Senior Sous Chef

Job Description

The Senior Sous Chef supports the Executive Chef in managing kitchen operations, food preparation, service standards and culinary quality. Requirements typically include several years of professional kitchen experience, preferably in an upscale hotel or resort, strong knowledge of food safety and hygiene regulations, menu execution skills, and the ability to lead and train a multicultural team. The successful candidate is expected to coordinate kitchen sections, control food costs and waste, maintain consistency during busy services, monitor inventory, and ensure compliance with Marriott standards. Flexibility, creativity, teamwork, leadership, and willingness to work shifts, weekends and holidays are essential. Experience with resort operations, international cuisine and pre-opening activities would be advantageous.

Company Info

Marriott International is one of the world's largest hospitality companies, operating a broad portfolio of hotels and resorts across luxury, premium and select-service brands. Its properties are known for structured service standards, employee training, international career mobility and guest-focused operations. Perhentian Marriott Resort & Spa is associated with Marriott's luxury resort offering on Pulau Perhentian Kecil, Terengganu, an island destination known for clear waters, coral reefs and marine activities. The resort is expected to combine high-end accommodation, restaurants, wellness facilities and destination experiences. Culinary team members work in a multicultural environment and are responsible for maintaining Marriott's food quality, hygiene, guest service and operational standards. Benefits may include staff accommodation, meals, uniform, medical coverage, service charge and opportunities for internal development, although the exact package depends on the employment offer.

Destination Guide

The Perhentian Islands are a popular Malaysian destination for diving, snorkeling, boating and relaxed beach living. Hospitality opportunities commonly include kitchen, restaurant service, housekeeping, front office, spa, recreation, marine activities, engineering and resort management. Local culture is Malay and predominantly Muslim, with respectful dress and conduct expected, especially in village areas. Life is slower and more seasonal than on the mainland; supplies, banking and healthcare are limited, and transport depends on boats. Workers should be comfortable with heat, humidity, island logistics and occasional internet or ferry disruptions. Foreign employees generally need a Malaysian employment pass or other employer-sponsored authorization before starting work; the resort normally handles the application and immigration process. Relocation requires valid travel documents, medical checks where required, accommodation arrangements and travel from Kuala Besut jetty by boat. Confirm salary, service charge, meals, housing, flights, contract terms and work-permit responsibilities directly with the employer.