Executive Sous Chef — Luxury Hotel Culinary Leader

Hyatt Hotels Corporation; Kuantan; On-site; MYR 120,000 - 180,000; Full time

Job summary

Hyatt Hotels Corporation seeks an experienced Executive Sous Chef to join our luxury kitchen and drive excellence in food quality, hygiene, and guest satisfaction. You will help manage food cost, inventory and budgeting to achieve financial goals in alignment with Hyatt's brand standards.

Minimum 2 years in a similar role, strong leadership, organizational skills and a hands-on approach are essential to maintain high culinary standards and safe, efficient operations across the kitchen team.

Qualifications

• Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation.
• Strong leadership and team management skill with the ability to develop culinary professional.
• Excellent organization and time management abilities.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.
• Comprehensive and up-to-date knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Outstanding communication and interpersonal skills to collaborate with team members, suppliers and guest
• Basic Computer Skills in MS Office, and Recipe Maintenance System is compulsory

Responsibilities

• Assist with the efficient running of the kitchen department.
• Contribute to managing food cost, inventory and budgeting to achieve financial goals.

Skills

Executive Sous Chef

Team Leadership

Budgeting

Food Cost Control

Hygiene Standards

MS Office

Recipe Maintenance System

Tools

MS Office

Recipe Maintenance System

Job description

Hyatt Hotels Corporation seeks an experienced Executive Sous Chef to join our luxury kitchen and drive excellence in food quality, hygiene, and guest satisfaction. You will help manage food cost, inventory and budgeting to achieve financial goals in alignment with Hyatt's brand standards.

Minimum 2 years in a similar role, strong leadership, organizational skills and a hands-on approach are essential to maintain high culinary standards and safe, efficient operations across the kitchen team.