JOB SUMMARY

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.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and
beverage, or related skilled area.

OR

• 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 skilled area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Manages kitchen shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.





• Estimates daily production needs on a weekly basis and communicates production
needs to kitchen personnel daily.

• Assists Executive Chef with all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for
special guests or functions.

• Develops, designs, or creates recent applications, ideas, relationships, systems,
or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative
food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

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📌 Sous Chef Ernakulam
🏢 Marriott
📍 Ernakulam