EXECUTIVE SOUS CHEF

Mercure Living Putrajaya is within the Shaftsbury retail complex and connected to Alamanda Shopping Mall. Featuring 299 full service apartments, all units have an open plan kitchen, full size fridge, microwave and cooking utensils. Dining facilities include a hot pot restaurant, co-working space residents lounge and six meeting rooms. Leisure facilities include a 52 metre outdoor salt water swimming pool, gym, tennis court, children's playground and spa.

The Hotel is located in the Federal Territory of Putrajaya, 32 KM from Kuala Lumpur International Airport KLIA, 31 KM to Kuala Lumpur Convention Centre Also, and 10.7 KM to Putrajaya ERL train station for the KLIA rapid express train.

"Mercure Living Putrajaya is thrilled to have you as our guest, and we're here to ensure your stay is truly memorable. Thank you for choosing us, and we can't wait to assist in making lasting memories for you".

An Executive Sous Chef in a hotel manages daily kitchen operations, supervising staff across multiple outlets (banquets, restaurants, room service) to ensure high-quality food production and consistent service. Reporting to the Executive Chef, focusing on inventory management, food cost control, staff training, and ensuring compliance with hygiene/safety standards.

Key Responsibilities;

• Operational Leadership: Manage all food preparation areas, including restaurants, banquet halls, and employee dining, ensuring smooth daily operations.
• Menu Planning & Innovation: Collaborate with the Executive Chef to design menus, focusing on local, seasonal products and innovative concepts.
• Staff Development: Supervise, train, mentor, and motivate culinary staff, encouraging a productive and harmonious work environment.
• Cost Control: Manage inventory, orders, and food waste to maximize profitability and adhere to budgetary goals.
• Quality & Safety Assurance: Enforce strict hygiene, sanitation, and safety standards (e.g., HACCP, HALAL CERTIFICATION) in accordance with hotel policies and local regulations.
• Liaison Duties: Communicate with the Food and Beverage Manager and procurement team to maintain quality standards and handle guest feedback.

• Education: High school diploma required; 2- or 4-year culinary degree from an accredited university is preferred.
• Experience: Generally 4–6 years of experience in the culinary/food & beverage industry, with at least 3 years in a senior leadership role (e.g., Chef de Cuisine, Sous Chef).
• Skills: Strong leadership, communication, and organizational skills, along with experience in international hotel brands or fine dining

Competencies

This role requires:

• Fluency in English
• To be eligible to work in Putrajaya. 
• Strong leadership, interpersonal and training skills
• Good communication and customer contact skills
• Results and service oriented with an eye for details
• Ability to multi-task, work well in stressful & high-pressure situations
• A team player & builder
• A motivator & self-starter
• Well-presented and professionally groomed at all times