Jr. Sous Chef Asian
The Ritz-Carlton
Salary undisclosed
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Description
JOB SUMMARY
Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional 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 professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
Supporting Culinary Team Activities
• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Conducts training when appropriate.
• Monitors employee's progress towards meeting performance expectations.
Maintaining Culinary Goals
• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
• Sets a positive example for guest relations.
• Handles guest problems and complaints seeking assistance from supervisor as necessary.
• Empowers employees to provide excellent customer service within guidelines.
Additional Responsibilities
• Reports malfunctions in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.
At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
About this role
At The Ritz-Carlton's Amritsar property, this junior sous chef role bridges hands-on cooking and entry-level kitchen management. You'll lead shifts while actively preparing and plating food, oversee sanitation and food handling standards, and supervise cooks and kitchen staff during service. The position requires you to coordinate with restaurant and banquet teams on timing and presentation, quality-check both raw and finished dishes, and manage inventory and supplies within budget constraints.
The role suits someone with either four years of culinary or food service experience, or a two-year culinary or hospitality degree plus two years of professional kitchen work. Beyond technical cooking skills, you'll need to handle staff feedback and performance conversations, communicate operational expectations clearly, and troubleshoot problems on the line and in the team. You should be comfortable stepping in during high-demand periods, training staff when needed, and representing the property's service standards to guests when issues arise.
This is a full-time, in-office position at a luxury hotel property. Success here means balancing the demands of daily food production with the supervisory responsibilities that come with the role—keeping standards high while supporting your team and the business's financial goals.
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Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Jr. Sous Chef Asian postings in Amritsar Punjab, and analyze any offer before you accept it.
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