Sous Chef - Banquets

About the role

JW Marriott in Nadi, Fiji is hiring a Sous Chef for its banquet kitchen. The role combines hands-on cooking with leadership of the banquet food preparation staff, coordinating menus, purchasing, scheduling, food preparation and plating for catering events. It is a full-time management position.

Key responsibilities

• Deliver a consistent, high-quality product with appetizing presentation, while improving guest and employee satisfaction within the operating budget.
• Ensure sanitation and food standards are met, and follow all Food & Beverage policies, standards and procedures.
• Manage banquet event orders: menu development, pricing, tracking and ordering, and estimate daily production needs.
• Plan food quantities and plating requirements, prepare and cook foods of all types, and check the quality of raw and cooked products.
• Lead banquet kitchen shifts, supervise cooks and workers, and act as a role model.
• Communicate production needs, coach and mentor staff, train them on menu items and safety procedures, and handle disciplinary matters in line with SOPs.
• Empower staff to serve guests well, respond to guest problems and complaints, and manage day-to-day operations.

Required profile

• Fiji citizens only.
• 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 (degree holders also need 1 year of experience).