You'll be assisting the Head Chef as the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Sous Chef, you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
Provide administrative support: Assist with inventory management, ordering, and scheduling
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being
High school diploma; culinary/hospitality education preferred
Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels
At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
Strong time management, prioritization, and problem-solving skills under pressure
Familiar with HACCP standards / HALAL is an added advantage
Experience in international chain hotels preferred