Executive Sous Chef

Job Summary

Education and Experience

• A high school diploma or GED plus 6 years of experience in culinary, food and beverage, or a related professional area is one qualification pathway.
• Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major plus 4 years of relevant experience is accepted.

Kitchen Leadership

• Direct day-to-day kitchen operations and coordinate cooks and food preparation workers.
• Set performance standards, monitor performance, and review staffing levels.
• Demonstrate cooking techniques and equipment to staff.
• Build trust, cooperation, and open communication among team members.

Culinary Standards

• Provide direction for menu development and food presentation.
• Monitor food quality, flavor, temperature, and presentation.
• Ensure food handling, sanitation, storage, and safety standards are followed.
• Prepare and cook food for regular service, special guests, and functions.

Financial and Purchasing Controls

• Develop purchasing and receiving guidelines and control procedures.
• Manage food costs, supplies, uniforms, equipment, and controllable expenses.
• Participate in budgeting for areas of responsibility.

Guest Service

• Support service behaviors that exceed customer satisfaction and retention expectations.
• Interact with guests, handle complaints, and review satisfaction feedback.
• Coach employees to understand and meet guest expectations.

People Management

• Identify development needs and coach, mentor, and train kitchen associates.
• Administer performance appraisals for direct report managers.
• Manage progressive discipline and required documentation for the area of responsibility.

Workplace

• The position is based at the Marriott property in Bengaluru, Karnataka.
• The source states that the position is not remote.

About Marriott