Junior Sous Chef – Marriott International
Marriott International
Food and Beverage
Role Summary
The Junior Sous Chef - Western Banquet is an entry-level management position responsible for assisting in leading kitchen staff and achieving daily kitchen objectives. The role involves participating in food production, purchasing, sanitation, and maintaining budget controls while supporting guest and employee satisfaction.
Job Description
The Junior Sous Chef - Western Banquet is an entry-level management role focused on achieving daily kitchen objectives. This position assists in leading kitchen staff and participates in various kitchen operations such as food production, purchasing, and sanitation. The role also contributes to guest and employee satisfaction while maintaining budget controls.
Job Requirements
High school diploma or GED with 4 years of experience in culinary, food and beverage, or related professional area; or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of relevant experience.
Ability to maintain food handling and sanitation standards.
Capability to perform duties of culinary and kitchen staff during high demand periods.
Skills to oversee food production and preparation ensuring quality standards are met.
Experience in supervising and coordinating activities of cooks and kitchen workers.
Competence in managing daily shift operations including staffing, supplies, and uniforms.
Strong communication skills to coordinate with other departments and provide employee feedback.
Capacity to participate in training, performance appraisal, and employee recognition programs.
Commitment to supporting culinary goals and participating in department meetings.
Ability to handle guest relations and resolve complaints professionally.
Basic skills in purchasing supplies and managing inventory according to budget.
Quick Info
Company
Marriott International
Location
Kuala Lumpur
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Culinary Arts
Food Production
Kitchen Management
Food Safety And Sanitation
Staff Supervision
Inventory Management
Communication
Customer Service
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