Junior Sous Chef – Marriott International
Role Summary
The Junior Sous Chef is responsible for assisting in the management of kitchen operations and leading kitchen staff. This role plays a crucial part in ensuring the quality of food production and maintaining high standards of sanitation and guest satisfaction.
Job Description
The Junior Sous Chef at Sheraton Johor Bahru engages in daily kitchen activities, collaborating with the culinary team to meet operational goals. This position requires a hands-on approach to food preparation and staff coordination, ensuring a smooth workflow in a fast-paced environment.
Key Responsibilities:
- Assist in leading kitchen staff and managing daily kitchen operations.
- Participate in food production and ensure quality standards are met.
- Oversee kitchen sanitation and cleanliness practices.
- Coordinate with Restaurant and Banquet departments for service timing.
- Monitor inventory and assist in purchasing food supplies.
- Train and supervise kitchen workers and cooks.
- Ensure compliance with food handling and safety regulations.
Job Requirements
High school diploma or GED with 4 years of culinary experience, or a 2-year degree in Culinary Arts with 2 years of relevant experience.
Ability to maintain food handling and sanitation standards.
Experience in coordinating service and timing of events.
Leadership skills to manage kitchen staff effectively.
Knowledge of loss prevention policies and procedures.
Quick Info
Company
Marriott International
Location
Johor
Salary
—
Skills Required
7 skills
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Required Skills
Culinary Skills
Leadership
Food Safety
Sanitation Standards
Inventory Management
Communication
Team Coordination
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