Description
The Sous Chef oversees daily kitchen communications and operations in collaboration with the Head Chef, coordinates food production, set-ups, and event timings, supports team building and staff development, maintains food quality and section efficiency, ensures compliance with health, safety, hygiene, and HACCP standards, and assists with menu design and outlet concepts. The role requires a trade or commercial cookery qualification, relevant experience, Australian working rights, and a self-motivated, fast-paced work style. Marriott Hotels offers staff discounts, flexible working options, training, leave, and career development opportunities.
