Senior Sous Chef - Banquet & Hotel Kitchen Leader

Hilton; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Hilton Kuala Lumpur is seeking a capable Sous Chef to lead the kitchen team and uphold the hotel’s culinary standards. You will plan menus, train staff, supervise food preparation, and ensure HACCP compliance across all outlets in a fast-paced luxury hotel environment.

The role requires strong leadership, attention to detail, and the ability to manage costs while delivering exceptional guest experiences. Experience in Chinese/Banquet kitchens is advantageous for this role.

Qualifications

• High School graduate or above.
• 5 years as cook in a Chinese/Banquet/Main/Pastry Kitchen in a 5‑star hotel or high‑standard restaurant.
• At least 3 years as Chef de Partie or 1 year in an international brand hotel.
• Possess a valid health certificate.
• Hands-on trainer who coaches and motivates the team toward culinary excellence.
• Proficient in Microsoft Word and Excel.
• Able to set priorities and complete tasks in a timely manner.
• Excellent leadership skills and HACCP knowledge.
• Technical hospitality/culinary education preferred.
• Good command of English, both verbal and written.

Responsibilities

• Plan, prepare and implement high quality food and beverage products and set-ups in all restaurant areas.
• Work with recipes, standards and plating guides to maintain quality.
• Maintain HACCP aspects within hotel operations.
• Use equipment, tools and machines appropriately.
• Focus on training manuals and SOP improvements.
• Participate in daily chef briefings and monthly team meetings to improve operations.
• Assist in inventory and cost control for kitchen items.
• Coordinate production and ensure timely dishes for menus and specials.

Skills

Leadership

HACCP knowledge

English communication

Stress management

Team training

Education

Culinary training

Tools

Microsoft Word

Microsoft Excel

Job description

Hilton Kuala Lumpur is seeking a capable Sous Chef to lead the kitchen team and uphold the hotel’s culinary standards. You will plan menus, train staff, supervise food preparation, and ensure HACCP compliance across all outlets in a fast-paced luxury hotel environment.

The role requires strong leadership, attention to detail, and the ability to manage costs while delivering exceptional guest experiences. Experience in Chinese/Banquet kitchens is advantageous for this role.