The Sirēya Desaru Coast is looking for an Executive Sous Chef to join our Culinary Department.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
The Sirēya is a rainforest retreat on Desaru Coast, where jungle meets the sea and Malaysian nature, culture, and connection come alive in a perfect balance of calmness and vibrancy. Experience the enduring legacy of award-winning Kerry Hill Architects, where the spirit of tropical modernism comes to life in The Sirēya Desaru Coast’s final design. Nestled between rainforest and sea, each suite and villa is a study in quiet luxury, thoughtfully framed by nature and attuned to the rhythm of the land.
About the job
Executive Sous Chef responsible for the proper efficiency and profitable functioning of the assigned kitchens. Supervise the work of Cooks and section chefs. Control the quality of all food prepared in the kitchen under supervision. Coordinates closely with the Executive Chef in determining quality and quantity of food material to be purchased and prepared. Effectively control and utilize all food material used in the kitchen. Work with the Executive Chef and recommends menu price adjustments when necessary. Supervise staff activities to maximize revenue and minimize costs.
As Executive Sous Chef, you will be responsible for the following duties:
In charge of all kitchens in the absence of the Executive Chef
Meet daily with Executive Chef to communicate daily operational challenges & successes
Attend daily Food & Beverage briefings
Promote a Fun/ Professional and Disciplined work environment
Actively share ideas, opinions & suggestions in weekly Sous Chef meeting
Ensure all kitchen colleagues & managers are aware of standards & expectations
Ensure proper weekly & annual vacation scheduling of all kitchen colleagues while maintaining quality standards
Implement HACCP standards in the hotel with the assistance of the Executive Chef and Manager, Stewarding.
Ensure proper hygiene as per local health code, Promote Health and Safety at all times
Ensure all grooming, spot check and temperature control sheets are filled as required
Complete monthly 1 on 1’s , probation & annual reviews of kitchen managers as required
Conduct daily walk through to ensure proper cleanliness follow - up
Ensure consistent on the job training sessions for culinary colleagues & chefs are maintained
Liaison daily with Outlet Managers & Sous Chefs to keep open lines of communication & guest feedback
Strive to improve all food preparations, presentations & menu selections
Strive to achieve and surpass Market Metrix targets with kitchen chefs
Creation of all food menu’s, Banquet, In Room Dining, Outlets
Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
Meet with Storekeepers to ensure quality & par levels are maintained
Actively walk the hotel to ensure all Outlets, Banquet, Meeting Rooms food quality & set – ups exceed standards
Interact closely with Catering department to assist in function food coordination while meeting with clients
Ensure all VIP & Royal visits are handled and prioritized properly
Continually expand on our current Food product to lead our colleagues to the next level
Actively recruits talent to broaden Desaru Peace Holdings Club skill set
Strives to increase all hotel results for food quality, menu content, & timeliness of service
Work with all Outlet managers to create innovative & successful promotional ideas
Performs any other reasonable duties as required by the department head.
As Executive Sous Chef, we expect from you:
Minimum 1 year of Executive Sous Chef experience
Previous experience in a 5 star luxury hotel environment
Fine Dining experience a definite asset
Strong understanding of HACCP
Accreditation from a recognized Culinary School
Have a strong working knowledge of International Cuisine.
Proven track record of cost control including food, equipment, labour and wastage to meet the food quality goals and the hotel’s financial goals.
Enthusiastic and with an outgoing personality who is very guest driven
Demonstrate real passion for menu planning and leadership
Our commitment to you
Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
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