Sous Chef Executive
RM 10,000 - RM 12,000 / month
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Role Summary
- Oversee hotel kitchen operations and ensure smooth functionality.
- Design and create innovative, profitable menus that meet guest preferences.
- Stay updated on culinary trends and adapt to changing dietary requirements.
- Manage budgeting, ordering supplies, and cost control.
- Train, supervise, and motivate kitchen staff.
- Collaborate with the F&B Service and front-of-house teams for a seamless dining experience.
Position Specification / Requirements
Prerequisites:
- Strong knowledge of food preparation, menu planning, and kitchen management.
Education:
- Degree in Culinary Arts (preferred).
Experience:
- 5+ years in a similar role within the hospitality industry.
- Proven experience in food quality control and labor cost management.
- Experience in demonstration cooking, menu development, and pricing strategies.
- Pre-opening experience preferred.
- Willing to relocate/work in Muar, Johor.
Job Type: Full-time
Pay: RM10,000.00 - RM12,000.00 per month
Benefits:
- Health insurance
- Maternity leave
- Opportunities for promotion
- Parental leave
- Professional development
Schedule:
- Day shift
Supplemental Pay:
- Overtime pay
Ability to commute/relocate:
- Johor Bahru (Johor Bahru): Reliably commute or planning to relocate before starting work (Preferred)
Application Question(s):
- How long is your notice period?
- How much is your expected salary?
Education:
- Bachelor's (Preferred)
Experience:
- Hospitality: 3 years (Preferred)
Location:
- Johor Bahru (Johor Bahru) (Preferred)
Work Location: In person