Job Description

Key Responsibilities:

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are correctly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Train new kitchen employees to restaurant and kitchen standards. Manages food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and address budgetary concerns. Supervises all food preparation and presentation to ensure quality and restaurant standards. Verifies that food storage units all meet standards and are consistently well-managed. Coordinates with the restaurant management team on supply orders, budget, kitchen efficiency, and staffing. Capable to lead a kitchen team. MUST be willing to work in Pulau Pangkor

Benefits:

Competitive salary Medical benefit Hostel provided Meal provided Birthday benefit

Requirements:

Minimum 3 years of working experience as a Sous Chef Prior experience in the hotel industry is required Strong leadership and team management skills Willing to relocate to Pulau Pangkor (hostel accommodation provided)
Job Types: Full-time, Permanent

Pay: RM3,000.00 - RM4,300.00 per month

Benefits:

Additional leave Free parking Health insurance Maternity leave Meal provided Opportunities for promotion Parental leave Professional development
Ability to commute/relocate:

Pangkor: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred)
Education:

Malaysian Special Skills Certificate (Preferred)
Experience:

Line cook: 3 years (Preferred) Inventory control: 3 years (Preferred)
Language:

Malay (Preferred) English (Preferred)
Work Location: In person