Junior Sous Chef

JOB SUMMARY

The Junior Sous Chef is responsible for supporting the efficient operation of the Kitchen Department by assisting in the daily supervision of culinary operations, food preparation, sanitation, inventory management, and team performance. This role ensures that all food products meet Marriott’s quality standards while maintaining exceptional guest satisfaction, operational efficiency, and cost control.

The Junior Sous Chef works closely with the Sous Chef and Executive Chef to lead kitchen associates, coordinate food production, support menu execution, and ensure compliance with food safety and hygiene standards. The position plays a key role in delivering exceptional culinary experiences across restaurant outlets, banquets, and special events while fostering a positive and productive work environment.

KEY RESPONSIBILITIES

I. Culinary Operations & Food Production

• Support the daily operation of all kitchen functions to ensure efficient and timely food preparation and service.
• Assist in overseeing food production and preparation activities across restaurant outlets and banquet operations.
• Prepare and cook food items according to established recipes, specifications, and presentation standards.
• Ensure consistency, quality, and portion control standards are maintained at all times.
• Lead kitchen shifts and provide hands-on support during peak service periods.
• Coordinate food preparation activities to meet operational and guest service requirements.
• Assist in ensuring food is prepared, presented, and served according to Marriott brand standards.
• Support the execution of special events, functions, and promotional culinary activities.

II. Food Quality & Culinary Standards

• Maintain high standards of food quality, taste, presentation, and consistency.
• Inspect raw and cooked food products to ensure quality standards are met.
• Monitor food preparation processes to ensure compliance with recipes and culinary specifications.
• Assist in creating and maintaining attractive food presentations and displays.
• Support menu implementation, new culinary concepts, and food promotions.
• Ensure guest expectations are consistently met through quality food offerings and presentation excellence.
• Continuously identify opportunities to enhance food quality and culinary execution.

III. Food Safety, Hygiene & Sanitation

• Ensure compliance with food handling, hygiene, sanitation, and health regulations.
• Maintain clean, organized, and sanitary kitchen work areas at all times.
• Monitor kitchen cleanliness and enforce sanitation standards among culinary associates.
• Ensure proper storage, labeling, handling, and rotation of food products.
• Promote safe food preparation practices in accordance with company policies and local regulations.
• Support regular inspections to ensure compliance with food safety standards.
• Ensure proper use and maintenance of kitchen equipment and facilities.

IV. Inventory, Purchasing & Cost Control

• Assist in purchasing food products, supplies, and kitchen equipment in accordance with operational requirements and budgets.
• Monitor inventory levels and ensure adequate stock availability.
• Support inventory control procedures to minimize waste and manage food costs effectively.
• Assist with receiving, storing, and issuing food and beverage supplies.
• Participate in stock counts and inventory reconciliation processes.
• Support efforts to control labor costs and operational expenses.
• Ensure proper handling and storage of products to reduce spoilage and loss.

V. Team Leadership & Shift Management

• Supervise and coordinate the activities of cooks and culinary associates during assigned shifts.
• Ensure adequate staffing levels to support operational and guest service requirements.
• Monitor employee productivity, work quality, and adherence to standards.
• Delegate responsibilities effectively and ensure completion of assigned duties.
• Foster teamwork, accountability, and collaboration within the culinary team.
• Lead by example through hands-on participation in kitchen operations.
• Provide guidance and support to associates to ensure efficient workflow and service delivery.

VI. Training, Coaching & Associate Development

• Assist in training, coaching, and mentoring culinary associates.
• Communicate job expectations and performance standards clearly.
• Monitor employee progress and provide constructive feedback.
• Support onboarding and orientation of new kitchen team members.
• Participate in employee performance evaluations and development discussions.
• Promote continuous learning and skills development within the culinary team.
• Support employee recognition initiatives and positive team engagement.

VII. Guest Experience & Service Excellence

• Contribute to delivering exceptional dining experiences for all guests.
• Work closely with Restaurant and Banquet teams to ensure seamless service execution.
• Coordinate food production timelines to support timely meal delivery.
• Respond professionally to guest feedback and culinary-related concerns.
• Assist in resolving guest complaints and service issues promptly.
• Support service recovery efforts to maintain guest satisfaction and loyalty.
• Demonstrate a commitment to Marriott's culture of hospitality and service excellence.

VIII. Communication & Cross-Department Collaboration

• Collaborate with Restaurant, Banquet, Stewarding, and other operational departments to ensure smooth operations.
• Communicate operational priorities, special requests, and event requirements effectively.
• Participate actively in departmental meetings and briefings.
• Ensure important operational information is shared accurately with team members.
• Maintain strong working relationships across departments to achieve common goals.
• Support coordination of banquet functions, group events, and special dining experiences.

IX. Compliance, Safety & Operational Excellence

• Ensure adherence to Marriott policies, procedures, and loss prevention standards.
• Promote a safe working environment by following workplace health and safety requirements.
• Report equipment malfunctions, maintenance concerns, and operational risks promptly.
• Ensure proper use, care, and security of all kitchen equipment and assets.
• Support initiatives to improve operational efficiency and service performance.
• Maintain compliance with company standards, local regulations, and food safety requirements.
• Contribute to continuous improvement efforts that enhance culinary operations and guest satisfaction.

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.

QUALIFICATIONS AND EXPERIENCE

• Trade Certificate, Diploma, or Degree in Culinary Arts, Hospitality Management, Hotel & Restaurant Management, or a related field.
• Minimum 2-4 years of culinary experience in hotels, resorts, restaurants, catering operations, or a related hospitality environment.
• Previous supervisory or team leadership experience within a professional kitchen preferred.
• Strong knowledge of food preparation techniques, kitchen operations, and culinary best practices.
• Sound understanding of food safety, HACCP principles, sanitation standards, and health regulations.
• Experience in banquet operations, restaurant service, and high-volume food production environments is advantageous.
• Knowledge of inventory management, food cost control, and purchasing processes.
• Strong leadership, communication, and team management skills.
• Flexibility to work shifts, weekends, public holidays, and operational schedules as required.
• Experience working within Marriott brand standards and operational procedures is advantageous.