Senior Sous Chef: Kitchen Leadership & Menu Innovation

Credit Bureau Malaysia

Malaysia

On-site

MYR 55,800 - 100,440

Full time

14 days+

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Job summary

Credit Bureau Malaysia is seeking a Kitchen Section Leader to oversee daily operations across breakfast, lunch, dinner, ala carte and in-room dining, ensuring proper manning and coverage for every meal period.

You will develop recipes and SOPs with the Executive team, manage inventory and halal compliance, supervise food safety, and train staff to uphold quality, presentation and hygiene standards in a busy hotel kitchen.

Qualifications

SPM qualification as minimum.
Diploma/degree in Culinary Arts or related field.
Minimum 2-4 years of kitchen experience at managerial level.
At least 2 years as Sous Chef in the same related field.
Computer literate and able to use MS Word, Excel and PowerPoint.

Responsibilities

Oversee daily designated kitchen operations of breakfast, lunch, dinner, ala carte and in-room dining service.
Ensure proper manning and coverage for daily operation.
Check daily market list and ensure items received to standard specifications.
Liaise with Senior Sous Chef on bookings and cascade to team to avoid shortages.
Develop SOPs and update recipes as needed.
Oversee menu development, quality checks, and SDG-aligned practices.
Monitor stock levels, minimise waste, and manage cost control.
Ensure FSMS and Halal compliance and staff training on food safety.
Conduct training sessions and uphold grooming and hygiene standards.