Chinese Banquet Sous Chef — Elevate High-Volume Dining

Le Meridien Kota Kinabalu; West Coast Division; On-site; MYR 40,000 - 67,000; Full time

Job summary

Le Meridien Kota Kinabalu is seeking a talented Junior Sous Chef (Chinese Banquet) to join our luxury hotel culinary team in Kota Kinabalu, Sabah. This full-time role focuses on high-volume Chinese banquet cuisine, supporting the Head Chef and senior team to deliver exceptional dining experiences.

You will manage kitchen operations, guide junior staff, and uphold stringent food safety and quality standards while contributing to menu development and seasonal specials.

Qualifications

• 3-5 years of professional kitchen experience in Chinese cuisine and banquet operations.
• Proficient in wok cooking, steaming, braising and stir-frying.
• Supervisory or team leadership experience in a fast-paced kitchen environment.
• Culinary qualification or formal training in Chinese cuisine.
• Excellent understanding of food safety, hygiene standards and kitchen safety protocols.
• Ability to work under pressure whilst maintaining high standards of quality and consistency.
• Strong communication skills and ability to work effectively within a diverse team.
• Flexibility to work shifts, including weekends, evenings and during peak banquet seasons.
• Knowledge of portion control, cost management and food waste reduction.
• Passion for culinary excellence and commitment to continuous professional development.

Responsibilities

• Prepare and cook Chinese banquet dishes to consistently high standards, ensuring adherence to recipes, portion sizes and presentation guidelines.
• Assist the Head Chef and Senior Sous Chef in planning menus, sourcing ingredients and managing inventory for banquet events.
• Supervise and mentor junior kitchen staff, providing guidance on cooking techniques, food safety and kitchen protocols.
• Maintain strict food safety and hygiene standards in compliance with all health and safety regulations.
• Manage mise en place and ensure all stations are properly stocked and organised before service begins.
• Monitor food quality and consistency throughout service, making adjustments as needed.
• Collaborate with the Front of House team to ensure seamless execution of banquets and special events.
• Contribute to the development of new Chinese banquet menu items and seasonal specials.
• Maintain and care for kitchen equipment and report any maintenance issues promptly.
• Participate in training programmes to enhance culinary skills and stay updated with industry trends.

Skills

Wok cooking

Steaming

Braising

Stir-frying

Menu planning

Inventory management

Staff supervision

Food safety

Communication

Flexibility

Education

Culinary qualification in Chinese cuisine

Job description

Le Meridien Kota Kinabalu is seeking a talented Junior Sous Chef (Chinese Banquet) to join our luxury hotel culinary team in Kota Kinabalu, Sabah. This full-time role focuses on high-volume Chinese banquet cuisine, supporting the Head Chef and senior team to deliver exceptional dining experiences.

You will manage kitchen operations, guide junior staff, and uphold stringent food safety and quality standards while contributing to menu development and seasonal specials.