Junior Sous Chef – Marriott International

The Junior Sous Chef is responsible for supervising and coordinating kitchen staff to ensure food preparation and presentation meet quality standards. This role involves managing food displays, monitoring stock, supporting kitchen operations, and assisting management with team-related tasks. The position requires relevant vocational education and several years of experience, including supervisory duties.

The Junior Sous Chef is responsible for supervising and coordinating activities of cooks and kitchen workers. This role involves determining food presentation and creating decorative food displays, ensuring proper portioning, arrangement, and garnish. The Junior Sous Chef monitors food quantity prepared, communicates menu specials and stock status to food and beverage staff, and assists in preparing special or substitute meals. They support kitchen staff with various tasks, maintain stock and kitchen logs for food safety, and ensure food quality standards. Additionally, the role includes assisting management with hiring, training, scheduling, and employee evaluations, maintaining safety and security policies, and fostering positive team relationships.