Organization- Hyatt Regency Kuala Lumpur at KL Midtown
Summary
You will be responsible in leading the culinary operations of the hotel's all-day dining restaurant, ensuring consistent food quality, presentation, hygiene and team performance. You will support the Executive Sous Chef in supervising kitchen associates, maintaining food cost controls and contributing to an exceptional guest dining experience across breakfast, lunch, dinner and special offerings.
Qualifications
- Minimum 3–5 years of experience in a Sous Chef or senior culinary position.
- Strong background in both buffet operations and à la carte service.
- Experience in high-volume hotel, resort, restaurant or banquet kitchens.
- Proven expertise in Chinese and Western culinary techniques.
- Proven leadership and team management skills.
- Ability to work under pressure in a fast-paced, multi-meal service environment.
- Excellent communication and organizational skills.
- Basic computer literacy and familiarity with kitchen systems and controls.
- Food Safety and Hygiene certification required.
