Sous Chef

Hyatt Hotels Corporation; Johor Bahru; On-site; MYR 30,000 - 60,000; Full time

Job summary

Join a dynamic team at a prestigious hotel brand where you will enhance your culinary skills and contribute to creating unforgettable dining experiences. As a Sous Chef, you'll be at the heart of our kitchen operations, ensuring that every dish meets the highest standards of quality and presentation. With a focus on teamwork and guest satisfaction, this role offers a fantastic opportunity to grow in a vibrant environment that values creativity and excellence. If you have a passion for culinary arts and a commitment to service, this is the perfect place for you to thrive.

Qualifications

• Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a hotel.
• Experience in luxury international brands is preferred.

Responsibilities

• Assist with the efficient running of the department in line with brand standards.
• Ensure maximum guest satisfaction through effective kitchen operation.

Skills

Kitchen Hygiene Practices

Occupational Health and Safety Standards

Basic Computer Skills

Education

Qualification in Kitchen Production or Management

Tools

MS Office

Recipe Maintenance System

Job description

When you work in Hawaii, in addition to learning about the functional aspects of running a hotel — like the proper way to make a bed or how to best handle luggage — it’s critically important to understand Hawaiian culture and the spirit of ‘ohana, or ‘family.’ When opening the first Andaz property in Hawaii, our team participated in Hawaiian culture training to help us understand what ‘ohana truly means.

Responsibilities

1. Assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards.
2. Meet employee, guest, and owner expectations.
3. Assist the Chef de Cuisine in managing the kitchen operation as a successful profit center.
4. Ensure maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration.

Qualifications

1. Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards, preferably with experience in luxury international brands.
2. Qualification in Kitchen Production or Management is an advantage.
3. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
4. Basic Computer Skills in MS Office and Recipe Maintenance System preferred.

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