Sous Chef

Marriott Hotels Resorts; Durban; On-site; ZAR 30 000 - 50 000; Full time

Job summary

A global hospitality company in Durban seeks a Culinary Leader to manage daily kitchen operations. Responsibilities include supervising staff, maintaining food quality standards, and ensuring guest satisfaction. The ideal candidate will have a strong culinary background, managing kitchen staff effectively while adhering to safety and sanitation standards. This full-time role offers opportunities for growth within a renowned establishment.

Qualifications

• High school diploma or GED; 4 years of experience in culinary.
• Alternatively, 2-year degree and 2 years of experience in culinary.

Responsibilities

• Manage kitchen shift operations and ensure compliance.
• Prepare and cook foods for various needs.
• Supervise activities of cooks and kitchen workers.
• Recognize quality products and ensure food standards.

Skills

Culinary Experience

Food Handling

Restaurant Experience

Kitchen Management Experience

Food Preparation Experience

Kitchen Experience

Labor Cost Analysis

Catering

Cooking

Cost Control

Sanitation

Knife Skills

Education

High school diploma or GED

2-year degree in Culinary Arts or related major

Job description

Description

Job Summary

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Candidate Profile

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

Core Work Activities

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Develops designs or creates new application ideas, relationships, systems or products including artistic contributions.
• Assists in determining how food should be presented and creates decorative food displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling and sanitation standards.
• Performs all duties of kitchen manager and employees as necessary.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty, integrity; leads by example.
• Encourages and builds mutual trust, respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.

Ensuring Employees Understand Expectations and Parameters

• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success, performance and produces desired results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Handles guest problems and complaints.

Maintaining Culinary Goals

• Achieves and exceeds goals including performance, budget, goals, team goals etc.
• Develops specific goals and plans to prioritize, organize and accomplish work.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaches, mentors or otherwise helps others to improve their knowledge or skills.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when needed.
• Participates in the employee performance appraisal process providing feedback as needed.
• Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

• Provides information to supervisors, co-workers and subordinates by telephone, in written form, e‑mail or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Equal Employment Opportunity Statement

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non‑discrimination on any protected basis including disability, veteran status or other basis protected by applicable law.

Key Skills

• Culinary Experience
• Food Handling
• Restaurant Experience
• Kitchen Management Experience
• Food Preparation Experience
• Kitchen Experience
• Labor Cost Analysis
• Catering
• Cooking
• Cost Control
• Sanitation
• Knife Skills

Employment Information

Employment Type: Full‑Time

Experience: years

Vacancy: 1