Sous Chef - Asian Cuisine
Salary not disclosed
Closes in 16 days
About the company
Fiji Marriott Resort Momi Bay is part of Marriott International's portfolio of hotel brands, which includes JW Marriott and other Marriott Hotels properties operating in gateway cities and resort destinations worldwide. Marriott International positions itself as an equal opportunity employer that values the diverse backgrounds, culture, and talent of its associates. The company emphasises a culture of training, development, and recognition for its staff.
About the role
This Sous Chef role is accountable for the overall success of daily kitchen operations at the resort, personally performing culinary tasks while leading kitchen staff across all food-related functions. The role involves guiding and developing staff including direct reports, and assisting the Executive Chef with kitchen operations and food preparation. The Sous Chef supervises all kitchen areas to ensure consistent, high-quality food output, manages purchasing, receiving and storage standards, and ensures compliance with food handling, sanitation, and safety regulations. The role also covers leading kitchen shifts, scheduling and tracking staff via the Labor Management System, handling guest feedback and complaints, and supporting human resource activities such as coaching, performance appraisals, and communicating performance expectations. Achieving performance, budget, and team goals is a core part of the role, alongside maintaining productivity and fostering a collaborative, trust-based team environment.
Key responsibilities
- Manage kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures
- Assist the Executive Chef with kitchen operations and food preparation
- Prepare and cook foods of all types for regular service, special guests, or functions
- Maintain purchasing, receiving, and food storage standards, and ensure food handling and sanitation compliance
- Supervise and coordinate the activities of cooks and kitchen workers, leading shifts and executing required specifications
- Manage day-to-day operations to meet quality standards and customer expectations, handling guest problems and complaints
- Achieve performance, budget, and team goals, and utilise the Labor Management System for scheduling and time tracking
- Coach, mentor, and support the developmental needs of staff, and participate in employee performance appraisals