Executive Sous Chef

A. Position Overview

The Executive Sous Chef provides operational and strategic leadership to ensure the Culinary Division meets 5-star international standards in food production, hygiene, and service delivery.

The role supports the Executive Chef in driving consistent quality, operational efficiency, and compliance with the Centre’s Business Management System (BMS).

It oversees large-scale kitchen operations, manpower deployment, and continuous improvement initiatives to achieve excellent guest satisfaction.

The position also contributes to menu innovation, cost governance, and talent development across the division.

B. Responsibilities

1. Strategic & Operational Leadership

• Leads day-to-day kitchen operations to ensure timely, high-quality food production for all events.

• Ensures all culinary processes align with 5-star standards, BMS requirements, ISO standards, and Halal regulations.

• Plans operational resources, including manning levels, workflow coordination, and production schedules.

• Manages menu development in collaboration with the Executive Chef to meet client needs and market trends.

• Oversees procurement quality through coordination with Purchasing and section chefs. 2. Quality, Safety & Compliance

• Ensures strict adherence to international food safety standards (HACCP, ISO 22000) and Malaysian Food Act requirements.

• Implements hygiene protocols and conducts routine kitchen walk-abouts to assess compliance.

• Ensures proper maintenance and safe utilization of kitchen equipment through coordination with Stewarding and Facilities.

• Upholds ethical conduct and anti-bribery standards across all culinary operations.

3. Financial & Resource Management

Manages food cost performance through portion control, wastage governance, and menu costing.

• Reviews market lists to ensure quality and cost-effectiveness of ingredients.

• Optimizes manpower deployment to achieve operational efficiency across all kitchen sections.

• Ensures compliance with procurement protocols and cost management frameworks.

4. Team Leadership & Talent Development

Coaches and mentors Sous Chefs, Chef de Cuisine, and junior leaders to strengthen succession pipelines.

• Oversees training plans and cross-exposure activities to develop culinary capability.

• Provides performance feedback and guides potential candidates for competitions and career progression.

• Builds a cohesive Stakeholder Engagement & Communication

• Collaborates with Sales & Catering to understand client expectations and support menu proposals.

• Communicates operational requirements and forecast information to all kitchen sections.

• Liaises with Hygiene, Finance, HR, and other departments to support operational readiness.