Sous Chef – Marriott International
Role Summary
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.
Job Description
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.
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 experience.
Strong interpersonal and communication skills.
Ability to manage kitchen shift operations.
Experience in training employees on safety procedures.
Commitment to providing exceptional customer service.
Quick Info
Company
Marriott International
Location
Kuala Lumpur
Salary
—
Skills Required
7 skills
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Required Skills
Culinary Skills
Leadership
Inventory Management
Food Safety Compliance
Team Coordination
Customer Service
Communication
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