Assistant to Executive Chef

Job description

The St. Regis brand first established luxury hospitality more than 110 years ago, with the opening of the St. Regis New York. From the moment John Jacob Astor IV opened the doors of his Beaux-Arts masterpiece on New York's Fifth Avenue, St. Regis has stood as a symbol of uncompromising elegance and bespoke service. Today, with more than 40 of the best addresses around the world, St. Regis is a place where trends are born, boundaries are broken and guests can simply live exquisite. We invite you to explore careers at St. Regis.

Desired profile

Qualifications :

Job Summary
1. Understand the basic philosophy of the company and implement the Gold Standards, three Steps of Service and the 12 service value in his daily work.

2. Translation from Chinese Mandarin to English and reverse; applicable but not limited to emails, recipes and documents. Verbal simultaneous translation during meetings, presentations and speeches as required.

3. Full proficiency in Outlook, Microsoft Word, Excel, PowerPoint, Publisher with the ability to produce state of the art documents.

4. Scheduling and planning meetings for and on behalf of the Executive Chef, ensuring availability by managing outlook calendar, meeting invites and ensuring Executive Chefs attendance if required

5. Assisting Executive Chef on the entire administrative task.

6. Work closely with Executive Chef and Executive Sous Chef to establish a benchmark for The St. Regis Beijing.

7. Maintain confidentiality and security of specified hotel information, correspondence, reports and files.

8. Work closely with Catering, Conference Services and Sales and Marketing on menu request and banquet events.

9. Anticipate internal and external guest needs and respond promptly.

10. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work area.

11. Organization of workstation and consistent prioritizing to accomplish daily tasks.

12. Complete filing as often as necessary.

13. Check the In-box every two hours for any incoming memorandum and menu request form.

14. Type all the menus and recipes for the Culinary Division.

15. Monitor on the Culinary Division Annual Leave, Non working days and Public Holidays.

16. Manage the 14 days forecast, distributes the daily event and updates the daily event board.

17. Keep control of all office store items and requisite items when required maintaining an order control log for all items. Fill out all Purchase request forms and Purchase Orders as required to maintain sufficient stocks of non store items.

18. Maintain full control of Office Filing System, ensuring that all current and past files are correctly filed and that the filing system remains updated and in order.

19. Assisting the Culinary Division on all the administrative work.

20. Monitor all the Food and Beverage promotion, which is going on in the hotel, and work closely with the Chefs and Guest Chefs.

18. Monitor the welfare and benefits of the employees.

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.