Sous Chef - Japanese Restaurant
Hotel Brand: InterContinental
Location: Malaysia, Teluk Bahang Penang
Hotel: IC - Penang Resort (PENPA), 1, Jalan Teluk Bahang, 11050
Job number: 165651
Your day to day
Kitchen Operations
- Supervise daily kitchen operations in the absence of the Chef de Cuisine.
- Ensure all dishes are prepared according to approved recipes and presentation standards.
- Maintain consistency in taste, quality, portioning and presentation.
- Coordinate production during lunch, dinner and special events.
- Support smooth communication between all kitchen sections.
- Monitor mise en place and production schedules to ensure operational readiness.
Culinary Excellence
- Prepare authentic Japanese and Nikkei cuisine using traditional techniques with modern presentation.
- Demonstrate strong knowledge of sushi, sashimi, robata, tempura, ceviche, tiradito, anticuchos and Nikkei sauces.
- Assist in developing seasonal menus and signature dishes.
- Ensure premium seafood and imported ingredients are handled correctly.
- Maintain excellent knife skills and food craftsmanship.
Pre-Opening Responsibilities
- Assist with kitchen setup and commissioning.
- Participate in recipe standardization and menu testing.
- Support trial dinners and mock service.
- Establish SOPs, production schedules and station organization.
- Assist in equipment testing and acceptance.
- Support recruitment and onboarding of culinary colleagues.
Leadership & Training
- Supervise Chef de Partie, Demi Chef de Partie, Commis Chefs and Apprentices.
- Conduct daily briefings and shift planning.
- Coach team members on Japanese culinary techniques.
- Develop culinary skills through continuous training.
- Promote teamwork and a positive working culture.
- Lead by example through professionalism and attention to detail.
Food Safety & Hygiene
- Ensure full compliance with HACCP, food safety regulations and IHG standards.
- Monitor temperature logs and food storage procedures.
- Maintain high standards of cleanliness throughout the kitchen.
- Ensure proper seafood handling and cross-contamination prevention.
- Participate in hygiene inspections and audits.
Cost Control
- Monitor food cost and minimize waste.
- Control portion sizes and yield.
- Assist with monthly inventory and stock counts.
- Ensure proper product rotation using FIFO.
- Support purchasing and receiving procedures.
- Report variances and product shortages promptly.
Guest Experience
- Ensure every plate reflects luxury hotel standards.
- Support chef interaction with guests during chef's tables and live stations.
- Handle guest requests and dietary requirements professionally.
- Assist with VIP events and culinary promotions.
- Contribute creative ideas for seasonal festivals and special menus.
Qualifications
- Diploma or Degree in Culinary Arts or Hospitality Management preferred.
- Minimum 4–6 years' experience in luxury hotels or fine dining restaurants.
- At least 2 years as Junior Sous Chef or Sous Chef in Japanese or Nikkei cuisine.
- Previous luxury hotel experience preferred.
- Pre-opening experience is highly desirable.
Technical Skills
- Advanced Japanese culinary techniques.
- Strong seafood knowledge.
- Sushi and sashimi preparation.
- Robata and charcoal grilling.
- Tempura preparation.
- Peruvian cuisine fundamentals.
- Menu engineering.
- Food costing.
- Inventory management.
- HACCP certification.
- Microsoft Office knowledge preferred.
Competencies
- Leadership
- Team development
- Communication
- Attention to detail
- Time management
- Creativity
- Problem solving
- Organization
- Adaptability
- Guest focus
- Integrity
- Passion for culinary excellence
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift up to 25 kg.
- Comfortable working in hot and fast-paced kitchen environments.
- Flexible to work weekends, evenings and public holidays.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
