Sous Chef (Gordon Ramsay Bar & Grill)

Sunway Berhad; Selangor; On-site; MYR 40,000 - 60,000; Full time

Job summary

A premier hotel and resort company in Selangor is seeking a skilled Sous Chef to support the Head Chef in overseeing kitchen operations. This role requires culinary expertise, strong leadership, and organizational skills to maintain high standards and ensure guest satisfaction. Responsibilities include menu development, managing the kitchen team, and monitoring food quality. The ideal candidate has five years of culinary experience, with at least two years in a supervisory position, and holds a culinary degree.

Qualifications

• Minimum of five years of experience in culinary roles.
• At least two years in a supervisory role.
• Proven experience in a high-end restaurant environment.

Responsibilities

• Collaborate with the Executive Chef to develop menu items.
• Oversee day-to-day kitchen operations.
• Lead and motivate the kitchen team.
• Monitor inventory and manage food costs.
• Maintain a clean kitchen environment.

Skills

Culinary expertise

Leadership

Organizational skills

Time management

Creativity

Education

Culinary degree or equivalent certification

Job description

Company Description

Sunway Resort Hotel in Selangor, Malaysia is an all-in-one hotel experience with unrivalled access to shopping, dining, and entertainment. The hotel is located only 35 minutes from Kuala Lumpur International Airport and offers leisure and business travelers an authentic Malaysian stay. Guests can enjoy sweeping resort and city skyline views, and explore the hotel’s connected shopping mall and theme park.

Job Summary

The Sous Chef plays a crucial role in supporting the Head Chef or Executive Chef in all aspects of kitchen operations. The Sous Chef assists in overseeing food preparation, staff management, menu planning, and ensuring high-quality dishes are consistently delivered to guests. This position demands strong leadership, culinary expertise, and organizational skills to maintain the standards of the kitchen.

Responsibilities

• Collaborate with the Executive Chef to develop and execute seasonal menus and daily specials.
• Oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and quality standards.
• Lead and motivate the kitchen team, providing guidance, training, and support to ensure optimal performance and a positive work environment.
• Monitor inventory levels, order supplies, and manage food costs to optimize profitability while minimizing waste.
• Maintain a clean, organized, and sanitary kitchen environment in accordance with food safety and hygiene regulations.
• Demonstrate creativity and innovation in culinary techniques, flavor combinations, and presentation to continuously elevate the dining experience for our guests.
• Assist with scheduling, staffing, and other administrative tasks as needed to ensure smooth kitchen operations.

Requirements

• Culinary degree or equivalent certification.
• A minimum of five years of experience, with at least two years in a supervisory role.
• Proven experience as a Sous Chef or Senior Chef de Partie in a high‑end, fast‑paced restaurant environment.
• Extensive knowledge of culinary techniques, ingredients, and flavor profiles.
• Strong leadership and communication skills, with the ability to motivate and inspire a team.
• Excellent organizational and time‑management abilities, with a keen attention to detail.
• Flexibility to work evenings, weekends, and holidays as required.