Sous Chef-Banquets

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Sous Chef–Banquets supports the Executive Chef and leads banquet kitchen operations at Fiji Marriott Resort Momi Bay. Requirements typically include professional culinary training, several years of experience in a hotel or resort kitchen, and strong banquet or high-volume catering experience. The candidate should understand food preparation, presentation, portion control, menu execution, HACCP and hygiene standards. Responsibilities include supervising kitchen colleagues, coordinating event production, checking food quality, managing stock and minimizing waste. Marriott expects a reliable, organized and hands-on chef who can work under pressure, communicate well with other departments, maintain consistent standards and provide excellent guest experiences. Flexibility to work shifts, weekends and public holidays is essential.

About the employer

Fiji Marriott Resort Momi Bay is a luxury beachfront resort located on Fiji’s main island, Viti Levu, about 45 minutes from Nadi International Airport. The resort is part of Marriott International, one of the world’s largest hospitality companies, and offers a range of guest rooms, overwater villas, restaurants, bars, event facilities, a spa, pools and recreational activities. Its setting on Momi Bay attracts leisure travelers, families, couples and groups seeking a high-end tropical holiday. The resort operates with international Marriott service standards while incorporating Fijian hospitality and local culture. Employees generally work in a multicultural environment with opportunities to gain experience in luxury accommodation, food and beverage, events and resort operations. Benefits may include meals, uniforms, staff accommodation or assistance, and access to Marriott career development programs, depending on the employment package.