Job Description

s :

Assist the Executive Chef in planning, preparing, and supervising daily menus for staff and guests. Ensure food preparation and presentation meet company quality and hygiene standards. Supervise and guide kitchen staff, assigning tasks to maintain smooth operations. Monitor stock levels, check deliveries, and manage storage to avoid wastage. Maintain strict adherence to HACCP, food safety, and company health policies. Support training and development of kitchen staff to improve efficiency and skills. Ensure timely and efficient service of meals during peak canteen hours.

Requirements :

Diploma/Degree in Culinary Arts, Food & Beverage, or equivalent certification. Minimum 3-5 years' experience as a Sous Chef or senior role in catering, hotels, or institutional kitchens. Strong knowledge of menu planning, nutrition, and cost management. Excellent leadership and supervisory skills with the ability to manage a diverse kitchen team. Good communication skills in English and Bahasa Malaysia, both written and spoken. Ability to work under pressure and adapt to a fast-paced kitchen environment. Professional, reliable, and committed to maintaining high service and hygiene standards.
Interested candidate please send your resume/CV to : hr.hnfcatering@gmail.com

Job Types: Full-time, Permanent

Pay: RM2,800.00 - RM3,300.00 per month

Benefits:

Additional leave Free parking Maternity leave Meal provided Opportunities for promotion Professional development
Application Question(s):

Your notice period? Why we should hire you? Your strengths? Your weakness? Please elaborate. Based your answer above, what is your expected salary?
Work Location: In person