Junior Sous (Lead Host - Kitchen), Hyatt Place Kuala Lumpur Bukit Jalil

To assist Head of Culinary in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. Main Duties Administration · Maintains the Daily Log Book. · Submits all guest/ associate incident reports on a timely basis. · Handles and reports “Lost and Found” items according to the Hotel “Lost and Found” procedures. Operational · Uses fresh products whenever possible to ensure guests are always offered a variety of food items. · Ensures food supply and leftovers are used according to the set guidelines and policies. · Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. · Strictly adheres to food apportionment policy to effectively control costs. · Takes interest in learning and preparing new products as directed by the Head of Culinary. · Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. · Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. · Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. · Tests cooked food before plate-up and service. · Ensures the cleanliness of all kitchen equipment. · Ensures all Commis Chefs use the right tool for the right job. · Supervises the team on food safety standards as of FSMS norm. · Regularly spot checks the food preparation areas. · Ensures all Commis Chefs handle the food-preparing machine in a proper and safe manner. · Ensures the cleanliness of the work areas at all time. · Uses fresh products whenever possible to ensure guests are always offered a variety of food items. · Ensures food supply and leftovers are used according to the set guidelines and policies. · Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. · Strictly adheres to food apportionment policy to effectively control costs. · Takes interest in learning and preparing new products as directed by the Head of Culinary. · Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. · Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. · Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. · Tests cooked food before plate-up and service. · Ensures the cleanliness of all kitchen equipment. · Ensures all Commis Chefs use the right tool for the right job. · Supervises the team on food safety standards as of FSMS norm. · Regularly spot checks the food preparation areas. · Ensures all Commis Chefs handle the food-preparing machine in a proper and safe manner. · Ensures the cleanliness of the work areas at all time. Personnel · Directs subordinates to ensure productivity meets Hyatt Hotels Corporation Food & Beverage Operations Manual requirements. · Focus attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. · Reviews and constantly seeks productivity level improvements of all Associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process. · Assists with the development of all Commis Chefs to work following the operational, financial, administrative philosophies and ensuring associates are multi skilled and perform multi tasks. · Through hands-on management, supervises closely all Commis Chef in the performance of their duties in accordance with Policies & Procedures and applicable laws. · Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. · Develops and assists with training activities focused on improving skills and knowledge. · Supports Head of Culinary on documentation and preventive actions according to FSMS hygiene standards. · Ensures associates have a complete understanding of Rules & Regulations, and that behaviour complies. · Monitors associate morale and provides mechanism for performance feedback and development. · Effectively communicates guiding principles and core values to all levels of associates. To assist Head of Culinary in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. Main Duties Administration · Maintains the Daily Log Book. · Submits all guest/ associate incident reports on a timely basis. · Handles and reports “Lost and Found” items according to the Hotel “Lost and Found” procedures. Operational · Uses fresh products whenever possible to ensure guests are always offered a variety of food items. · Ensures food supply and leftovers are used according to the set guidelines and policies. · Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. · Strictly adheres to food apportionment policy to effectively control costs. · Takes interest in learning and preparing new products as directed by the Head of Culinary. · Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. · Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. · Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. · Tests cooked food before plate-up and service. · Ensures the cleanliness of all kitchen equipment. · Ensures all Commis Chefs use the right tool for the right job. · Supervises the team on food safety standards as of FSMS norm. · Regularly spot checks the food preparation areas. · Ensures all Commis Chefs handle the food-preparing machine in a proper and safe manner. · Ensures the cleanliness of the work areas at all time. · Uses fresh products whenever possible to ensure guests are always offered a variety of food items. · Ensures food supply and leftovers are used according to the set guidelines and policies. · Cooks and ensures foods are prepared according to the menus and a recipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards. · Strictly adheres to food apportionment policy to effectively control costs. · Takes interest in learning and preparing new products as directed by the Head of Culinary. · Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept. · Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. · Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. · Tests cooked food before plate-up and service. · Ensures the cleanliness of all kitchen equipment. · Ensures all Commis Chefs use the right tool for the right job. · Supervises the team on food safety standards as of FSMS norm. · Regularly spot checks the food preparation areas. · Ensures all Commis Chefs handle the food-preparing machine in a proper and safe manner. · Ensures the cleanliness of the work areas at all time. Personnel · Directs subordinates to ensure productivity meets Hyatt Hotels Corporation Food & Beverage Operations Manual requirements. · Focus attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. · Reviews and constantly seeks productivity level improvements of all Associates through the process of “taking work out of the system” (when appropriate) and through streamlining of work process. · Assists with the development of all Commis Chefs to work following the operational, financial, administrative philosophies and ensuring associates are multi skilled and perform multi tasks. · Through hands-on management, supervises closely all Commis Chef in the performance of their duties in accordance with Policies & Procedures and applicable laws. · Delegates appropriately duties and responsibilities to equipped and resourceful associates, nurturing and developing them whilst ensuring standards of operation and safety are maintained. · Develops and assists with training activities focused on improving skills and knowledge. · Supports Head of Culinary on documentation and preventive actions according to FSMS hygiene standards. · Ensures associates have a complete understanding of Rules & Regulations, and that behaviour complies. · Monitors associate morale and provides mechanism for performance feedback and development. · Effectively communicates guiding principles and core values to all levels of associates. Ideally holds a relevant degree, diploma, or apprenticeship in Culinary Arts, Hospitality, or Restaurant Management. Minimum 2 years of professional kitchen experience, preferably as a Commis Chef, Chef de Partie, or in a supervisory role within a hotel or large restaurant of good standards. Ability to supervise, train, and motivate junior staff while maintaining teamwork. Good interpersonal skills to liaise with culinary and service teams. Ideally holds a relevant degree, diploma, or apprenticeship in Culinary Arts, Hospitality, or Restaurant Management. Minimum 2 years of professional kitchen experience, preferably as a Commis Chef, Chef de Partie, or in a supervisory role within a hotel or large restaurant of good standards. Ability to supervise, train, and motivate junior staff while maintaining teamwork. Good interpersonal skills to liaise with culinary and service teams.