Sous Chef (Pan-Asian Cuisine) at Marriott

• Experienced and highly motivated Sous Chef with a deep understanding of regional Chinese cuisines, including Cantonese, Sichuan, Hunan, and Northern specialties. Skilled in executing traditional cooking techniques such as wok-frying, steaming, roasting, and dim sum preparation, while also integrating modern presentations and flavor refinement.
• Strong background in managing Chinese live stations, including wok, BBQ, and dumpling counters in both à la carte and buffet settings. Proficient in menu development, mise en place planning, team supervision, and maintaining consistency in high-pressure, fast-paced kitchens.
• Effective communicator with both culinary teams and service staff, capable of training junior chefs and supporting smooth kitchen operations. Experienced in guest engagement, especially during live stations and chef’s tables, with confident spoken English and clear kitchen leadership communication

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.