Chicken Biriyani,Chicken Fry Biriyani,Hydrabad Biriyani,Mutton Biriyani,Fish Biriyani,Prawns Biriyani)

Snacks

Samosa,Cutlet,Channa Pattura,Types of Vada,Types of Pakkoda,Bonda,Bajji,

Soup:

Tomato Soup,Veg Clear Soup,Cream of Veg Soup,Chicken Clear Soup,Cream of Chicken Soup,Sweet Corn Chick Soup,SweetCorn Veg Soup,Egg Soup,Mushroom

Soup,Spinach soup,Mulaguthani Soup,

Sweets:

(Laddu,Club Jamun,Keasari,Different Types of Payasams,Sweet pongal)

Paal Payasam, Banana Pongal, Paysaam, Mysore Pak or Rava Laddoo

Rava Kesari Recipe, Kaju Mysore Pak

Carrot and Cashew Payassam, Chana Dal and Coconut Laddu,

Coconut Milk and Rose Custard, Rice Kheer

Tandoori:

Types of Naans, Rooti, Tandoori Chicken, Chicken Kabab, Veg Kabab, Chicken Tikka, Paneer Tikka,

Salads:

All Types of Salads

Job Description:

• Preparing and assembling ingredients for menu items.
• Ensuring that food portions and food presentation meet company standards.
• Keep a sanitized and orderly environment in the kitchen.
• Ensuring that food health and safety regulations are followed.
• Check quality of ingredients
• Monitor stock and place orders when there are shortages.

Requirements:

• Proven experience working as a cook
• Excellent time management abilities
• Ability to work in fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of various cooking procedures and methods
• Very good communication skills
• Excellent physical condition and stamina

THE ORGANISATION

B Lab is transforming the global economy to benefit all people, communities, and the planet. A leader in economic systems change, the B Lab global network creates standards, policies, and tools for business, and certifies companies—known as B Corps—who are leading the way. B Corps use profits and growth as a means to a greater end: high-quality job creation, reduced inequality, healthier, regenerative environments and stronger communities. To date, this global community includes over 9,00 B Corps in 162 industries and across 102 countries. In addition, over 280,000 companies are managing and advancing their impact with B Lab frameworks such as the B Impact Assessment and the SDG Action Manager, to help companies take action on the UN Sustainable Development Goals (SDG).

Established in 2022, B Lab Singapore (SG) is excited to be a key Asian partner for this global movement. We aim to expand the community of Certified B Corps and ensure that the B Corp Movement is game-changing, inspiring and inclusive in a global context. As the nexus for the world’s most vibrant economies, B Lab Singapore is well positioned to grow, promote, enable, connect & empower the community of B Corps in the region.

THE ROLE

B Lab SG is looking for a dynamic and purpose-driven Executive Director to helm B Lab Singapore and lead systems change. The Executive Director will provide visionary leadership and strategic direction for B Lab, ensuring the organization’s mission and goals are effectively advanced. The Executive Director will report to the Board of Directors, work closely with B Lab Global, and build enduring relationships with key stakeholders to drive B Lab’s strategic initiatives, expand its impact, and secure financial sustainability.

As an agent of change, you will be a persuasive and inspiring leader with a depth of commercial and social innovation experience and a passion for B Lab’s mission. The successful candidate will be a dynamic and entrepreneurial leader with a focus on:

· External-facing engagement and communications

· Delivery on strategy and financial KPIs

· Leadership and team management

· Business development and movement building

· Contributing to a global movement

Roles & Responsibilities include :

1. Strategic Leadership:

o Develop and implement B Lab’s strategic plan, in collaboration with the Board and executive team

o Ensure alignment between B Lab’s mission, strategic priorities, and operational activities.

o Advocate for B Lab’s mission and values with policy makers, the business community, intermediaries and civil society

2. Operational Management:

o Lead and support the executive team, fostering a culture of collaboration, innovation, and accountability.

o Oversee day-to-day operations, ensuring the organization runs efficiently and effectively.

o Manage organizational resources, including financial, human, and technical assets, to achieve strategic goals.

3. Program Development and Impact:

o Oversee the development, implementation, and evaluation of B Lab Singapore’s programs and initiatives.

o Ensure that programs align with organizational goals and effectively address stakeholder needs.

o Measure and report on the impact of B Lab’s programs and activities.

