Executive Sous Chef

Accountable for overall success of the daily kitchen operations.

Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.

Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.

Supervises all kitchen areas to ensure a consistent, high quality product is produced.

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
• 2- year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Competitive salary & Service charge
05 working days per week- 2 days off per week
To be entitled to the prescribed insurance, including health insurance, social insurance, and unemployment insurance.
Training and career development by MARRIOTT INTERNATIONAL.
16 annual leave days per year
Employee discount rates for Room and F&B at Marriott Hotel.
13th salary month.

Cập nhật gần nhất lúc: 2025-06-28 08:05:03