Sous Chef - Banquet at Marriott International - Kuala Lumpur

The Sous Chef - Banquet is responsible for the overall success of daily kitchen operations. This role involves leading the kitchen staff, managing food-related functions, and ensuring high culinary standards in a dynamic hospitality environment.

In this role, the Sous Chef - Banquet will oversee daily kitchen activities, ensuring that all culinary operations run smoothly and efficiently. The position requires a strong focus on quality, sanitation, and staff development, while also maintaining compliance with food safety regulations.

Key Responsibilities:

• Lead and manage daily kitchen operations to ensure efficiency.
• Ensure high-quality culinary standards are met consistently.
• Supervise and coordinate kitchen staff to enhance productivity.
• Maintain sanitation and food safety standards in the kitchen.
• Assist the Executive Chef in overseeing kitchen shifts.
• Manage inventory and kitchen equipment effectively.
• Provide exceptional customer service and address guest feedback.