Sous Chef - Hotel in Mandau Talawang at Nadi Talent Group

Sous Chef (Luxury 5-star Hotel)

We are partnering with a prestigious luxury hospitality group to recruit professional and service-oriented Sous Chef to join a high-standard hotel operation.

This role is ideal for hospitality professionals who are passionate about delivering refined service, understand 5-star standards, and take pride in creating memorable guest experiences.

• Direct and manage the daily operations of the entire kitchen, ensuring all sections (Saucier, Grill, Larder, etc.) achieve peak performance and total readiness for service.

• Oversee the consistent execution of the entire menu, ensuring every dish, from foundational stocks to high-end butchery, adheres to the brands exacting 5-star culinary standards.

• Act as the primary "Expeditor" during high-pressure service periods, controlling the flow of orders and conducting final quality checks on every plate for temperature, timing, and perfection.

• Lead the brigade in mastering intricate plating and presentation, ensuring the Executive Chefs creative vision is flawlessly translated from concept to guest table.

• Enforce and audit strict food safety, HACCP, and sanitation protocols across all kitchen areas, ensuring 100% compliance with international health and safety regulations.

• Manage total kitchen inventory, including strategic ordering, supplier relations, and the implementation of aggressive waste-reduction strategies to hit food cost and profitability targets.

• Supervise, mentor, and evaluate the entire culinary team (CDPs, Demi Chefs, and Commis), fostering a high-performance culture through continuous training and professional coaching.

• Partner with the Executive Chef and F&B Manager to design menus, engineer recipes, and implement innovative techniques that elevate the hotels global hospitality standing.

• Minimum 1.5 to 2 years of experience as a Sous Chef (or a Junior Sous Chef in a large-scale operation) within a 5-star hotel, luxury resort, or Michelin-rated kitchen.

• Fluent in English, both spoken and written; additional languages are an advantage.

• Expert-level command of global culinary techniques, including advanced butchery, classical and modern saucier work, and technical methods such as sous-vide, fermentation, or molecular gastronomy.

• Proven track record of managing an entire kitchen brigade, overseeing multiple stations simultaneously, and coordinating complex service workflows.

• Comprehensive mastery of HACCP and international food safety regulations, with the ability to lead health inspections and enforce rigorous sanitation standards across the entire department.

• Exceptional ability to maintain composure and lead a large team through high-volume "rushes," ensuring that every plate meets 5-star standards for consistency and detail.

• Strong interpersonal skills with a documented ability to mentor, train, and develop junior chefs (CDPs, Demi Chefs, and Commis), building a culture of excellence and professional growth.

• Strong proficiency in food costing, labor management, and inventory control; able to analyze P&L data and implement strategies to maximize kitchen profitability without sacrificing quality.

• Impeccable personal grooming and professional conduct, serving as a role model for the hotels "Golden Standards" and representing the culinary department to guests and management.

• Unwavering commitment to a luxury hospitality schedule, including the management of split shifts, late-night closings, weekends, and public holiday

• Competitive salary.

• World-class employee accommodation with a lounge, communal areas, and an exclusive leisure space.

• Opportunity to work with a luxury international hospitality brand.

• Professional, multicultural, and performance-driven environment.

• Exposure to global hospitality standards.

If you have experience in 5-star hospitality and are ready to elevate your career, we welcome your application.