(AUS-Melbourne) Sous Chef - Meeting & Events

**Job Number** 20052619 **Job Category** Food and Beverage & Culinary **Location** W Melbourne, 408 Flinders Lane, Melbourne, Victoria, Australia VIEW ON MAP **Brand** W Hotels **Schedule** Full-time **Relocation?** No **Position Type** Management **Start Your Journey With Us** **OVERVIEW** W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in. Boldly coloring outside the lines of luxury, W turns the traditional notion of the extravagant hotel on its head. Our irreverent attitude and taste for excess redefine revelry for the modern jet set. Our guests have a lust for a life less ordinary that drives them to demand more, experience it all, and hit repeat. We share our guests’ passions, providing insider access to what’s new and what’s next. Moderation is not in our vocabulary and we know that lust for life demands more, not less. W guests soak it in and live each day with a mantra: Detox. Retox. Repeat. If you’re ready to create the energetic W scene that is magnetic to everyday disruptors around the world, then we invite you to explore a career with W Hotels. W Melbourne is the rebel between the streets, taking its design cues from Australia’s cultural capital and providing the back-lane entrance keys to what’s New/Next in the city. Extending the laneway culture inside, 294 bold rooms and suites peel back the layers and revel in the city’s history. There are five electric and daring bars and restaurants within the hotel, plus over 800 square metres of ultra-modern event space. W Melbourne is set to be the place to see and be seen in. **MEETING & EVENTS** With almost 830sqm of ultra-modern conference, meeting and event space at W Melbourne, we’re setting the stage for spectacular events with fully adaptable conference equipment, world-class audio-visual facilities and contemporary cocktails and cuisine from our expert in-house catering team. The jewel in the crown, the GREAT ROOM is a 426sqm pillarless ballroom with an abundance of natural light and 4mx5m LED wall. We’re looking for talent that are passionate about delivering events that spark imagination and set minds racing. **ROLE PURPOSE** Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. **CAST KEY RESPONSIBILITIES** **Education and Experience** + High school diploma orGED; 3 years’ experience in the culinary, food and beverage, or relatedprofessional area OR + 2-year degree from anaccredited university in Culinary Arts, Hotel and Restaurant Management, orrelated major; 1 year experience in the culinary, food and beverage, or relatedprofessional area. **COREWORK ACTIVITIES** Ensuring Culinary Standards and Responsibilities are Met + Assistsin determining how food should be presented and creates decorative fooddisplays. + Attendsdaily Banquet Event meetings to review culinary requirements. + Checksthe quality of raw and cooked food products to ensure that standards are met. + Assistsin developing, designing, or creating new applications, ideas, relationships,systems, or products, including artistic contributions. + Ensurescompliance with all Food & Beverage policies, standards and procedures. + Estimatesdaily Banquet Event Order production needs. + Followsproper handling and right temperature of all food products. + Maintainsfood preparation handling and correct storage standards. + ManagesBEO process including menu development, pricing, tracking and ordering. + Managesfood quantities and plating requirements for all banquet functions. + Plansfood quantities and plating requirements for all banquet functions. + Preparesand cooks foods of all types, either on a regular basis or for special guestsor functions. + Recognizessuperior quality products, presentations and flavor. + Supportsprocedures for food & beverage portion and waste controls. **Assisting in Managing CulinaryTeams** + Communicatesproduction needs to key personnel. + Communicatesregularly with employees to ensure performance expectations are clear. + Encouragesand builds mutual trust, respect, and cooperation among team members. + Ensuresand maintains the productivity level of employees. + Ensuresemployees understand expectations and parameters. + Ensuresproperty policies are administered fairly and consistently. + Identifiesthe developmental needs of others and coaching, mentoring, or otherwise helpingothers to improve their knowledge or skills. + Identifiesthe educational needs of others, develops formal educational or trainingprograms or classes, and teaching or instructing others. + Leadsshifts while personally preparing food items and executing requests based onrequired specifications. + Servesas a role model to demonstrate appropriate behaviours. + Supervisesand coordinates activities of cooks and workers engaged in food preparation. + Supervisesand manages employees. Manages all day-to-day operations. Understands employeepositions well enough to perform duties in employees' absence. + Supervisesbanquet kitchen shift operations. + Utilizesan "open door" policy to identify and address employee problems orconcerns. + Utilizesinterpersonal and communication skills to lead, influence, and encourageothers; advocates sound financial/business decision making; demonstrateshonesty/integrity; leads by example. **MaintainingCulinary Goals** + Achieves and exceedsgoals including performance goals, budget goals, team goals, etc. + Develops specific goalsand plans to prioritize, organize, and accomplish your work. + Manages to achieve orexceed budgeted goals. **EnsuringExceptional Customer Service** + Empowers employees toprovide excellent customer service. + Improves service bycommunicating and assisting individuals to understand guest needs, providingguidance, feedback, and individual coaching when needed. + Manages day-to-dayoperations, ensuring the quality, standards and meeting the expectations of thecustomers daily. + Provides services thatare above and beyond for customer satisfaction and retention. + Responds effectively toguest problems and complaints. **Managingand Conducting Human Resource Activities** + Conducts training whenappropriate. + Ensures employees arecross trained to support successful daily operations. + Ensures disciplinaryprocedures and documentation are completed according to Standard and LocalOperating Procedures (SOPs and LSOPs). + Ensures disciplinaryprocedures and documentation support the Peer Review Process. + Participates intraining talent on menu items including ingredients, preparation methods andunique tastes. + Reviews talent levelsto ensure that guest service, operational needs and financial objectives aremet. + Trains employees insafety procedures. **AdditionalResponsibilities** + Analyses informationand evaluating results to choose the best solution and solve problems. + Attends andparticipates in all pertinent meetings. + Provides information tosupervisors, co-workers, and subordinates by telephone, in written form,e-mail, or in person. _Marriott International is an equal opportunityemployer committed to hiring a diverse workforce and sustaining an inclusiveculture. Marriott International does not discriminate on the basis ofdisability, veteran status or any other basis protected under federal, state orlocal laws._