Sous Chef

POSITION SUMMARY The Sous Chef supports the Executive Chef and Executive Sous Chef in the day-to-day management and operation of kitchen operations across restaurants, bars, banquets, room service, and associate dining facilities. This role is responsible for ensuring consistent food quality, culinary excellence, operational efficiency, and exceptional guest experiences while maintaining Marriott brand standards. The Sous Chef provides hands-on leadership within the kitchen, supervises culinary associates, oversees food preparation and production, ensures compliance with food safety standards, and contributes to the financial performance of the culinary department. This role plays a critical part in maintaining operational excellence, developing culinary talent, and delivering memorable dining experiences. KEY RESPONSIBILITIES I. Culinary Operations Management

Assist in the daily operation and management of kitchen operations across all assigned outlets. Supervise kitchen shift operations and ensure food production is executed efficiently and consistently. Lead by example through active participation in food preparation, cooking, plating, and service. Coordinate and supervise cooks and culinary associates during daily operations. Ensure adequate mise en place and production planning to support operational requirements. Monitor food preparation processes to ensure consistency, quality, and adherence to recipes. Support receiving, storage, inventory management, and stock rotation procedures. Ensure all kitchen equipment is maintained and utilized correctly. Assist with special events, promotions, VIP functions, and banquet operations as required.

II. Culinary Excellence & Brand Standards

Ensure all food products meet Marriott brand standards for quality, consistency, taste, and presentation. Maintain consistency in food quality, portion control, and presentation standards. Assist with the development of seasonal menus, promotions, and special culinary offerings. Monitor the quality of ingredients and finished products to ensure culinary excellence. Ensure all dishes are prepared according to established recipes, specifications, and presentation guidelines. Create visually appealing food presentations aligned with outlet concepts and brand expectations. Promote innovation and creativity while maintaining consistency and operational standards. Support continuous improvement of menu offerings and culinary experiences.

III. Financial Management & Cost Control

Assist in managing food cost targets, labor productivity, and inventory controls. Monitor ingredient usage and minimize food waste through proper production planning. Support purchasing and receiving processes to ensure quality and cost efficiency. Participate in inventory counts and stock control procedures. Assist in maintaining correct portion control and recipe adherence to achieve budget goals. Identify opportunities to improve efficiencies and support profitability objectives. Support forecasting and production planning based on business levels and demand.

IV. Food Safety, Hygiene & Compliance

Ensure compliance with Marriott food safety standards, HACCP principles, and local health regulations. Monitor food handling, storage, labeling, and temperature control procedures. Maintain cleanliness and sanitation standards throughout all kitchen areas. Ensure proper use and storage of equipment, chemicals, and cleaning materials. Conduct routine checks to ensure compliance with food safety and sanitation requirements. Assist in maintaining documentation related to inspections, audits, and compliance activities. Promote a safety-first culture within the kitchen environment.

V. Guest Experience & Service Excellence

Deliver exceptional dining experiences through superior food quality and presentation. Support kitchen operations to ensure guest expectations are consistently exceeded. Interact with guests