JUNIOR SOUS CHEF

Credit Bureau Malaysia; Simaluguri; On-site; INR 334,800 - 669,600; Full time

Job summary

Credit Bureau Malaysia is seeking an experienced Chef de Partie to support daily kitchen operations, supervise line cooks, and train junior staff. You will assist in planning rosters, prepare dishes per recipes, and ensure quality, taste, and portion control.

The role requires leadership during service, inventory management, and adherence to hygiene and safety standards across the kitchen. Join a collaborative culinary team and contribute to menu refinement.

Qualifications

• SPM
• Diploma/degree in Culinary Arts or related courses

Responsibilities

• Support the Sous Chef in daily kitchen operations.
• Supervise line cooks during service.
• Train junior staff on recipes, plating, and kitchen procedures.
• Assist in planning roster.
• Take charge in the Sous Chef's absence.
• Assist in preparing and cooking dishes per established recipes and standards.
• Ensure consistency in taste, presentation, and portion size.
• Develop and refine menu items with the culinary team.
• Supervise in the absence of the Sous Chef and mentor junior staff.
• Schedule and delegate tasks to ensure smooth kitchen operations.
• Maintain high standards of food quality, freshness, and sanitation.
• Ensure compliance with health, safety and food hygiene regulations.
• Monitor food storage, handling, and waste management procedures.
• Collaborate with front-of-house for timely and accurate delivery.

Skills

MS Word

MS Excel

MS PowerPoint

Menu costing

Inventory software

Food safety

Sanitation

Personal hygiene

SDG awareness

Education

SPM

Diploma/degree in Culinary Arts

Tools

Inventory software

Job description

Kitchen Operation

• Support the Sous Chef in daily kitchen operations.
• Supervise and coordinate line cooks during service.
• Ensure food is prepared on time and meets quality standards.
• Train and guide junior staff on recipes, plating, and kitchen procedures.
• Assist Sous Chef to do planning for roster.
• To take charge in the absent of Sous Chef during off day or leaves

Food Preparation & Cooking

• Assist in preparing and cooking dishes according to established recipes and standards
• To ensure consistency in taste, presentation and portion size
• Assisting to develop and refine menu items in collaboration with the culinary team

Kitchen Supervision

• Supervise line cooks and other kitchen staff in the absence of Sous Chef
• Train and mentor junior kitchen staff on proper techniques, safety and hygiene
• Assist in scheduling and delegating task to ensure smooth kitchen operations

Quality & Safety Compliance

• Maintain high standards of food quality, freshness and sanitation
• Ensure compliance with health, safety and food hygiene regulations
• Monitor food storage, food handling and assisting in waste management proceduresConduct regular checks on food storage, labeling, and temperature control.

Inventory & Cost Control

• Assist in ordering ingredients and managing stock levels to minimize waste
• To help on monitoring food costs and portion control to maintain profitability

Collaboration & Communication

• Work closely with the Sous Chef to execute service efficiently
• Communicate effectively with front-of-house staff to ensure timely and accurate food delivery

Requirements

Qualifications

• SPM
• Diploma/degree in Culinary Arts or any related courses

Experience

• Minimum 6 years of kitchen experience
• Possess at least 2 years as Chef de Partie in the same related field

Skills

• Computer literate (MS Words, MS Excel, MS PowerPoint)
• Menu costing
• Inventory software
• Food safety knowledge, HACCP, sanitation, and personal hygiene
• Understand Sustainable Development Goals (SDG) and ready to reinforce together with the company