August 13th 2025
SENIOR SOUS CHEF
Main Duties and responsibilities
- Run the kitchen as the Head Chef and lead with a positive can-do attitude.
- To motivate all members of the kitchen team and facilitate smooth back of house operations, working in collaboration with front of house colleagues to ensure a harmonious department.
- Daily supervision of the chefs and kitchen porters with particular attention to the allocation of their duties and specific tasks.
- Demonstrate and maintain high standards of cooking to meet/exceed customer expectations.
- Knowledge in the control of daily calculated of food costing /ordering.
- Ensure receipt of goods and issue of items to main kitchen and other outlets. Quality and quantity of items should be checked. Stock rotation must be adhered to.
- Train and develop staff to achieve high standards of quality food production by teaching new skills, emphasising the importance of presentation, trying new dishes.
- Instil into the kitchen a culture of essential hygiene practices connected with the cooking and storage of food; the importance of clean, tidy, hygienic working practices, such as use of knives, chopping boards, table surfaces etc. Lead by example in observing the rules concerning personal hygiene and appearance.
- Ensure all daily record keeping is maintained.
Requirement:
- Aability to work positively in a fast-paced environment
- Flexibility to work a variety of shifts
- At least 2 year or more experiences is addition relevant kitchen experience
- Ability to work effectively within a team
- Good time management skills
Required language(s): Bahasa Malaysia, English.
Job Types: Full-time
Salary: RM2500-RM4000
Benefits:
- Free Hotel Meal for Staff
- Professional development
- Other Benefit
- EPF, SOCSO
- Free staff uniform
Call us 09-5579000
HR Department
