Sous Chef

POSITION SUMMARY

The Sous Chef supports the Executive Chef and Executive Sous Chef in the day-to-day management and operation of kitchen operations across restaurants, bars, banquets, room service, and associate dining facilities. This role is responsible for ensuring consistent food quality, culinary excellence, operational efficiency, and exceptional guest experiences while maintaining Marriott brand standards.

The Sous Chef provides hands-on leadership within the kitchen, supervises culinary associates, oversees food preparation and production, ensures compliance with food safety standards, and contributes to the financial performance of the culinary department. This role plays a critical part in maintaining operational excellence, developing culinary talent, and delivering memorable dining experiences.

KEY RESPONSIBILITIES

I. Culinary Operations Management

• Assist in the daily operation and management of kitchen operations across all assigned outlets.
• Supervise kitchen shift operations and ensure food production is executed efficiently and consistently.
• Lead by example through active participation in food preparation, cooking, plating, and service.
• Coordinate and supervise cooks and culinary associates during daily operations.
• Ensure adequate mise en place and production planning to support operational requirements.
• Monitor food preparation processes to ensure consistency, quality, and adherence to recipes.
• Support receiving, storage, inventory management, and stock rotation procedures.
• Ensure all kitchen equipment is maintained and utilized correctly.
• Assist with special events, promotions, VIP functions, and banquet operations as required.

II. Culinary Excellence & Brand Standards

• Ensure all food products meet Marriott brand standards for quality, consistency, taste, and presentation.
• Maintain consistency in food quality, portion control, and presentation standards.
• Assist with the development of seasonal menus, promotions, and special culinary offerings.
• Monitor the quality of ingredients and finished products to ensure culinary excellence.
• Ensure all dishes are prepared according to established recipes, specifications, and presentation guidelines.
• Create visually appealing food presentations aligned with outlet concepts and brand expectations.
• Promote innovation and creativity while maintaining consistency and operational standards.
• Support continuous improvement of menu offerings and culinary experiences.

III. Financial Management & Cost Control

• Assist in managing food cost targets, labor productivity, and inventory controls.
• Monitor ingredient usage and minimize food waste through proper production planning.
• Support purchasing and receiving processes to ensure quality and cost efficiency.
• Participate in inventory counts and stock control procedures.
• Assist in maintaining correct portion control and recipe adherence to achieve budget goals.
• Identify opportunities to improve efficiencies and support profitability objectives.
• Support forecasting and production planning based on business levels and demand.

IV. Food Safety, Hygiene & Compliance

• Ensure compliance with Marriott food safety standards, HACCP principles, and local health regulations.
• Monitor food handling, storage, labeling, and temperature control procedures.
• Maintain cleanliness and sanitation standards throughout all kitchen areas.
• Ensure proper use and storage of equipment, chemicals, and cleaning materials.
• Conduct routine checks to ensure compliance with food safety and sanitation requirements.
• Assist in maintaining documentation related to inspections, audits, and compliance activities.
• Promote a safety-first culture within the kitchen environment.

V. Guest Experience & Service Excellence

• Deliver exceptional dining experiences through superior food quality and presentation.
• Support kitchen operations to ensure guest expectations are consistently exceeded.
• Interact with guests when appropriate to obtain feedback on food quality and dining experiences.
• Assist with resolving guest concerns and implementing service recovery initiatives.
• Support ongoing efforts to improve guest satisfaction scores and culinary performance.
• Ensure culinary offerings reflect quality, consistency, and innovation.
• Contribute to creating memorable dining experiences that strengthen guest loyalty.

VI. Leadership & Team Development

• Supervise and support cooks, commis chefs, and kitchen associates during daily operations.
• Provide coaching, guidance, and training on culinary techniques, food preparation, and presentation standards.
• Support the development of culinary skills, product knowledge, and service awareness among team members.
• Foster teamwork, collaboration, and open communication throughout the kitchen.
• Lead by example through professionalism, integrity, and attention to detail.
• Assist with onboarding and training of new associates.
• Support employee development and career progression initiatives.
• Promote a positive and inclusive workplace culture.

VII. Human Resources & Talent Management

• Assist in recruitment, interviewing, selection, and onboarding of culinary associates.
• Participate in employee training and development initiatives.
• Support performance reviews and provide ongoing feedback and coaching.
• Identify development opportunities and training needs within the team.
• Assist in maintaining staffing levels aligned with business requirements.
• Support employee engagement and recognition programs.
• Ensure departmental policies and procedures are applied fairly and consistently.
• Participate in progressive discipline procedures as required.

VIII. Communication & Cross-Functional Collaboration

• Develop strong working relationships with Food & Beverage, Banquets, Stewarding, Purchasing, Engineering, and Front Office teams.
• Communicate operational priorities and production requirements effectively.
• Collaborate on menu promotions, special events, and guest experiences.
• Participate in departmental meetings, culinary briefings, and training sessions.
• Support operational planning and execution through effective teamwork and communication.
• Provide feedback and recommendations to culinary leadership regarding operational improvements.

IX. Compliance, Safety & Risk Management

• Ensure compliance with Marriott policies, SOPs, and LSOPs.
• Promote safe work practices and proper operation of kitchen equipment.
• Monitor safety procedures and ensure adherence to workplace health and safety standards.
• Assist with incident investigations and implementation of corrective actions.
• Maintain accurate records relating to food safety, workplace safety, and operational compliance.
• Identify operational risks and support mitigation strategies.
• Support sustainability initiatives, waste reduction programs, 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 culinary experience in hotels, resorts, restaurants, or related hospitality operations.
• Previous experience as Sous Chef, Junior Sous Chef, Chef de Partie, or a similar supervisory culinary role preferred.
• Strong culinary knowledge across a range of cuisines, food preparation techniques, and presentation styles.
• Proven experience supervising kitchen teams and managing daily culinary operations.
• Sound understanding of HACCP principles, food safety standards, sanitation practices, and health regulations.
• Demonstrated experience in inventory control, purchasing, food cost management, and production planning.
• Strong leadership, coaching, mentoring, and team development capabilities.
• Excellent communication, organizational, and interpersonal skills.
• Strong attention to detail and commitment to culinary excellence.
• Ability to work effectively in a fast-paced, high-volume hospitality environment.
• Knowledge of Marriott brand standards and luxury hospitality expectations is highly desirable.
• Proficiency in Microsoft Office applications and hospitality management systems preferred.
• Flexibility to work shifts, weekends, public holidays, and operational requirements