2nd Wok Chef/Jr Sous Chef

Sunway Velocity Hotel; Kuala Lumpur; On-site; MYR 56,000 - 78,000; Full time

Job summary

Sunway Velocity Hotel in Kuala Lumpur is seeking a Chef de Partie supervisor to ensure top-quality food and preparation techniques, and to coordinate the culinary team in daily kitchen operations.

You will liaise with the Sous Chef, supervise the kitchen staff, manage mise-en-place, handle orders and grocery requisitions, and contribute to guest satisfaction through strong leadership and effective communication.

Qualifications

• Minimum 3–4 years working experience preferably from hotel environment with hands-on experience in similar position.
• Culinary school graduates.
• Capable of delegating multiple tasks.
• Strong leadership, organizational and administrative skills.
• Able to communicate effectively.

Responsibilities

• Liaise closely with the Sous Chef in ensuring food quality and preparation techniques are of the highest standard.
• Supervise Chef de Partie in all matters concerning the kitchen area.
• Coordinate and participate in the activities of the Culinary team in the preparation of food items for the kitchen assigned.
• Monitor, supervise, coordinate and participate in the preparation of mise-en-place, special order and last minute short orders.
• Prepare requisitions for groceries and food items based on the daily menus and forecasts.
• Monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action as necessary.
• Perform any additional tasks as delegated by management or guests to ensure guest satisfaction.

Skills

Leadership

Communication

Organizational skills

Delegation

Kitchen supervision

Education

Culinary school graduates

Job description

To liaise closely with the Sous Chef in ensuring food quality and preparation techniques are of the highest standard, supervise Chef de Partie in all matters concerning the kitchen area, and supervise, coordinate and participate in the activities of the Culinary team in the preparation of food items.

Key responsibilities

Liaise closely with the Sous Chef in ensuring food quality and preparation techniques are of the highest standard

Supervise Chef de Partie in all matters concerning the kitchen area

Supervise, coordinate and participate in the activities of the Culinary team in the preparation of food items for the kitchen assigned

Monitor, supervise, coordinate and participate in the preparation of mise-en-place, special order and last minute short orders

Prepare requisitions for groceries and food items based on the daily menus and forecasts

Monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action as necessary

Perform any additional tasks as delegated by management or guests to ensure guest satisfaction

About you

Minimum 3 - 4 years working experience preferably from hotel environment with hands‑on experience in similar position

Culinary school graduates

Capable of delegating multiple tasks

Strong leadership, organizational and administrative skills

Able to communicate effectively

Your application will include the following questions:

• Which of the following statements best describes your right to work in Malaysia?
• What's your expected monthly basic salary?
• Which of the following types of qualifications do you have?
• How many years' experience do you have as a Wok Cook?
• How many years' experience do you have as a Chinese Cook?
• How much notice are you required to give your current employer?
• How many years of experience do you have in the Hotel Industry?