job description
Join Marriott International in the heart of Bali’s most exclusive destination—Nusa Dua—as an Executive Sous Chef. This is a rare opportunity to lead culinary excellence in a world-class resort, where innovation meets tradition and every dish tells a story. As a key member of our leadership team, you will oversee kitchen operations, mentor a talented brigade, and elevate the dining experience for discerning guests from around the globe.
In this dynamic role, you will collaborate with the Executive Chef to design seasonal menus, ensure flawless execution, and maintain the highest standards of food safety, presentation, and service. Your passion for culinary arts, combined with your strategic mindset, will drive operational efficiency while fostering a culture of creativity and teamwork. Whether it’s crafting exquisite tasting menus or leading high-volume service, your expertise will shape unforgettable guest experiences in one of Bali’s most prestigious hospitality settings.
Marriott International offers a competitive compensation package, career growth opportunities, and the chance to work in a vibrant, multicultural environment. If you thrive in fast-paced, luxury settings and are ready to take your culinary career to the next level, we invite you to apply.
Responsibility
- Lead and supervise a team of chefs, cooks, and kitchen staff, ensuring smooth daily operations and adherence to Marriott’s culinary standards.
- Collaborate with the Executive Chef to develop innovative, high-quality menus that reflect local flavors and global trends.
- Oversee food preparation, plating, and presentation to ensure consistency and excellence in every dish served.
- Monitor inventory levels, manage food costs, and implement waste-reduction strategies to optimize kitchen efficiency.
- Enforce strict hygiene, sanitation, and food safety protocols in compliance with HACCP and Marriott’s policies.
- Train, mentor, and develop kitchen staff, fostering a culture of continuous learning and professional growth.
- Coordinate with front-of-house teams to ensure seamless service and guest satisfaction during peak and special events.
- Stay updated on culinary trends, sustainable practices, and emerging technologies to enhance operational and creative processes.
Qualifications
- Minimum of 5 years of progressive culinary experience, with at least 2 years in a Sous Chef or similar leadership role in a luxury hotel, resort, or fine-dining establishment.
- Proven expertise in international and local cuisines, with a strong portfolio of menu development and kitchen management.
- Exceptional leadership and communication skills, with the ability to inspire and manage diverse teams in a high-pressure environment.
- In-depth knowledge of food safety regulations, including HACCP, and experience in maintaining a compliant kitchen.
- Degree or diploma in Culinary Arts, Hospitality Management, or a related field from a recognized institution.
- Fluency in English (written and spoken); proficiency in Indonesian or other languages is a plus.
- Strong organizational and problem-solving skills, with a keen eye for detail and a commitment to excellence.
- Flexibility to work evenings, weekends, and holidays as required by the demands of the hospitality industry.