Junior Sous Chef - Lead Kitchen Ops & Quality

St. Regis Hotels & Resorts; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

St. Regis Hotels & Resorts in Kuala Lumpur is seeking an entry-level management professional to support the kitchen operations, including food production, purchasing, and sanitation, while contributing to guest and employee satisfaction and budget adherence.

The role requires a foundation in culinary arts or related field with hands-on experience, and will involve supervising staff, ensuring clean work areas, and coordinating with Restaurant and Banquet teams to deliver high-quality service in a

Qualifications

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

Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Interacts with Restaurant and Banquet departments to coordinate service and timing of events and meals.

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 support the kitchen operations, including food production, purchasing, and sanitation, while contributing to guest and employee satisfaction and budget adherence.

The role requires a foundation in culinary arts or related field with hands-on experience, and will involve supervising staff, ensuring clean work areas, and coordinating with Restaurant and Banquet teams to deliver high-quality service in a