Junior Sous Chef - Merdeka Grill, Park Hyatt Kuala Lumpur

You will be responsible for assisting in the efficient running of Merdeka Grill in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate and guest expectations. The Junior Sous Chef - Merdeka Grill is responsible for supporting the Chef de Cuisine and Sous Chef in the day-to-day kitchen operations, ensuring the consistent preparation and presentation of high-quality food, maintaining hygiene and safety standards, and contributing to guest satisfaction through effective supervision and coordination of the kitchen team.

You will be responsible for assisting in the efficient running of Merdeka Grill in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate and guest expectations. The Junior Sous Chef - Merdeka Grill is responsible for supporting the Chef de Cuisine and Sous Chef in the day-to-day kitchen operations, ensuring the consistent preparation and presentation of high-quality food, maintaining hygiene and safety standards, and contributing to guest satisfaction through effective supervision and coordination of the kitchen team.

• Due to work permit restrictions, this position is only open for Malaysian Citizens and Permanent Residents of Malaysia.
• Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
• Minimum 1 year of experience in a similar role in an international hotel or upscale F&B establishment is preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Good understanding of Western cooking techniques and food preparation methods.
• Basic computer skills and a willingness to learn administrative and operational aspects of kitchen management.

• Due to work permit restrictions, this position is only open for Malaysian Citizens and Permanent Residents of Malaysia.
• Ideally with an apprenticeship or professional diploma/degree in Culinary Education.
• Minimum 1 year of experience in a similar role in an international hotel or upscale F&B establishment is preferred.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Good understanding of Western cooking techniques and food preparation methods.
• Basic computer skills and a willingness to learn administrative and operational aspects of kitchen management.