Pastry Sous Chef - Lead Dessert Creations

Hilton; Kuala Lumpur; On-site; MYR 58,000 - 94,000; Full time

Job summary

Hilton is seeking a Junior Sous Chef in Kuala Lumpur to lead day‑to‑day kitchen operations and drive the culinary vision to life. You will manage production lists, supervise staff, and ensure timely service while upholding Hilton’s hospitality standards.

You will collaborate with front‑of‑house and back‑of‑house teams to maintain seamless operations, and contribute to menu development and daily specials. A strong background in high‑volume, high‑standard environments and HACCP knowledge are

Qualifications

• Minimum 5 years cooking experience in high‑standard restaurants or 5‑star hotels.
• Strong time management, prioritization, and problem‑solving skills under pressure.
• Familiar with HACCP standards.
• Experience in international chain hotels preferred.

Responsibilities

• Lead culinary team operations: Provide hands‑on leadership and in‑the‑moment coaching to kitchen staff, with either a focus on Outlets or Banquets.
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods.
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials.
• Promote cross‑department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling.
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well‑being.

Skills

Leadership

Hospitality

Integrity

Teamwork

Ownership

Education

High school diploma

Culinary education preferred

Job description

Hilton is seeking a Junior Sous Chef in Kuala Lumpur to lead day‑to‑day kitchen operations and drive the culinary vision to life. You will manage production lists, supervise staff, and ensure timely service while upholding Hilton’s hospitality standards.

You will collaborate with front‑of‑house and back‑of‑house teams to maintain seamless operations, and contribute to menu development and daily specials. A strong background in high‑volume, high‑standard environments and HACCP knowledge are