Sous/Junior Sous Chef - Pastry/Bakery

Minor Hotels; Desaru; On-site; MYR 27,900 - 44,640; Full time

Job summary

Minor Hotels is looking for a Junior Sous Chef for Anantara Desaru Coast Resort & Villas. You will be second in command, aiding the Sous Chef, overseeing kitchen operations, and ensuring safety standards are upheld. A passion for preparing a wide range of dishes, including French and Italian cuisine, is essential.

This role offers a unique opportunity to work in a vibrant kitchen environment, allowing you to develop your culinary skills while leading a dedicated team.

Qualifications

• Must be familiar with all kitchen activities and operations.
• Ability to prepare and cook a variety of international dishes.
• Experience with kitchen safety standards.

Responsibilities

• Oversee kitchen team members and manage their performance.
• Help with menu planning, inventory control, and supply management.
• Step in and cover kitchen operations when required.

Job description

Overview

Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.

Job Location

Anantara Desaru Coast Resort & Villas

Position Summary

As a Junior Sous Chef you will be second in command and report directly to the assigned Sous Chef. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of international dishes, including French, Italian, and fusion cooking.

Responsibilities

• Oversee kitchen team members – prepare, schedule, and deliver training, manage team performance, and ensure that kitchen safety standards are up to date and team members comply with health, safety and sanitation rules.
• Help with menu planning, inventory control, and supply management.
• Step in and cover all eventualities when required.