Junior Sous Chef (Western) - All Day Dining Kitchen Job at Four Seasons (Kuala Lumpur)

Job Description

The Junior Sous Chef (Western) assists the Sous Chef and Executive Chef in overseeing the daily operations of the All Day Dining Kitchen, with a primary focus on Western cuisine. This role supports culinary excellence by ensuring consistent food quality, adherence to Four Seasons standards, efficient kitchen operations, and a culture of teamwork, hygiene, and continuous improvement. The Junior Sous Chef plays a key role in supervising colleagues, maintaining high guest satisfaction, and upholding the hotel’s commitment to exceptional dining experiences.

Job Responsibility

Assist in the preparation, cooking, and presentation of Western dishes for breakfast, lunch, and dinner service in the All Day Dining restaurant
Ensure all food is prepared according to established recipes, portioning, presentation standards, and Four Seasons quality guidelines
Support menu execution, seasonal menu changes, and special promotions as directed by the Sous Chef or Executive Chef
Monitor food quality and consistency during service, taking corrective action when required
Supervise and guide Demi Chefs, Commis Chefs, and kitchen trainees during assigned shifts
Assist in training, coaching, and developing kitchen colleagues to enhance skills, efficiency, and teamwork
Ensure clear communication within the kitchen and with service teams to support smooth operations
Maintain the highest standards of food safety, hygiene, and cleanliness in compliance with HACCP, local regulations, and Four Seasons policies
Ensure proper use, care, and maintenance of kitchen equipment and work areas
Enforce safe working practices to promote a healthy and secure kitchen environment
Assist in monitoring food costs, minimizing waste, and supporting proper stock rotation and storage (FIFO)
Support receiving, checking, and storage of goods to ensure quality and freshness
Participate in inventory counts and assist with ordering as required
Contribute to an exceptional dining experience by consistently delivering high-quality food and responding promptly to operational needs
Handle guest feedback professionally and assist in implementing improvements when necessary
Support special events, banquets, and high-volume service periods as required

Requirements

Diploma or Certificate in Culinary Arts, Professional Cookery, or a related field from a recognized institution
Minimum 3–5 years of culinary experience in a reputable hotel or high-end restaurant, preferably within a luxury or five-star environment
Strong working knowledge of Western cuisine, including breakfast operations, à la carte dining, and high-volume all-day dining service
Prior experience supervising junior kitchen colleagues or acting in a team leader capacity is preferred
Solid understanding of food safety, hygiene, and sanitation standards (HACCP certification or equivalent preferred)
Ability to work effectively in a fast-paced, high-volume kitchen while maintaining attention to detail and quality
Strong organizational and time-management skills with the ability to prioritize tasks efficiently
Team-oriented mindset with good communication and interpersonal skills
Flexibility to work rotating shifts, weekends, and public holidays as required by hotel operations
Physically fit and able to stand for extended periods, lift kitchen equipment, and perform manual kitchen tasks
Excellent reading, writing, and oral proficiency in English language
Must be able to speak, read, and write Bahasa Malaysia
Must have the right to work in Malaysia