92 Sous Chef jobs in Malaysia

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.

What will I be doing?

As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:

• Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel operation.
• Use appropriately all equipment, tools and machines.
• Focus on constant improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
• Work on offsite events when requested.
• Complete tasks and jobs outside of the kitchen area.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Prepare menus as requested, in a timely fashion.
• Work on new dishes for food tastings and photo taking.
• Control stations within the kitchen.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
• Effectively respond to guests’ requests.
• Learn and adapt to changes.
• Be receptive to constructive feedback.
• Purchase for and control production.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Coordinate, organize and participate in all production pertaining to the kitchen.
• Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
• Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.
• Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.
• Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.
• Report to the Executive Chef on any issues and take appropriate action.
• Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.
• Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.
• Exercise maximum control on wastage to achieve optimum profitability.
• Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.
• Prepare the necessary work orders for the Engineering department.
• Ensure that recipes and costings are established and updated.
• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.
• Select team members who display qualities and attributes that reflect department standards.
• Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.
• Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
• Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.
• Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Review all timesheets to ensure that team members’ work times and meal breaks are accurate.
• Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
• Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.
  
  
  

What are we looking for?

A 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 Garde Manger, Banqueting and Japanese Cruisine 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.
• Knowledgeable with cooking techniques such as boiling, frying, reduction, simmering, steaming, and dry goods preparation (for Banquet Kitchen).
• Possess a variety of boiling, frying, reduction, simmering, steaming, boiling and dressing techniques (for Garde Manger Kitchen).
• 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.
  
  
  

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Work Locations

Hilton Kuching Hotel

Schedule

Full-time

Brand

Hilton Hotels & Resorts

Job

Culinary #J-18808-Ljbffr

**Additional Information**
**Job Number** 25126050
**Job Category** Food and Beverage & Culinary
**Location** Courtyard Penang, 218D Jalan Macalister, George Town, Penang, Penang, Malaysia, 10400VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun.
In joining Courtyard, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.

RESPONSIBILITIES
+ To be fully aware of all menu items, their recipes, method of production and presentation standards.
+ Carry out close liaison with all section of the kitchen to ensure smooth and efficient service.
+ Assume duties of Chef de Cuisine in his/her absence.
+ Lead and support the junior members of the team as well as actively participates in training of culinary skill to junior talent and apprentices.
+ Ability to produce own work in accordance with a deadline.
+ Seek own solutions to the minor obstacles that occur from time to time.
+ Daily data collection and reporting of issues as they arise.
+ Review the daily production sheets with Chef de Partie or sous chef when the first is not present.
+ Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests' service
+ Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
+ Ensures that station opening and closing procedures are carried out to standard.
+ Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food to reduce food cost expenses
+ Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines.
+ Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie in a timely fashion.
+ Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program.
+ Distribution of task to CDPs and Demi Chef
+ Strong communication with the Chef de Partie of the section
+ Key relationship with the Executive Sous Chef
+ Stock rotation, FIFO
+ Vegetables, dried goods and other food related items to be stored properly
Qualifications
+ Minimum of 5 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role
+ Previous experience in a 5-star luxury hotel, fine dining restaurant, or upscale resort is essential
+ Strong culinary skills with a broad knowledge of international cuisines, techniques, and kitchen operations
+ Commitment to hygiene, food safety, and sanitation standards (HACCP knowledge preferred)
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

To be fully aware of all menu items, their recipes, method of production and presentation standards. Carry out close liaison with all section of the kitchen to ensure smooth and efficient service. Assume duties of Chef de Cuisine in his/her absence. Lead and support the junior members of the team as well as actively participates in training of culinary skill to junior talent and apprentices. Ability to produce own work in accordance with a deadline. Seek own solutions to the minor obstacles that occur from time to time. Daily data collection and reporting of issues as they arise. Review the daily production sheets with Chef de Partie or sous chef when the first is not present. Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests’ service Keeps workstation clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. Ensures that station opening and closing procedures are carried out to standard. Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food to reduce food cost expenses Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie in a timely fashion. Compliance with all safety regulations of assigned tasks and ensure a clean and safe working environment with active participation in the hotel health and safety program. Distribution of task to CDPs and Demi Chef Strong communication with the Chef de Partie of the section Key relationship with the Executive Sous Chef Stock rotation, FIFO Vegetables, dried goods and other food related items to be stored properly Qualifications Minimum of 5 years of culinary experience, with at least 2 years in a Sous Chef or similar leadership role Previous experience in a 5-star luxury hotel, fine dining restaurant, or upscale resort is essential Strong culinary skills with a broad knowledge of international cuisines, techniques, and kitchen operations Commitment to hygiene, food safety, and sanitation standards (HACCP knowledge preferred) Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

