Jr. Sous Chef Pastry Jobs

Marriott Bonvoy

Location:
Indonesia, Makassar

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Not provided

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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

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Jr. Sous Chef Pastry