Sous Chef - Butchery, Park Hyatt Kuala Lumpur

Hyatt Group; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading hotel and hospitality firm in Kuala Lumpur is seeking an Entry Level Manager for the position of Sous Chef - Butchery. This role involves assisting with the management of the Commissary kitchen, ensuring operations align with corporate standards. Candidates should have a culinary diploma and relevant experience in a kitchen environment. The successful applicant will play a key role in meeting guest expectations and maintaining kitchen hygiene standards.

Qualifications

• 2 years' experience as Sous Chef - Butchery or 4 years as Chef de Partie - Butchery.
• Comprehensive kitchen hygiene and safety knowledge required.
• Strong computer skills and organizational abilities essential.

Responsibilities

• Assist in running the Commissary kitchen efficiently.
• Manage kitchen operations to ensure guest satisfaction.
• Support Chef de Cuisine with kitchen administration.

Skills

Culinary expertise

Kitchen management

Interpersonal skills

Organizational skills

Education

Professional diploma/degree in Culinary Education

Job description

"Hyatt is a place of learning – similar to a university. The company offers so many ways for me to learn and grow, both professionally and personally."

Park Hyatt Park Hyatt Kuala Lumpur MY - 10 - Kuala Lumpur

Culinary

Entry Level Manager

Full-time

Local

Summary

You will be responsible for assisting with the efficient running of the Commissary kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Sous Chef - Butchery is responsible for assisting the Chef de Cuisine in managing the Commissary kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction through planning, organising, directing, and controlling the Commissary kitchen operation and administration.

Qualifications

• Due to work permit restrictions, this position is only open for Malaysian Citizens and Permanent Residents of Malaysia.
• Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
• Minimum 2 years working experience as Sous Chef - Butchery or 4 years as Chef de Partie - Butchery in international hotels or F&B establishments are preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Expertise in culinary techniques, food preparation methods, and kitchen management.
• Proficient in basic computer skills, strong organizational, interpersonal and administrative skills are essential.

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