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 Sous Chef job at Marriott International 
 
 
 
 
 
 Dashboard 
 

 
 Job Detail 

 
 

 

 
 
 
 
 

 

 
 
 
 
 
 
 Marriott International 
 
 
 
 
 
 
 
 Website : 
 
 
 

 
 4 Days Ago 
 
 
 
 

 
 
 

 
 

 

 

 

 

 
 
 
 Sous Chef

 T08:17:45+00:00

 
 Marriott International

 

 

 

 FULL_TIME

 
 
 

 Lilongwe

 Lilongwe 

 10101

 Malawi

 

 

 Hospitality, and Tourism

 Management,Restaurant & Hospitality,Business Operations

 
 MWK

 
 

 MONTH

 

 

 T17:00:00+00:00

 

 

 8

 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 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 

 
 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 new 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. 

 Operates and maintains all department equipment and reports malfunctions. 

 Checks the quality of raw and cooked food products to ensure that standards are met. 

 
 Leading Kitchen Operations 

 
 Supervises and coordinates activities of cooks and workers engaged in food preparation. 

 Leads shifts while personally preparing food items and executing requests based on required specifications. 

 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 

 Encourages and builds mutual trust, respect, and cooperation among team members. 

 Serves as a role model to demonstrate appropriate behaviors. 

 Maintains the productivity level of employees. 

 Ensures employees understand expectations and parameters. 

 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. 

 Ensures property policies are administered fairly and consistently. 

 Communicates performance expectations in accordance with job descriptions for each position. 

 Recognizes success performance and produces desired results. 

 
 Ensuring Exceptional Customer Service 

 
 Provides services that are above and beyond for customer satisfaction and retention. 

 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. 

 Sets a positive example for guest relations. 

 Empowers employees to provide excellent customer service. 

 Interacts with guests to obtain feedback on product quality and service levels. 

 Handles guest problems and complaints. 

 
 Maintaining Culinary Goals 

 
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc. 

 Develops specific goals and plans to prioritize, organize, and accomplish your work. 

 Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. 

 Trains employees in safety procedures. 

 
 Managing and Conducting Human Resource Activities 

 
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. 

 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. 

 Participates in the employee performance appraisal process, providing feedback as needed. 

 Brings issues to the attention of the department manager and Human Resources as necessary. 

 
 Additional Responsibilities 

 
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 

 Analyzes information and evaluating results to choose the best solution and solve problems. 

 Attends and participates in all pertinent meetings. 

 

 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 new 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.
 Operates and maintains all department equipment and reports malfunctions.
 Checks the quality of raw and cooked food products to ensure that standards are met.
 Supervises and coordinates activities of cooks and workers engaged in food preparation.
 Leads shifts while personally preparing food items and executing requests based on required specifications.
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 Encourages and builds mutual trust, respect, and cooperation among team members.
 Serves as a role model to demonstrate appropriate behaviors.
 Maintains the productivity level of employees.
 Ensures employees understand expectations and parameters.
 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
 Ensures property policies are administered fairly and consistently.
 Communicates performance expectations in accordance with job descriptions for each position.
 Recognizes success performance and produces desired results.
 Provides services that are above and beyond for customer satisfaction and retention.
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 Sets a positive example for guest relations.
 Empowers employees to provide excellent customer service.
 Interacts with guests to obtain feedback on product quality and service levels.
 Handles guest problems and complaints.
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 Develops specific goals and plans to prioritize, organize, and accomplish your work.
 Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
 Trains employees in safety procedures.
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
 Participates in the employee performance appraisal process, providing feedback as needed.
 Brings issues to the attention of the department manager and Human Resources as necessary.
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
 Analyzes information and evaluating results to choose the best solution and solve problems.
 Attends and participates in all pertinent meetings.
 

 

 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.
 

 
 high school

 

 
 24

 

 JOB-6a02e229564d2

 

 Vacancy title: 
Sous Chef

 [Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Management,Restaurant & Hospitality,Business Operations]

 Jobs at: 
Marriott International

 Deadline of this Job: 
Wednesday, May 20 2026

 Duty Station: 
Lilongwe | Lilongwe 

 Summary 
Date Posted: Tuesday, May 12 2026, Base Salary: Not Disclosed

 
 Similar Jobs in Malawi 

 Learn more about Marriott International 

 Marriott International jobs in Malawi 
 

 JOB DETAILS: 
 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 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 

 
 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 new 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. 

 Operates and maintains all department equipment and reports malfunctions. 

 Checks the quality of raw and cooked food products to ensure that standards are met. 

 
 Leading Kitchen Operations 

 
 Supervises and coordinates activities of cooks and workers engaged in food preparation. 

 Leads shifts while personally preparing food items and executing requests based on required specifications. 

 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 

 Encourages and builds mutual trust, respect, and cooperation among team members. 

 Serves as a role model to demonstrate appropriate behaviors. 

 Maintains the productivity level of employees. 

 Ensures employees understand expectations and parameters. 

 Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. 

 Ensures property policies are administered fairly and consistently. 

 Communicates performance expectations in accordance with job descriptions for each position. 

 Recognizes success performance and produces desired results. 

 
 Ensuring Exceptional Customer Service 

 
 Provides services that are above and beyond for customer satisfaction and retention. 

 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. 

 Sets a positive example for guest relations. 

 Empowers employees to provide excellent customer service. 

 Interacts with guests to obtain feedback on product quality and service levels. 

 Handles guest problems and complaints. 

 
 Maintaining Culinary Goals 

 
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc. 

 Develops specific goals and plans to prioritize, organize, and accomplish your work. 

 Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. 

 Trains employees in safety procedures. 

 
 Managing and Conducting Human Resource Activities 

 
 Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. 

 Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. 

 Participates in the employee performance appraisal process, providing feedback as needed. 

 Brings issues to the attention of the department manager and Human Resources as necessary. 

 
 Additional Responsibilities 

 
 Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 

 Analyzes information and evaluating results to choose the best solution and solve problems. 

 Attends and participates in all pertinent meetings. 

 

 Work Hours: 8

 Experience in Months: 24

 Level of Education: high school

 Job application procedure 
 Application Link: Click Here to Apply Now 

 
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 Job Info 
 
 
 Job Category: 
 Hospitality/ Chef/ Cook jobs in Malawi 
 

 
 Job Type: 
 Full-time 
 

 Deadline of this Job:  Wednesday, May 20 2026 
 Duty Station:  Lilongwe | Lilongwe 
 
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<h2>Job Details</h2>
<ul>
  <li><strong>Country :</strong> Malawi</li>
  <li><strong>City :</strong> Lilongwe</li>
  <li><strong>Contract Type :</strong> CDI</li>
</ul>

Sous Chef job at Marriott International at Marriott International in Lilongwe. CDI contract.

Sous Chef job at Marriott International in Lilongwe 2026

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Sous Chef job at Marriott International

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