Executive Sous Chef

JOB SUMMARY

The Executive Sous Chef assists the Executive Chef in leading and managing all kitchen and culinary operations to ensure exceptional food quality, guest satisfaction, culinary innovation, operational excellence, and financial performance. This role oversees the day-to-day operation of all food production areas, including restaurants, bars, banquets, room service, employee dining, and support functions such as purchasing and stewarding.

The Executive Sous Chef plays a critical leadership role in maintaining culinary excellence, ensuring food safety compliance, managing costs, developing culinary talent, and delivering memorable dining experiences while adhering to Marriott brand standards and local regulations.

KEY RESPONSIBILITIES

I. Culinary Operations Management

• Assist the Executive Chef in directing and overseeing all culinary operations across restaurants, bars, banquets, catering functions, room service, and associate dining facilities.
• Provide hands-on leadership in daily kitchen operations and food production activities.
• Supervise and coordinate the activities of chefs, cooks, stewards, and kitchen associates.
• Ensure adequate staffing levels are maintained to support guest service standards and operational requirements.
• Monitor food preparation processes to ensure consistency, efficiency, and adherence to quality standards.
• Support purchasing, receiving, storage, and inventory management procedures.
• Demonstrate cooking techniques, food preparation methods, and proper equipment usage to culinary associates.
• Participate in the preparation and presentation of food for VIP guests, special events, and high-profile functions.
• Assume responsibility for all kitchen operations in the absence of the Executive Chef.

II. Culinary Excellence & Brand Standards

• Ensure all culinary offerings meet Marriott brand standards for quality, consistency, taste, and presentation.
• Support menu planning, development, and enhancement initiatives.
• Monitor the quality of raw ingredients and finished food products.
• Ensure proper food presentation and create attractive culinary displays.
• Maintain consistency in recipes, portion control, and production standards.
• Identify opportunities to enhance menu offerings based on guest preferences and emerging culinary trends.
• Implement and maintain quality control procedures across all kitchen operations.
• Promote creativity and innovation while maintaining operational and brand standards.

III. Financial Management & Cost Control

• Support the management of departmental budgets, forecasts, and financial plans.
• Monitor and control food costs, labor costs, uniforms, supplies, equipment, and operating expenses.
• Assist in implementing purchasing and receiving controls to minimize waste and maximize profitability.
• Participate in budgeting and forecasting activities for culinary operations.
• Analyze food cost reports, inventory variances, and operational performance metrics.
• Identify cost-saving opportunities without compromising food quality or guest satisfaction.
• Support inventory management and stock control processes to ensure operational efficiency.

IV. Food Safety, Hygiene & Compliance

• Ensure strict compliance with Marriott food safety standards, HACCP principles, and local health regulations.
• Enforce proper food handling, storage, preparation, and temperature control procedures.
• Ensure culinary associates maintain required food safety and sanitation certifications.
• Conduct regular inspections of kitchen cleanliness, food storage, and sanitation practices.
• Monitor compliance with hygiene, sanitation, and workplace safety standards.
• Ensure accurate records are maintained for audits, inspections, and food safety compliance.
• Promote a culture of health, safety, and cleanliness throughout all kitchen operations.

V. Guest Experience & Service Excellence

• Champion exceptional guest experiences through outstanding food quality and presentation.
• Partner with Food & Beverage and Banquets teams to ensure seamless dining experiences.
• Interact with guests to receive feedback on food quality, menu offerings, and service standards.
• Respond promptly and professionally to guest concerns and complaints.
• Support initiatives aimed at improving guest satisfaction scores and dining experiences.
• Ensure service standards consistently exceed guest expectations.
• Create a positive culture focused on hospitality, quality, and service excellence.

VI. Leadership & Team Development

• Provide leadership, coaching, and direction to kitchen leadership teams and culinary associates.
• Establish performance expectations and ensure accountability throughout the culinary department
• Foster teamwork, collaboration, respect, and mutual trust among associates.
• Train and mentor associates in culinary skills, food preparation, and presentation techniques.
• Conduct ongoing coaching and performance discussions to develop employee capabilities.
• Support succession planning and leadership development initiatives.
• Serve as a role model by demonstrating professionalism, integrity, and operational excellence.
• Drive employee engagement and create a positive, productive working environment.

VII. Human Resources & Talent Management

• Assist with recruitment, interviewing, hiring, onboarding, and training of culinary associates.
• Ensure staffing levels align with operational and business requirements.
• Participate in performance appraisals and employee development planning.
• Identify training needs and provide learning opportunities for culinary team members
• Support employee recognition, engagement, and retention initiatives.
• Manage progressive discipline processes in accordance with company policies and procedures.
• Ensure disciplinary actions and documentation comply with Marriott SOPs and LSOPs.
• Promote diversity, inclusion, fairness, and equal opportunity within the workplace.

VIII. Communication & Cross-Functional Collaboration

• Develop strong working relationships with Food & Beverage, Banquets, Catering, Purchasing, Stewarding, Human Resources, Engineering, and Front Office teams.
• Collaborate with Banquet and Catering teams on menu planning, food knowledge, and event execution.
• Communicate departmental priorities, updates, and operational objectives effectively.
• Lead kitchen meetings, culinary briefings, and training sessions.
• Provide recommendations and operational updates to the Executive Chef and hotel leadership team.
• Support hotel-wide initiatives through effective collaboration and communication.

IX. Compliance, Safety & Risk Management

• Ensure compliance with Marriott policies, procedures, SOPs, and LSOPs.
• Promote a safe working environment for associates and guests.
• Monitor the safe operation and maintenance of kitchen equipment and machinery.
• Ensure emergency procedures and workplace safety protocols are communicated and followed.
• Maintain accurate records of incidents, inspections, and compliance activities.
• Identify potential operational risks and implement corrective actions.
• Support sustainability initiatives and responsible resource management practices.

OUR BENEFITS

• Exclusive staff discounts on hotel accommodation and food & beverage across all Marriott International properties for you, your family, and friends.
• Career growth and development through Marriott’s global learning and training programs.
• Employment with a globally recognized hospitality brand committed to diversity, inclusion, and equal opportunity.
• Duty meals provided.
• Associate transportation provided.
• Prorated unused sick leave paid out at year end.
• Relocation Benefit for Overseas Candidates.

QUALIFICATION AND EXPERIENCE

• Diploma or Degree from an accredited institution in Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or a related field.
• Minimum 3 - 5 years of progressive experience in Culinary Operations, Food & Beverage, or a related professional area, including supervisory responsibilities.
• Previous experience as Sous Chef or in a senior culinary leadership role within a hotel, resort, or upscale dining environment.
• Strong culinary expertise across multiple cuisines, food preparation techniques, and production methods.
• Proven experience managing multiple kitchen outlets, banquets, and high-volume food production operations.
• Thorough knowledge of HACCP principles, food safety requirements, sanitation practices, and health regulations.
• Demonstrated financial acumen with experience in budgeting, forecasting, purchasing, inventory control, and food cost management.
• Strong leadership, coaching, mentoring, and team development capabilities.
• Excellent communication, organizational, and interpersonal skills.
• Strong analytical and problem-solving abilities with a focus on operational excellence.
• Ability to manage multiple priorities effectively in a fast-paced hospitality environment.
• Knowledge of Marriott brand standards and luxury hospitality service expectations is highly desirable.
• Proficiency in Microsoft Office applications and hospitality management systems preferred.
• Flexibility to work shifts, weekends, public holidays, and business demands as req