Executive Sous Chef - Expat at Marriott

JOB SUMMARY

An expatriate culinary professional with strong international MEA experience, bringing 3 - 5 years in a similar leadership role within a luxury hotel. The ideal candidate possesses proven expertise in large-scale F&B operations, specialty restaurants, and high-volume banqueting. Passionate about delivering exceptional guest experiences and driving culinary excellence.

The candidate should be seeking meaningful career growth within one of the leading luxury 5-star hotels in Sub-Saharan Africa.

CANDIDATE PROFILE

Qualifications & Requirements


3 - 5 years of experience in a similar leadership role within a luxury hotel environment.
Must be an expatriate with strong international culinary experience, particularly within MEA.
Proven background working in large, busy operations, with a strong and essential banquet foundation.
Solid understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
Exceptional leadership, communication, and organizational skills, with the ability to thrive under pressure.
Career-driven, motivated, and committed to contributing to a dynamic, high-performing culinary team.
Single Status required.


CORE WORK ACTIVITIES


Assist the Executive Chef in daily kitchen operations, supervising culinary associates and overseeing all food production.
Lead high-volume banquet operations and large-scale events, working closely with the Banquet Chef de Cuisine, Sales team, and guests to ensure flawless execution.
Assist in leading and supporting team training, coaching, and development to strengthen skills, consistency, and overall performance within the culinary team.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Oversee staff scheduling, reporting, and general administrative responsibilities.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
Solicits associates feedback, utilizes an "open door" policy and reviews associates satisfaction results to identify and address associates' problems or concerns.
Manage food cost, inventory control, and production planning to support operational efficiency.
Maintain strict kitchen hygiene, sanitation, and safety standards in accordance with hotel and regulatory requirements.
Participates in the budgeting process for areas of responsibility.
Assist in developing creative menus and ensuring consistent, high-quality food standards across all outlets, while contributing to new culinary concepts, seasonal offerings, and menu enhancements.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)