Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Malaysia, Penang

Category:
Gastronomy

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Guides and develops staff, ensures sanitation and food standards are achieved, and supervises all kitchen areas to produce consistent, high-quality products.

Job Responsibility:

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
assists Executive Chef with kitchen operations and preparation
supervises and coordinates activities of cooks and workers
leads shifts while personally preparing food items and executing requests based on required specifications
establishes and maintains collaborative relationships with employees
analyzes information and evaluates results to choose the best solution and solve problems
ensures compliance with food handling and sanitation standards
trains employees in safety procedures
interacts with guests to obtain feedback on product quality and service levels

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

What we offer:

Opportunities for training, development, and recognition
holistic well-being focus
being part of a diverse global team
equal opportunity employment policy
access to opportunity regardless of background

Additional Information:

Job Posted:
June 13, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Sous Chef