Junior Sous Chef & Kitchen Lead — Culinary Ops

Hyatt Place Kuala Lumpur Bukit Jalil; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Hyatt Place Kuala Lumpur Bukit Jalil is seeking a kitchen professional to assist the Head of Culinary in running the kitchen and contributing to the outlets and banquets’ success in line with hotel standards and financial goals.

The role involves supervising Commis Chefs, ensuring fresh product usage, menu and recipe adherence, and maintaining cleanliness and safety per FSMS. A focus on productivity and teamwork is essential for this hotel setting.

Qualifications

• Ideally holds a relevant degree, diploma, or apprenticeship in Culinary Arts, Hospitality, or Restaurant Management.
• Minimum 2 years of professional kitchen experience, preferably as a Commis Chef, Chef de Partie, or in a supervisory role within a hotel or large restaurant of good standards.
• Ability to supervise, train, and motivate junior staff while maintaining teamwork.

Responsibilities

• Maintain the Daily Log Book.
• Submit all guest/associate incident reports on a timely basis.
• Handle and report Lost and Found items according to hotel procedures.
• Use fresh products to ensure guests are offered a variety of foods.
• Ensure food supply and leftovers follow set guidelines and policies.
• Cook and prepare foods according to menus and recipes to Hyatt standards.
• Adhere to food portioning to control costs.
• Supervise kitchen staff and coordinate assignments for economical, timely production.
• Follow FSMS hygiene standards and ensure cleanliness of work areas and equipment.
• Develop and train Commis Chefs to multi-skill and perform multiple tasks.

Job description

Hyatt Place Kuala Lumpur Bukit Jalil is seeking a kitchen professional to assist the Head of Culinary in running the kitchen and contributing to the outlets and banquets’ success in line with hotel standards and financial goals.

The role involves supervising Commis Chefs, ensuring fresh product usage, menu and recipe adherence, and maintaining cleanliness and safety per FSMS. A focus on productivity and teamwork is essential for this hotel setting.