Lead Sous Chef | Elevate Kitchen Operations

Courtyard by Marriott; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

Courtyard by Marriott Kuala Lumpur is seeking an experienced Kitchen Manager to lead daily kitchen operations, ensuring top-quality food and sanitation standards while guiding a team of culinary staff. You will supervise shifts, plan production, and support cost controls to deliver exceptional guest experiences.

Responsibilities include training, menu development, and maintaining high service levels for events and regular service.

Qualifications

• High school diploma or GED required; 4 years of experience in culinary, food & beverage, or related professional area.
• A 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major with 2 years of experience in culinary/F&B is required.

Responsibilities

• Manages kitchen shift operations and ensures compliance with Food & Beverage policies, standards and procedures.
• Estimates daily production needs and communicates needs to kitchen staff daily.
• Assists Executive Chef with kitchen operations and preparation.
• Prepares and cooks foods of all types, for regular service or special events.
• Develops new applications and decorative food displays; contributes to menu development.
• Maintains purchasing, receiving and food storage standards; ensures sanitation and food safety compliance.
• Leads and supervises cooks and staff; communicates performance expectations and fosters teamwork.
• Provides exceptional customer service and ensures guest satisfaction on a daily basis.
• Trains staff in safety procedures and maintains labor scheduling to meet business demands.
• Identifies developmental needs and coaches staff to improve knowledge and skills.

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel & Restaurant Management

Job description

Courtyard by Marriott Kuala Lumpur is seeking an experienced Kitchen Manager to lead daily kitchen operations, ensuring top-quality food and sanitation standards while guiding a team of culinary staff. You will supervise shifts, plan production, and support cost controls to deliver exceptional guest experiences.

Responsibilities include training, menu development, and maintaining high service levels for events and regular service.