Executive Sous Chef

St. Giles Southkey Johor Bahru; Johor Bahru; On-site; MYR 134,000 - 201,000; Full time

Job summary

St. Giles Southkey Johor Bahru is seeking an Executive Sous Chef to manage the kitchen operations as a key profit centre, ensuring maximum guest satisfaction through planning, organization, and control.

The role requires maintaining top quality foods, enforcing recipes, and training kitchen staff to standards set by the executive chef. The successful candidate will work with the F&B Manager on training, equipment control, and cost management, while ensuring safe, efficient kitchen practices and

Qualifications

• Requires strong leadership and management abilities in a busy hotel kitchen.
• Excellent communication skills and a hands-on approach to operations.
• Ability to plan, supervise, and train kitchen staff and ensure safety standards.

Responsibilities

• Oversee overall kitchen operations to maximize guest satisfaction.
• Maintain food quality and ensure recipes and yields are costed. Control waste and inventory.
• Supervise staff training and ensure compliance with safety and hygiene regulations.
• Collaborate with F&B Manager on initiatives, budgeting, and equipment control.
• Respond to guest feedback and ensure an exceptional dining experience.

Skills

Leadership skills

Creativity

Excellent communication

Hands-on management

Computer skills

Job description

The Executive Sous Chef is in charge of overall kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Top quality must be maintained in foods prepared and the Executive Sous Chef must ensure this. He/she must take charge and control how foods are served to clients. They are equally required to provide training and retraining for kitchen staff members requiring such. It is the duty of the Executive Sous Chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the executive chef. The Executive Sous Chef is usually required by many organizations to act along with Food & Beverage Manager to get various tasks accomplished, like re-enforcement, regulation training, equipment control, and inventory. He/she supervises the kitchen's re-positioning process and this ensures ingredients are utilized judiciously.

Key responsibilities

Interact with guests to obtain feedback on product quality and service levels

Respond to and handle guest problems and complaints

Make recommendations regarding succession planning

Be aware of all financial budgets and goals

Ensure that guests are always receiving an exceptional dining experience representing true value for money

Ensure that all recipes and product yields are accurately costed and reviewed regularly

Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste

Ensure that food stock levels within the kitchen department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts

Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained

Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines

About you

Fair and firm management abilities with high influencing skills

Creative and innovative

Strong knowledge of food and beverage

Hands-on approach to all operational aspects

Excellent communication skills and computer skills

Initiative and self-motivated

Ideal training and coaching skills

Familiar with the procedures for work care and occupational health and safety

Ability to plan and prioritize work in order to achieve targets and deadlines

Unlock job insights

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 Head Chef?
• How many years' experience do you have as a manager / team lead?
• How many years of hotel management experience do you have?

St. Giles Southkey, the new 575 rooms hotel is slated to open its doors in 2022. Managed by Cititel Hotel Management (CHM), it is conveniently located in the new precinct of Southkey, Johor Bahru and is part of the Mid Valley Southkey mixed-use development complex that includes a retail mall, exhibition centre, and commercial towers, catering to growing travel, business, leisure and lifestyle needs in Johor Bahru.CHM Hotels is a well-established hotel chain, offering a diverse range of accommodation from deluxe to standard categories which are strategically located within each of the vibrant ASEAN cities. With easy access to major business and commercial districts and local attractions almost at its fingertips, each CHM Hotel is well positioned to suit all travelers.

Hotel & Accommodation Services 51-100 employees