4. Fundraising and Financial Oversight:

o Develop and execute fundraising strategies to support B Lab’s programs and initiatives.

o Cultivate relationships with donors, sponsors, and partners to enhance financial sustainability.

o Oversee the preparation and management of the organizational budget and ensure financial health.

5. Board and Stakeholder Engagement:

o Act as the primary liaison between the Board of Directors and the executive team

o Provide regular updates to the Board on organizational performance, challenges, and opportunities.

o Engage with key stakeholders, including B Corporations, investors, and policy-makers, to advance B Lab’s mission.

o Ongoing management of the relationship with B Lab Global and liaising effectively with B Lab Global and partners to ensure aligned strategy and sharing of best practice

6. Advocacy and Public Relations:

o Represent B Lab at public events, conferences, and media engagements.

o Promote B Lab’s mission and values through strategic communication and advocacy efforts.

o Enhance B Lab’s visibility and reputation as a leader in the global movement for business as a force for good.

Skills, Attributes and Experience

With the mindset that business is a force for good , you will be an experienced, high-energy, entrepreneurial personality with a track record of success and a passion for making a positive impact. The role requires flexibility to attend after-hours events and conference calls. Ideally, you will possess:

· Proven record in a senior leadership role within a business, nonprofit organisation, sustainability or impact management role.

· Demonstrated commitment to B Lab’s vision to redefine success in business

· Excellent fundraising, financial management, and budget oversight skills.

· Experience working with boards of directors and diverse stakeholder groups.

· Passion for positive impact, and a commitment to advancing business as a force for good.

· High energy, emotional intelligence, entrepreneurial personality capable of working in a start-up environment

· Relentless problem-solving skills

· Strong, charismatic public speaking and persuasive writing skills

· Existing networks and capability to develop high-quality partnerships with governments, foundations, philanthropic bodies and HNWI

Education and Experience:

· Experience with B Corp experience either as an entrepreneur/senior executive leading a company to B Corp certification or as an analyst consulting with a companies on the B Corp journey.

· At least 10 years of senior management experience, with a track record of successful leadership and organizational growth.

· Experience with sustainability standards, impact frameworks and B Corp Certification is a must

How to Apply:

Interested candidates should submit a resume and a cover letter outlining their qualifications and vision for the role to HR@sg.bcorporation.net

B Lab is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. More about B Lab SG at www.bcorpsingapore.org

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Keeping up to date with industry trends.
• Receiving feedback and making improvements where necessary.

Main Duties and Responsibilities

We are seeking an accomplished and highly service-oriented individual to join us as our Chief Concierge. The incumber will play a critical role in ensuring that our guests’ experience is aligned to our Resorts’ unparalleled standard of excellence, and in doing so, ensuring that their stay is memorable and exceeds their expectations.

Key Responsibilities

Ensuring Service and Guest Excellence:

• Responsible for ensuring that our brand’s standard of excellence is maintained and exceeded.
• To anticipate and meet guests’ needs and preferences, and tailor services to enhance their stay.
• Responsible for ensuring that all guests are extended a warm, friendly and genuine welcome.
• Handle guest requests and special requirements efficiently.
• Oversee all concierge operations, ensuring the delivery of high-quality and personalized service to our Resort’s guests.

Operational Management:

• Develop and implement policies and procedures to streamline operations and improve guest satisfaction.
• Monitor and manage metrics and guest feedback to identify areas for improvement and develop corrective actions.

People Management

• Lead, monitor and manage the concierge team, providing training and support to ensure adherence to our Resort’s service standards.
• Conduct regular performance evaluations and implement development plans to enhance team skills and service delivery.

Job Requirements

• Diploma in Hospitality or an equivalent professional qualification
• 4 – 6 years of experience in Guest Relations or similar, preferably in a luxury hotel or resort setting.
• Able to handle high-pressure situations with professionalism.
• Strong leadership and management skills.

Job Summary
We are seeking a highly skilled and experienced Assistant Chief Engineer to join our luxury hotel resort team in Singapore. The ideal candidate will support the Chief Engineer in overseeing all property engineering and maintenance operations. This role is critical to ensuring that the resort facilities are safe, well-maintained, and operating efficiently to provide a high-quality guest experience.

