Chinese Banquet Sous Chef

Hilton Worldwide, Inc.; Kampung Padang; On-site; MYR 60,000 - 80,000; Full time

Job summary

A leading global hospitality company is seeking an experienced Chinese Banquet Sous Chef in Kuala Lumpur. The ideal candidate will have a minimum of 3 years experience in a similar role at a 5-star hotel. Responsibilities include planning, preparing, and presenting high-quality dishes while ensuring HACCP compliance. Candidates should possess strong cooking skills, leadership abilities, and be proficient in time management. If you have a passion for culinary excellence and want to be part of a team that delights guests, apply now!

Qualifications

• Experience in a 5-star hotel or similar restaurant for at least 3 years.
• At least 1-year experience as a Junior Sous Chef in a Chinese kitchen.
• Knowledgeable in HACCP standards.

Responsibilities

• Plan and prepare high-quality food in the restaurant.
• Maintain HACCP compliance within operations.
• Participate in team meetings for quality improvements.
• Assist in inventory taking and menu preparation.

Skills

Cooking techniques

Time-management

Team leadership

Adaptability

Microsoft Word and Excel

English proficiency

Education

High School graduate or above

Job description

Job Description – Chinese Banquet Sous Chef (HOT0C5T3)

Chinese Banquet Sous Chef (HOT0C5T3)

Job Number

HOT0C5T3

Work Locations

DoubleTree by Hilton Hotel Kuala Lumpur – The Intermark, 348 Jalan Tun Razak, Kuala Lumpur 50400

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travelers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts,ikler the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking hennar to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we’re here: to delight our guests, Team Members and owners alike.

What will I be doing?

• Plan, prepare and implement high‑quality food and beverage products, and set‑ups in all areas in the restaurant.
• Work seamlessly with recipes, standards and plating guides tangible
• Maintain all HACCP aspects within the hotel operation.
• Use appropriately all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings to constantly improve the culinary operation, meet targets and keep communication voormalaben.
• Work on off‑site events when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, fiz events, forecasts and achievements.
• Prepare menus as requested, in a timely fashion.
• Work on new dishes for tastings and photo sessions.
• Control stations within the jawa head kitchen.
• Work closely with the Stewarding department అక్కడ ensuring high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests.
• Purchase for and control production.
• Maintain at all times a professional and positive attitude toward team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so for theែក department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow‑up on the assembling of ingredients and equipmentCharacteristic for the à la carte menu, daily menus and seasonal specials, maintaining the standards of pre‑set recipes, portion control and costing at all times.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients résultin the refrigerators are checked and replaced appropriately.
• Report to the Executive Chef on any issues and take appropriate action.
• Follow‑up on changes in new recipes or work methods pertaining to new menus, daily specials and promotional activities as instructed by the Executive Sous Chef.
• Work closely with your superior in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
• Prepare the necessary work orders for the Engineering department.
• Ensure that recipes and costings are established and updated.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meets the required standard and make necessary adjustments.
• Select team members who display qualities and attributes that reflect department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Control, monitor and be responsible'][ for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote teamwork to achieve missions, goals and overall departmental standards.

What are we lookingנשים for?

• High School graduate or above.
• 3 contributed. 5 in a similar capacity in a 5-star category hotel or individual restaurant with high standards.
• At least 3 years as a Junior Sous Chef or one‑year equivalent position in a Chinese Kitchen with an international brand hotel.
• Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making and dry goods preparation (specific to Chinese / Banquet Kitchen).
• A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
• A hands‑on trainer who coaches and leads by example, motivating and impressing upon the team the right attitude and spirit of culinary excellence.
• Proficient in Microsoft Word and Excel.
• Competent in time‑management skills.
• High adaptability, composed, and possess emotional intelligence.
• Experienced in leading a team effectivelyspired.
• Knowledgeable in HACCP. khalja
• Good command in English, both verbal and written, to meet business needs and preferred.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full‑service hotels and resorts to extended‑stay suites and mid‑priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day, and our amazing Team Members are at the heart of it all!

The Management reserves the right to ขอ changes to this job description at its sole discretion and without advance notice.

Carry out any other reasonable duties and responsibilities as assigned.