Executive Sous Chef
On-site · Malacca, Melaka, Malaysia
Job Summary
Executes and guides kitchen operations, directly leading staff and overseeing all food-related functions across bansquets, room service, restaurants, bar/lounge, and employee cafeteria; ensures sanitation and food standards, develops staff, monitors performance, and participates in budgeting and purchasing to achieve guest satisfaction and financial objectives; leads by example, trains and mentors cooks and kitchen personnel, and maintains high-quality culinary standards through menu development, quality control, and safe handling practices.
Required Qualifications
- High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.
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