Sous Chef, Marriott Bonvoy

Sous Chef

Marriott Bonvoy

Location:

Malaysia, Desaru

Category:

Gastronomy

Contract Type:

Not provided

Salary:

Not provided

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Job Description:

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Job Responsibility:

Manages kitchen shift operations
Ensures compliance with Food & Beverage policies
Prepares and cooks foods
Develops new applications, ideas, relationships, systems, or products
Maintains purchasing, receiving, and food storage standards
Ensures compliance with food handling and sanitation standards
Supervises and coordinates activities of cooks and workers
Leads shifts while personally preparing food items
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members
Ensures property policies are administered fairly and consistently
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations
Interacts with guests to obtain feedback on product quality and service levels
Handles guest problems and complaints
Achieves and exceeds goals
Develops specific goals and plans
Utilizes the Labor Management System
Trains employees in safety procedures
Identifies the developmental needs of others
Improves service by communicating and assisting individuals
Participates in the employee performance appraisal process
Provides information to supervisors, co-workers, and subordinates
Analyzes information and evaluating results
Attends and participates in all pertinent meetings

Requirements:

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:

March 22, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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