Key Responsibilities

• Assist the Chief Engineer in managing daily operations, including the maintenance of HVAC systems, electrical, plumbing, mechanical, and other critical hotel infrastructure.
• Supervise and provide leadership to the engineering team, ensuring that all team members perform their tasks efficiently and safely.
• Conduct regular inspections of all resort facilities to ensure compliance with safety regulations, local codes, and resort standards.
• Oversee preventive maintenance programs, ensuring the resort’s physical assets are protected and longevity is maximized.
• Collaborate with the Chief Engineer to manage energy conservation programs and implement sustainable practices to minimize the resort's environmental impact.
• Respond to emergencies and breakdowns promptly and efficiently, coordinating repairs with minimal disruption to guests.
• Assist with the engineering department's budgeting and financial planning, including managing vendor contracts, procuring equipment, and tracking departmental expenditures.
• Ensure that all maintenance requests from guests or other departments are handled promptly and efficiently.
• Assist in training, developing, and mentoring the engineering team to ensure high work standards and a safety commitment.
• Work closely with other departments to ensure smooth operations across all functions of the resort.

Qualifications

• Diploma or Degree in Engineering, Facilities Management, or a related field.
• A minimum of 5-7 years of experience in hotel or resort engineering operations, with at least 3 years in a supervisory or management role.
• Strong knowledge of HVAC systems, electrical, plumbing, and mechanical systems commonly found in hospitality properties.
• Familiarity with local building codes, safety regulations, and sustainability practices.
• Excellent leadership and team management skills.
• Strong problem-solving abilities and attention to detail.
• Good communication skills and the ability to collaborate with other departments.
• Ability to work in a fast-paced, dynamic environment and handle multiple tasks simultaneously.
• Proficiency in engineering software, preventive maintenance programs, and Microsoft Office.

JOB SUMMARY

Functions as the property’s strategic financial business leader. The position champions, develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees. The position provides the financial expertise to enable the successful implementation of the brand service strategy and brand initiatives while maximizing the return on investment. In addition, creates and executes a business plan that is aligned with the property and brand’s business strategy and focuses on the execution of financial activities and the delivery of desirable financial results.

CORE WORK ACTIVITIES

Engaging in Strategic Planning and Decision Making

• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.

• Analyzes information, forecasts sales against expenses and creates annual budget plans.

• Compiles information, analyzes and monitors actual sales against projected sales.

• Analyzes differences between actual budget wages and forecasted wages for more efficient budget planning.

• Identifies the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

• Thinks creatively and practically to develop, execute and implement new business plans

• Creates the annual operating budget for the property.

• Provides analytical support during budget reviews to identify cost saving and productivity opportunities for property managers.

• Implements a system of appropriate controls to manage business risks.

• Ensures a strong accounting and operational control environment to safeguard assets, improve operations and profitability.

• Analyzes financial data and market trends.

• Leads the development and implementation of a comprehensive annual business plan which is aligned with the company’s and brand’s strategic direction.

• Provides on going analytical support by monitoring the operating department’s actual and projected sales.

• Produces accurate forecasts that enable operations to react to changes in the business.

Leading Finance Teams

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Communicates the strategic goals, the focus and the owner priorities to subordinates in a clear and precise manner.

• Leverages strong functional leadership and communication skills to influence the executive team, the property's strategies and to lead own team.

• Oversees internal, external and regulatory audit processes.

• Provides excellent leadership by assigning team members and other departments managers' clear accountability backed by appropriate authority.

• Conducts annual performance appraisals with direct reports according to standard operating procedures.

Anticipating and Delivering on the Needs of Key Stakeholders

• Attends meetings and communicating with the owners, understanding the priorities and strategic focus.

• Understands and meets the needs of key stakeholders (owners, corporate, guests, etc.).

• Advises the GM and executive committee on existing and evolving operating/financial issues.

• Communicates financial concepts in a clear and persuasive manner that is easy to understand and drives desired behaviors.

• Demonstrates an understanding of cash flow and owner priorities.

• Manages communication with owners in an effective manner.

• Manages property working capital and cash flow in accordance with brand standard operating procedures and owner requirements.

• Facilitates critique meetings to review information with management team.

Developing and Maintaining Finance Goals

• Ensures Profits and Losses are documented accurately.

• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.

• Submits reports in a timely manner, ensuring delivery deadlines.

• Develops and supports achievement of performance goals, budget goals, team goals, etc.

