Executive Chef in Hotel Marriot
Courtyard by Marriott, a Marriott International brand designed especially to address the needs of business travellers, plans to open its first hotel in Bosnia and Herzegovina mid 2015. The 130-room Courtyard by Marriott Sarajevo will operate under a franchise agreement with Lake d.o.o. and Interstate Hotels & Resorts. The hotel will be the second Marriott International property in Bosnia and Herzegovina after the Residence Inn Sarajevo, which has been opened in November 2014.
Courtyard Sarajevo will feature the brand’s refreshing new European design created to provide business travellers with comfortable and stylish surroundings, integrated technology to promote productivity and 24-hour access to food and drink. The hotel will offer spacious guestrooms with clean lines, an energising Mediterranean colour palette and contemporary, locally inspired furnishings. Multiple, accessible outlets and free high-speed internet will make plugging in and working seamless and easy.
Courtyard Sarajevo will be located in the city centre with the restaurants, cafes and shops in the attractive old city just ten minutes walking distance via a pedestrian bridge over the Miljacka River. A number of embassies and the Sports and Expo Center, “Center Skenderija”, are located nearby making the hotel an ideal base for business travellers.
If you strive for a challenge and want to unfold in an open-minded team, then you are in the right place! We are looking for motivated people with hands-on mentality who want to build their future with us. Join us and become a part of our great team! We are looking for an
Executive Chef (m/f)
JOB DESCRIPTION
Department: F&B
Position: Executive Chef
Reports to: General Manager
Job location: Courtyard by Marriott Sarajevo
GENERAL DESCRIPTION
This person will be responsible for all food production including that used for restaurants, banquet functions and other outlets. He/she develops menus, food purchase specifications and recipes; supervises the staff; develops and monitors food and labor budget for the department and maintains highest professional food quality and sanitation standards.
ESSENTIAL FUNCTIONS AND MAIN RESPONSIBILITIES
Plans menus for all food outlets in the hotel.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Attends food and beverage staff and management meetings.
Consults with the Food & Beverage Manager about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Periodically visits dining area when it is open to welcome members.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.
Participate in MOD coverage as required.
GENERAL RESPONSIBILITIES
Create an atmosphere of high morale and a happy working relationship among the staff
“Lead by example” – always assure a guest minded solution to the customer
KNOWLEDGE AND SKILLS
Education: The ideal candidate will possess a culinary degree and culinary management experience.
Experience:Minimal 3 years working experience as a Chef in a hotel or restaurant.
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
Previous experience in hotel industry
Previous experience in team leadership
Willingness to develop team members and self
Pre-opening experience
KEY COMPETENCES
Ability to make decisions based on established policies and procedures
Ability to communicate information and hotel services to management, to associates and to guests
Bosnian and English language is required
WHAT DO WE OFFER
A pleasant working environment in a team of motivated colleagues
To work for a brand new product, which represents a well-known brand
Opportunity to grow with Marriott
Note: Please submit your application in English via e-mail great.people@courtyardsarajevo.com. Only short listed candidates will be invited for a personal interview.
Residence Inn by Marriott Sarajevo
Pre-Opening Office: Courtyard by Marriott Sarajevo
Skenderija 43
71000 Sarajevo
Bosnien-Herzegovina
Contact person: Mrs Vedrana Guska
E-Mail: great.people@courtyardsarajevo.com