Lead Sous Chef: Drive Kitchen Excellence

Sheraton Hotels & Resorts; Johor Bahru; On-site; MYR 120,000 - 180,000; Full time

Job summary

Sheraton Hotels & Resorts in Johor Bahru is seeking an experienced Kitchen Manager to lead daily kitchen operations. You will oversee culinary teams, uphold food safety standards, and ensure consistent, high quality menus while managing costs and scheduling.

The role requires strong leadership, hands-on cooking when needed, and a proven track record in high-volume hotel kitchens. You will mentor staff, enforce sanitation, and collaborate with the restaurant and banquet teams to deliver

Qualifications

• 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.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

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

Sheraton Hotels & Resorts in Johor Bahru is seeking an experienced Kitchen Manager to lead daily kitchen operations. You will oversee culinary teams, uphold food safety standards, and ensure consistent, high quality menus while managing costs and scheduling.

The role requires strong leadership, hands-on cooking when needed, and a proven track record in high-volume hotel kitchens. You will mentor staff, enforce sanitation, and collaborate with the restaurant and banquet teams to deliver