Sous Chef

Sunway Velocity Hotel; Kuala Lumpur; On-site; MYR 42,000 - 70,000; Full time

Job summary

Sunway Velocity Hotel is seeking an experienced kitchen professional to oversee the Culinary team, ensuring high standards in food quality and preparation techniques. The role reports to the Hotel Manager and supports the Group Division Executive Chef in daily operations.

You will supervise Junior Sous Chef and Chef de Partie, coordinate mise-en-place, and manage daily requisitions, inventory, and guest-focused tasks to ensure exceptional dining experiences.

Qualifications

• 3–4 years of hotel kitchen experience.
• Culinary school graduate.
• Ability to delegate multiple tasks.
• Strong leadership, organizational and administrative skills.
• Effective communication.

Responsibilities

• Supervise Jr Sous Chef/ Chef de Partie in all matters concerning the kitchen area.
• Supervise, coordinate and participate in the activities of the Culinary team in the preparation of food items for the kitchen assigned.
• Monitor, supervise, coordinate and participate in the preparation of mise-en-place, special order and last minute short orders.
• Prepare requisitions for groceries and food items based on the daily menus and forecasts.
• Monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action as necessary.
• Perform any additional tasks as delegated by management or guests to ensure guest satisfaction.

Skills

Leadership

Delegation

Communication

Hands-on

Education

Culinary school diploma

Job description

Reports directly to Hotel Manager and reports to Hotel Group Division Executive Chef in ensuring food quality and preparation techniques are of the highest standard, overseeing all the kitchen subordinates in all matters concerning the kitchen area, and supervise, coordinate and participate in the activities of the Culinary team in the preparation of food items.

Key responsibilities

Supervise Jr Sous Chef/ Chef de Partie in all matters concerning the kitchen area

Supervise, coordinate and participate in the activities of the Culinary team in the preparation of food items for the kitchen assigned

Monitor, supervise, coordinate and participate in the preparation of mise-en-place, special order and last minute short orders

Prepare requisitions for groceries and food items based on the daily menus and forecasts

Monitor and control the daily food merchandise, ensuring quality of goods received, taking corrective action as necessary

Perform any additional tasks as delegated by management or guests to ensure guest satisfaction

About you

Minimum 3 - 4 years working experience preferably from hotel environment with hands‑on experience in similar position

Culinary school graduates

Capable of delegating multiple tasks

Strong leadership, organizational and administrative skills

Able to communicate effectively