Sous Chef
2 weeks ago
Job Title: Sous Chef
Reports To:
Head Chef / Executive Chef
Job Summary:
The Sous Chef supports the Head Chef in managing daily kitchen operations, ensuring food quality, consistency, hygiene, and efficient workflow. This role involves supervising kitchen staff, coordinating food preparation, maintaining standards, and stepping in as the kitchen lead in the Head Chef's absence.
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Key Responsibilities:
Kitchen Operations
- Assist Head Chef in planning, preparing, and executing menus
- Ensure all dishes are prepared according to standard recipes and presentation guidelines
- Oversee daily food preparation and service operations
- Ensure timely service during peak hours
Team Supervision & Training
- Supervise chefs, commis, and kitchen crew during shifts
- Train new kitchen staff on recipes, techniques, and kitchen SOPs
- Monitor staff performance, discipline, and teamwork
- Lead the kitchen in the absence of the Head Chef
Food Quality & Safety
- Ensure high standards of food quality, taste, and presentation
- Maintain hygiene, cleanliness, and food safety standards (HACCP / local health regulations)
- Conduct daily checks on food storage, temperatures, and expiry dates
Inventory & Cost Control
- Assist in ordering, receiving, and checking ingredients
- Monitor stock levels, reduce wastage, and control food costs
- Report shortages, quality issues, or supplier concerns to Head Chef
Equipment & Maintenance
- Ensure proper use and cleanliness of kitchen equipment
- Report equipment faults or maintenance needs promptly
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Requirements & Qualifications:
- Proven experience as a Sous Chef or Senior Chef de Partie
- Strong knowledge of kitchen operations and food safety standards
- Ability to work under pressure in a fast-paced environment
- Good leadership, communication, and organizational skills
- Flexible to work shifts, weekends, and public holidays
Job Types: Full-time, Permanent
Pay: RM2, RM4,500.00 per month
Work Location: In person
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