Sous Chef - Park Lounge, Park Hyatt Kuala Lumpur

Hyatt Hotels Corporation; Kuala Lumpur; On-site; MYR 60,000 - 120,000; Full time

Job summary

Hyatt Hotels Corporation in Kuala Lumpur is seeking a Sous Chef to assist the Chef de Cuisine in managing the Park Lounge kitchen operations, ensuring high standards of food quality and guest satisfaction.

You will help plan, organize, direct and control kitchen activities, lead a collaborative team, and ensure compliance with hygiene and safety standards in a high-volume all-day dining environment.

Qualifications

• Only Malaysian Citizens and PRs allowed due to work permit restrictions.
• Apprenticeship or professional culinary diploma/degree preferred.
• Min 2 years as Sous Chef or 4 years as Chef de Partie in international hotels or F&B.
• Knowledge of kitchen hygiene and occupational health and safety standards.
• Experience in high-volume all-day dining operations is an advantage.
• Proficient in basic computer skills and strong leadership, organizational and interpersonal skills.

Responsibilities

• You will assist with the efficient operation of Park Lounge in line with Hyatt Standards and guest expectations.
• You will help plan, organize, direct and control kitchen operations and administrative functions.
• You will foster a productive and collaborative team environment.

Skills

Leadership

Organizational skills

Interpersonal skills

Administrative skills

Education

Apprenticeship or professional diploma/degree in Culinary Education

Tools

Basic computer skills

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 operation of Park Lounge, our All-Day Dining Restaurant, in line with Hyatt International’s Corporate Strategies and Brand Standards, while consistently meeting associate and guest expectations.

The Sous Chef – Park Lounge supports the Chef de Cuisine in overseeing the day-to-day culinary operations of the restaurant, ensuring the delivery of exceptional dining experiences, the highest standards of food quality and presentation, and maximum guest satisfaction. This role is responsible for assisting in the planning, organizing, directing, and controlling of all kitchen operations and administrative functions, while fostering a productive and collaborative team environment.

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 or 4 years as Chef de Partie in international hotels or F&B establishments are preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Experience in high-volume all-day dining operations will be an added advantage.
• Proficient in basic computer skills, strong leadership and organizational skills, interpersonal and administrative skills are essential.