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Job Description
POSITION SUMMARY
The Sous Chef reports directly to the Executive Chef and will be responsible for the following duties:
- Supervising the kitchen team
- Standing in for the Chef in his absence and taking over all his duties when required
- Assigning tasks to kitchen staff
- Planning preparations and ensuring that all dishes adhere to the agreed recipes and presentation standards
- Create menus in collaboration with the Executive Chef
- Monitor stock levels and oversee warehouse management
- Ensure compliance with health and hygiene regulations (HACCP) and workplace safety standards
- Manage and resolve any issues quickly and effectively
- Monitor team performance, product quality and production flows, promoting continuous improvement
- Communicate effectively with the team and other departments
- Oversee staff training and team development
- Communicate any requirements for additional staff
Requirements:
- Proven experience as a Sous Chef
- Leadership and decision-making skills
- Good communication and interpersonal skills
- Ability to work under pressure
- Teamwork
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.