Sous Chef

Job description

Key tasks

Ensures the highest food quality and appropriate to the market by assisting the Executive Chef in all areas of kitchen operations.

Adheres to hotel standards of food quality, preparation, recipes and presentation .

Ensures proper staffing and adequate supplies for all stations.

Supervises the proper set-up of each item on menus and ensures their readiness .

Oversees the seasonings, portions and appearance of food service in the operation

Assures proper safety, hygiene and sanitation practices are followed.

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Secondary professional education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

At least 2-4 years of relevant experience or similar role in related capacity in culinary division.

Able to work in a fast paced environment.

Applications are only applicable for Malaysian Citizens and Permanent Residence of Malaysia.

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