Sous Chef

RM 4,500 - RM 6,500 / month

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Responsibilities:

Step in for the Executive Chef during their absence and assume leadership duties.
Oversee food quality, taste, and presentation.
Ensure that food is prepared to the quantity and specifications set by the Executive Chef.
Supervise and coordinate the activities of kitchen staff, ensuring that tasks are completed efficiently.
Coordinate kitchen preparation during catering services when necessary.
Monitor food inventory and ensure that the kitchen is well-stocked.
Assist with ordering and maintaining inventory of ingredients, equipment, and kitchen supplies.
Train new kitchen staff on procedures, food safety, and culinary techniques.
Collaborate with the Executive Chef in developing new dishes or menus.
Ensure compliance with food safety regulations and cleanliness standards.
Maintain proper storage of food and ingredients to prevent spoilage.

Requirements:

Certificates / Diploma / Bachelor’s degree in Culinary Science or relevant field.
Previous experience as a line cook, prep cook, or in a similar kitchen role, with at least 2-3 years in a supervisory role.
Strong knowledge of cooking techniques, kitchen equipment, and food safety regulations.
Proven experience in managing or leading kitchen staff is essential. This includes delegating tasks, training new staff, and maintaining a positive and efficient work environment.
Excellent organizational skills to handle multiple tasks, track inventory, manage kitchen schedules, and ensure smooth operations in a busy environment.
Creativity and innovation in food preparation and presentation are highly valued, particularly in restaurants that emphasize unique or seasonal menus.

Job Type: Full-time

Pay: RM4,500.00 - RM6,500.00 per month

Benefits:

Schedule:

Supplemental Pay:

Ability to commute/relocate:

Kuala Lumpur: Reliably commute or planning to relocate before starting work (Required)