#J-18808-Ljbffr

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. The deeply instilled Four Seasons culture is personified by its employees – people who share a single focus and are inspired to offer great service. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Four Seasons Langkawi Resort, Voted the #1 Resort in Malaysia by Condé Nast Readers’ Choice Awards 2020, it's Flanked by a tropical rainforest, limestone cliffs and the emerald waters of the Andaman Sea, the natural beauty on our Island of Legends is as dramatic as it is serene. Tucked away within an UNESCO World Geopark, our Resort’s Malay-style pavilions and villas offer both quiet, romantic havens for lovebirds as well as versatile family-oriented retreats.

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Four Seasons is dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. The deeply instilled Four Seasons culture is personified by its employees – people who share a single focus and are inspired to offer great service. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating every one we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us, discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Four Seasons Langkawi Resort, Voted the #1 Resort in Malaysia by Condé Nast Readers’ Choice Awards 2020, it's Flanked by a tropical rainforest, limestone cliffs and the emerald waters of the Andaman Sea, the natural beauty on our Island of Legends is as dramatic as it is serene. Tucked away within an UNESCO World Geopark, our Resort’s Malay-style pavilions and villas offer both quiet, romantic havens for lovebirds as well as versatile family-oriented retreats.

About the role The

Sous Chef

is a key leadership position in the kitchen, serving as the right hand to the Executive Chef. They help oversee daily kitchen operations, manage staff, ensure food quality, and handle any issues that arise during service. What you will do Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Communicate with employees and managers to ensure operational needs are met. Ensure that all dishes leaving the kitchen meet the resort;s standards for taste, presentation, and consistency. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s food production area to ensure that established cultural and core standards are met. What you bring Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. Ability to manage and motivate a team in a high-pressure environment. Excellent organizational and time-management skills. Strong communication and leadership abilities.

What we offer: Competitive Salary, wages, and a comprehensive benefits package. Excellent Training and Development opportunities. Complimentary Accommodation at other Four Seasons Hotels and Resort. Complimentary Dry Cleaning for Employee Uniforms. Complimentary Employee Meals. 5 days working. Schedule & Hours: Full Time The location for this position is: Langkawi, Kedah, Malaysia Learn more about what it is like to work at Four Seasons, visit us: more about Four Seasons Langkawi on Social Media: Instagram: @FSLangkawi Twitter: @FSLangkawi LinkedIn: Facebook: For more details please visit our website : to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

#J-18808-Ljbffr

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen.

What will I be doing?

As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:

Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

What are we looking for?

A 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 Garde Manger, Banqueting and Japanese Cruisine 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. Knowledgeable with cooking techniques such as boiling, frying, reduction, simmering, steaming, and dry goods preparation (for Banquet Kitchen). Possess a variety of boiling, frying, reduction, simmering, steaming, boiling and dressing techniques (for Garde Manger Kitchen). 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.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Work Locations

