Junior Sous Chef: Western Cuisine, Hotel Kitchen Lead

Park Hyatt; Kuala Lumpur; On-site; MYR 47,000 - 74,000; Full time

Job summary

You will be responsible for assisting in the efficient running of Merdeka Grill in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate and guest expectations.

The Junior Sous Chef - Merdeka Grill is responsible for supporting the Chef de Cuisine and Sous Chef in the day-to-day kitchen operations, ensuring the consistent preparation and presentation of high-quality food, maintaining hygiene and safety standards, and contributing to guest satisfaction

Qualifications

• Malaysian citizens or permanent residents only due to work permit restrictions.
• Apprenticeship or professional diploma/degree in Culinary Education preferred.
• Minimum 1 year of experience in a similar role in an international hotel or upscale F&B establishment.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards essential.
• Good understanding of Western cooking techniques and food preparation methods.
• Basic computer skills and willingness to learn administrative and operational aspects of kitchen management.

Responsibilities

• Assist in the efficient running of Merdeka Grill in line with Hyatt International's Corporate Strategies and brand standards.
• Support the Chef de Cuisine and Sous Chef in day-to-day kitchen operations.
• Ensure consistent preparation and presentation of high-quality food.
• Maintain hygiene and safety standards and supervise/co-ordinate the kitchen team to support guest satisfaction.

Job description

You will be responsible for assisting in the efficient running of Merdeka Grill in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate and guest expectations.

The Junior Sous Chef - Merdeka Grill is responsible for supporting the Chef de Cuisine and Sous Chef in the day-to-day kitchen operations, ensuring the consistent preparation and presentation of high-quality food, maintaining hygiene and safety standards, and contributing to guest satisfaction