Sous Chef

Key Responsibilities

• Oversee the daily kitchen operations of the assigned outlet (e.g., all-day dining, specialty restaurant, or poolside bar).
• Lead, train, and supervise kitchen staff to ensure consistent quality, portion control, and timely preparation of dishes
• Maintain high standards of food presentation, taste, and hygiene in line with 5-star expectations.
• Assist with menu planning, costing, and seasonal updates in collaboration with the Executive Chef.
• Ensure compliance with food safety regulations (HACCP) and maintain cleanliness of the kitchen at all times.
• Monitor inventory levels, control wastage, and assist in ordering food supplies as required.
• Foster a positive and productive work environment, resolving issues professionally and promptly.
• Coordinate closely with service staff to ensure seamless guest experiences and handle guest feedback when necessary.
• Support the Executive Sous Chef in managing kitchen operations, administrative tasks, and team performance.

Requirements

Job Types : Full-time, Permanent

Pay : RM2, RM4,000.00 per month

Benefits :

Experience :

Work Location : In person