Sous Chef Junior📣 إعلان

About the Sous Chef Junior Role at Marriott International

Marriott International is seeking a Sous Chef Junior to join its team in Riyadh. This full-time position is an entry-level management opportunity focused on supporting daily kitchen operations and achieving objectives. The role requires a candidate with 5-10 years of experience in a culinary environment.

Core Kitchen Operations and Leadership

The Sous Chef Junior will assist in leading kitchen staff while actively participating in all aspects of food production, purchasing, and sanitation. This role is crucial in ensuring guest and employee satisfaction while adhering to operating budgets. Key responsibilities include overseeing the production and preparation of culinary items, ensuring employees maintain clean and sanitary work areas, and coordinating service and timing with Restaurant and Banquet departments.

Key Responsibilities and Duties

• Maintain food handling and sanitation standards.
• Perform duties of culinary staff during high-demand periods.
• Supervise the preparation and cooking of various food items.
• Ensure adherence to loss prevention policies and procedures.
• Lead shifts, including personally preparing food and executing requests.
• Check the quality of raw and cooked food products to ensure standards are met.
• Assist in determining food presentation and creating decorative displays.

Team Supervision and Development

This role involves supervising daily shift operations and ensuring staff have the necessary supplies, equipment, and uniforms. The Sous Chef Junior will monitor staffing levels to meet service, operational, and financial objectives, and ensure the completion of assigned duties. Responsibilities also include participating in the employee performance appraisal process, addressing employee questions and concerns, communicating performance expectations, and monitoring employee progress. Training will be conducted when appropriate.

Culinary and Service Excellence

The Sous Chef Junior will participate in department meetings and communicate departmental goals to achieve desired results. Support will be provided for new menus, concepts, and promotions for Restaurant outlets and Banquets. This position also plays a role in providing exceptional customer service by setting a positive example for guest relations, handling guest issues, and empowering employees to deliver excellent service within established guidelines.

Additional Responsibilities

• Report malfunctions in department equipment.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Attend and participate in all pertinent meetings.