job description
Join Marriott Hotels in Bali and become part of a world-class culinary team dedicated to redefining luxury hospitality. As a Sous Chef for In-Room Dining, you will play a pivotal role in crafting exceptional dining experiences for our discerning guests, blending innovation with the comfort of familiar flavors. This is your opportunity to elevate your career in one of the most sought-after destinations in the world, where culinary excellence meets breathtaking landscapes.
At Marriott, we believe in nurturing talent and fostering creativity. You will work alongside seasoned chefs in a dynamic environment, where every dish tells a story. Whether it's a romantic dinner for two or a private celebration, your expertise will ensure that every meal is a memorable experience. We offer competitive compensation, comprehensive benefits, and unparalleled opportunities for professional growth in the heart of Bali's vibrant hospitality scene.
If you are passionate about culinary arts, thrive in fast-paced settings, and are committed to delivering excellence, we invite you to apply and become a part of our legacy.
Responsibility
- Oversee the daily operations of the in-room dining kitchen, ensuring seamless service and exceptional food quality.
- Collaborate with the Executive Chef to design innovative, guest-centric menus that reflect local flavors and international trends.
- Train, mentor, and supervise kitchen staff to maintain high standards of culinary excellence and hygiene.
- Monitor inventory levels, place orders, and manage food costs to optimize efficiency and minimize waste.
- Ensure compliance with all health, safety, and sanitation regulations in accordance with Marriott's global standards.
- Coordinate with the front-of-house team to guarantee timely and accurate delivery of in-room dining orders.
- Develop and implement creative solutions to enhance guest satisfaction and operational workflows.
- Participate in regular tastings and menu development sessions to continuously elevate the dining experience.
Qualifications
- Minimum of 3 years of experience in a similar role within a luxury hotel or fine-dining restaurant.
- Culinary degree or equivalent certification from a recognized institution.
- Proven leadership skills with the ability to manage and inspire a diverse kitchen team.
- Strong knowledge of international cuisines, dietary restrictions, and modern culinary techniques.
- Excellent communication skills in English; proficiency in Bahasa Indonesia is a plus.
- Ability to work flexible hours, including evenings, weekends, and holidays, in a high-pressure environment.
- Familiarity with HACCP, food safety regulations, and sustainability practices.
- Passion for delivering exceptional guest experiences and a keen eye for detail.