Sous Chef (Japanese Cuisine)
Salary not disclosedPosted 3 months ago
Closes in 16 days
About the company
The Westin Fiji Golf Resort & Spa is a Marriott International property located in Fiji's Western Division. As part of the global Marriott portfolio, the resort operates under Marriott brand standards and offers staff access to Marriott's international benefits and training programmes.
About the role
The Sous Chef - Japanese Cuisine leads the quality, consistency, innovation, and execution of all culinary offerings within the property's Nikkei specialty restaurant, blending Japanese and Peruvian culinary traditions. This is a hands-on leadership role covering daily kitchen operations, menu development, food preparation, purchasing, inventory management, food safety compliance, and team development. The role works closely with the Executive Chef and Food & Beverage leadership to drive guest satisfaction, financial performance, and culinary excellence. It also carries responsibility for coaching and developing culinary associates, supporting recruitment and training, and ensuring compliance with Marriott policies, SOPs, and food safety regulations including HACCP.
Key responsibilities
- Lead and oversee day-to-day culinary operations of the Japanese Cuisine restaurant, supervising kitchen shifts and ensuring compliance with Food & Beverage policies and brand standards.
- Provide hands-on leadership by actively participating in food preparation, cooking, and service delivery.
- Coordinate daily production requirements to ensure smooth and efficient kitchen operations.
- Manage staffing, scheduling, and workflow to support operational demands and guest expectations.
- Develop, design, and execute authentic Nikkei cuisine menus and seasonal offerings, ensuring consistent taste, quality, and presentation.
- Monitor food cost percentages, inventory levels, and purchasing to support departmental financial targets.
- Ensure strict compliance with food safety standards, HACCP principles, and workplace health and safety requirements.
- Lead, mentor, and coach culinary associates on Nikkei techniques, plating standards, and performance expectations.
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 progressive culinary experience within specialty restaurants, luxury hotels, resorts, or upscale dining establishments.