Junior Sous Chef - Banquets

About the role

JW Marriott in Nadi, Fiji is hiring a Junior Sous Chef for its banquet kitchen. The role combines hands-on cooking with leading the banquet food preparation staff, coordinating menus, purchasing, scheduling, food preparation and plating for catering events, and keeping costs within budget while maintaining sanitation and food standards.

Key responsibilities

• Prepare and cook foods of all types, present food and create decorative displays, and check the quality of raw and cooked products
• Manage banquet event orders, including menu development, pricing, tracking and ordering, and plan food quantities and plating
• Lead banquet kitchen shifts, supervise cooks and workers, and act as a role model
• Communicate production needs, coach and train staff, and handle disciplinary procedures in line with SOPs
• Empower employees to deliver excellent customer service and respond to guest complaints
• Manage day-to-day operations, budgets and goals, and attend relevant meetings

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 1 year of experience in culinary, food and beverage or a related field
• Fiji citizens only