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Sous Chef - All Day Dining

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Marriott Bonvoy

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Location:
Indonesia , Bali

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Category:
Hospitality and Tourism

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Contract Type:
Not provided

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Salary:

Not provided
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Job Responsibility:

  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
  • Assists Executive Chef with all kitchen operations and preparation
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
  • Assists in determining how food should be presented and creates decorative food displays
  • Maintains purchasing, receiving and food storage standards
  • Ensures compliance with food handling and sanitation standards
  • Performs all duties of kitchen managers and employees as necessary
  • Recognizes superior quality products, presentations and flavor
  • Ensures compliance with all applicable laws and regulations
  • Follows proper handling and right temperature of all food products
  • Operates and maintains all department equipment and reports malfunctions
  • Checks the quality of raw and cooked food products to ensure that standards are met
  • Supervises and coordinates activities of cooks and workers engaged in food preparation
  • Leads shifts while personally preparing food items and executing requests based on required specifications
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others
  • Advocates sound financial/business decision making
  • Demonstrates honesty/integrity
  • Leads by example
  • Encourages and builds mutual trust, respect, and cooperation among team members
  • Serves as a role model to demonstrate appropriate behaviors
  • Maintains the productivity level of employees
  • Ensures employees understand expectations and parameters
  • Establishes and maintains open, collaborative relationships with employees
  • Ensures employees do the same within the team
  • Ensures property policies are administered fairly and consistently
  • Communicates performance expectations in accordance with job descriptions for each position
  • Recognizes success performance and produces desired results
  • Provides services that are above and beyond for customer satisfaction and retention
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis
  • Sets a positive example for guest relations
  • Empowers employees to provide excellent customer service
  • Interacts with guests to obtain feedback on product quality and service levels
  • Handles guest problems and complaints
  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work
  • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance
  • Trains employees in safety procedures
  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
  • Participates in the employee performance appraisal process, providing feedback as needed
  • Brings issues to the attention of the department manager and Human Resources as necessary
  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
  • Analyzes information and evaluating results to choose the best solution and solve problems
  • Attends and participates in all pertinent meetings

Requirements:

  • High school diploma or GED
  • 4 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, or related major
  • 2 years experience in the culinary, food and beverage, or related professional area

Additional Information:

Job Posted:
May 09, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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