Sous Chef

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
- Oversees and organizes kitchen stock and ingredients.
- Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance.
- Keeps cooking stations stocked, especially before and during prime operation hours.
- Hire and train new kitchen employees to restaurant and kitchen standards.
- Manages food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and address budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards.
- Verifies that food storage units all meet standards and are consistently well-managed.
- Coordinates with the restaurant management team on supply orders, budget, kitchen efficiency, and staffing.
- Capable to lead a kitchen team.
- MUST be willing to work in Pulau Pangkor.

**Job Types**: Full-time, Permanent

**Salary**: RM3,000.00 - RM5,000.00 per month

**Benefits**:

- Additional leave
- Free parking
- Health insurance
- Maternity leave
- Meal provided
- Opportunities for promotion
- Parental leave
- Professional development

Schedule:

- Day shift
- Early shift
- Evening shift

Ability to commute/relocate:

- Pangkor: Reliably commute or willing to relocate with an employer-provided relocation package (preferred)

**Education**:

- Malaysian Special Skills Certificate (preferred)

**Experience**:

- Line cook: 5 years (preferred)
- Inventory control: 3 years (preferred)

**Language**:

- Malay (preferred)
- English (preferred)