Kuala Lumpur Convention Centre

To assist Executive Chef to implement and maintain the kitchen and stewarding policy and ensure it’s proper, efficient and profitable functioning through an effective management system to defined and recognized standards. The Executive Sous Chef reports to the Executive Chef and is responsible for ensuring the implementation and maintenance of the company’s Hygiene and food quality policies especially with regard to the continual improvement process. Ensure proper controls with regards with wastages, labor cost, food production, menus, layout during events and food flows with the assistance of the chef de cuisine and the team. Conduct weekly meetings with chef de cuisine and the team. Carry out weekly walk-about with the chef de cuisine, hygiene manager and chief steward. Maintain high culinary standards and introduce creative food concepts aligned with brand identity

Responsible for translating creative concepts into reality for events, advertisements, marketing materials, branding campaigns, and digital content. Collaborate with the internal or external creative team to develop visual concepts and design strategies for events delivery, creating engaging and original designs that align with Centre project objectives, brand guidelines, and target audience preferences. Conduct research and gather inspiration to stay up-to-date with design trends, industry best practices, and emerging technologies, all while working closely with the AV & Production department to upsell Center-owned equipment to maximize company profit. Managing the content management and Graphic team on day to day operation