Executive Sous Chef at Accor

Kuala Lumpur, Kuala Lumpur, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

24 Jan, 26

Salary

0.0

Posted On

26 Oct, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Leadership, Menu Development, Food Costing, Inventory Management, HACCP Principles, Food Safety Regulations, Communication Skills, Organizational Skills, Creativity, Malaysian Cuisine, Culinary Trends, Training, Mentoring, Collaboration, Detail-Oriented

Industry

Hospitality

Description

Company Description At Accor, we believe that hospitality is a work of heart. We understand the ways in which individual passion for our work and a shared sense of accomplishment create a more rewarding experience for our guests. We foster this culture through a diverse and inclusive workplace that values the contribution of each and every member of our team. We are committed to taking positive action in terms of business ethics and integrity, responsible tourism, sustainable development, community outreach, and diversity and inclusion. With an expansive portfolio of iconic hotels and brands, Accor offers boundless opportunities for career advancement and professional development across the globe. Join a team where you can be all you are, grow and create your path, work with purpose, and enjoy and feel valued. This is a high-impact role with growth opportunities for an ambitious applicant. Make it your next move. *Positions are open for Malaysians & Permanent Resident only. Job Description We are seeking a talented and visionary Executive Sous Chef to join our culinary team in Kuala Lumpur, Malaysia. As the second-in-command to the Executive Chef, you will play a crucial role in overseeing our kitchen operations, maintaining high-quality standards, and delivering exceptional culinary experiences to our guests. Collaborate closely with the Executive Chef to develop innovative menus and culinary concepts Oversee daily kitchen operations, ensuring efficiency, quality, and consistency in food preparation Lead, train, and mentor the culinary team, fostering a collaborative and professional work environment Manage food costs, inventory, and budgeting to maintain profitability while delivering excellence Ensure compliance with health and safety regulations, maintaining the highest standards of hygiene Participate in menu planning, considering seasonal ingredients and local Malaysian flavors Coordinate with other departments to support seamless kitchen operations and guest satisfaction Stay updated on culinary trends and incorporate them into menu offerings Assist in organizing and executing special events and themed dining experiences Contribute to the development of standard operating procedures and recipe standardization Qualifications Degree or diploma in Culinary Arts from a recognized institution Minimum of 8-10 years of progressive culinary experience, including leadership roles in luxury hotels or fine dining establishments Proven ability to lead, train, and motivate a diverse culinary team Excellent knowledge of international cuisines, modern and classical cooking techniques, and current culinary trends Strong understanding of Malaysian cuisine and proficiency in using local ingredients Demonstrated creativity in developing innovative and refined dishes Expertise in menu development, food costing, and inventory management In-depth knowledge of HACCP principles and food safety regulations Strong communication and organizational skills, with the ability to collaborate across departments Proficiency in kitchen management software and culinary technology tools Adaptability to work in a dynamic, multicultural environment Detail-oriented approach with a focus on maintaining high standards of quality and presentation Goal-oriented mindset with a commitment to delivering exceptional guest experiences Additional Information Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist®.

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Responsibilities

The Executive Sous Chef will oversee kitchen operations, ensuring high-quality standards and exceptional culinary experiences. This role includes collaborating on menu development, managing food costs, and leading the culinary team.