Junior Sous Chef

As Junior Sous Chef at Hotel Indigo Kuala Lumpur on the Park, you will support the Executive Sous Chef in managing the daily kitchen operations and ensuring that food preparation meets the hotel’s quality, hygiene, and presentation standards.

You will supervise kitchen staff during service, assist in maintaining efficient workflow in the kitchen, and ensure consistent food quality across all dishes served. The Junior Sous Chef plays a key role in maintaining operational efficiency, supporting team development, and delivering memorable dining experiences that reflect the Hotel Indigo neighborhood-inspired culinary concept.

Your day to day

People

• Assist the Executive Sous Chef in supervising daily kitchen operations.
• Support the training and development of kitchen team members including Chef de Parties, Commis, and kitchen assistants.
• Provide guidance and coaching to junior kitchen staff during service periods.
• Promote teamwork and maintain a positive working environment within the kitchen.
• Communicate effectively with other departments to ensure smooth service operations.

Guest Experience

• Ensure food preparation and presentation meet the hotel’s quality and brand standards.
• Maintain consistency in taste, portioning, and presentation of dishes.
• Respond to guest inquiries regarding menu items when required.
• Support the preparation and execution of special events, promotions, and banquets.
• Contribute ideas for menu improvements and daily specials.

Responsible Business

• Ensure compliance with food safety, hygiene, and sanitation standards including HACCP.
• Monitor proper storage, labeling, and stock rotation of food items (FIFO).
• Maintain cleanliness of kitchen workstations and equipment.
• Follow company policies and government regulations related to food safety and workplace safety.
• Assist in minimizing food waste and maintaining efficient kitchen operations.

Financial

• Support the Executive Sous Chef in monitoring food cost and portion control.
• Assist with inventory management and stock control.
• Ensure proper use of ingredients to reduce wastage.
• Participate in stock-taking and maintain proper documentation where required.

Education

• Certificate or Diploma in Culinary Arts or related field.

Experience

• Minimum 3–5 years of kitchen experience in a hotel or upscale restaurant environment.
• Previous experience as Chef de Partie or similar supervisory role preferred.

Skills & Competencies

• Good culinary skills and food presentation techniques.
• Strong teamwork and communication skills.
• Ability to supervise kitchen operations during service.
• Knowledge of food safety, hygiene, and HACCP standards.
• Ability to work effectively in a fast-paced kitchen environment.