Executive Sous Chef (Pre-Opening) job at Marriott International | Apply Now

Kitchen Operations & Leadership

• Oversee daily culinary operations across all food outlets, including banquets, room service, restaurants, bar/lounge, and staff cafeteria.

• Supervise and coordinate kitchen staff, providing guidance, training, and performance feedback.

• Step in to perform staff duties as needed and manage scheduling to meet service demands.

• Promote teamwork, discipline, and consistent adherence to company policies.

Culinary Quality & Food Standards

• Ensure all food is prepared to the highest standards of taste, presentation, and safety.

• Lead menu planning and development, including decorative food displays.

• Monitor food preparation and storage areas for compliance with health and safety regulations.

• Uphold sanitation protocols and ensure food handling certifications are maintained.

Guest Satisfaction & Service Excellence

• Act as a culinary ambassador to guests, responding to feedback and ensuring a superior dining experience.

• Support team members in delivering above-and-beyond customer service.

• Monitor guest satisfaction indicators and implement improvements based on feedback.

Financial & Operational Management

• Manage department expenses including food costs, supplies, equipment, and uniforms.

• Assist in budgeting and financial forecasting.

• Develop and enforce procurement and inventory control standards.

Team Development & Human Resources

• Mentor and coach kitchen staff, identifying development needs and conducting performance evaluations.

• Conduct training on cooking techniques, safety procedures, and food presentation.

• Administer disciplinary actions and support staff well-being and engagement.

Additional Duties

• Provide timely and effective communication with management and staff.

• Analyze operational data to improve efficiency and problem-solving.

• Collaborate with Banquet and Catering teams on menu planning and event execution.