Junior Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Malaysia, Kuala Lumpur

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Not provided

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Job Description:

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

Job Responsibility:

Maintains food handling and sanitation standards
Performs all duties of Culinary and related kitchen area employees in high demand times
Oversees production and preparation of culinary items
Ensures employees keep their work areas clean and sanitary
Works with Restaurant and Banquet departments to coordinate service and timing of events and meals
Complies with loss prevention policies and procedures
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
Monitors employee's progress towards meeting performance expectations

Requirements:

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Nice to have:

Ability to supervise and coordinate activities of cooks and workers
Strong communication skills
Exceptional customer service skills

What we offer:

Participation in an on-going employee recognition program
Training opportunities

Additional Information:

Job Posted:
August 26, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Junior Sous Chef