Job Title: Executive Sous Chef
Salary Range: RM15,000 – RM20,000 (Basic Only)
Location: KLCC, Kuala Lumpur (Event-based, Klang Valley area)
Employment Type: Permanent
Working Schedule: 6 days per week, approx. 45 hours (on-site, no fixed timing)
Company: Hospitality / Events & Catering Services
Headcount: 1

Benefits

• Managerial level benefits
• Free parking
• 15 days annual leave
• 15% employer contribution to EPF
• Duty meals at staff cafeteria
• Uniform provided
• Insurance coverage
• Dental and optical allowance

Key Responsibilities

• Assist the Executive Chef in implementing and maintaining kitchen and stewarding policies to ensure proper, efficient, and profitable operations.
• Ensure adherence to hygiene and food quality standards, with continuous improvement in processes.
• Manage kitchen operations, ensuring proper staffing and timely food delivery during events.
• Oversee purchasing and verify appropriateness of market lists.
• Conduct scheduled training for kitchen and stewarding teams.
• Control food wastage, labor cost, production efficiency, menu planning, event layouts, and food flows.
• Conduct weekly inspections with Chef de Cuisine, Hygiene Manager, and Chief Steward.
• Create event-specific menus in collaboration with the sales team and clients.
• Stand in for the Executive Chef during his absence.
• Implement departmental objectives and performance standards with support from the Chef de Cuisine and team members.

Requirements:

·       Male candidate preferred

·       Minimum 10 years of experience in culinary operations, with strong expertise in banquet and event cuisine

·       At least 10 years of working experience in first-class hotels

·       Strong leadership, management, and team development skills

·       Excellent command of English and Bahasa Melayu

·       Willing and flexible to travel within the Klang Valley area based on event locations