Junior Sous Chef

About the role

The Junior Sous Chef will support the kitchen team in delivering high‑quality dishes while maintaining the visual standards of Marriott’s food and beverage outlets in Amman. This role blends hands‑on cooking, staff coordination, and inventory control to ensure smooth daily operations.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers.
• Determine food presentation, create decorative displays, and ensure proper portioning and garnish.
• Monitor food preparation quantities and communicate menu specials or out‑of‑stock items to service staff.
• Prepare special meals, substitute items, and assist cooks with various tasks.
• Maintain stock levels of kitchen supplies, track inventory, and keep kitchen logs for food‑safety compliance.
• Ensure food quality meets specifications and report any deviations to the manager.
• Assist management with hiring, training, scheduling, evaluating, and coaching kitchen personnel.
• Follow all safety, security, and uniform policies, and report maintenance or safety concerns.

Required profile

• Technical, trade, or vocational school degree in culinary arts or related field.
• 4–6 years of relevant culinary experience.
• At least 2 years of supervisory experience in a kitchen environment.
• No specific license or certification required.

Required skills

• Food safety program compliance.
• Kitchen inventory and stock management.
• Creation of decorative food displays.