Junior Sous Chef: Live Stations & Buffet Lead

Hilton; Kuala Lumpur; On-site; MYR 67,000 - 100,000; Full time

Job summary

Hilton Kuala Lumpur is seeking a Junior Sous Chef to support daily kitchen operations, oversee live cooking stations, and ensure HACCP compliance. You will work with the Sous Chef and Chef de Cuisine to develop new dishes and maintain high standards.

The role requires 5 years as a cook in a 5-star hotel or restaurant, strong leadership, and the ability to coach a kitchen team. Fluency in English and proficiency with Word/Excel are preferred.

Qualifications

• High School graduate or above.
• 5 years as cook in a Main Kitchen in a 5-star hotel or restaurant.
• At least 3 years as a Chef de Partie or 1-year equivalent in an international brand hotel.
• Possess a valid health certificate.
• Proficient in HACCP and food safety standards.

Responsibilities

• Support the Sous Chef and Chef de Cuisine in managing daily kitchen operations and food production.
• Oversee food preparation and production for buffet and live stations, ensuring timely service.
• Prepare and maintain high-quality Asian and Western dishes per recipes and presentation guidelines.
• Ensure consistency in taste, quality, portioning, temperature, and presentation of all items.
• Monitor live stations and ensure mise en place, ingredients, equipment, and staffing are available during service.
• Maintain cleanliness and compliance with FSMP, hygiene, and sanitation standards.
• Coach and train team members on preparation, techniques, and safety.

Skills

Leadership

Food safety

English proficiency

Time management

Training/coaching

Education

Culinary education

High school diploma or equivalent

Tools

Microsoft Word

Microsoft Excel

Job description

Hilton Kuala Lumpur is seeking a Junior Sous Chef to support daily kitchen operations, oversee live cooking stations, and ensure HACCP compliance. You will work with the Sous Chef and Chef de Cuisine to develop new dishes and maintain high standards.

The role requires 5 years as a cook in a 5-star hotel or restaurant, strong leadership, and the ability to coach a kitchen team. Fluency in English and proficiency with Word/Excel are preferred.