Lowongan Kerja Jr Sous Chef Pastry Marriott International, Inc Terbaru di Makassar

Info Terbaru Lowongan Kerja Jr Sous Chef Pastry Makassar Oktober 2026 di Marriott International, Inc. Selamat Sore untuk sahabat yang sedang berburu pekerjaan. Semoga tidak path arang untuk mencari pekerjaan yang sesuai dengan keinginan Anda. Memang kadangkala mencari pekerjaan yang pas sangatlah sulit di tahun 2026 ini. Pada kesempatan ini admin akan memberikan info Lowongan Kerja Jr Sous Chef Pastry Makassar Oktober 2026 di Marriott International, Inc. Berikut ini informasi lebih lengkap mengenai Lowongan Kerja Jr Sous Chef Pastry Makassar Oktober 2026 Marriott International, Inc.

Lowongan Kerja Jr Sous Chef Pastry Makassar Oktober 2026 Marriott International, Inc

Berikut ini adalah ketentuan yang harus Anda penuhi untuk melamar Lowongan Kerja Jr Sous Chef Pastry Makassar Oktober 2026 Marriott International, Inc yang dibuka pada 15 Mei 2026 ini:

Additional Information
Job Number26059800
Job CategoryFood and Beverage & Culinary
LocationFour Points by Sheraton Makassar, Jalan Andi Djemma No. 130, Makassar, South Sulawesi, Indonesia, 90222
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Entry level management position that focuses successfully accomplishing the daily objectives within the pastry kitchen. The role assists in supervising pastry staff while also being hands-on in all areas of pastry operations, including dessert and baked goods production, ingredient purchasing, and kitchen sanitation. The position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as necessary.

• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

• Attends and participates in all pertinent meetings.

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.

Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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