Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Malta

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Not provided

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Job Description:

At Malta Marriott Resort & Spa, we seek people who are positive, creative, dedicated and passionate about everything they do and who are proud to be associated with one of the most recognizable hospitality brands in the world. This is where you come in.

Job Responsibility:

Being responsible for the kitchen operation during shift worked, in the absence of the Head Chef
Ensuring that revised or new Marriott standards are upheld in the product
Communicating and supporting the Food & Beverage development strategy of all products
Support effectively and positively the operational changes, policies and procedures with direct reporting to the Head Chef
Effectively support the process of maintaining the products, progress with ideas and input
Trains staff in accordance with planned training programs and corrects production errors/methods as found necessary
Initiates and participates in creative selling, merchandising, decoration and presentation ideas
Orders fresh and dry goods
Liaises with the Restaurant Managers regarding food preparation, presentation, special menus and seasonal specialties
Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner
Ensures that portion control policy/standard planting instructions are adhered to
Participates in preparing and maintaining recipe file
Participates in menu planning as appropriate
Performs related duties and special projects as assigned
Participates personally in cooking and supervising the preparation/pick-up of dishes
Makes sure quality has the same importance in all sales outlets
Shows expertise and imagination in adapting services to product availability/quality and seasonal products
Personally monitors client satisfaction, and takes into account all comments
Keep informed on changed in the competition and market, and takes this into account when developing both a la carte and set menus
Helps the Executive Head Chef to control department, costs and charges

Requirements:

Possesses a certificate or Diploma in Food Preparation from a Catering Institute
Minimum of 3 years working experience as chef in an a la carte setting
Knowledge of all Food & Beverage standards, HACCP, quality presentation, service and products and local health and sanitation standards
Has proven track record of leading a team
Ability to direct and plan food preparation
Ability to provide consistent food quality
Demonstrates proper and safe usage of all kitchen equipment
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Ability to support the control of food cost
Ability to clearly define productivity standards with quality requirements and methods required to obtain them
Ability to spot and resolve problems efficiently
Be a team player
Flexible with working hours, including evenings and weekends

What we offer:

Health insurance coverage
Free Meal whilst on shift
Associates' rates on Marriott Bonvoy

Additional Information:

Job Posted:
June 21, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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Sous Chef