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7106 vacancies

Working time
Manager (team leader)
Fixed term contract

Education level

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Job Offer - Executive Sous Chef - Sabah International Convention Centre - Accor Jobs

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Executive Sous Chef

Job Reference 507105 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.

Located in the heart of Sabah's vibrant capital city, Kota Kinabalu, SICC is just 20 minutes from the Kota Kinabalu International Airport (KKIA). With excellent transport links connecting both the KKIA and SICC and a convenient city centre location, SICC is easily accessible.


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 01-09-2019
Gross annual salary : 8000 MYR


shaukhi hashim


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

Essential and optional requirements


* Diploma / Degree in Culinary

* Minimum 10 years of relevant experiences preferably within 5-star Hotel or Convention Centre

* Excellent interpersonal and communication skills (verbal and written)

* Ability to lead and inspire the team to achieve organizational goals

* Confident in written and spoken communication in the English language and culturally adaptable

Key tasks


* Responsible for the preparation of menus under the direct supervision of the Executive Chef, taking into consideration in local requirements and market demands

* Responsible for the day-to-day kitchen operations, preparation and presentation of all food items according to the approved menus

* Oversee administrative processes such as departmental staffing, on-job training and budgeting to ensure contingency plans are properly in place

* Managing and analyze incoming food supplies to ensure adherence and compliance as per complex specifications

* Conduct daily kitchen inspections and quality checks to ensure standardization of the menus, cleanliness, efficiency and exceptional guest service and satisfaction at all points of contact