Executive Sous Chef ( Resort)

Mangala Estate Boutique Resort; Kuantan; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prestigious five-star resort in Kuantan seeks an Executive Sous Chef to oversee culinary operations. The ideal candidate will innovate menu concepts, lead a team of culinary professionals, and ensure high standards of food quality and service. This role offers the chance to enhance guest experiences and contribute to the resort's reputation for excellence.

Qualifications

• Proven experience as Executive Sous Chef or similar role in hospitality.
• Strong knowledge of various cuisines and cooking techniques.
• Ability to thrive in a fast-paced kitchen environment.

Responsibilities

• Oversee daily kitchen operations, ensuring food quality and presentation.
• Lead and train kitchen staff while managing schedules.
• Maintain compliance with health and safety regulations.

Skills

Menu development

Staff management

Quality control

Cost management

Food safety

Innovation in cuisine

Education

Culinary degree or equivalent training

Job description

We are seeking a dynamic and experienced Executive Sous Chef to take care one outlet in our Five Star Resort. The ideal candidate is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and service.

The role involves menu development, staff management, cost control, and maintaining the resort's reputation for excellence in dining. The Executive Sous Chef plays a pivotal role in delivering an exceptional guest experience through innovative and delicious cuisine.

Key Responsibilities:

• Menu Development and Planning:
  • Create and design sophisticated and diverse menus that reflect the resort’s luxury brand and guest expectations.
  • Regularly update menus to incorporate seasonal ingredients, culinary trends, and guest feedback.
  • Develop special menus for events, banquets, and seasonal promotions.
• Oversee daily kitchen operations, including food preparation, cooking, and presentation to ensure consistency and quality.
• Coordinate with other departments for seamless food service, particularly for large events and banquets.
• Ensure proper inventory management, order supplies, and maintain optimal stock levels.
• Staff Supervision and Training:
  • Lead, recruit, and train a team of culinary professionals including sous chefs, line cooks, and kitchen assistants.
  • Schedule and manage kitchen staff, ensuring efficient staffing levels and workload distribution.
  • Foster a positive and productive work environment, providing ongoing training and development opportunities.
• Quality Control:
  • Maintain the highest standards of food quality, taste, and presentation.
  • Conduct regular inspections of kitchen and storage areas to ensure compliance with health and safety standards.
  • Implement and monitor quality control procedures to maintain consistency and excellence.
• Cost Management:
  • Manage kitchen budgets, controlling food and labor costs while maximizing profitability.
  • Implement cost-saving measures and optimize resource use without compromising quality.
  • Analyze financial performance and adjust operations to meet budgetary goals.
• Health and Safety:
  • Ensure all culinary operations comply with local and international food safety and sanitation regulations.
  • Establish and enforce safety protocols to prevent accidents and injuries.
  • Conduct regular safety training and drills for kitchen staff.
• Guest Interaction:
  • Occasionally interact with guests to receive feedback and ensure satisfaction with dining experiences.
  • Address and resolve any guest complaints related to food quality or service promptly and professionally.
• Innovation and Continuous Improvement:
  • Stay updated with culinary trends and continuously seek innovative ways to enhance the dining experience.
  • Experiment with new recipes and cooking techniques to keep the resort’s offerings fresh and exciting.
  • Collaborate with other departments for special events and promotions.

Requirement:

• Culinary degree or equivalent culinary training (Preferred).
• Proven experience as Executive Sous Chef or similar role in the hospitality industry.
• Strong knowledge of various cuisines, cooking techniques, and culinary trends.
• Ability to manage and thrive in a fast-paced, high-pressure kitchen environment.
• Forte in western or Chinese cuisine.
• Proficiency in food safety and sanitation practices.
• Creative mind-set with the ability to develop innovative menu concepts.
• Proficiency in English & Bahasa Malaysia; knowledge of additional languages (Chinese, French, German) is a plus.

Our resort is an Equal Opportunity Employer. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, disability, or any other protected status in accordance with applicable law.

Unlock job insights

Salary match Number of applicants Skills match

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? How many years' experience do you have as an Executive Sous Chef? Which of the following languages are you fluent in? Are you willing to undergo a pre-employment background check? How much notice are you required to give your current employer? Are you available to work public holidays?

Hospitality & Tourism 51-100 employees

Mangala Estate Boutique Resort, nestled on 60 acres of lush former mining land, offers an oasis of greenery with palm oil and fruit trees. Guests indulge in recreational activities amidst oil palm plantations, fruit orchards, and a serene lake. With 67 luxury villas, including Sara, Jala, Vana, Amani, and Bungalow options, the resort caters to diverse preferences. We prioritize employee well-being, offering comprehensive benefits and fostering a supportive work environment. We seek candidates with a passion for growth, a commitment to guest satisfaction, and a dedication to the resort's success. Join us for an enriching journey towards excellence

Mangala Estate Boutique Resort, nestled on 60 acres of lush former mining land, offers an oasis of greenery with palm oil and fruit trees. Guests indulge in recreational activities amidst oil palm plantations, fruit orchards, and a serene lake. With 67 luxury villas, including Sara, Jala, Vana, Amani, and Bungalow options, the resort caters to diverse preferences. We prioritize employee well-being, offering comprehensive benefits and fostering a supportive work environment. We seek candidates with a passion for growth, a commitment to guest satisfaction, and a dedication to the resort's success. Join us for an enriching journey towards excellence

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