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 will be responsible for maintaining high standards of food quality, presentation, and hygiene, while ensuring efficient kitchen management and team leadership.

Key Responsibilities:

Assist in menu planning and development.
Supervise kitchen staff and ensure adherence to recipes and standards.
Maintain food safety and sanitation protocols.
Manage inventory and control food costs.
Ensure timely and efficient food preparation and service.
Train and mentor kitchen staff.
Maintain a clean and organized work environment.

Requirements/Qualifications:

Proven experience as a Sous Chef or similar role in a reputable establishment.
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.

About the Company: Marriott International is a global leader in hospitality, offering a diverse portfolio of hotels and resorts. They are committed to providing exceptional guest experiences and fostering a culture of service excellence.