2nd Wok Chef

Tomtek Malaysia Sdn. Bhd.; Sepang; On-site; MYR 100,000 - 167,000; Full time

Job summary

Tomtek Malaysia Sdn. Bhd. is seeking an experienced 2nd Wok / Sous Chef to support premium airport lounge and Chinese dining concepts, working with the Head Chef to ensure consistent food quality, efficient kitchen operations and adherence to HACCP.

The successful candidate should have strong hands-on Cantonese and/or contemporary Chinese cooking skills, with the ability to manage kitchen operations in a high-volume, premium F&B environment.

Qualifications

• Minimum 5–8 years in professional kitchens with strong Chinese cuisine background.
• Experience in supervising kitchen teams and coordinating with front-of-house.
• Familiarity with HACCP, hygiene standards and food safety.

Responsibilities

• Assist Head Chef in daily kitchen operations for Chinese cuisine outlets and lounge dining services.
• Prepare and oversee Chinese dishes ensuring consistency in taste, portion control and presentation.
• Lead and train Commis Chefs and junior staff during service.
• Support menu development, recipe standardisation and food presentation for Chinese dishes.
• Monitor food usage, inventory and wastage to support cost control and efficiency.
• Coordinate with service team to ensure smooth and timely food service.

Skills

Chinese cooking techniques

Wok cooking

Team leadership

Food safety & HACCP

Cost control

High-volume service

Quality & presentation

Job description

We are looking for an experienced 2nd Wok / Sous Chef specialising in Chinese cuisine to support the kitchen operations of premium airport lounge and Chinese dining concepts. The role will work closely with the Head Chef/Chef-in-Charge to ensure consistent food quality, efficient kitchen operations and adherence to food safety and hygiene standards.

The successful candidate should have strong hands-on expertise in Chinese cooking techniques, particularly in Cantonese and/or contemporary Chinese cuisine, with the ability to manage kitchen operations in a high-volume, premium F&B environment.

Key Responsibilities

• Assist the Head Chef in managing the daily kitchen operations for Chinese cuisine outlets and lounge dining services.
• Prepare and oversee the preparation of Chinese dishes to ensure consistent taste, presentation, portion control and quality.
• Demonstrate strong hands-on skills in Chinese cooking techniques, including wok cooking, stir-frying, steaming, braising, roasting and sauce preparation.
• Support menu preparation and execution for à la carte, buffet, lounge and banquet-style service where required.
• Supervise and guide Commis Chefs, Demi Chefs and other kitchen team members during daily operations.
• Ensure food preparation is completed according to production schedules and service requirements.
• Monitor food quality, freshness and presentation before dishes are served.
• Assist with menu development, recipe standardisation and food presentation, particularly for Chinese dishes.
• Monitor food usage, portioning and wastage to support effective food cost control.
• Assist with inventory management, including checking deliveries, monitoring stock levels and ensuring proper storage of ingredients.
• Ensure all kitchen activities comply with HACCP, food safety, hygiene and occupational safety requirements.
• