job description
Are you a culinary artist with a passion for large-scale event production? Marriott International is seeking a talented and highly organized Sous Chef - Banquet to join our prestigious team in beautiful Bali. In this role, you will be the backbone of our banquet culinary operations, ensuring that every guest receives a world-class dining experience.
You will be responsible for overseeing the preparation of high-quality meals for diverse events, ranging from intimate business meetings to grand gala weddings. The ideal candidate will possess a keen eye for detail, the ability to manage high-pressure situations with grace, and a deep understanding of food safety and culinary techniques. If you thrive in a fast-paced environment and are dedicated to elevating the Marriott standard, we invite you to grow your career with us in a tropical paradise.
Responsibility
- Lead and supervise banquet kitchen staff to ensure efficient food preparation and timely service for all events.
- Regulate and monitor the performance of kitchen equipment, including ovens, broilers, grills, and roasters, to ensure consistent food quality.
- Collaborate with the Executive Chef to develop creative banquet menus that cater to diverse guest preferences and dietary requirements.
- Manage inventory levels and oversee the thawing and preparation schedules to minimize food waste and optimize cost control.
- Maintain strict compliance with all local health, safety, and sanitation regulations throughout the kitchen.
- Conduct regular quality control checks on all prepared items before they are served to guests.
- Train and mentor junior culinary staff on Marriott service standards and complex cooking techniques.
Qualifications
- Minimum 3-5 years of experience as a Sous Chef or Banquet Chef, preferably in a 5-star international hotel environment.
- Formal culinary degree or certification from a reputable culinary institution.
- Expertise in large-scale food production and high-volume catering operations.
- Strong leadership skills with the ability to manage and motivate a diverse team of kitchen professionals.
- Excellent knowledge of food safety standards (HACCP certification is highly preferred).
- Strong communication skills in English and proficiency in basic computer systems for menu planning and inventory management.
- Flexibility to work shifts, including weekends, holidays, and evenings as dictated by banquet event schedules.