Sous Chef at Marriott International - Sabah

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

In this role, the Sous Chef will manage daily kitchen activities, ensuring that all culinary operations run smoothly and efficiently. The position requires a strong focus on maintaining high standards of food quality and guest satisfaction.

Key Responsibilities:

• Oversee daily kitchen operations to ensure efficiency and quality.
• Supervise kitchen staff and coordinate their activities to promote teamwork.
• Manage food preparation and cooking processes to meet culinary standards.
• Ensure compliance with food safety and sanitation regulations.
• Develop new culinary ideas and food presentations.
• Monitor inventory levels and manage food purchasing and storage.
• Address guest feedback and complaints to enhance customer satisfaction.