Chandigarh Manager in training Jobs – 169 Open Jobs Today

Executive Chef II
Marriott International, Inc —Chandigarh, Chandigarh
- ₹100 an hour
- Full-time
- 12th Pass
- Communication skills
Regional Manager-Nutra Retail
NutraCulture Nutraceutical Division Hash BioTech Labs —Chandigarh
- Email
- B.Sc
- Master's degree
- Bachelor's degree
X-Cart Developer
RGB Web Tech —Chandigarh
- Part-time
- Computer Science
- No experience needed
- Bachelor's degree
Sr. Cloud Services Engineer
Finxera —Chandigarh
- Microsoft Powerpoint
- Microsoft Excel
- Computer Science
Senior Developer (Oracle EBS)
Emerson —Chandigarh, Chandigarh
- Full-time
- Oracle
- Computer Science
- SQL
- Health insurance
14d
Area Sales Manager
NutraCulture Nutraceutical Division Hash BioTech Labs —Chandigarh
- Email
- Computer Science
- Bachelor's degree
windows app developer
RGB Web Tech —Chandigarh
- Part-time
- Azure
- Computer Science
- DevOps
Chef de Partie - Bakery
Marriott International, Inc —Chandigarh, Chandigarh
- Full-time
- Walk-in
- Supervising experience
Kitchen Stewarding Manager
Marriott International, Inc —Chandigarh, Chandigarh
- Full-time
- 12th Pass
- Business Administration
- Communication skills
2d
Demi Chef de Partie - Garde Manger
Marriott International, Inc —Chandigarh, Chandigarh
- Full-time
- Walk-in
- Supervising experience

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Executive Chef II

Marriott International, Inc -
Chandigarh, Chandigarh

Apply Now

Job details

Full-time
₹100 an hour

Qualifications

Food handling
12th Pass
Culinary Arts
Purchasing
Chef
Communication skills

Full job description

Additional Information
Job Number26081377
Job CategoryFood and Beverage & Culinary
LocationPlot no 06, Sector 35B, Dakshin Marg, Chandigarh, Chandigarh UT, India, 160035
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervises 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).

CANDIDATE PROFILE

Education and Experience

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

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

Leading Kitchen Operations for Property

Leads kitchen management team.

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.

메리어트 호텔은 호텔을 방문하는 전 세계 고객이 항상 감탄이 절로 나오는 편안함을 누릴 수 있도록 힘쓰는 동시에 모든 기회에 혁신을 불어 넣으면서 호스피탈리티 서비스를 예술의 경지로 끌어 올리기 위해 노력하고 있습니다. 여러분은 메리어트 호텔의 주인으로서 살아있는 유산을 유지하고 구축하기 위하여 진심을 담아 미래지향적인 서비스를 고객에게 제공함으로써 '항상 최고의 호스피탈리티 서비스를 제공한다'라는 약속을 실천하게 될 것입니다. 전 세계적으로 호스피탈리티의 대명사인 메리어트 호텔에서 경력을 쌓고자 채용 기회를 탐색하신다면 여러분을 환영합니다. 메리어트 호텔에 입사하면 메리어트 인터내셔널의 브랜드 포트폴리오에 합류하게 됩니다. 최선을 다해 일하고, 목표를 향해 달리며, 훌륭한 글로벌 팀의 일원으로 최고의 나를 만들고 싶다면 메리어트 호텔의 문을 두드리세요.

메리어트 인터내셔널의 럭셔리 포트폴리오에 속해 있는 JW 메리어트는 전 세계 관문도시와 특색 있는 리조트에 위치한 100개 이상의 아름다운 호텔로 구성되어 있습니다. JW는 동료를 최우선으로 생각합니다. 직원이 행복하면 고객도 행복하기 때문입니다. JW 메리어트의 직원들은 자신감 넘치고, 혁신적이며, 진실함과 동시에 직관적입니다. 또한, 직원들은 메리어트 호텔 이름을 따온 설립자 J. 윌러드 메리어트(J.Willard Marriott)의 유산을 계승하고 있습니다.JW 메리어트는 다른 호텔과는 차별화된 업무 경험을 제공하고 있기 때문에 커뮤니티의 일원이 되면, 여러분은 다양한 동료 그룹과 진정한 유대감을 느낄 수 있습니다. JW 메리어트는 직원을 위해 교육, 개발, 인식을 위한 기회를 창출하며, 무엇보다도 총체적인 웰빙에 초점을 맞춰 럭셔리한 환경에서 열정을 추구할 수 있는 공간을 마련해 드립니다. 고객을 특별하게 모시는 것은 JW 메리어트가 직원을 케어하는 방식에서 비롯됩니다. 우리는 이를 JW 트리트먼트(JW Treatment™)라 칭합니다. JW 메리어트에 입사하면 메리어트 인터내셔널의 브랜드 포트폴리오에 합류하게 됩니다. 최선을 다해 일하고, 목표를 향해 달리며, 훌륭한 글로벌 팀의 일원으로 최고의 나를 만들고 싶다면 JW 메리어트의 문을 두드리세요.

Apply Now

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manager in training jobs in chandigarh

Executive Chef II

Regional Manager-Nutra Retail

X-Cart Developer

Sr. Cloud Services Engineer

Senior Developer (Oracle EBS)

Area Sales Manager

windows app developer

Chef de Partie - Bakery

Kitchen Stewarding Manager

Demi Chef de Partie - Garde Manger

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