Sous Chef (Sunway Putra Hotel Kuala Lumpur)

Sunway Hotels & Resorts; Kuala Lumpur; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prominent hotel chain in Kuala Lumpur is seeking a culinary professional to assist the Executive Sous Chef and Chef De Cuisine. The role involves maintaining high standards of food quality, training kitchen staff, and developing innovative menu items. Ideal candidates should have 3 to 5 years of experience in a similar position, strong interpersonal skills, and a relevant educational background. A collaborative environment focused on culinary excellence awaits you.

Qualifications

• Candidate must possess a Higher Secondary/STPM/A Level/Pre-U, Bachelor’s Degree, or Post Graduate Diploma.
• At least 3 to 5 years of work experience required in a similar position; fresh graduates are welcomed to apply.
• Good interpersonal and communication skills.

Responsibilities

• Assist Executive Sous Chef and Chef De Cuisine with culinary standards.
• Maintain innovative standard recipes and menu items.
• Train and develop kitchen staff effectively.

Skills

Interpersonal skills

Communication skills

Education

Higher Secondary/STPM/A Level/Pre-U, Bachelor’s Degree, or Post Graduate Diploma

Job description

Responsibilities

• Assist Executive Sous Chef and Chef De Cuisine to ensure that the hotel maintains the best reputation for its culinary product in Malaysia and abroad.
• Maintain standard recipes and menu items that are innovative and unique in the presentation.
• Assist and control expenses to ensure a profitable food production level according to the set goals.
• Train, develop and perform appraisal of all the kitchen staff down lines.
• Maintain the set standards of safety and hygiene in all the areas of the kitchen.
• Check all purchase and usage to ensure only the highest quality products.
• Maintain food quality and the standard according to hotel policy and procedures.
• Maintain all operating and fixed equipment.
• Control staff roster, vacation, attendance, and overtime records.
• Control staff levels according to the established manning guide.
• Liaise closely with the Executive Sous Chef or Chef De Cuisine on new methods of food presentation and recipes.
• Supervise the decoration and the presentations of the buffet and develop creative ideas in the field.

Involve food promotion and activity.

Requirements

• Candidate must possess at least a Higher Secondary/STPM/"A" Level/Pre-U, Bachelor’s Degree, Post Graduate Diploma, any field.
• Applicants must be willing to work in Kuala Lumpur.
• At least 3 to 5 years of work experience required in a similar position; fresh graduates are welcomed to apply too.
• Good interpersonal and communication skills.