Junior Sous Chef-Banquets
Salary not disclosedPosted 1 day ago
Closes in 30 days
About the company
Fiji Marriott Resort Momi Bay is part of Marriott International's global hotel portfolio, operating under the Marriott Hotels brand in Fiji. Marriott Hotels positions itself around delivering consistent, high-quality guest service across its properties worldwide. The employer emphasises training, development and a team-based culture for its associates.
About the role
This Junior Sous Chef-Banquets role leads the banquet food preparation staff while personally performing culinary tasks. The role assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events, and is responsible for delivering a consistent, high-quality product with appetizing presentation. It involves working to continually improve guest and employee satisfaction while maintaining the operating budget, and ensuring sanitation and food standards are achieved. The role also includes supervising banquet kitchen shift operations and coordinating the activities of cooks and food preparation workers. This position is open to Fiji citizens only.
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 that standards are met.
- Estimates daily Banquet Event Order production needs and manages the BEO process including menu development, pricing, tracking and ordering.
- Manages food quantities and plating requirements for all banquet functions.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Supervises and coordinates activities of cooks and workers engaged in food preparation, including banquet kitchen shift operations.
About the successful candidate
- High school diploma or GED with 1 year of experience in the culinary, food and beverage, or 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.
- Able to check the quality of raw and cooked food products against required standards.
- Able to follow proper handling and correct temperature procedures for all food products.
- Able to communicate production needs clearly to key personnel and ensure employees understand performance expectations.
- Able to lead shifts while personally preparing food items and executing requests based on required specifications.
- Able to train and cross-train staff on menu items, ingredients, preparation methods and safety procedures.
- Must be a Fiji citizen.