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Junior Sous Chef

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Marriott Bonvoy

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Location:
Singapore

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

Responsible for supporting the Banquet Chef in managing the daily productions, preparation, presentation and stock ordering for banquet operation, the “buffet restaurant” as well as the Club operation, monitor and delegating job duties for junior colleagues. Control labour and food costing while ensuring quality is maintained or improved

Job Responsibility:

  • Support the Banquet Chef in managing daily productions, preparation, presentation and stock ordering for banquet operation, the “buffet restaurant” and the Club operation
  • Monitor and delegate job duties for junior colleagues
  • Control labour and food costing while ensuring quality is maintained or improved
  • Administer and adhere to HACCP policies and procedures within the hotel
  • Supervise and maintain cleanliness and hygiene of your kitchen and all work stations
  • Ensure consistency in the preparation of all food items for A La Carte/ Buffet/ Festive menus according to hotel recipes and standards
  • Monitor, analyze and control all labour and food costs
  • participate in the development of the kitchen’s business strategies to ensure budget are met or exceeded with CDC
  • Take responsibility for the receiving and safe storage of food ingredients, checking stock are correct and of good quality and resolve any discrepancies
  • Educate and train junior colleagues in accordance with hotel brand standards to foster productivity
  • Lead a team of 6 members and plan appropriate manning level, ensuring effective utilization of manpower and labour cost
  • Actively share with the banquet chef, the conduct and work performances of junior colleagues
  • ideas and opinions
  • Create an environment for employees that is aligned with the company culture through constant communication and reinforcement
  • Ensure all existing, new colleagues/ trainees are properly trained, provide guidance and support when needed
  • Liaise daily with outlet chefs to keep effective communications regarding guests’ feedback
  • Provide professional, friendly and proactive guest service while supporting fellow colleagues

Requirements:

  • Diploma / Vocational certificate in Culinary Skills or related field
  • Minimum 5 years’ related experience as a chef including 2 year in supervisory capacity in full service restaurants/ local or international hotels in high volume kitchen

Additional Information:

Job Posted:
March 21, 2026

Employment Type:
Fulltime
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