Sous Chef

**Working Days & Hours**:

- Working Hours: From 6.00 am to 4.00 pm / 11.00 am to 8.00 pm
- Work Days: 6 days with 1 day off

**Job Requirements**:

- Diploma or Certificate in Culinary Arts, Professional Cookery or a related field
- Minimum 3-5 years of hands-on experience in a restaurant kitchen with at least 1-2 years in a leadership or supervisory role
- Strong leadership, teamwork and communication skills.
- Ability to manage kitchen operations, guide junior staff and maintain a fast-paced, clean and organized kitchen environment.
- Proficient in various cooking methods, kitchen equipment, menu execution, portion control and food presentation.
- Knowledge of modern and traditional cuisines is a plus.
- Valid Food Handling or Food Safety Certification

**Job Scopes**:
**Leads Daily Kitchen Operations**:

- Takes full charge of kitchen activities, ensuring the timely preparation and delivery of all meals in accordance with menu specifications, dietary requirements and food safety standards.

**Supervises and Directs Kitchen Team**:

- Manages a team of cooks and kitchen assistants, assigns tasks, monitors performance and ensures consistent quality, taste and presentation of all food served onboard.

**Menu Execution and Portion Control**:

- Ensures the menu is executed accurately with appropriate portion sizes and food variety.
- Adjusts meals when necessary to accommodate special diets or operational needs.

**Compliance with Safety and Regulatory Standards**:

- Enforces safety, hygiene and sanitation standards in line with offshore industry regulations and client requirements (e.g., HACCP, ISO or client-specific standards).
- Conducts regular inspections, audits and risk assessments.

**Inventory and Stock Management**:

- Oversees stock levels of ingredients and kitchen supplies, coordinates with storekeepers, checks incoming goods and ensures proper storage and mínimal waste.

**Maintains Hygiene, Safety, and Compliance**:

- Enforces strict adherence to food hygiene, cleanliness and safety standards in compliance with offshore catering regulations (e.g. HACCP).
- Conducts regular kitchen inspections and maintains documentation as required.

**Benefits & Remunerations**:

- Salary Range: RM 4,000 to RM 4,800 per month
- EPF, SOCSO & EIS
- Medical & Annual Leave
- Incentive (Based on Performance)