Hilton Kuching Hotel

Schedule

Full-time

Brand

Hilton Hotels & Resorts

Job

Culinary #J-18808-Ljbffr

Lead the Adventure – Become a Sous Chef at Banana Tree Salary + generous tronc shared fairly among the team At Banana Tree , we don’t just serve food—we serve up experiences inspired by the vibrant streets and flavours of Southeast Asia. If you’re a natural leader with a passion for hospitality and a hunger for adventure, this is your moment. As Sous Chef, you’ll be the heartbeat of the restaurant—guiding your team, delighting guests, and bringing the spirit of Borneo, Malaysia, and beyond to life every single day. From the buzz of a busy service to the joy of a perfectly plated Laksa, you’ll ensure every detail reflects our bold, energetic brand. This isn’t just a leadership role—it’s your opportunity to shape a culture, grow a business, and take your career somewhere extraordinary. At Banana Tree, our food takes you places. As Sous Chef, you’ll lead the way. Why Join Banana Tree? We know that happy teams create great guest experiences, so we offer: A Place for Everyone – We celebrate individuality and believe our differences make us stronger. Whoever you are, if you bring enthusiasm and a great work ethic, there’s a place for you in our kitchen! 50% Employee Discount – Enjoy discounts across Big Table Group brands, plus 25% off for friends & family. Flexible Working – Negotiable contracts to suit your lifestyle. Referral Bonus – Get rewarded for bringing great people on board! Career Growth – Fully funded Production Chef Level 2 apprenticeships and development programs Wellbeing & Support –Our We Care program includes a 24/7 virtual GP, mental health support, healthcare cash plan, dental plan, counselling, fitness & diet plans. Perks & Rewards – Access wages before payday, salary finance support, discounted gym memberships, and savings on theme parks, shopping, and entertainment. Team Celebrations – Competitions, team parties, and even a chance to win e-points to spend on your favourite retailers As a Sous Chef, you will: Create a wide range of dishes – From starters to desserts, delivering quality every time. Work as a team – Keep up the pace and energy in the kitchen. Ensure safety & hygiene – Always maintaining the highest food safety standards. Communicate & stay organised – Keep the kitchen running smoothly under pressure. Guide & mentor junior chefs – Share your skills and help the team develop & grow. Who We’re Looking For: At Banana Tree, we don’t just look for experience—we look for leaders. If you’re a strong communicator, passionate about food and developing people and thrive in a fast-paced environment, we want to hear from you. At Banana Tree, everyone is welcome. We are committed to creating a workplace where you can be yourself and thrive. If you need any adjustments during the hiring process, just let us know—we’re happy to help. Apply now and take the next step in your hospitality career!

#J-18808-Ljbffr

Job Description & Requirements

Are you passionate about creating delightful pastries? We are seeking a visionary Pastry Sous Chef to join our team!

Responsibilities:

1. Oversee the production of pastry and baked goods, ensuring high quality and consistency.
2. Research and develop new recipes, improve existing ones, and innovate for special occasions and menu updates.
3. Assist the Head Pastry Chef with stock management, liaising with suppliers, and organizing orders based on operational needs.
4. Represent our brand at public events and exhibitions as needed.
5. Maintain cleanliness and organization in all work areas, ensuring compliance with food safety and hygiene standards set by NEA and internal policies.

Qualifications:

• Deep knowledge of pastry and baking techniques.
• Proven successful experience in baking and pastry arts.
• Ability to work efficiently in a fast-paced environment.
• Strong problem-solving skills and creativity in menu design.
• Leadership skills to manage the pastry team, including hiring and motivating staff under high-stress conditions.
• Analytical skills to support business growth initiatives.

Benefits:

• Exciting career growth opportunities.
• 12 days of annual leave.
• Staff discounts at ATIPICO.
• Work schedule of 5 days with 2 days off.
• Overtime pay.

#J-18808-Ljbffr

Responsible for all food production including that used for café, restaurant, banquet functions, central kitchen and other outlet. Develop menus, food purchase specification and recipes. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitization standard.

• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all time
• Ensure all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develops standard recipes and technique for food preparation and presentation which help to assure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu selling prices.
• Consults with the EXECUTIVE CHEF @ HEAD CHEF about food production aspects of New Planning & special events being planned.
• Keep updated and review the SOP related to the kitchen management and food preparation.
• Follow proper handling and right temperature of all food product.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas, outlet areas and equipment.
• Perform other duties as directed.

JOB REQUIREMENTS

• Candidate possess a Diploma / Advanced Diploma, Bachelor Degree or equivalent in Culinary / Business Studies / Administration / Management
• Preferably at least 3 years of related working experience.
• Preferably Manager specializing in F&B / Tourism / Hospitality or equivalent.
• Good communication skills in Malay, English language for both spoken and written
• Able to work during Weekend and Public Holiday

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