Junior Sous Chef – Marriott International

The Junior Sous Chef - Western Banquet is responsible for assisting in the management of kitchen operations and leading kitchen staff. This role plays a crucial part in ensuring food quality and guest satisfaction while maintaining budgetary controls.

In this dynamic role, the Junior Sous Chef - Western Banquet will engage in daily kitchen operations, overseeing food production and staff coordination. The work environment is fast-paced, requiring effective communication and teamwork to meet culinary goals.

Key Responsibilities:

• Assist in leading kitchen staff to achieve daily objectives.
• Participate in food production and preparation to ensure quality standards are met.
• Oversee purchasing and inventory management for kitchen supplies.
• Maintain food handling and sanitation standards in the kitchen.
• Supervise and coordinate activities of cooks and kitchen workers.
• Manage daily shift operations, including staffing and uniforms.
• Handle guest relations and resolve complaints effectively.
• Contribute to training and performance appraisal programs for kitchen staff.