Sous Chef - Commissary, Park Hyatt Kuala Lumpur

Hyatt Group; Kuala Lumpur; On-site; MYR 48,000 - 60,000; Full time

Job summary

A luxury hotel chain in Kuala Lumpur is seeking a Sous Chef - Butchery to assist in running the Commissary kitchen. This role involves managing kitchen operations and ensuring compliance with brand standards. Candidates should have at least 2 years of experience in a comparable role and a culinary diploma. Knowledge of kitchen hygiene, safety standards, and culinary techniques is essential for maximizing guest satisfaction. This position offers a full-time opportunity for skilled culinary professionals.

Qualifications

• Minimum 2 years working experience as Sous Chef - Butchery or 4 years as Chef de Partie - Butchery.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.
• Expertise in culinary techniques, food preparation methods, and kitchen management.

Responsibilities

• Assist in the efficient running of the Commissary kitchen.
• Manage the Commissary kitchen operation ensuring maximum guest satisfaction.
• Plan, organize, direct, and control the Commissary kitchen operation and administration.

Skills

Culinary techniques

Food preparation methods

Kitchen management

Organizational skills

Interpersonal skills

Administrative skills

Basic computer skills

Education

Professional diploma/degree in Culinary Education

Job description

"I believe successful people are the ones who take the initiative to learn, unlearn and relearn. It’s important to constantly challenge your knowledge and step out of your comfort zone."

Peggy Focheux Duval: Director of Learning & Development, France

Park Hyatt Kuala Lumpur, Malaysia

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.