Sous Chef - Events Kitchen, Park Hyatt Kuala Lumpur

You will be responsible for assisting with the efficient running of the Events Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Sous Chef - Events Kitchen is responsible for assisting the Chef de Cuisine in managing the Events kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction through planning, organising, directing, and controlling the kitchen operation and administration. You will be responsible for assisting with the efficient running of the Events Kitchen in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest, and owner expectations. The Sous Chef - Events Kitchen is responsible for assisting the Chef de Cuisine in managing the Events kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction through planning, organising, directing, and controlling the kitchen operation and administration. Due to work permit restrictions, this position is only open for Malaysian Citizens and Permanent Residents of Malaysia. Ideally with an apprenticeship or professional diploma/degree in Culinary Education. Minimum 2 years working experience as Sous Chef - Events Kitchen or 4 years as Chef de Partie - Events Kitchen in international hotels or F&B establishments are preferred. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Experience in menu planning and execution for large events and banquets. Proficient in basic computer skills, strong leadership and organizational skills, interpersonal and administrative skills are essential. Due to work permit restrictions, this position is only open for Malaysian Citizens and Permanent Residents of Malaysia. Ideally with an apprenticeship or professional diploma/degree in Culinary Education. Minimum 2 years working experience as Sous Chef - Events Kitchen or 4 years as Chef de Partie - Events Kitchen in international hotels or F&B establishments are preferred. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Experience in menu planning and execution for large events and banquets. Proficient in basic computer skills, strong leadership and organizational skills, interpersonal and administrative skills are essential.