• Improves profit growth in operating departments.

• Reviews audit issues to ensure accuracy.

• Monitor the purchasing process as applicable.

Managing Projects and Policies

• Generates and provides accurate and timely results in the form of reports, presentations, etc.

• Reconciles balance sheet to ensure account balances are supported by appropriate documentation in accordance with standard operating procedures.

• Ensures that the P&L is accurate (e.g., costs are properly matched to revenue, costs are recorded in the proper accounts).

• Ensures compliance with management contract and reporting requirements.

• Ensures compliance with standard and local operating procedures.

• Ensures compliance with standard operating procedures.

Managing and Conducting Human Resource Activities

• Ensures team members are cross-trained to support successful daily operations.

• Ensures property policies are administered fairly and consistently.

• Ensures new hires participate in the department’s orientation program.

• Ensures new hires receive the appropriate new hire training to successfully perform their job.

• Creates appropriate development plans which develop team members based on their individual strengths, development needs, career aspirations and abilities.

• Conduct performance review process for employees.

• Participates in hiring activities as appropriate.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North, South Indian Dishes and Bangladeshi dishes
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
• Understand Indian and Bangladeshi Food culture and techniques
• Knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 500 to 1500 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

JOB DESCRIPTION:

• Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
• To cook different varieties of North and South Indian Dishes for catering
• Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
• Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
• Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
• Construct menus with new or existing culinary creations ensuring variety and quality of the servings
• Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
• Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
• Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
• Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS:

• Diploma/Degree
• Min 5 years of hands on cooking experience in an Indian (North & South) Kitchen
• Preferably with experience in Catering industry and handling in high volume service operations
• Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines
• Understand Indian Food culture and techniques including knowledgeable about properties and usage of herbs and spices in food preparation
• Able to cook for atleast 2500-3000 pax on a daily basis
• Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
• Must be able to work on weekends and public holidays if necessary
• Must be able to do overtime whenever required.
• Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
• Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
• Maintain workplace safety and health policies and procedures

JOB SUMMARY

Assists in leading the property’s food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.

CORE WORK ACTIVITIES

Developing and Executing Food and Beverage Strategy and Goals

• Works with direct reports to develop and implement promotions, food and wine pairings, menu items and presentations.

• Develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution.

• Ensures integration of departmental goals in game plans.

Leading Food and Beverage Teams

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

• Works with direct reports to review business in house and potential business in surrounding area and troubleshoot potential challenges/conflicts.

• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings and staff meetings).

• Reviews staffing levels to ensure that guest service and operational needs are met.

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

• Provides feedback to employees based on observation of service behaviors.

• Utilizes employee feedback and an “open door” policy to identify and address employee problems or concerns in a timely manner.

• Communicates critical information gained from pre- and post-convention meetings to areas of responsibility.

• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.

• Order and purchase equipment and supplies.

Maximizing Food and Beverage Revenue

• Reviews financial reports and statements to determine how Food and Beverage is performing against budget.

• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees.

• Encourages calculated risk-taking to generate incremental revenue and deliver Savvy Service.

Ensuring Exceptional Customer Service

• Creates an atmosphere in all food and beverage areas that meets or exceeds guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

• Strives to improve service performance.

Managing and Conducting Human Resource Activities

• Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

• Conducts annual performance appraisals with direct reports according to Standard Operating Procedures.

• Communicates and executes departmental and property emergency procedures.

• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.

• Ensures new hires participate in the department’s orientation program and receive the appropriate new hire training to successfully perform their job.

• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.

• Establishes guidelines so employees understand expectations and parameters.

• Ensures employees receive on-going training to understand guest expectations.

Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Description

• Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures

• Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard

• Supervise and guide the team to foster a positive work environment

• Develop new dishes to ensure the variation and the quality of food

• Conduct pre-operational and regular checks of the kitchen

• Control labour through effective manpower scheduling and monitor leave of staff

• Ensure the kitchen equipment is functioning and arrange for repair when necessary

• Ensure that all activities conform to HACCP & 5S requirements

(Proficient in English & Chinese language is preferred)

Job Requirements

• At least 6 years of relevant experience in Chinese cuisine
• Experience in managing staff
• Specialize in Chinese cuisine and in-depth knowledge in nutritional cooking
• Execellent time management and able to multi-task
• Good leadership and organizational skills