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Executive Sous Chef - Specialty Restaurant & Residences at Minor International

Desaru, Johor, Malaysia -

Full Time

Start Date

Immediate

Expiry Date

30 Dec, 25

Salary

0.0

Posted On

01 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Team Leadership, Food Safety, Menu Planning, Inventory Control, Training, Guest Service, Attention To Detail, International Cuisine, French Cuisine, Italian Cuisine, Fusion Cooking, Operational Excellence, Scheduling, Performance Management, Health And Safety, Sanitation

Industry

Hospitality

Description

Company Description A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. Job Description As an Executive Sous Chef you will be second in command and report directly to the Executive Chef. This is the second Executive Sous Chef position that will lead and focus for the specialty restaurant - Sea.Fire.Salt, Residences and special project. As such you must be intimately familiar with all the activities involved in kitchen operations and be prepared to step in and cover all eventualities if called upon. You will need to be able to prepare and cook a wide range of cuisine including international dishes, including French, Italian, and fusion cooking. The Executive Sous Chef is also responsible for overseeing the kitchen team members, which will involve preparing, scheduling and delivering training, managing team member performance, ensuring that the kitchen safety standards are up to date and that team members are complying with health, safety and sanitation rules. Additionally you will help with menu planning, inventory control, and supply management. Qualifications • College degree in Hotel Management or related culinary degree • At least 3 years of industry and culinary management experience • Previous experience training team members in large quantity food preparation. • Excellent knowledge of quality food operations. • Passion for leadership and teamwork • Eye for detail to achieve operational excellence • Excellent guest service skills

Responsibilities

As an Executive Sous Chef, you will oversee kitchen operations and lead the kitchen team. You will be responsible for menu planning, training, and ensuring compliance with health and safety standards.