Job Number 24011184

　　Job Category Food and Beverage & Culinary

　　Location Pier One Sydney Harbour Autograph Collection, 11 Hickson Road, Sydney, New South Wales, Australia

　　Schedule Full-Time

　　Located Remotely? N

　　Relocation? N

　　Position Type Non-Management

　　POSITION SUMMARY

　　Associate Journey:

　　Exceeding Customer Expectations - Providing services that are above and beyond following Brand Standards for customer satisfaction and retention.

　　Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors and grooming standards

　　Know the Business - Obtain a solid knowledge of the Marriott Culture, hotel product including room types, rates, food and beverage outlets and other hotel features and guest facilities. Educate and exhibit Marriott Service Basics

　　Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Participate and conduct 15 minutes of training and monthly team meetings.

　　Supervising Associates - Supervising and managing associates. Oversee all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence.

　　Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

　　Coaching and Developing Others - Coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Conduct performance appraisals with associates, assisting associates to achieve their development plans and required training hours.

　　Communicating, Monitoring, and Ensuring Safety Standards - Be aware, adhere to and communicate the importance of all SHM Occupational Health and Safety and Security policies and procedures and monitoring processes and procedures related to safety.

　　Policies and Procedures – Support and abide with all SHM LSOP’s including those pertaining to Anti–Discrimination, Sexual Harassment, Equal Employment Opportunity and Guarantee of Fair Treatment.

　　Ethics & Integrity - Perform all duties to satisfy the Marriott “Business Ethics” value system of integrity, fairness, respect, honesty and trust.

　　Confidentiality & Security - Support the Marriott “Information Protection Policy” and conform to all requirements of the authority.

　　Perform any reasonable task as requested by management.

　　Financial:

　　Helps to direct, control and coordinate the activities of Demi chefs, commis chefs, apprentice chefs and kitchen attendants engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food service at all times.

　　Inspects relevant storerooms, refrigerators and freezers daily to ensure no wastage.

　　Assists the Kitchen Management to control cost by minimizing spoilage, utilizing food surpluses and portion control.

　　Checks the quality and quantity of food received from the markets and stores for their outlet.

　　Always looks for cost saving and environmental ideas.

　　Assists in operating the outlet at an acceptable food and payroll cost.

　　Assists in maximizing employee productivity in order to minimize payroll costs.

　　Monitors all kitchen operating costs and takes corrective action when necessary to reduce expenses.

　　Operational:

　　Is responsible for the outlet in the absence of the Junior Sous Chef or Sous Chef

　　Ensures that all food is prepared and served according to the standard set by the Executive Chef.

　　Produces and checks cooking and presentation of food.

　　Ensures standard recipes are used, and food is presented according to pictorials.

　　Ensures that all machines, furniture (fridge’s, benches, etc). Equipment and utensils are clean and in working condition at all times.

　　Checks all assigned areas in regards to sanitation and hygiene to prevent contamination of any kind.

　　Ensures the kitchen is always in a safe condition to prevent accidents.

　　Is responsible for making work information flow through to apprentice chefs.

　　Administration:

　　Maintains all Hotel records and forms as prescribed by the Executive Chef.

　　Instigates maintenance requests if necessary and checks on completion.

　　Is actively involved in TQS as a group leader and facilitator in an aim to improve the operation of the outlet kitchens and the department as a whole.

　　Is aware of and conforms to Hotel fire, safety and security procedures.

　　Performs shifts/ duties in any Kitchen/ Food and Beverage related area/ department as required by management

　　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.

　　The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today’s traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative – in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, 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.