Junior Sous Chef - Commisary (Pre-Opening) Conrad Kuala Lumpur

Hilton; Kuala Lumpur; On-site; MYR 40,000 - 65,000; Full time

Job summary

Conrad Kuala Lumpur is seeking a Junior Sous Chef - Commisary (Pre-Opening) to support the pre-opening culinary team. You will prepare ingredients, assist in menu setup, and ensure consistent plating and presentation in line with Hilton standards.

You must thrive under pressure in a busy kitchen, follow HACCP and FSMS guidelines, train junior colleagues, and help manage inventory and event catering as required.

Qualifications

• High school graduate with basic culinary training.
• Minimum 3 years in a 5-star hotel or high-standard restaurant.
• At least 1 year as Demi Chef de Partie or equivalent.
• Valid health certificate.
• Knowledgeable in HACCP.
• Good command of English, both spoken and written.

Responsibilities

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Assist the Sous Chef in day-to-day kitchen operations and maintain high standards of food preparation and presentation.
• Plan, prepare and implement high quality food and beverage products and setups in all kitchen areas and restaurants.
• Maintain cleanliness and hygiene according to FSMS standards and HACCP guidelines.
• Maintain HACCP aspects within hotel operations and monitor food safety practices.
• Work with the Stewarding department to ensure cleanliness and minimize breakages.
• Perform inventory tasks and assist with off‑site events as required.

Job description

Junior Sous Chef - Commisary (Pre-Opening) Conrad Kuala Lumpur

AChef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude,behaviours, skills, and values that follow:

High school graduate.

At least3 years working experience in a 5-star categoryhotel or individual restaurant with high standards.

Minimum of 1 year as Demi Chef de Partie or equivalent position in aninternational brandhotel.

Technical education in hospitality or culinary school preferred.

Possess a validhealth certificate.

Must have a variety of seafood and meat processing techniques.

Able to work with and consume all products and ingredients.

Able to set priorities and complete tasks in a timely manner.

Work well in stressful situations, remain calm under pressure and able to solve problems.

Able to work in a moist, hot and sometimes loud environment.

Possess good leadership and training skills.

Knowledgeable in HACCP.

Working experience in similar capacity with international chain hotels is preferred.

Good command in verbal and written English to meet business needs, preferred.

As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.

Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.

Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.

Work seamlessly with recipes, standards and plating guides.

Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.

Maintain all HACCP aspects within the hotel operation.

Use all equipment, tools and machines appropriately.

Work for off-site events when tasked.

Complete tasks and jobs outside of the kitchen area when requested.

Assist in inventory taking.

Knowledgeable of hotel’s occupancy, events, forecasts and achievements.

Prepare menus as requested.

Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

Effectively respond to every guests’ requests.

Learn and adapt to changes.

Maintain at all times a professional and positive attitude towards team members andsupervisors.

Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.

Coordinate, organize and participate in all production pertaining to the kitchen.

Check and follow-up on theingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.

Monitor food quality and quantity to ensure the most economical usage of ingredients.

Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.

Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.

Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.

The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.

Carry out any other reasonable duties and responsibilities as assigned.