Sous Chef – Marriott Denarau Island

About the role

The Sous Chef supports the Executive Chef and Executive Sous Chef in daily kitchen operations across restaurants, bars, banquets, room service, and associate dining facilities at Marriott Denarau Island. This hands‑on leader ensures consistent food quality, culinary excellence, and exceptional guest experiences while upholding Marriott brand standards.

Key responsibilities

• Assist in the daily operation and management of kitchen outlets, supervising shift activities and ensuring efficient food production.
• Lead by example in food preparation, cooking, plating, and service, coordinating cooks and culinary associates.
• Maintain adequate mise en place, production planning, and inventory control, supporting receiving, storage, and stock rotation.
• Ensure all dishes meet Marriott quality, taste, and presentation standards and contribute to seasonal menu development.
• Monitor food cost targets, labor productivity, and waste reduction, participating in purchasing and inventory counts.

Required profile

• Hands‑on leadership within a high‑volume kitchen environment.
• Experience supervising culinary associates and coordinating multiple outlets.
• Strong knowledge of food safety standards and operational efficiency.

Required skills

• Food preparation and cooking techniques.
• Plating and presentation.
• Inventory management and cost control.
• Compliance with food safety regulations.

What we offer

• Full‑time position in a renowned international hotel brand.
• Opportunities for culinary development and career progression.
• Dynamic work environment on beautiful Denarau Island.