Executive Sous Chef – Marriott International
Marriott International
Food and Beverage
Role Summary
The Executive Sous Chef is responsible for overseeing kitchen operations, managing staff, and ensuring food quality standards are met. This role involves supervising all kitchen areas, guiding and developing staff, and maintaining sanitation and food standards.
Job Description
The Executive Sous Chef role involves exhibiting culinary skills through hands-on tasks while assisting in leading the staff and managing all food-related functions. The position focuses on improving guest and employee satisfaction and maximizing financial performance in areas of responsibility. The role includes supervising all kitchen areas to ensure a high-quality product is consistently produced and guiding and developing staff members. Responsibilities also cover overseeing various food preparation and support areas and ensuring sanitation and food standards are met.
Job Requirements
High school diploma or GED with 6 years of experience in culinary, food and beverage, or related professional area, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience in culinary, food and beverage, or related professional area.
Ability to lead kitchen operations and provide direction for day-to-day activities.
Competence in supervising and coordinating activities of cooks and workers in food preparation.
Skills to provide guidance and direction to subordinates, including setting and monitoring performance standards.
Knowledge of safety procedures and standards related to food handling, sanitation, and kitchen operations.
Ability to manage department controllable expenses including food cost, supplies, uniforms, and equipment.
Capability to develop and implement purchasing and receiving guidelines.
Strong interpersonal and communication skills to lead, influence, and build effective teams.
Experience in menu development and ensuring food quality and presentation standards.
Proficiency in handling customer service with a focus on guest satisfaction and retention.
Competence in managing human resource activities, including coaching, mentoring, training, performance appraisals, and disciplinary procedures.
Quick Info
Company
Marriott International
Location
Terengganu
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Culinary Skills
Kitchen Operations Management
Food Safety And Sanitation
Staff Supervision And Development
Cost Control And Budget Management
Menu Development
Customer Service
Leadership And Communication
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