**Description:** **At Hyatt, we care for people so they can be their best.** Our commitment to care begins with you, because you are the heart of Hyatt. We foster an inclusive environment that prioritizes your well-being, supports your growth, and helps you thrive both personally and professionally. At Hyatt, empathy is a value and a way of life. You will be responsible for assisting in the efficient operation of the Employee Kitchen Restaurant, in line with Hyatt International’s corporate strategies and brand standards, while meeting the expectations of employees, guests, and owners. The Junior Sous Chef is accountable for managing the Employee Kitchen Restaurant as an independent outlet, ensuring maximum satisfaction through the effective menu planning, organization, direction, and control of kitchen operations and administration. **Qualifications:** Minimum of 3 years’ experience as a **Chef de Partie** , specifically in an **employee canteen kitchen** within a hotel or a high-volume restaurant with recognized standards. **Experience with luxury international hotel brands** is preferred. A formal **qualification in Kitchen Production** is an advantage. Strong knowledge of **kitchen hygiene practices** and **occupational health and safety standards** is essential. Basic computer proficiency, particularly in Microsoft Word and Excel. Proficiency in **both verbal and written English** is required. **Primary Location:** MY-12-Kota Kinabalu **Organization:** Hyatt Centric Kota Kinabalu **Job Level:** Full-time **Job:** Culinary **Req ID:** KOT000451 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.