Junior Sous Chef

3 days ago

Malaysia Boustead Hotel & Resorts Full time 40,000 - 60,000 per year


Job Description:

  1. Assist the Sous Chef and Executive Chef in overseeing daily kitchen operations.
  2. Supervise and mentor line chefs and commis in assigned sections.
  3. Ensure high standards of food preparation, presentation, and consistency.
  4. Support inventory control, ordering, and proper storage of food items.
  5. Monitor hygiene, cleanliness, and compliance with food safety standards (HACCP).
  6. Contribute to menu planning, food tastings, and new recipe development.
  7. Ensure smooth coordination during service, especially during peak periods and events.

Requirements:

  • Diploma or Certificate in Culinary Arts or equivalent.
  • Minimum 3–5 years of experience in a professional kitchen, including 1–2 years in a supervisory or Chef de Partie role.
  • Strong knowledge of Western, Asian, and local Malaysian cuisines.
  • Proven leadership skills with the ability to manage kitchen staff effectively.
  • High standards of cleanliness, organization, and food safety.
  • Ability to work in a fast-paced environment and manage multiple priorities.
  • Strong communication and teamwork skills.
  • Willingness to work shifts, weekends, and public holidays.

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