Junior Sous Chef - China Blue (Pre-Opening) - Conrad Kuala Lumpur

Responsibilities

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards: Support the Sous Chef and Executive Chinese Chef in managing the daily kitchen operations and food production. Prepare and oversee the preparation of high-quality Chinese dishes according to established recipes, standards, and presentation guidelines. Ensure consistency in taste, quality, portioning, and presentation while maintaining the culinary identity of China Blue by Jereme Leung.

Maintain strong knowledge of Chinese ingredients, cooking techniques, traditional flavours, and modern culinary approaches. Assist in developing and refining dishes, menus, seasonal specials, and creative presentations in line with the restaurant’s concept. Ensure the quality, freshness, and proper handling of all ingredients and food products. Monitor food preparation and ensure dishes are produced and served according to required standards and timelines.

Maintain strict compliance with the Food Safety Management Program (FSMP), HACCP, hygiene, and sanitation standards. Monitor food costs, portion control, wastage, and product usage to maximise kitchen efficiency and profitability. Supervise, guide, and develop Chef de Parties, Commis Chefs, and other kitchen team members. Coach and train team members on Chinese cooking techniques, recipes, presentation, food safety, and departmental standards.

Work closely with the Sous Chef, Executive Chinese Chef, and Front-of-House team to ensure smooth and efficient service. Monitor the cleanliness, organisation, and condition of the kitchen, equipment, and workstations. Ensure all team members follow hotel policies, fire and safety procedures, SOPs, and grooming standards. Conduct regular briefings and training sessions to maintain high levels of knowledge, skills, teamwork, and performance.

Maintain a professional, positive, and collaborative kitchen environment that encourages creativity and excellence. Assist with special events, VIP dining, food tastings, and other culinary activities when required. Carry out any other reasonable duties and responsibilities as assigned by the Management.

Qualifications

A Junior Sous Chef, 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 or above. 5 years as cook in a Chinese / in a 5-star category hotel or individual restaurant with high standards. At least 3 years as a Chef de Partie or 1-year equivalent position in an international brand hotel.

Possess a valid health certificate. Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation. A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.

Able to work with and consume all products and ingredients. Able to convert recipes and follow them through. Proficient in Microsoft Word and Excel. Able to set priorities and complete tasks in a timely manner. Work well in stress situations, remain calm under pressure and able to solve problems. Excellent leadership skills. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. Good command in English, both verbal and written to meet business needs, preferred.

Work experience in similar capacity with international chain hotels preferred.