Sous Chef

Marriott

Key Responsibilities

• Assist in leading all kitchen operations across restaurants, banquets, and in-room dining.
• Supervise and support the culinary team in preparing high-quality dishes that meet brand standards.
• Train, mentor, and evaluate kitchen staff, promoting teamwork and professional growth.
• Maintain food safety, hygiene, and sanitation standards at all times.
• Monitor food production, storage, and inventory control to minimize waste and cost.
• Collaborate with the Executive Chef in developing menus and creating seasonal specials.
• Ensure efficient coordination between kitchen and service teams to enhance guest satisfaction.
• Handle guest feedback and ensure prompt action for improvement.
• Participate in budgeting, cost analysis, and supplier management.
• Lead by example, promoting a positive and respectful workplace culture.

Skills Set

• Culinary Operations and Kitchen Management
• Menu Creation and Food Presentation
• Food Safety and Sanitation Control
• Staff Training and Leadership
• Cost Control and Inventory Management
• Guest Service and Complaint Handling