Due to the work permit restrictions, only Malaysian citizen and Permanent Resident of Malaysia may be considered.
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest and owner expectations. The Chef de Partie is responsible to supervise the Pastry kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports Hyatt International standards.
Due to the work permit restrictions, only Malaysian citizen and Permanent Resident of Malaysia may be considered.
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest and owner expectations. The Junior Sous Chef is responsible to assist the Executive Pastry Chef in managing the kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serves as a role model to demonstrate appropriate behaviors.
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Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Ability to perform efficiently in a fast-paced environment, manage multiple tasks simultaneously, and maintain high-quality standards under pressure.
As a Demi Chef - Pastry, you will play a key role in delivering exceptional and consistent culinary experiences to guests. You will assist in the daily operations of the pastry kitchen, ensuring the preparation and presentation of high-quality pastries and desserts that meet established standards. The role also requires strict adherence to food safety, hygiene, and sanitation practices while maintaining excellence in product quality, creativity, and presentation. Working closely with the pastry team, you will contribute to efficient kitchen operations and support the delivery of outstanding guest satisfaction.
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Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage inventory needs: Prepare requisitions for supplies and food items as needed
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Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
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Due to the work permit restrictions, only Malaysian citizen and Permanent Resident of Malaysia may be considered.
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest and owner expectations. The Chef de Partie is responsible to supervise the Pastry kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports Hyatt International standards.
Due to the work permit restrictions, only Malaysian citizen and Permanent Resident of Malaysia may be considered.
You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting associate, guest and owner expectations. The Junior Sous Chef is responsible to assist the Executive Pastry Chef in managing the kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration.