Senior Sous Chef – Asian Cuisine

About the role

The Senior Sous Chef – Asian Cuisine will lead the kitchen team in delivering high‑quality Asian dishes across our hotel’s food and beverage outlets. Reporting to the Executive Chef, you will ensure culinary standards, guest satisfaction, and operational efficiency.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen staff.
• Design and execute decorative food displays and ensure proper portioning, arrangement, and garnish.
• Monitor food preparation quantities and communicate menu specials or out‑of‑stock items to service staff.
• Prepare special meals, substitute items, and assist cooks with various tasks.
• Maintain inventory of kitchen supplies, monitor stock levels, and keep kitchen logs for food safety compliance.
• Assist management with hiring, training, scheduling, performance evaluation, and employee coaching.
• Enforce company safety, security, and uniform policies; report maintenance issues and complete required safety certifications.
• Address guest service needs and uphold professional communication standards.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• 4‑6 years of relevant culinary experience, with at least 2 years in a supervisory role.
• Strong knowledge of food safety programs and kitchen operations.
• Ability to work in a fast‑paced environment and lift objects up to 25 lb.

Required skills

• Food safety certification and compliance.
• Culinary presentation and decorative plating techniques.
• Kitchen inventory and stock management.

What we offer

• Opportunity to work within a prestigious international hotel brand.
• Professional development and training in Asian cuisine.
• Competitive benefits in line with Marriott standards.