Junior Sous Chef: Lead Kitchen & Culinary Craft

St. Regis Hotels & Resorts; Kuala Lumpur; On-site; MYR 78,000 - 100,000; Full time

Job summary

St. Regis Hotels & Resorts in Kuala Lumpur is seeking an entry-level management professional to lead daily kitchen objectives, assist in food production, purchasing, and sanitation, and help satisfy guests and staff while managing the operating budget.

The role involves supporting culinary staff, coordinating with Restaurant and Banquet teams, and ensuring quality and presentation of dishes for events and daily service.

Qualifications

• High school diploma or GED with 4 years experience in culinary, food and beverage, or related area.
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years experience in culinary/food & beverage.

Responsibilities

• Maintains food handling and sanitation standards.
• Performs duties of culinary and related kitchen staff in high-demand times.
• Oversees production and preparation of culinary items.
• Ensures work areas are clean and sanitary.
• Coordinates service timing with Restaurant and Banquet departments.
• Complies with loss prevention policies and procedures.
• Leads shifts while preparing food and fulfilling requests.
• Prepares and cooks foods of all types, regularly or for special events.
• Supervises cooks and staff during food preparation.
• Checks quality of raw and cooked food to ensure standards are met.
• Assists in food presentation and decorative displays.

Education

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Job description

St. Regis Hotels & Resorts in Kuala Lumpur is seeking an entry-level management professional to lead daily kitchen objectives, assist in food production, purchasing, and sanitation, and help satisfy guests and staff while managing the operating budget.

The role involves supporting culinary staff, coordinating with Restaurant and Banquet teams, and ensuring quality and presentation of dishes for events and daily service.