Sous Chef – Marriott International
Role Summary
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.
Job Description
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.
Job Requirements
High school diploma or GED with four years of culinary experience, or a two-year degree in Culinary Arts with two years of relevant experience.
Ability to manage kitchen shift operations effectively.
Strong leadership skills to guide and develop kitchen staff.
Excellent communication skills to convey expectations clearly.
Experience in providing exceptional customer service.
Quick Info
Company
Marriott International
Location
Sabah
Salary
—
Skills Required
7 skills
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Required Skills
Culinary Skills
Leadership
Communication
Food Safety
Inventory Management
Team Coordination
Customer Service
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