Sous Chef - Asian Cuisine
Accor · Kuching, Sarawak, Malaysia
What the posting says
Each fact carries its state:Statedfound in the postingConflictstwo statements disagree, both quotedNot mentionedthe posting does not say
- Employment typeStated
- Full time
- ShiftStated
- weekend
- Willing to work shifts, weekends and public holidays.
from the posting - ExperienceStated
- 5-10 years
Not mentioned in this posting
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- PayNot mentioned
- The posting does not say
- Work arrangementNot mentioned
- The posting does not say
- EducationNot mentioned
- The posting does not say
- Visa sponsorshipNot mentioned
- The posting does not say
Requirements, each with its sentence from the posting
These are the employer’s words. The index does not judge whether you meet them.
- Asian cuisine experiencerequired
Minimum 3–5 years of culinary experience, with experience in Asian cuisine
from the posting - Asian cooking techniquesrequired
Good knowledge of Asian cooking techniques, ingredients and food preparation
from the posting - Leadership and team managementrequired
Strong leadership and team management skills
from the posting - Food safety and HACCPrequired
Good understanding of food safety, hygiene and HACCP standards
from the posting - Working under pressurerequired
Able to work under pressure in a fast-paced kitchen environment
from the posting - Communication and organizationrequired
Good communication and organisational skills
from the posting - Passion for food qualityrequired
Passionate about food quality and guest satisfaction
from the posting - Sous Chef or Chef de Partie experiencepreferred
Previous experience as a Sous Chef or Chef de Partie in a hotel, resort or reputable restaurant is preferred
from the posting
Read the full posting as the employer wrote it
Company Description
Pullman Kuching is centrally located in the Kuching Golden Triangle, enjoying pride of place on Jalan Mathies hill, with panoramic city and river views. The first Pullman hotel in this vibrant city, Pullman Kuching features 389 spacious, contemporary rooms and offers easy access to renowned Borneo national parks. The hotel is ideal for business guests, offering an abundance of conferencing space, state of the art facilities and technology, plus a range of trendy restaurants and bars, and a high-end spa.
Job Description
Job Summary
The Sous Chef – Asian Cuisine is responsible for supporting the kitchen operation and overseeing the preparation and production of Asian cuisine. The role ensures food quality, consistency, hygiene and smooth kitchen operations while leading and guiding the culinary team.
Key Responsibilities
- Assist the Executive Chef / Executive Sous Chef in managing daily kitchen operations.
- Oversee the preparation and production of Asian cuisine according to established recipes and standards.
- Ensure food quality, presentation, taste and consistency are maintained.
- Lead, supervise and train kitchen team members within the assigned section.
- Monitor food preparation, portion control and proper storage of ingredients.
- Ensure compliance with food safety, hygiene and sanitation standards.
- Monitor kitchen equipment and ensure proper handling and maintenance.
- Assist with menu planning, recipe development and new dish creation when required.
- Control food wastage and support effective food cost management.
- Coordinate with other kitchen sections and F&B teams to ensure smooth service.
- Ensure mise en place is completed before service.
- Maintain cleanliness and organisation of the kitchen and work areas.
- Assist in inventory checks and ensure sufficient ingredients are available for daily operations.
- Support the Executive Chef in maintaining hotel and Accor culinary standards.
- Perform other duties as assigned by the Executive Chef / Management.
Qualifications
- Minimum 3–5 years of culinary experience, with experience in Asian cuisine.
- Previous experience as a Sous Chef or Chef de Partie in a hotel, resort or reputable restaurant is preferred.
- Good knowledge of Asian cooking techniques, ingredients and food preparation.
- Strong leadership and team management skills.
- Good understanding of food safety, hygiene and HACCP standards.
- Able to work under pressure in a fast-paced kitchen environment.
- Good communication and organisational skills.
- Passionate about food quality and guest satisfaction.
- Willing to work shifts, weekends and public holidays.
The posting text is reproduced as the employer wrote it; the index adds nothing to it.