Sous Chef
1 day ago
About the company
The Westin Fiji Golf Resort & Spa is a globally recognized Marriott International property located in Denarau. As part of the Marriott brand, the resort delivers hospitality and dining experiences across restaurants, bars, banquets, room service, and associate dining facilities in line with international quality standards.
About the role
The Sous Chef supports the Executive Chef in the day-to-day management of kitchen operations across all outlets, including restaurants, bars, banquets, room service, and associate dining. This role ensures consistent food quality, culinary excellence, operational efficiency, and exceptional guest experiences while upholding Marriott brand standards. The Sous Chef provides hands-on leadership in the kitchen, supervises culinary associates, oversees food preparation and production, and ensures compliance with food safety standards. The position also contributes to the financial performance of the culinary department and plays a key part in developing culinary talent within the team.
Key responsibilities
- Assist in daily operation and management of kitchen operations across all assigned outlets, including restaurants, bars, banquets, room service, and associate dining.
- Supervise kitchen shift operations and coordinate cooks and culinary associates to ensure food production is executed efficiently and consistently.
- Lead by example through active participation in food preparation, cooking, plating, and service; ensure adequate mise en place and production planning.
- Monitor food preparation processes to ensure consistency, quality, and adherence to recipes, meeting Marriott brand standards for quality, taste, and presentation.
- Ensure compliance with Marriott food safety standards, HACCP principles, and local health regulations, including checks on food handling, storage, labeling, and temperature control.
- Manage food cost targets, labor productivity, and inventory controls; monitor ingredient usage and minimize food waste through proper production planning.
- Provide coaching, guidance, and training on culinary techniques, food preparation, and presentation standards to kitchen team members.
- Collaborate with Food & Beverage, Banquets, Stewarding, Purchasing, and Front Office teams on menu promotions, special events, and guest experiences.
About the successful candidate
- Diploma or Degree from an accredited institution in Culinary Arts, Hotel & Restaurant Management, Hospitality Management, or a related field.
- Minimum 3-5 years of culinary experience in hotels, resorts, restaurants, or related hospitality operations.
- Previous experience as Sous Chef, Junior Sous Chef, Chef de Partie, or similar supervisory culinary role preferred.
- Strong culinary knowledge across a range of cuisines, food preparation techniques, and presentation styles.
- Proven experience supervising kitchen teams and managing daily culinary operations.
- Sound understanding of HACCP principles, food safety standards, sanitation practices, and health regulations.
You'll apply on The Westin Fiji Golf Resort & Spa's website.