Sous Chef

At Malta Marriott Resort & Spa, we seek people who are positive, creative, dedicated and passionate about everything they do and who are proud to be associated with one of the most recognisable hospitality brands in the world. This is where you come in.

Your main responsibilities will include:

• Being responsible for the kitchen operation during shift worked, in the absence of the Head Chef.

• Ensuring that revised or new Marriott standards are upheld in the product;

• Communicating and supporting the Food & Beverage development strategy of all products;

• Support effectively and positively the operational changes, policies and procedures with direct reporting to the Head Chef;

• Effectively support the process of maintaining the products, progress with ideas and input;

• Trains staff in accordance with planned training programs and corrects production errors/methods as found necessary.

• Initiates and participates in creative selling, merchandising, decoration and presentation ideas.

• Orders fresh and dry goods.

• Liaises with the Restaurant Managers regarding food preparation, presentation, special menus and seasonal specialties.

• Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner.

• Ensures that portion control policy/standard planting instructions are adhered to.

• Participates in preparing and maintaining recipe file.

• Participates in menu planning as appropriate.

• Performs related duties and special projects as assigned.

• Participates personally in cooking and supervising the preparation/pick-up of dishes.

• Makes sure quality has the same importance in all sales outlets.

• Shows expertise and imagination in adapting services to product availability/quality and seasonal products.

• Personally monitors client satisfaction, and takes into account all comments.

• Keep informed on changed in the competition and market, and takes this into account when developing both a la carte and set menus.

• Helps the Executive Head Chef to control department, costs and charges. 

The individual must possess the following knowledge, skills and abilities:

• Possesses a certificate or Diploma in Food Preparation from a Catering Institute

• Minimum of 3 years working experience as chef in an a la carte setting

• Knowledge of all Food & Beverage standards, HACCP, quality presentation, service and products and local health and sanitation standards;

• Has proven track record of leading a team

• Ability to direct and plan food preparation

• Ability to provide consistent food quality

• Demonstrates proper and safe usage of all kitchen equipment;

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation;

• Ability to support the control of food cost;

• Ability to clearly define productivity standards with quality requirements and methods required to obtain them;

• Ability to spot and resolve problems efficiently;

• Be a team player;

• Flexible with working hours, including evenings and weekends.