Jobs at Marriott

A skilled and passionate Chef de Cuisine with specialized expertise in Pan-Asian cuisine, including Chinese, Japanese, Thai, Korean, and Southeast Asian culinary traditions. Proven ability to create modern, flavor-driven menus while maintaining authenticity and balance. Experience in managing high-volume kitchens, live cooking stations, and ensuring consistency in quality, taste, and presentation. Strong knowledge of Asian ingredients, traditional cooking techniques, and contemporary plating styles.

Proficient in team leadership, training, and maintaining hygiene and safety standards. Adept at cost control, menu engineering, and elevating the guest dining experience through innovative and seasonal dishes

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.

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• 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.