Junior Sous Chef
No salary listed
Senior
Kuala Lumpur, Federal Territory of Kuala Lumpur, Malaysia
In Person
Food Service & HospitalityCulinary & Kitchen Production
About the job
Requirements
- High school graduation or higher.
- Five years of experience as a cook in a banquet or main kitchen at a five-star hotel or a high-standard individual restaurant.
- At least three years of experience as a Chef de Partie, or one year in an equivalent position at an international brand hotel.
- A valid health certificate.
- A range of cooking techniques, including boiling, frying, stewing, reduction, simmering, steaming, baking, barbeque, and dressing.
- Experience in culinary arts, menu design, and food promotions.
- Ability to train and coach team members by example.
- Ability to work with and consume all products and ingredients.
- Ability to convert recipes and follow them through.
- Proficiency in Microsoft Word and Excel.
- Ability to set priorities and complete tasks in a timely manner.
- Ability to remain calm and solve problems under pressure.
- Knowledge of HACCP.
- Good command of written and spoken English to meet business needs.
Responsibilities
- Oversee daily operations of the Team Member Restaurant, ensuring food is prepared and served to standards of quality, hygiene, consistency, and efficiency.
- Plan, prepare, and supervise high-quality meals for team members according to daily menus, occupancy, staffing, and operational requirements.
- Ensure food production is efficient and timely for scheduled cafeteria meal periods.
- Use standardized recipes, production guidelines, portion controls, and established food-quality standards.
- Assist the Executive Chef and Executive Sous Chef in planning balanced, nutritious, varied, and cost-effective employee meal menus.
- Prepare daily menus with appropriate variety and suitable options for dietary, cultural, and religious requirements where applicable.
- Monitor food quality, taste, presentation, temperature, and portion sizes before service.
- Ensure food preparation, storage, transport, and service comply with HACCP, food safety, sanitation, and hotel standards.
- Monitor food temperatures during preparation, holding, and service.
- Ensure food products are labeled, dated, stored, rotated, and handled using appropriate FIFO practices.
- Identify contamination risks and take immediate corrective action where necessary.
- Control and supervise assigned Employee Cafeteria kitchen stations to ensure smooth workflow and effective communication.
- Coordinate, organize, and participate in Employee Cafeteria food production activities.
- Work with the Executive Sous Chef to determine required food and ingredient quantities based on occupancy, staffing, forecasts, and consumption patterns.
- Monitor food consumption and adjust production to minimize shortages and leftovers.
- Control food waste and ensure economical use of ingredients to support profitability.
- Assist with purchasing, receiving, and controlling food items for cafeteria production.
- Check received ingredients for quality and quantity and report discrepancies or quality concerns.
- Maintain stock levels and assist with regular inventory taking.
- Monitor food and production costs and implement expense controls without compromising food quality or employee satisfaction.
- Establish, follow, and update recipes, portion sizes, production quantities, and costings as required.
- Check team members’ food preparation against standards and make necessary adjustments.
- Ensure appropriate use and maintenance of kitchen equipment, utensils, tools, and machinery.
- Report equipment faults or maintenance needs to the Executive Sous Chef and prepare work orders for the Engineering department.
- Work with the Stewarding department to maintain cleanliness, hygiene, sanitation, and proper handling of kitchen equipment and utensils.
- Monitor equipment breakages, losses, and misuse and take corrective action.
- Maintain cleanliness and organization in food preparation, storage, cooking, and service areas.
- Ensure team members maintain personal hygiene, clean uniforms, appropriate grooming, and safe food-handling practices.
- Participate in daily Chef briefings, team meetings, and quality initiatives to improve Employee Cafeteria operations.
- Review and improve cafeteria recipes, menus, production methods, SOPs, and work practices.
- Develop training materials and ensure team members are trained and competent in assigned responsibilities.
- Select and develop team members who meet the department’s skill, attitude, discipline, and commitment standards.
- Ensure team members understand and comply with hotel rules, regulations, policies, and the team member handbook.
- Monitor attendance, work schedules, timesheets, and meal breaks for accuracy and compliance with hotel requirements.
- Promote teamwork, discipline, mutual respect, and effective communication within the cafeteria kitchen team.
- Maintain a professional, positive, and service-oriented attitude toward employees, team members, supervisors, and other departments.
- Respond professionally to employee feedback, requests, and concerns about cafeteria food and service.
- Monitor employee satisfaction and report feedback on menus, food quality, variety, and service to the Executive Chef.
- Stay informed about hotel occupancy, staffing, events, forecasts, and operational requirements affecting cafeteria production.
- Adapt production plans and menus to changes in occupancy, staffing, business levels, and operational requirements.
- Follow up on new recipes, menu changes, promotional activities, and revised work methods as instructed by the Executive Sous Chef.
- Assist with food tastings and the development of new dishes or menu items as required.
- Prepare sufficient quantities of food while avoiding excessive production and waste.
- Maintain production records, temperature logs, wastage records, and other required cafeteria documentation.
- Promptly report food-safety, quality, staffing, equipment, or operational issues to the Executive Chef or Executive Sous Chef and take corrective action.
- Carry out reasonable duties and responsibilities assigned by the Executive Chef, Executive Sous Chef, or Management.
Desired Qualifications
- Technical education in hospitality or culinary school.
- Work experience in a similar capacity with international chain hotels.
About the company
Hilton Worldwide Holdings operates a global portfolio of hotels and resorts across brands that cater to different travelers, from luxury to extended-stay. It earns money by owning, leasing, managing, and franchising properties, with revenue coming from room bookings, food and beverage, events, and franchise or management fees; Hilton Honors rewards program incentivizes repeat bookings. The company differentiates itself through a broad brand mix, mixed ownership and operating models, and a strong loyalty program that drives guest retention. Its goal is to grow as a leading global hospitality provider by expanding its brand portfolio, loyalty program, and reliable guest experiences to maximize occupancy, revenue, and shareholder value.
Company Size
10,001+
Company Stage
IPO
Headquarters
McLean, Virginia
Founded
1919
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Simplify's Take
What believers are saying
- Hilton opened or announced Firsts in Valencia, Hawaiʻi, Malaysia, and Singapore this quarter.
- Spark by Hilton entered India in 2026, with 150 hotels planned under Olive Hospitality.
- Motto's Japan debut in Kyoto and APAC trend research support expansion into lifestyle demand.
What critics are saying
- Four S sued Hilton in January 2026 after franchise termination and audit failures.
- UNITE HERE targeted Graduate by Hilton in July 2026 over layoffs and union pressure.
- WARN filings hit 778 employees in twelve months, signaling restructuring across U.S. operations.
What makes Hilton Worldwide unique
- Hilton Honors reached 260 million members, powering direct bookings and repeat stays.
- Hilton operates 28 brands and 9,400 properties, covering luxury through extended-stay demand.
- Kyoto will host Hilton's seventh hotel by 2029, showing brand clustering strength.
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Benefits
- Health Insurance
- Paid Vacation
- Paid Sick Leave
- Parental Leave
- 401(k) Company Match
- Mental Health Support
- Wellness Program
- Employee Stock Purchase Plan