Sous Chef - Butchery, Park Hyatt Kuala Lumpur

Park Hyatt Kuala Lumpur; Kuala Lumpur; On-site; MYR 45,000 - 60,000; Full time

Job summary

A luxury hotel in Kuala Lumpur is seeking a Sous Chef - Butchery to assist in managing the Commissary kitchen. This role involves ensuring maximum guest satisfaction while adhering to corporate standards and hygiene practices. Candidates should possess culinary education, with a preference for those with 2 years of experience as a Sous Chef or 4 years as a Chef de Partie. Strong organizational and interpersonal skills are essential for success in this role.

Qualifications

• Malaysian Citizens or Permanent Residents only.
• Minimum 2 years as Sous Chef - Butchery or 4 years as Chef de Partie - Butchery in international hotels.
• Comprehensive knowledge of kitchen hygiene and safety standards is essential.

Responsibilities

• Assist with the efficient running of the Commissary kitchen.
• Manage operations in line with Hyatt's standards and strategies.
• Ensure maximum guest satisfaction through effective kitchen management.

Skills

Culinary techniques

Kitchen hygiene practices

Organizational skills

Interpersonal skills

Administrative skills

Education

Culinary Education diploma/degree

Job description

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.

Qualification

• 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.