Sous Chef - All Day Dining

PARKROYAL Hotels & Resorts; George Town; On-site; MYR 84,000 - 126,000; Full time

Job summary

PARKROYAL Hotels & Resorts - Batu Feringgi, Penang is seeking a skilled Sous Chef to assist the Executive Chef in managing daily kitchen operations and uphold high standards of food quality and presentation.

You will supervise kitchen staff, ensure HACCP compliance, monitor costs and wastage, and contribute to menu planning and promotions, while delivering timely, exceptional dining experiences.

Qualifications

• Strong leadership, communication, and team development skills.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure consistent food quality, presentation, and service standards.
• Supervise and mentor kitchen team members during shifts.
• Maintain strict compliance with food safety, hygiene, and HACCP standards.
• Monitor food costs, inventory levels, and minimize wastage.
• Support menu planning, promotions, and new menu development.

Skills

Leadership

Communication

Team development

Education

Diploma or Degree in Culinary Arts or Hospitality Management

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

PARKROYAL Hotels & Resorts - Batu Feringgi, Penang

• Assist the Executive Chef in managing daily kitchen operations.
• Ensure consistent food quality, presentation, and service standards.
• Supervise and mentor kitchen team members during shifts.
• Maintain strict compliance with food safety, hygiene, and HACCP standards.
• Monitor food costs, inventory levels, and minimize wastage.
• Support menu planning, promotions, and new menu development.
• Ensure timely food production while maintaining high culinary standards.

Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or related discipline preferred.
• Minimum 3-5 years of culinary experience in a hotel or upscale restaurant environment.
• At least 1-2 years of experience in a Sous Chef, Junior Sous Chef, or similar supervisory role.
• Experience in buffet and all-day dining operations is highly preferred.
• Strong leadership, communication, and team development skills.
• Sound knowledge of food safety, HACCP, and kitchen best practices.
• Ability to work flexible shifts, including weekends and public holidays.