At Malta Marriott Hotel & Spa, we are looking for a motivated, creative, and passionate Junior Sous Chef to support our à la carte kitchen operations and uphold the highest culinary standards.

Key Responsibilities

• Support and oversee kitchen operations during assigned shifts.

• Ensure all food meets Marriott standards in quality, presentation, and consistency.

• Assist in menu development, seasonal offerings, and continuous improvement.

• Supervise, train, and guide kitchen team members.

• Maintain recipe standards, portion control, and plating guidelines.

• Coordinate with Restaurant Management on menus, specials, and guest requirements.

• Participate actively in food preparation and service supervision.

• Monitor guest satisfaction and respond proactively to feedback.

• Assist with ordering, stock control, and cost management.

• Ensure full compliance with HACCP, hygiene, and food safety standards.

Requirements

• Diploma or Certificate in Food Preparation from a recognised Catering Institute.

• Minimum 3 years’ experience in a high-volume kitchen, experience in a la carte is an asset

• Strong knowledge of HACCP, food safety, and kitchen operations.

• Proven leadership and team supervision skills.

• Strong organisational and problem-solving abilities.

• Ability to maintain consistent quality and support food cost control.

• Flexible with working hours, including evenings and weekends.