Sous Chef

This role involves assisting the Executive Chef in overseeing all culinary operations within the hotel's various food and beverage outlets. The Sous Chef is responsible for ensuring the highest standards of food quality, presentation, and hygiene, while also managing and training kitchen staff to deliver exceptional dining experiences for guests.

Key Responsibilities:

Assist in menu planning and development.
Supervise and coordinate kitchen staff during service.
Ensure adherence to food safety and hygiene standards.
Maintain inventory and order supplies as needed.
Train and mentor junior kitchen staff.
Oversee food preparation and cooking processes.
Maintain a clean and organized kitchen environment.
Contribute to a positive and collaborative team atmosphere.

Requirements/Qualifications:

Proven experience as a Sous Chef or similar role in a high-volume kitchen.
Strong culinary skills and knowledge of various cuisines.
Excellent leadership and communication abilities.
Ability to work effectively under pressure and meet deadlines.
Knowledge of food safety regulations and best practices.
Ability to train and motivate a team.
Culinary degree or equivalent qualification.

About the Company: Marriott International is a global leader in hospitality, offering a wide range of accommodations and dining experiences. The company is dedicated to providing exceptional service and creating memorable moments for guests worldwide.