Junior Sous Chef

Mercure Miri City Centre, Accor’s newest stylish and modern hotel that blends international hospitality, with a design concept that highlights the natural wonders of Borneo.

The 172 stylishly appointed rooms come fully equipped with comfortable king or twin beds and everything travellers need to stay productive. Two floors of Mercure Privilege Rooms offer partial sea views, along with exclusive amenities such as coffee machines. Guests can also opt for the larger Junior Suites or Deluxe Junior Suites for more creature comforts such as a larger living area, with sofa set and a bathtub.

Mercure Miri City Centre is also set to become a social hub, where global explorers come to meet, dine and unwind. Belian is a lively all-day dining restaurant  with  a  multi-cuisine  concept  and  a  space  that  transforms throughout the day to create a different vibe, while Atoti is a casual café and gelato parlour, that specializes in signature treats such as house-made gelato using traditional Italian recipes. As day turns to night and the sun sets over the sea, Cavakita is sure to become the new place to be in Miri. Perched on the rooftop, this Asian and Latin American-themed restaurant and bar serves chargrilled  meats  and  fresh  seafood,  accompanied  by  locally-inspired beverages.

This position is responsible for the supervision of the work of a team of kitchen personnel, thereby maintaining high standards of food preparation and service in the kitchens. 

• Manage the outlet operations of the hotel to ensure the achievement of established food quality and guest service quality standards and departmental revenue and profit goals. 
• Adhere regulations concerning HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures
• Directs food preparation and collaborates with Outlet Chef / Chef de Cuisine / Executive Sous Chef. 
• Assists with menu planning, inventory, and management of supplies. 
•  Ensures that food is top quality, and that kitchen is in good condition. 
• Offers suggestions and creative ideas that can improve upon the kitchen’sperformance. 
• Monitors and maintains kitchen equipment. 
• Solves problems that arise and seizes control of issues in the kitchen.  
•  Directing the food preparation process and delegating tasks. 
• Assisting the Head Chef to create menu items, recipes and develop dishes. 
• Supervising all kitchen stations. 
• Supervising, motivating and working closely with other Chefs of all levels.

Knowledge and Experience 

• Minimum of certificate in culinary (Sijil Kemahiran Malaysia)
• Additional certification(s) from a reputable Culinary school will be an advantage 
• Minimum 2 to 3 years of relevant experience in a similar capacity 
• Good reading, writing and oral proficiency in English language 
• Ability to speak other languages and basic understanding of local languages will be an advantage 

Competencies 

• Strong leadership, interpersonal and training skills 
• Good communication and customer contact skills  
• Service oriented with an eye for details 
• Ability to work well in stressful & high-pressure situations 
• A team player & builder 
• A motivator & self-starter 
• Well-presented and professionally groomed at all times 

WHY WORK FOR ACCOR

• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.