EXECUTIVE SOUS CHEF

Mercure Kuala Lumpur Trion, tallest hotel building in South East Asia, is strategically located at Trion@KL, an exciting mixed development with an urbanite attitude that radiates life, energy and endless opportunities. Featuring 228 impressive and tastefully designed rooms and suites on level 38 and upwards, with amazing view of Kuala Lumpur’s iconic skyline from  the rooms.

Primary Responsibilities

Business Performance

• Set periodical budget & forecast.
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals.
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Kitchen team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing.
• Supervise Kitchen team to run Kitchen department at high quality level whilst maintaining acceptable food cost.
• Oversee the planning and implementation of effective food promotions.
• Work closely with Chief Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through.
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department.
• Monitor food standards in each Outlet and Banquet.
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner.
• Identify market needs and trends in terms of food menus for both hotel guests and the local market.
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet.
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them.
• Meet and interact with representatives of the local community and potential guests as required.

Team Management

• Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization
• Interview, select and recruit Kitchen team members.
• Identify and develop team members with potential.
• Conduct performance review with the team.
• Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business.
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service.
• Prepare payroll and attendance reports.
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication.

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Be well versed in hotel fire & life safety/emergency procedures.
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all time.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel.

• Diploma from a reputable Hospitality Management / Culinary school preferred.
• Additional certification(s) in Food & Beverage will be an advantage.
• Minimum 5 years of experience in managing food production & culinary operations in a hotel/restaurant.
• Excellent reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.
• Good working knowledge of MS Excel, Word, & PowerPoint.
• High degree of professionalism with sound human resources management and business acumen capabilities.

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​
Join us and become a Heartist®.