Executive Sous Chef

Sofitel Sydney Wentworth

Putrajaya, Malaysia
On-site
Inventory management and food cost control
Supervise and train culinary staff
Ensure hygiene and safety compliance
An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets to ensure high-quality food production and consistent service

Job Summary

  • An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets to ensure high-quality food production and consistent service.
  • The role involves collaboration on menu design focusing on local and seasonal products while enforcing strict hygiene, sanitation, and safety standards including HACCP and Halal certification.
  • Mercure Living Putrajaya offers extensive leisure and dining facilities and is located conveniently near major transport hubs including Kuala Lumpur International Airport and Putrajaya ERL train station.

Matching Summary

An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets to ensure high-quality food production and consistent service.

Skills & Requirements

Must-have

  • Inventory management and food cost control
  • Supervise and train culinary staff
  • Ensure hygiene and safety compliance
  • Menu planning with local seasonal products
  • Strong leadership and communication skills

Nice-to-have

  • Experience with international hotel brands
  • Ability to work under high-pressure situations
  • Team player and motivator
  • Customer contact skills
  • Well-presented and professionally groomed

Key Requirements

  • High school diploma required
  • 2- or 4-year culinary degree preferred
  • 4–6 years culinary/food & beverage experience
  • At least 3 years in senior leadership role
  • Fluency in English
  • Eligibility to work in Putrajaya

Work Rights

Eligible to work in Putrajaya

Tailored Resume

Cover Letter