Executive Sous Chef: Lead Kitchen, Training & Menu Planning

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

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!