Sous Chef

**Pre-opening for new bistro (Pork Free, Serving Alcohol) at Mytown, Kuala Lumpur. Training from June 2025 onwards at Peaches & Cream, Ampwalk Ampang.**

**We are looking for a Sous Chef serves as an assistant to the Head or Executive Chef. Their duties include leading the kitchen staff during the Head Chef's absence, guiding and supervising the junior kitchen staff during food preparation and assisting the Head Chef in menu preparation, kitchen team manpower arrangement and so on.**

**Job Scope**
- Assist the Head Chef in supervising the function of all kitchen employees, facilities and costs to ensure maximum Food and Beverage departmental profit is achieved.
- Assist the Head Chef in controlling and analysing on an on-going basis:

- Quality levels of production and its presentation
- Guest satisfaction
- Cleanliness, sanitation and hygiene
- Ensures optimum performance in all of the above areas as assigned.
- Assists the Head Chef in menu planning, production, preparation and presentation of all food items to ensure highest quality at all times.
- Establish and maintains effective employee relations.
- Conduct, under the guidance of the Head Chef such functions as employee orientation, coaching and suspension if necessary to ensure appropriate staffing and productivity.
- Assist the Head Chef in conducting formal on-the-job training sessions for kitchen employees and evaluate their performance.
- Inform on a daily basis to the Head Chef of all relevant information in operational and personal matter, including information that does not requireby the Head Chef's action.
- Daily check on associates attendance and that their uniforms for cleanliness and to supervise working performance.
- Assist in food preparation and act as an organiser of the kitchen employees.
- Daily checks on all store requisitions and ensures orders are consumed on a daily basis.
- Conduct daily inspection of all walk-in fridge/deep freezers, counter and upright fridge. Ensure the mis-en-place is set in a proper manner and all the raw materials and pre-cooked items are in good quality at all times.
- Check on taste and consistency of food before it is served to guests.
- Coordination of production material and ensures that all items on the menu are available.
- Carry out root cause analysis should there be any complaint received regarding the food quality.
- Check physical aspect of the cold rooms, equipment and tools. Reports to the Executive Chef immediately if there is any fault with the equipment.
- Control movement of unauthorised personnel in the kitchen.
- Perform related duties and special projects as assigned.

**Requirement**
- **Minimum 2 years experience as Sous Chef and master in western cuisine.**:

- **Looking for Malaysian only.**:

- Experienced in a western kitchen role.
- Familiarity with kitchen operations and food safety protocols.
- A strong passion for cooking and a keen interest in developing culinary skills.
- Ability to work efficiently under pressure in a fast-paced environment.
- Good communication and team collaboration skills.
- Culinary qualifications or relevant training are an advantage.
- Willingness to work flexible hours, including weekends and public holidays.
- Fluent in English & Malay, extra advantage of cantonese/mandarin.
- **Able to work in pork free with alcohol environment.**

**Benefits**
- EPF, SOCSO, EIS contribution
- Leave & Medical benefit
- Salary Increment
- Uniform provided
- Career advancement
- Overtime Pay
- Staff Meal Provided

Pay: Up to RM5,500.00 per month

**Benefits**:

- Maternity leave
- Meal provided
- Opportunities for promotion

Schedule:

- Rotational shift

Application Question(s):

- Do you able to start work immediate?
- What is your nationality?
- Do you mind to work in pork free, serving alcohol restaurant?

**Experience**:

- sous chef: 2 years (required)

Expected Start Date: 06/01/2025