Sous Chef (1st Wok) - Chinese Restaurant

IHG Hotels & Resorts; Kuala Lumpur; On-site; MYR 36,000 - 52,000; Full time

Job summary

IHG Hotels & Resorts in Kuala Lumpur is seeking a skilled chef to join our kitchen team. You will plan and cost menus, develop standard recipes and new dishes, and maintain high culinary standards. You will help organize events, manage inventories, and ensure hygiene in the kitchen.

The ideal candidate holds a Diploma or Vocational Certificate in Culinary Skills, has 3 years of chef experience with at least 1 year in a supervisory role, and speaks local languages. Self-transportation is a plus.

Qualifications

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 3 years’ experience as a chef including at least 1 year in supervisory capacity or equivalent.
• Must speak local language(s).
• Having self-transportation is an advantage. Communication skills are utilized a significant amount of time when interacting with clients and the guests.
• Basic calculation skills are used frequently

Responsibilities

• Participate in the planning and costing of menus.
• Develop and write standard recipes. Develop new dishes and products.
• Ensure that outstanding culinary technical skills are maintained.
• Assist with organizing special events and special food promotions.
• Maintain a hygienic kitchen.
• Establishes and maintains effective employee working relationships.

Skills

Culinary experience

Supervisory experience

Menu planning

Costing and budgeting

Education

Diploma or Vocational Certificate in Culinary Skills

Job description

Your Day To Day

• Participate in the planning and costing of menus.
• Develop and write standard recipes. Develop new dishes and products.
• Ensure that outstanding culinary technical skills are maintained.
• Assist with organizing special events and special food promotions.
• Implements the hotel and department regulations, policies and procedures.
• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
• Communicates politely and display courtesy to guests and internal customers.
• . Maintain a hygienic kitchen.
• Establishes and maintains effective employee working relationships.
• Attends and participates in daily briefings and other meetings as scheduled.
• Works with Executive Chef in the preparation and management of the Department’s budget.
• Works with Executive Chef in manpower planning and management needs.
• Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• Ad-hoc duties – unexpected moments when we have to pull together to get a task done.

What We Need From You

• Diploma or Vocational Certificate in Culinary Skills or related field.
• 3 years’ experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.
• Must speak local language(s).
• Having self-transportation is an advantage.Communication skills are utilized a significant amount of time when interacting with clients and the guests.
• Basic calculation skills are used frequently