Sous Chef,Banquets – Marriott International
Marriott International
Education
Role Summary
The Sous Chef at Sheraton Johor Bahru is responsible for leading banquet food preparation and assisting with menu planning and coordination. This role involves managing banquet kitchen operations, ensuring food quality and safety, and supporting culinary and budgetary goals for catering events.
Job Description
The Sous Chef for Banquets at Sheraton Johor Bahru is responsible for leading the banquet food preparation staff and assisting with menu coordination, purchasing, scheduling, food preparation, and plating for catering events. The role focuses on ensuring consistent, high quality culinary products with appealing presentations while maintaining sanitation and food standards and managing operating budgets. The position involves overseeing food quality, managing banquet order processes, supporting food and beverage controls, and maintaining culinary goals.
Job Requirements
High school diploma or GED with 1 year experience in culinary, food and beverage, or related area, or a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field with 1 year experience.
Ability to ensure culinary standards and food safety are met.
Skills to manage banquet kitchen operations and coordinate with team members.
Capability to supervise, train, and mentor culinary staff effectively.
Experience in menu development, food preparation, and plating for large events.
Competence in managing budgets and operational goals.
Strong communication and interpersonal skills to lead teams and provide excellent customer service.
Ability to handle problem-solving, staff training, and disciplinary procedures according to standards and local policies.
Commitment to maintaining high standards of sanitation and food quality in all banquet functions.
Quick Info
Company
Marriott International
Location
Johor
Salary
Undisclosed
Skills Required
8 skills
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Required Skills
Culinary Arts
Food Safety
Menu Development
Team Leadership
Banquet Kitchen Operations
Budget Management
Food Preparation
Communication Skills
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