Job Description

The Sous Chef is responsible for overseeing the daily kitchen operations, including food preparation, cooking, quality control, hygiene, inventory management, and staff supervision. This role ensures that every dish served maintains the restaurant's standards in taste, consistency, and presentation. The Sous Chef also acts as the head of kitchen in the absence of a Head Chef.

2. KEY RESPONSIBILITIES

A. Kitchen Operations

Lead and manage all daily kitchen activities (prep, cooking, plating, cleaning). Organize workflow and kitchen stations for maximum speed and efficiency. Ensure ticket times are within the restaurant's standards during service. Enforce all kitchen SOPs consistently.
B. Food Preparation & Quality Control

Prepare and cook all dishes according to established recipes. Maintain consistency in taste, texture, portion size, and presentation. Ensure all ingredients are fresh, properly stored, and high quality. Check and approve each dish before it is served to customers.
C. Hygiene & Food Safety

Maintain a clean, organized, and safe kitchen environment. Ensure proper storage methods following food hygiene standards. Oversee cleaning of equipment, cooking areas, and kitchen tools. Prevent cross-contamination and monitor temperature controls.
D. Inventory & Cost Control

Monitor ingredient usage to minimize wastage. Record and report daily/weekly stock levels to management. Prepare order lists for ingredient replenishment. Maintain food cost and portion control to protect profit margins.
E. Staff Training & Leadership

Train Line Cooks, Commis, and Kitchen Helpers on SOPs and cooking techniques. Lead by example in discipline, performance, and teamwork. Supervise staff performance and resolve kitchen-related issues. Assist in preparing staff schedules if required.
F. Problem Solving & Service Support

Act quickly and efficiently during peak hours to solve kitchen issues. Support front-of-house when needed to maintain overall service flow. Report major issues directly to management.
3. REQUIREMENTS

Experience & Skills

2-4 years of experience in restaurant or hotel kitchens. Strong competency in various cooking methods (saute, grill, fry, boiling, soup base). Good understanding of food hygiene & safety standards. Able to work under pressure in a fast-paced environment. Strong leadership and communication skills.
Behavior & Attitude

Highly disciplined and punctual. Detail-oriented with strong commitment to food quality. Team player with a positive attitude. Fast learner and adaptable to new kitchen requirements.
Job Type: Full-time

Pay: RM4,000.00 - RM5,000.00 per month

Work Location: In person