Executive Sous Chef

Forest City Hotel; Gelang Patah; On-site; MYR 90,000 - 180,000; Full time

Job summary

Forest City Hotel seeks an experienced Head Chef to lead the kitchen team across restaurant, banquet and room service. You will oversee food production, develop menus, ensure quality, and manage cost control while upholding hygiene and safety standards.

Responsibilities include hiring, training and mentoring staff; monitoring food cost and yield; coordinating promotions with Sales & Marketing; conducting tastings and audits; and preparing reports on kitchen performance and improvement plans.

Qualifications

• Degree or Diploma in Culinary Arts, Hospitality, or related field.
• Minimum 6-8 years of professional kitchen experience, with seniority in leadership roles.
• Strong knowledge of international cuisines and buffet/banquet management.

Responsibilities

• Oversee kitchen operations across restaurant, banquet and room service.
• Develop menus, ensure food quality, cost control and hygiene standards.
• Lead, mentor and evaluate kitchen staff; drive internal growth and succession planning.
• Coordinate food promotions with Sales & Marketing and supervise tastings/audits.

Skills

Leadership

HACCP

Kitchen management

Menu development

Education

Bachelor/Diploma in Culinary Arts

Hospitality qualification

Tools

None

Job description

Responsible for managing all kitchen staff, overseeing food production across all outlets (restaurant, banquet, room service, etc.), developing menus, ensuring food quality, maintaining cost control, and upholding hygiene and safety standards.

Oversee and monitor food and beverages revenues, check on all purchase request meets and within budget, do internal audit of stocks on hand and analyze weekly performance of Food and Beverages.

Lead, manage, and inspire the entire kitchen team.

Ensure food quality, taste, presentation, and portion control meet hotel standards.

Create and update menus that are seasonally appropriate, cost-effective, and aligned with market trends.

Develop signature dishes and coordinate food promotions or special events with Sales & Marketing.

Conduct regular tastings and kitchen audits to maintain consistent quality.

Monitor and manage food cost, portioning, yield, and waste.

Hire, train, and evaluate kitchen staff performance.

Mentor junior chefs, build succession plans, and promote internal growth.

Ensure all kitchen operations comply with food safety standards (HACCP) and local health regulations.

Conduct regular hygiene inspections, equipment checks, and enforce cleanliness policies.

Lead by example in maintaining personal and kitchen hygiene.

Prepare reports on kitchen performance, food cost, staff issues, and improvement plans if required.

Job Requirements:

Degree or Diploma in Culinary Arts, Hospitality, or related field.

Minimum 6-8 years of professional kitchen experience, with at least 3-5 years in a similar role.

Strong technical culinary skills with experience across multiple kitchen sections.

Strong knowledge of international cuisines, modern food presentation, and buffet/banquet management.

High standards in hygiene, food safety, and guest service.

Willing to work rotating shifts, including weekends, and public holidays.