Executive Sous Chef

Minor International; West Coast Division; On-site; MYR 100,000 - 150,000; Full time

Job summary

A renowned hotel group in Malaysia is seeking an Executive Sous Chef to manage kitchen operations and lead the culinary team. The ideal candidate will have a college degree in Hotel Management or a related culinary field, with at least 3 years of experience in culinary management. Responsibilities include menu planning, team training, and ensuring food quality. A passion for leadership and excellence in guest service is essential. Apply now to join a vibrant culinary team in a beautiful location!

Qualifications

• At least 3 years of industry and culinary management experience.
• Experience in large quantity food preparation.
• Excellent knowledge of quality food operations.

Responsibilities

• Oversee kitchen team members and operations.
• Prepare and cook a wide range of international dishes.
• Help with menu planning and inventory control.

Skills

Training team members

Excellent guest service skills

Attention to detail

Leadership and teamwork

Education

College degree in Hotel Management or related culinary degree

Job description

• Company Location: Avani Kota Kinabalu Hotel

Company Description

Contemporary, relaxed and imaginative. Be it a leisurely family break or romantic escape, AVANI Hotels & Resorts provides the right space for guests who value the details that matter.

Job Description

As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking.

The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management.

Qualifications

• College degree in Hotel Management or related culinary degree
• At least 3 years of industry and culinary management experience
• Previous experience training team members in large quantity food preparation.
• Excellent knowledge of quality food operations.
• Passion for leadership and teamwork
• Eye for detail to achieve operational excellence
• Excellent guest service skills