Sous Chef
Salary not disclosedPosted 3 months ago
Closes in 16 days
About the company
The Westin Fiji Golf Resort & Spa is a resort property in the Western Division operating under the globally recognized Marriott International brand. As part of the Marriott portfolio, it delivers hospitality services across restaurants, bars, banquets, room service, and associate dining facilities in line with international brand standards.
About the role
The Sous Chef supports the Executive Chef and Executive Sous Chef in the day-to-day management of kitchen operations across restaurants, bars, banquets, room service, and associate dining facilities. The role is accountable for consistent food quality, culinary excellence, operational efficiency, and guest experience while upholding Marriott brand standards. It combines hands-on kitchen leadership with supervision of culinary associates, oversight of food preparation and production, food safety compliance, and input into the department's financial performance. The Sous Chef also plays a key part in developing culinary talent and maintaining a positive, safety-conscious kitchen culture.
Key responsibilities
- Assist in the daily operation and management of kitchen operations across all assigned outlets, supervising shift operations and food production
- Lead by example through hands-on participation in food preparation, cooking, plating, and service, ensuring recipe and presentation consistency
- Support receiving, storage, inventory management, and stock rotation, and assist with special events, promotions, VIP functions, and banquets
- Assist in managing food cost targets, labour productivity, inventory controls, and portion control to support budget and profitability goals
- Ensure compliance with Marriott food safety standards, HACCP principles, local health regulations, and kitchen sanitation practices
- Support guest experience initiatives, interact with guests on food quality feedback, and assist with service recovery
- Supervise and coach cooks, commis chefs, and kitchen associates, supporting training, onboarding, and career development
- Assist with recruitment, performance reviews, staffing levels, and collaborate across Food & Beverage, Banquets, Stewarding, Purchasing, and Engineering teams
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 a 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, and sanitation practices