EXECUTIVE SOUS CHEF
Mandarin Oriental
- Kuala Lumpur
- Permanent
- Full-time
- To take full responsibility for the management and leadership of the culinary operation at all times and especially in the absence of the Executive Chef.
- Ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen.
- Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
- Plan activities, special events, menu implementations according to the annual marketing plans.
- Guide the senior chefs and Chief Steward/Senior/Assistant Chief Steward in decision making and judgement.
- Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
- Ensure that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates.
- Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
- Facilitation of daily morning coordination meeting, daily shift briefings and monthly communication meetings.
- Planning and controlling all food requisition in a timely manner.
- Hiring, training, coaching and discipline of culinary team.
- Culinary Degree or Diploma from an accredited culinary institution
- Minimum of 4 years work experience with a 5 star international hotel in a similar capacity, preferably Asian experience
- Experienced in large banquet operations
- Strong knowledge of cooking methods, kitchen equipment and best practices
- Strong knowledge of HACCP
- Hands-on with an eye for detail
- Excellent organizational and administration skills
- Team player with good initiative and leadership skills
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