Sous Chef

The Sous Chef – Western Cuisine assists the Executive Chef in overseeing the daily kitchen operations, focusing primarily on Western cuisine. This role ensures the highest standards of food quality, consistency, hygiene, and guest satisfaction in all Western culinary offerings. The Sous Chef supervises and trains kitchen staff, maintains cost controls, and ensures the smooth functioning of all back-of-house operations.

Key Responsibilities :

• Assist in planning and directing food preparation and culinary activities for Western cuisine.
• Lead the Western kitchen team in the absence of the Executive Chef.
• Ensure dishes are prepared according to hotel recipes, quality standards, and presentation guidelines.
• Supervise and train kitchen staff, ensuring proper skill development and adherence to hygiene standards.
• Monitor portion and waste control to maintain profit margins.
• Collaborate with the Executive Chef on menu creation, seasonal offerings, and special event planning.
• Maintain cleanliness and organization of kitchen areas in compliance with hotel and local food safety standards (e.g., HACCP).
• Control food costs by managing inventory, minimizing waste, and optimizing labor.
• Liaise with suppliers to ensure the procurement of quality ingredients at competitive prices.
• Conduct regular inspections of food storage, preparation, and service areas.

Requirements :

Job Types : Full-time, Permanent

Pay : From RM4,000.00 per month

Benefits :

Work Location : In person