Job Description

Job Summary:

The Sous Chef supports the Head Chef in managing the kitchen's daily operations, focusing on Western cuisine preparation, and maintaining high standards of food quality and presentation. The role involves supervising kitchen staff, ensuring smooth operations, and stepping in to lead the kitchen in the absence of the Head Chef.

Key Responsibilities:

Assist the Head Chef in menu planning, recipe development, and food costing (Western cuisine). Supervise and coordinate the activities of kitchen staff to ensure food preparation meets restaurant standards. Cook and oversee the preparation of Western dishes, ensuring consistency and quality. Maintain food presentation, portion control, and plating standards. Monitor inventory, control wastage, and ensure proper storage of ingredients. Ensure compliance with food safety, hygiene, and sanitation standards. Train, mentor, and motivate junior kitchen staff. Assist in staff scheduling and duty assignments. Take charge of kitchen operations in the absence of the Head Chef.
Requirements:

Proven experience as a Sous Chef or Senior Cook in a Western restaurant. Strong knowledge of Western culinary techniques (grilling, roasting, pasta, sauces, etc.). Ability to lead and supervise a kitchen team. Excellent time management and organizational skills. Good understanding of food costing and portion control. Knowledge of kitchen safety and hygiene regulations. Flexibility to work evenings, weekends, and public holidays.
Job Type: Full-time

Pay: RM4,500.00 - RM5,500.00 per month

Work Location: In person