Executive Sous Chef: Kitchen Leader & Training Mentor

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

Job summary

A hospitality company in Malaysia is seeking an Executive Sous Chef to oversee kitchen operations and manage the culinary team. The ideal candidate will have a college degree in Hotel Management or a related field and at least 3 years of culinary management experience. Key responsibilities include training team members, menu planning, and ensuring compliance with health and safety standards. This role requires strong leadership skills and a passion for guest service, along with a keen eye for detail.

Qualifications

• 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.

Responsibilities

• Assisting with kitchen operations and stepping in as needed.
• Overseeing kitchen team member performance and training.
• Managing menu planning, inventory control, and supply management.

Skills

Culinary management

Team leadership

Guest service

Attention to detail

Education

College degree in Hotel Management or related culinary degree

Job description

A hospitality company in Malaysia is seeking an Executive Sous Chef to oversee kitchen operations and manage the culinary team. The ideal candidate will have a college degree in Hotel Management or a related field and at least 3 years of culinary management experience. Key responsibilities include training team members, menu planning, and ensuring compliance with health and safety standards. This role requires strong leadership skills and a passion for guest service, along with a keen eye for detail.