Senior Sous Chef
CedroKuala Lumpur, Kuala Lumpur, Malaysia4 hari lalu
Penerangan pekerjaanEnforce food safety, hygiene, and sanitation standards (e.g. HACCP, and applicable local regulations). Conduct regular quality checks on taste, appearance, and packaging integrity. Monitor temperature control, allergen handling, and storage conditions. Ensure proper sanitation of the kitchen, equipment, storage, and transport containers. Conduct or support food safety audits across all stores. Develop, review, and standardize recipes across all outlets. Adapt recipes for scalable production and materials used in central kitchen. Manage seasonal or promotional items and align menu updates with the company’s menu simplification direction. Supervise, train, and mentor kitchen staff to ensure competency in their roles. Plan staff rotations and shift schedules; assign tasks and stations accordingly. Monitor performance, provide feedback, and conduct appraisals. Ensure all team members follow SOPs, maintain safety practices, and work efficiently. Oversee procurement of raw materials and negotiate with suppliers when needed. Monitor material usage and minimize waste. Track inventory levels and coordinate with stores team to prevent overstock or stockouts. Maintain cost‑of‑goods (COGS) targets and ensure efficient resource use. Coordinate with outlets to understand forecast demand (sales, events, promotions). Adjust production volumes accordingly. Ensure dispatch and delivery schedules are met, with proper packaging and labelling for transport. Identify opportunities to improve efficiencies, reduce costs, optimise kitchen layout or workflow. Introduce new production techniques, equipment, or technology where appropriate. Incorporate feedback from outlets and customers to improve product quality and consistency. Maintain proper records (food safety checks, cleaning schedules, production logs, waste reports). Assist with audits, and inspections. Report key metrics such as output quality, cost, wastage, and delivery accuracy. Diploma or Degree in Culinary Arts or a related field. Minimum of 5–8 years of progressive experience in a high‑volume or central kitchen environment. Prior experience managing multi‑outlet supply or large‑scale food production preferred. Strong understanding of food safety and hygiene standards (HACCP). Excellent leadership, team‑building, and mentoring skills. Strong organisational and time management abilities; able to perform under pressure. Solid cost awareness and inventory control skills. Good communication and coordination abilities across departments. Creative thinker who contributes ideas to enhance operations and output.
The Senior Sous Chef is responsible for ensuring the central kitchen consistently produces, packages, and delivers high‑quality food items and components to all stores. This role ensures all outputs meet food safety, cost efficiency, and scheduling targets, while liaising closely with vendors, suppliers, and store teams. The position oversees all kitchen and food‑related matters, including production planning, staff management, quality assurance, and cost control.
Key Responsibilities
Production & Output
- Plan and oversee daily production schedules to ensure each store receives its required items on time.
- Ensure consistency in taste, portion, presentation, and packaging.
- Organize mise en place and ensure prep work aligns with production schedules.
- Provide ssupport for ad‑hoc or emergency requests from stores.
Quality Assurance & Food Safety
Menu & Recipe Management
Staff Management & Training
Cost Control & Inventory Management
Scheduling & Coordination
Compliance & Administration
Required Skills and Qualifications
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Sous Chef • Kuala Lumpur, Kuala Lumpur, Malaysia
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