Junior Sous Chef - Pastry Kitchen, Grand Hyatt Kuala Lumpur

Hyatt Hotels Corporation; Kuala Lumpur; On-site; MYR 56,000 - 78,000; Full time

Job summary

Hyatt Grand Hyatt Kuala Lumpur is seeking a Junior Sous Chef to assist with the efficient running of the culinary department and support the Executive Pastry Chef in managing kitchen operations. The role focuses on ensuring maximum guest satisfaction by planning, organizing and directing kitchen activities in line with Hyatt standards.

The ideal candidate has at least 2 years of Chef de Partie experience in a luxury hotel or large restaurant, with strong knowledge of kitchen hygiene and safety.

Qualifications

• Minimum 2 years' work experience as Chef de Partie in an international luxury hotel brand or large restaurant.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
• Due to the work permit restrictions, only Malaysian citizen and Permanent Resident of Malaysia may be considered.

Responsibilities

• Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
• Support the Executive Pastry Chef in managing the kitchen operation and administration to maximize guest satisfaction.
• Plan, organize, direct, and control the kitchen operation and administration.

Skills

Kitchen hygiene

MS Office

Recipe maintenance system

Tools

Recipe Maintenance System

Job description

Hyatt is a place of learning - similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally.

Grand Hyatt Grand Hyatt Kuala Lumpur MY - 10 - Kuala Lumpur

Culinary

Entry Level Manager

Full-time

Local

Summary

You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingassociate, guest and owner expectations. The Junior Sous Chef is responsible to assist the Executive Pastry Chef in managing the kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration.

Qualifications

• Minimum 2 years' work experience as Chef de Partie in an international luxury hotel brand or large restaurant with good standards.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
• Due to the work permit restrictions, only Malaysian citizen and Permanent Resident of Malaysia may be considered.