Sous Chef - The District Kitchen (Steakhouse)

- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
- Good in inter-personality and creative skill
- English Communication skill
- Hospitable and service-minded
- Positive team leader with a flexible schedule

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

We offer the following benefits for our associates:
- Career training and career development plan
- Competitive annual vacation entitlement
- Free meals at work
- Uniforms provided and dry cleaned
- Recognition awards
- Fantastic company Pension
- Discounted Marriott hotel accommodation worldwide for you, your friend and your family