Junior Sous Chef (Italian Cuisine)📣 Job Ad

Role Overview

Marriott International is seeking a Junior Sous Chef (Italian Cuisine) to join our full-time team in Riyadh, Saudi Arabia. This entry-level management position is focused on achieving daily kitchen objectives, leading culinary staff, and contributing across all kitchen areas, including food production, purchasing, and sanitation. The role is critical in ensuring guest and employee satisfaction while maintaining the operating budget.

Key Culinary Responsibilities

• Maintain food handling and sanitation standards.
• Oversee the production and preparation of culinary items.
• Lead shifts while personally preparing food items and executing requests based on required specifications.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Assist in determining how food should be presented and create decorative food displays.
• Support and assist with new menus, concepts, and promotions for the Restaurant outlets and Banquets.

Team Leadership and Development

• Supervise daily shift operations.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure all employees have proper supplies, equipment, and uniforms.
• Ensure employees keep their work areas clean and sanitary.
• Supervise staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Communicate performance expectations in accordance with job descriptions for each position.
• Participate in the employee performance appraisal process, giving feedback as needed.
• Handle employee questions and concerns.
• Conduct training when appropriate.
• Monitor employee's progress towards meeting performance expectations.
• Communicate areas in need of attention to staff and follow up to ensure follow-through.

Operational Coordination and Guest Service

• Work with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Set a positive example for guest relations.
• Handle guest problems and complaints, seeking assistance from a supervisor as necessary.
• Empower employees to provide excellent customer service within guidelines.
• Ensure completion of assigned duties.
• Comply with loss prevention policies and procedures.
• Strive to improve service performance.

Administrative Duties and Budget Management

• Report malfunctions in department equipment.
• Purchase appropriate supplies and manage food and supply inventories according to budget.
• Attend and participate in all pertinent meetings.
• Participate in department meetings and continually communicate a clear and consistent message regarding departmental goals to produce desired results.
• Participate in an ongoing employee recognition program.
• Perform all duties of Culinary and related kitchen area employees during high-demand times.

Required Experience

Candidates for the Junior Sous Chef position must possess 5-10 years of relevant culinary experience, with a strong background in kitchen operations and team supervision, particularly within Italian cuisine.