Junior Sous Chef - Tiga (Pre-Opening) - Conrad Kuala Lumpur
Job description
Responsibilities
As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards:
Support the Sous Chef and Chef de Cuisine in managing the daily kitchen operations and food production.
Oversee food preparation and production for the buffet and live cooking stations, ensuring smooth and timely service.
Prepare and maintain high-quality Asian and Western dishes according to established recipes, standards, and presentation guidelines.
Ensure consistency in taste, quality, portioning, temperature, and presentation of all food items.
Monitor live cooking stations and ensure sufficient mise en place, ingredients, equipment, and staffing are available throughout service.
Monitor buffet presentation, replenishment, food quality, and temperature to maintain high standards throughout the service period.
Assist in developing new dishes, buffet selections, seasonal offerings, and live cooking concepts based on guest preferences and current food trends.
Ensure all ingredients and food products are of the required quality, freshness, and quantity.
Maintain strict compliance with the Food Safety Management Program (FSMP), HACCP, hygiene, and sanitation standards.
Monitor food costs, portion control, wastage, and product usage to maximise efficiency and profitability.
Supervise, guide, and develop Chef de Parties, Commis Chefs, and other kitchen team members.
Coach and train team members on food preparation, cooking techniques, presentation, food safety, and departmental standards.
Work closely with the Front-of-House team to ensure effective communication and a seamless guest dining experience.
Where appropriate, engage with guests at live cooking stations in a friendly and professional manner and respond to their requests.
Monitor the cleanliness, organisation, and condition of the kitchen, live cooking stations, buffet areas, equipment, and workstations.
Ensure all team members follow hotel policies, fire and safety procedures, SOPs, and grooming standards.
Conduct regular briefings and training sessions to maintain high levels of knowledge, teamwork, and performance.
Assist with special events, promotions, VIP functions, and other culinary activities when required.
Maintain a positive and collaborative kitchen environment that encourages teamwork, creativity, and excellence.
Carry out any other reasonable duties and responsibilities as assigned by the Management.
Qualifications
A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
High School graduate or above.
5 years as cook in a Main Kitchen in a 5-star category hotel or individual restaurant with high standards.
At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.
Possess a valid health certificate.
Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques.
A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.
A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.
Able to work with and consume all products and ingredients.
Able to convert recipes and follow them through.
Proficient in Microsoft Word and Excel.
Able to set priorities and complete tasks in a timely manner.
Work well in stress situations, remain calm under pressure and able to solve problems.
Excellent leadership skills.
Knowledgeable in HACCP.
Technical education in hospitality or culinary school preferred.
Good command in English, both verbal and written to meet business needs, preferred.
Work experience in similar capacity with international chain hotels preferred.