Sous Chef

Job description

Job Number 24006153
Job Category Food and Beverage & Culinary
Location W Milan, Piazzetta M. Bossi 2, Milan, Milan, Italy VIEW ON MAP
Schedule Full-Time
Located Remotely? N
Relocation? N
Position Type Non-Management

W Milan is currently recruiting for a Sous Chef to join the pre-opening in Milan. 

Reporting to the Executive Chef, the main responsibilities of the positions are:

·  coordinating the kitchen team under the supervision of the Executive Sous Chef
·  preparation of menus in coordination with the team
·  ensuring that all the sections are in line with the standards required
·  preparing food according to the culinary concept

 

What we offer

·  Join the dream team of the second W Hotel in Italy and gain international exposure to Marriott EMEA Leaders
·  Professional career progression at international level in more than 8000 properties in Marriott International
·  Learning and development opportunities through online platforms, on the job trainings and classroom-based courses
·  Discounts on hotel rooms, gift shop items, food and beverage in Marriott International portfolio
·  Inspiring and motivated management with international mindset
·  Charity events, Wellbeing activities and sustainability initiatives through the TakeCare and 360° programs
·  Recognition activities such as Talent of the month, Birthdays Lunch, Appreciation weeks
·  Canteen service on property

 

About us

Located in the heart of Brera, W Milan aims to stand out in the city and become a real cultural hub. The first real luxury lifestyle hotel embraces the authentic Milanese spirit and passions. Its interior are designed by Studio Urquiola which reinterpreted the rationalist architecture of the original 1950s building with a vibrant, contemporary interior design that captures the Milanese essence through its colors, materials, finishes and inspirations. 

The hotel boasts an eclectic mix of culinary destinations. A sophisticated Japanese restaurant, an authentic Italian restaurant in partnership with Michelin-star Chef Andrea Berton, a lounge where you can sip aperitivi and light Milanese snack and a unique rooftop complete with pool and lounge areas.

 

The impact you’ll make

At W Hotels we believe our Talent are the foundation of our organization that allows us to breathe life into our strategy and continue our industry leadership in the culinary space. 

As part of this foundation, you will lead a concept and create unique guest experiences that draw hotel guests and patrons from the surrounding community. You’ll work closely with a team of inspiring professionals and mentor aspiring chefs, setting the standards for an authentic culinary experience. 

 

What you’ll do

·  Coordinate the culinary team and support the Exec Sous Chef
·  Support all the parties and coordinate the brigade during service
·  Review Production sheet to understand variety of goods to be produced daily. 
·  Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. 
·  Maintain kitchen logs for food safety program compliance. 
·  Keep Chef informed of excess food items for planning of daily specials. 
·  Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. 
·  Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. 
·  Monitor the quality of food prepared and portions served throughout shift. 
·  Assist management in training, scheduling, evaluating and motivating employees; serve as a role model. 
·   Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
·  Maintain confidentiality of proprietary information; protect company assets. 
·  Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. 
·  Serve as a department role model or mentor. Comply with quality expectations and standards.