Junior Sous Chef

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Junior Sous Chef supports the Sous Chef and Executive Chef in managing daily kitchen operations at The St. Regis Langkawi. Requirements typically include professional culinary training, several years of experience in a quality hotel, resort, or restaurant kitchen, strong knowledge of food preparation, hygiene, HACCP standards, and team supervision. The successful candidate is expected to maintain consistent food quality, assist with menu preparation, control stock and wastage, coordinate kitchen sections, train junior staff, and remain calm during busy service periods. Flexibility to work shifts, weekends, and public holidays is essential. A professional attitude, creativity, attention to detail, and good communication skills are highly valued.

About the employer

The St. Regis Langkawi is a luxury beachfront resort located on the island of Langkawi, Malaysia. It operates under the St. Regis Hotels & Resorts brand, part of Marriott International, one of the world's largest hospitality companies. The resort is known for personalized butler service, elegant accommodation, fine dining, wellness facilities, and high standards of guest care. Employees work in an international luxury-hospitality environment serving leisure travelers, families, and special-event guests. Marriott commonly provides structured training, internal career opportunities, employee travel benefits, and professional development programs, although specific benefits depend on the employment contract and local policy. Working at the resort requires strong service standards, teamwork, cultural awareness, and the ability to maintain quality in a demanding island operation.