Junior Sous Chef / Sous Chef

Key Responsibilities:

• Assist in the creation and execution of the menu, focusing on high-quality Western cuisine dishes while ensuring consistency and exceptional presentation.
• Supervise and mentor kitchen staff, fostering a collaborative environment and providing training on cooking techniques, food preparation, and safety protocols.
• Manage daily kitchen operations, including inventory control, ordering supplies, and maintaining a clean, organized, and efficient workspace.
• Collaborate with the Head Chef to innovate and refine recipes, adapting to seasonal ingredients and customer preferences.
• Ensure compliance with health and safety regulations, implementing best practices for food safety and sanitation throughout the kitchen.
• Handle special dietary requests and work closely with front-of-house staff to ensure excellent customer service and satisfaction.

Qualifications:

• Culinary degree or equivalent professional experience, with 1-5 years in a high-volume kitchen, specializing in Western cuisine.
• Proven leadership skills and the ability to thrive in a fast-paced, high-pressure environment.
• Strong knowledge of cooking techniques, flavor profiles, and presentation standards, with a creative approach to menu development.
• Excellent communication skills and the ability to effectively manage a diverse team, promoting teamwork and collaboration.

Job Type: Permanent

Pay: RM3,000.00 - RM4,000.00 per month

Benefits:

• Free parking
• Health insurance
• Meal allowance
• Meal provided

Schedule:

• Rotational shift

Experience:

• Kitchen: 1 year (Required)