Executive Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Kenya, Nairobi

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance. Assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports, ensuring sanitation and food standards are achieved.

Job Responsibility:

Provides direction for all day-to-day operations
oversees all food preparation areas such as banquets, room service, restaurants, bar/lounge and employee cafeteria
guides and develops staff, including direct reports
ensures sanitation and food standards are achieved
ensures compliance with food handling and sanitation certifications
trains kitchen associates on good cooking techniques and excellent plate presentations
prepares and cooks foods of all types, either on a regular basis or for special functions
manages the budgeting process for culinary areas

Requirements:

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management
4 years experience in the culinary, food and beverage, or related professional area preferably in a Five Star Hotel in a similar role

What we offer:

Access to training and development opportunities
recognition programs
holistic well-being focus
diverse and inclusive work environment
global team collaboration opportunities

Additional Information:

Job Posted:
September 14, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Executive Sous Chef