Sous Chef Chinese Restaurant - Four Points By Sheraton Manado

Oversee daily restaurant kitchen operations and lead the staff to consistently produce high-quality meals. Responsibilities include supervising cooks and staff, ensuring sanitation and food safety standards, managing production estimates, assisting the Executive Chef in kitchen operations, preparing and cooking foods, developing and implementing new ideas and presentations, maintaining purchasing and storage standards, and coaching team members to achieve guest and employee satisfaction while supporting budget goals. The role requires strong leadership, collaboration, and adherence to Food & Beverage policies and procedures in a Marriott International kitchen setting.