Junior Sous Chef: Lead Kitchen Ops & Seasonal Menus

Hilton; Kuala Lumpur; Presencial; MYR 67 000 - 100 000; Tempo integral

Resumo da oferta

Hilton is seeking a Junior Sous Chef to lead daily kitchen operations and help deliver memorable dining experiences in a luxury hotel setting in Malaysia. You will manage teams, oversee production lists and line checks, and contribute to seasonal menu development while maintaining high standards of guest satisfaction.

The role requires strong time management, problem-solving skills, and familiarity with HACCP standards, with experience in Asian and Western cuisines in international hotel brands

Qualificações

• High school diploma; culinary/hospitality education preferred.
• 5 years cooking experience in Asian & Western cuisines in focused service or select service hotels.
• 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand.
• Strong time management, prioritization, and problem-solving skills under pressure.
• Familiar with HACCP standards.
• Experience in international chain hotels preferred.

Responsabilidades

• Lead culinary team operations and coaching for either Outlets or Banquets.
• Oversee production and service, production lists, line checks, and expediting service periods.
• Develop and implement seasonal menus, features, and daily specials.
• Foster collaboration between Front of House and Back of House for seamless operations.
• Provide administrative support: inventory management, ordering, scheduling.
• Uphold health, safety, sanitation and alcohol regulations.

Conhecimentos

Time management

Prioritization

Problem-solving

Regulatory compliance

Formação académica

High school diploma; culinary/hospitality education preferred

Descrição da oferta de emprego

Hilton is seeking a Junior Sous Chef to lead daily kitchen operations and help deliver memorable dining experiences in a luxury hotel setting in Malaysia. You will manage teams, oversee production lists and line checks, and contribute to seasonal menu development while maintaining high standards of guest satisfaction.

The role requires strong time management, problem-solving skills, and familiarity with HACCP standards, with experience in Asian and Western cuisines in international hotel brands