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Sous Chef Banquet
Role summary
Written by MyIslandJob from the job title and employer. See the employer's page for the full description.
The Sous Chef Banquet supports the Executive Chef and oversees banquet kitchen operations, including menu preparation, food production, plating, buffet service and event execution. Requirements typically include professional culinary training, several years of experience in a hotel or high-volume banquet kitchen, strong knowledge of food safety and hygiene standards, and the ability to lead a diverse culinary team. The successful candidate is expected to organize staffing, control food quality and costs, coordinate closely with banquet and service departments, manage multiple events under pressure, and maintain consistent Marriott standards. Flexibility, creativity, leadership, attention to detail and willingness to work shifts, weekends and holidays are essential.
About JW Marriott Phu Quoc Emerald Bay Resort & Spa
JW Marriott Phu Quoc Emerald Bay Resort & Spa is a luxury beachfront resort on Phu Quoc Island, Vietnam, operated under Marriott International’s JW Marriott brand. Designed around the fictional Lamarck University, the resort combines imaginative architecture, refined hospitality and a distinctive academic-inspired theme. It offers upscale accommodation, restaurants and bars, event facilities, a spa, swimming pools and extensive leisure experiences. The property serves international leisure travelers, destination wedding guests, groups and corporate events. As part of Marriott International, it provides employees with access to global hospitality standards, structured training and possible career mobility across the company’s worldwide hotel network. Its remote island setting creates a resort-focused working environment centered on guest experience, culinary quality and memorable service.