Junior Sous Chef – Marriott International
Marriott International
Food and Beverage
Role Summary
The Junior Sous Chef is an entry-level management role responsible for supporting kitchen operations by assisting with food production, purchasing, sanitation, and supervising kitchen staff. The position involves maintaining culinary standards, managing shift operations, and ensuring both guest and employee satisfaction in a hospitality setting.
Job Description
The Junior Sous Chef is an entry-level management position that focuses on achieving daily kitchen objectives while assisting in leading kitchen staff. This role involves supporting food production, purchasing, and kitchen sanitation, ensuring guest and employee satisfaction, and maintaining the operating budget. The position also includes overseeing culinary standards, supervising shift operations, supporting culinary team activities, and providing exceptional customer service within a hospitality environment.
Job Requirements
High school diploma or GED with four years of experience in culinary, food and beverage, or related area, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with two years of experience.
Ability to maintain food handling and sanitation standards.
Capability to perform culinary duties during high demand times.
Skill in supervising and coordinating food preparation activities.
Ability to ensure cleanliness and sanitation in work areas.
Experience working with restaurant and banquet departments to coordinate service timing.
Knowledge of loss prevention policies and procedures.
Ability to lead shifts while preparing food items to specification.
Competence in checking quality of raw and cooked food products.
Capacity to assist in food presentation and create decorative food displays.
Skill in supervising daily shift operations and staffing levels.
Ability to ensure employees have proper supplies, equipment, and uniforms.
Experience in employee performance appraisal and training.
Good communication skills to convey performance expectations and provide feedback.
Participation in department meetings and communication of departmental goals.
Support for new menu development, concepts, and promotions.
Ability to handle guest problems and complaints and empower employees to deliver excellent customer service.
Skill in managing department equipment, purchasing supplies, and managing inventories within budget.
Willingness to attend and participate in all pertinent meetings.
Quick Info
Company
Marriott International
Location
Terengganu
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Culinary Arts
Kitchen Management
Food Safety And Sanitation
Staff Supervision
Inventory And Budget Management
Customer Service
Training And Performance Appraisal
Communication Skills
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