Sous Chef-Banquets
Salary not disclosedPosted 9 days ago
Closes in 22 days
About the company
Fiji Marriott Resort Momi Bay is part of Marriott International's global hotel portfolio. The source material describes Marriott as a company built on hospitality tradition, with associates expected to deliver consistent, high-quality guest experiences. It also references Marriott Hotels and JW Marriott brand values, including training, development, and a focus on associate wellbeing as part of the broader Marriott International network.
About the role
The Sous Chef-Banquets leads the banquet food preparation staff while personally performing culinary tasks, assisting with menu coordination, purchasing, scheduling, and plating for catering events. The role is responsible for delivering a consistent, high-quality product with appetizing presentation, while maintaining sanitation and food safety standards. It involves managing the Banquet Event Order (BEO) process, including menu development, pricing, tracking, and ordering, as well as estimating daily production needs. The sous chef also supervises and coordinates kitchen staff, leads shifts, trains employees, and ensures compliance with Food & Beverage policies and procedures. This role balances hands-on cooking with team leadership, covering staff performance, disciplinary processes, and cross-training. It also supports budget and performance goals while ensuring exceptional guest service during banquet functions.
Key responsibilities
- Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events
- Assists in determining how food should be presented and creates decorative food displays
- Attends daily Banquet Event meetings to review culinary requirements
- Checks the quality of raw and cooked food products to ensure standards are met
- Manages the BEO process including menu development, pricing, tracking and ordering
- Manages food quantities and plating requirements for all banquet functions
- Supervises and coordinates activities of cooks and workers engaged in food preparation
- Trains employees in safety procedures and menu items including ingredients and preparation methods
About the successful candidate
- High school diploma or GED with 1 year of experience in culinary, food and beverage, or a related professional area
- OR a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 1 year of relevant experience
- Open to Fiji citizens only
- Able to personally prepare and cook foods of all types for regular service or special functions
- Strong interpersonal and communication skills to lead, influence, and encourage team members
- Demonstrated honesty, integrity, and ability to lead by example
- Capable of managing day-to-day kitchen operations and covering employee duties when needed