Junior Sous Chef - Commisary (Pre-Opening) Conrad Kuala Lumpur
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Salary undisclosed
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Description
As Chef de Partie, you will be responsible for performing the following tasks to the highest standards:
Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation.
Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants.
Work seamlessly with recipes, standards and plating guides.
Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards.
Maintain all HACCP aspects within the hotel operation.
Use all equipment, tools and machines appropriately.
Work for off-site events when tasked.
Complete tasks and jobs outside of the kitchen area when requested.
Assist in inventory taking.
Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
Prepare menus as requested.
Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.
Effectively respond to every guests’ requests.
Learn and adapt to changes.
Maintain at all times a professional and positive attitude towards team members and supervisors.
Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
Coordinate, organize and participate in all production pertaining to the kitchen.
Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
Monitor food quality and quantity to ensure the most economical usage of ingredients.
Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.
Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.
Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.
The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
Carry out any other reasonable duties and responsibilities as assigned.
Qualifications
A Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
High school graduate.
At least 3 years working experience in a 5-star category hotel or individual restaurant with high standards.
Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.
Technical education in hospitality or culinary school preferred.
Possess a valid health certificate.
Must have a variety of seafood and meat processing techniques.
Able to work with and consume all products and ingredients.
Able to set priorities and complete tasks in a timely manner.
Work well in stressful situations, remain calm under pressure and able to solve problems.
Able to work in a moist, hot and sometimes loud environment.
Possess good leadership and training skills.
Knowledgeable in HACCP.
Working experience in similar capacity with international chain hotels is preferred.
Good command in verbal and written English to meet business needs, preferred.
About this role
Conrad Kuala Lumpur is opening a new commisary kitchen and seeking a Junior Sous Chef to help establish its food preparation operations from the ground up. You'll work at Chef de Partie level, responsible for preparing food to exacting standards, maintaining HACCP and food safety protocols, and ensuring consistency across recipes, portion control, and plating. The role spans the full scope of kitchen operations—from day-to-day prep and quality checks to off-site events, inventory coordination, and training junior team members to meet hotel standards.
This position suits someone with at least three years in a 5-star hotel or high-end restaurant kitchen, plus a minimum of one year as Demi Chef de Partie in an international brand. You'll need solid technical skills in seafood and meat processing, the ability to work calmly under pressure in a hot and demanding environment, and genuine leadership capability. A culinary or hospitality qualification is preferred, along with strong English communication skills and a current health certificate.
The pre-opening phase means you'll help shape kitchen culture and procedures during a critical launch period. If you thrive in structured, high-volume kitchen environments and want to build something new within a major international hotel brand, this is a direct entry point into a larger operation.
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Pay for this role
The employer didn't post a pay range for this role. That usually means pay is set in negotiation, which favors whoever arrives with numbers. Check ranges on comparable Junior Sous Chef - Commisary (Pre-Opening) Conrad Kuala Lumpur postings in Wilayah Persekutuan Kuala Lumpur, and analyze any offer before you accept it.
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