Job Description

JOB SUMMARY

The Junior Sous Chef supports the Sous Chef, Chef de Cuisine, and Executive Sous Chef in the day-to-day management of kitchen operations, ensuring the consistent delivery of high-quality food, exceptional guest experiences, and operational excellence.

This role is responsible for supporting food preparation, presentation, hygiene and food safety standards, inventory management, cost control, and the coaching and development of culinary associates. The successful candidate will be a hands-on leader who thrives in a fast-paced environment and is passionate about culinary excellence and team development.

CANDIDATE PROFILE

You are an enthusiastic and driven culinary professional who:

• Has minimum of 4 years' experience in a supervisory culinary role within a hotel, restaurant, resort, or similar environment.
• Demonstrates strong culinary skills and attention to detail.
• Possesses sound knowledge of food safety, HACCP, and workplace health and safety standards.
• Has experience with inventory management and food cost control.
• Enjoys coaching and developing others.
• Thrives under pressure and maintains high standards in a fast-paced environment.
• Is committed to delivering exceptional guest experiences and continuous improvement.

KEY RESPONSIBILITIES

Culinary Excellence

• Assist in managing daily kitchen operations and food production.
• Maintain exceptional standards of food quality, consistency, presentation, and portion control.
• Support menu planning, recipe development, and culinary innovation.
• Conduct quality checks to ensure guest satisfaction and brand standards are met.

Food Safety & Operational Excellence

• Ensure compliance with HACCP, food safety, health, and workplace safety requirements.
• Maintain a clean, safe, and organized kitchen environment.
• Monitor inventory, stock levels, and food costs while minimizing waste.
• Support purchasing and supplier coordination to ensure quality and availability of ingredients.

People Development

• Coach, mentor, and develop Commis Chefs, Apprentices, and junior culinary associates.
• Support recruitment, onboarding, and training initiatives.
• Contribute to performance development, succession planning, and career growth opportunities within the culinary team.

Collaboration & Community

• Foster a positive, inclusive, and supportive workplace culture.
• Support hotel events, promotions, banquets, and community initiatives.
• Champion sustainability practices and environmentally responsible kitchen operations.
• Encourage teamwork, innovation, and continuous improvement throughout the department.

MUST HAVE WORKING RIGHTS IN PAPUA NEW GUINEA

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.