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Jr. Sous Chef Pastry

https://www.marriott.com Logo

Marriott Bonvoy

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Location:
Indonesia , Makassar

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Contract Type:
Employment contract

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Salary:

Not provided

Job Description:

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Job Responsibility:

  • Maintains food handling and sanitation standards
  • Performs all duties of Culinary and related kitchen area employees in high demand times
  • Oversees production and preparation of culinary items
  • Ensures employees keep work areas clean and sanitary
  • Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
  • Complies with loss prevention policies and procedures
  • Strives to improve service performance
  • Communicates areas in need of attention to staff and follows up to ensure follow through
  • Leads shifts while personally preparing food items
  • Prepares and cooks foods of all types
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Checks quality of raw and cooked food products to ensure standards are met
  • Assists in determining how food should be presented and creates decorative food displays
  • Supervises daily shift operations
  • Ensures all employees have proper supplies, equipment and uniforms
  • Supervises staffing levels to meet guest service, operational needs and financial objectives
  • Participates in employee performance appraisal process
  • Handles employee questions and concerns
  • Communicates performance expectations
  • Participates in employee recognition program
  • Conducts training when appropriate
  • Monitors employee progress towards meeting performance expectations
  • Participates in department meetings
  • Supports new menus, concepts and promotions for Restaurant outlets and Banquets
  • Sets positive example for guest relations
  • Handles guest problems and complaints
  • Empowers employees to provide excellent customer service
  • Reports malfunctions in department equipment
  • Purchases appropriate supplies and manages food and supply inventories according to budget
  • Attends and participates in all pertinent meetings

Requirements:

  • High school diploma or GED
  • 4 years experience in culinary, food and beverage, or related professional area
  • OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
  • 2 years experience in culinary, food and beverage, or related professional area
What we offer:
  • Equal opportunity employer
  • Valued and celebrated unique backgrounds
  • Rich blend of culture, talent, and experiences
  • Non-discrimination policy
  • United community where everyone is welcome
  • Supportive team environment
  • Global portfolio of brands
  • Professional development opportunities

Additional Information:

Job Posted:
November 27, 2025

Employment Type:
Fulltime
Work Type:
On-site work
Job Link Share:

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