Person, Food, Meal, Restaurant, Shelf, Sweets, Birthday Cake, Cafeteria, Shop, Icing





Kuala Lumpur, Malaysia, Wilayah Persekutuan Kuala Lumpur, Malaysia


  • Kuala Lumpur, Malaysia
  • Kitchen Division
  • Full time
  • Closing at: Jul 31 2022 at 23:55 +08

The Executive Sous Chef will report to the Executive Chef and is responsible to assist the Executive Chef in supervising the entire culinary operation.

We are looking for culinary professionals with an extensive background in equally high volume, as well as high quality establishments.  The individual needs to be a committed, hardworking chef with considerable drive, innovation and be internationally experienced.  Positive attitude, approachable character and a hand-on approach are essential.

The Role of the Executive Sous Chef

  • To take full responsibility for the management and leadership of the culinary operation at all times and especially in the absence of the Executive Chef.
  • Ensure a good working environment and employee relations throughout the kitchen and should further be responsible for the training and professional development of all kitchen.
  • Foster positive thinking and motivation within all kitchens by giving active assistance and advice on more effective ways of running the kitchens.
  • Plan activities, special events, menu implementations according to the annual marketing plans.
  • Guide the senior chefs and Chief Steward/Senior/Assistant Chief Steward in decision making and judgement.
  • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
  • Ensure that agreed quality, hygiene and other standards are kept or surpassed, at all times, by himself and his subordinates.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Facilitation of daily morning coordination meeting, daily shift briefings and monthly communication meetings.
  • Planning and controlling all food requisition in a timely manner.
  • Hiring, training, coaching and discipline of culinary team.


Preferred Qualifications And Skills

  • Western or European with strong back ground in western food
  • Degree or diploma holder in Hotel and Catering Management
  • 8 years of experience in the culinary operation preferably in luxury hotel with Michelin starred or World 50 Best outlets
  • Acquired work exposure in local market is an advantage
  • Able to work with a diverse work force
  • Excellent food & beverage and menu planning knowledge
  • Creativity, patience, stamina desired and hands on
  • Able to maintain composure when facing adversity
  • Strong interpersonal skills and exemplary leadership skills
  • Experience working in Asia is an advantage
  • Michelin star experience is an advantage
  • Excellent problem solving skills
  • A team player who is motivational
  • Ability to maintain high levels of food quality, consistency and hygiene
  • Perform annual budgeting and cost control
  • Good administrative skills & computer proficiency
  • Proficient in spoken and written English is required
  • Certified supervising food safety in catering level 3 or Serve Safe certificated is mandatory


Learn more about what it is like to work at Mandarin Oriental Hotel Group, visit us:

Malaysia work authorization is required for this position.

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview.

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