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7409 vacancies

Working time
Manager (team leader)
Fixed term contract

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Job Offer - Chef De Cuisine - Sabah International Convention Centre - Accor Jobs

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Chef De Cuisine

Job Reference 517041 Profession Kitchen | Chef (m/f)

Hotel or Entity Sabah International Convention Centre Managed hotel

Kota Kinabalu
East Malaysia
Sabah is moving towards high-end tourism with the construction of its first dedicated convention centre. A prestigious development by Yayasan Sabah Group encompassing 15 acres of land with a total built-up area of over 92,000 m2, the Sabah International Convention Centre (SICC) is targeted for opening by 2020.

The SICC offers 5,300 m2 column-free convention hall, 5,300 m2 exhibition hall alongside with 20 meeting rooms, 4 VVIP meeting rooms and 3 VVIP lounges as well as a world standard performing arts hall with a permanent two-tier seating for l,250 audiences.


Job Level Job/National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Fixed-term contract: No
Status Full Time
Anticipated Start Date 02-12-2019


shaukhi hashim


Level of Education
Vocational education
Areas of study
Professional experiences
6 to 10 years
Languages essential
Optional languages

Essential and optional requirements


* At least 5 year(s) of working experience in a similar position or in related field is required for this position

* Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma, Hospitality, Tourism or equivalent

* Knowledge of hygiene and food safety management procedure is an added advantage

* Strong knowledge of hotel / service industry, is team player and is accustomed to working in high volume environments

* Required language(s): Bahasa Malaysia, English. Other languages are an added advantage.

Key tasks


* Assists the Director of Culinary in setting departmental strategies and goals to achieve customer needs

* Practices the hygiene and sanitation procedures in accordance with HACCP as set by the company when handling food

* Ensures that food quality and standards are maintained at all times when preparing for functions

* Keeps abreast of current food trends in terms of presentation, equipment, cooking methods and new products within the market. Constantly furnishes suggestions and ideas for the betterment of the department

* Manage food cost controls in accordance with the budget to contribute to Food and Beverage revenue

* Monitors and maintains cleanliness, sanitation and organization of assigned work areas

* Maintains a complete knowledge of correct maintenance issues and the use of equipment

* Encourages and builds mutual trust, respect, and cooperation among team members and ancillary departments

* Organises the activity plans within the Culinary kitchen

* Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluates performance, give guidance and discipline as necessary to promote quality products

* Observes production flow and makes the necessary adjustments in order to adhere to control procedures for cost and quality

* Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts ensuring that the same are being followed