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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