Sous Chef - Butchery, Park Hyatt Kuala Lumpur

You will be responsible for assisting with the efficient running of the Commissary kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Sous Chef - Butchery is responsible for assisting the Chef de Cuisine in managing the Commissary kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction through planning, organising, directing, and controlling the Commissary kitchen operation and administration.

• Due to work permit restrictions, this position is only open for Malaysian Citizens and Permanent Residents of Malaysia.
• Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
• Minimum 2 years working experience as Sous Chef - Butchery or 4 years as Chef de Partie - Butchery in international hotels or F&B establishments are preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Expertise in culinary techniques, food preparation methods, and kitchen management.
• Proficient in basic computer skills, strong organizational, interpersonal and administrative skills are essential.