Sous Chef

Accor Hotels; Johor Bahru; Hybrid; MYR 78,000 - 134,000; Full time

Benefits offered by this job

Global brand

Learning & Development

Career Mobility

Job summary

Accor Hotels in Johor Bahru is seeking an experienced Sous Chef to lead daily kitchen operations in a luxury hotel environment. You will oversee food preparation, maintain quality standards, and ensure compliance with safety and HACCP guidelines while coordinating with the Head Chef and other departments to deliver outstanding guest experiences.

The role requires culinary degree or equivalent, strong leadership, menu development, and cost control skills within a fast-paced, multicultural

Qualifications

• Culinary degree or diploma required.
• Proven experience as a Sous Chef in luxury hotel or resort.
• Strong knowledge of diverse cuisines and techniques.
• Ability to lead, motivate and develop a culinary team.
• Excellent hygiene and food safety knowledge (HACCP).
• Cost control, portion management and wastage reduction expertise.

Responsibilities

• Oversee daily operation of the kitchen and Kitchen department.
• Ensure quality and consistency of all dishes and presentations.
• Maintain strict food safety, hygiene and HACCP compliance.
• Monitor stock, inventory and food costs within budget.
• Coordinate with Head Chef and other departments for guest satisfaction.
• Supervise and train junior kitchen staff and foster teamwork.
• Maintain high standards of cleanliness and safety in all areas.

Skills

Culinary leadership

Food safety HACCP

Menu development

Team training

Inventory control

Communication

Education

Culinary degree

Job description

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

Duties include/Key areas of responsibilities:

1. To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen departmentin the absence of the Head Chef.
2. To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
3. To make regular inspection of the kitchen and food preparation areas.
4. To maintain a strict control on all food items issued from the kitchen.
5. To ensure that all orders are prepared according to the instruction on the appropriate check.
6. To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
7. To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
8. To check all goods delivered against the relevant documentation and check also for quantity and quality.
9. To assist in maintaining the food cost percentage within the budget.
10. To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
11. To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
12. To be aware of and comply with Food and Hygiene Regulations.
13. To wear any appropriate protective clothing provided by or recommended by the company.
14. To report any defects in the building or equipment according to the hotel procedures.
15. To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
16. To attend company training if required to.
17. To action any other reasonable requests made by management

Qualifications

What will you bring to this role?

• Culinary degree, diploma, or relevant professional culinary qualification
• Proven experience as a Sous Chef or in a similar senior culinary role within a luxury hotel and/or resort
• Strong knowledge and hands-on experience incuisine, with a good understanding of diverse culinary traditions, techniques, and ingredients
• Demonstrated ability to lead, motivate, train, and develop a diverse culinary team
• Excellent knowledge of food safety, hygiene, sanitation, and HACCP standards
• Strong understanding of food cost control, portion management, inventory, and wastage reduction
• Ability to maintain consistently high standards of food quality, presentation, and service
• Strong organizational and time management skills with the ability to manage multiple priorities
• Creative and innovative approach to food preparation and menu development
• Excellent communication and interpersonal skillsAbility to work effectively in a fast-paced, multicultural luxury hospitality environment
• Strong attention to detail and commitment to operational excellence
• Proficiency in English; additional languages are an advantage
• Passion for culinary excellence and delivering exceptional guest experiences
• Flexibility to work varied shifts, weekends, and holidays as required by the operation
• Foster an inclusive environment where every individual feels valued and respected
• Create an environment where colleagues are empowered, supported and recognized

Additional Information

• Be part of Accor, a global hospitality leader, with access to world-class learning, development, and career mobility across brands and regions.
• Work in a premium hotel setting with a strong focus on innovation, culinary excellence, and elevated guest experiences.
• Enjoy competitive benefits, recognition programs, and opportunities to grow your leadership capability.
• Contribute to Corporate Social Responsibility initiatives, including sustainability, community engagement, and responsible hospitality practices.