Executive Sous Chef

About the role

The Executive Sous Chef supports the Executive Chef in leading all culinary operations across multiple outlets, ensuring exceptional food quality, guest satisfaction, and adherence to brand standards.

Key responsibilities

• Assist the Executive Chef in directing culinary operations for restaurants, bars, banquets, catering, room service and associate dining.
• Provide hands‑on leadership and supervise chefs, cooks, stewards and other kitchen staff.
• Maintain staffing levels, monitor food preparation processes and ensure consistency, efficiency and quality.
• Support purchasing, receiving, storage and inventory management procedures.
• Demonstrate cooking techniques, food preparation methods and proper equipment usage.
• Participate in food preparation for VIP guests and special events.
• Assume full kitchen responsibility in the Executive Chef’s absence.
• Ensure all offerings meet Marriott brand standards, monitor ingredient quality and presentation.
• Support menu planning, development and innovation.
• Assist with budgeting, cost control of food, labor, supplies and equipment.

Required profile

• Proven experience in managing culinary operations across multiple outlets.
• Strong leadership and ability to supervise kitchen teams.
• Knowledge of food safety regulations and quality control procedures.
• Capability to manage inventory, purchasing and cost‑control processes.
• Flexibility to step in for the Executive Chef when needed.

Required skills

• Culinary techniques and food preparation methods.
• Menu planning and development.
• Inventory management.
• Cost control and budgeting.
• Food safety compliance.

What we offer

• Opportunity to work within a renowned international hotel brand.
• Dynamic, multicultural work environment on Denarau Island.
• Professional development and career progression in hospitality.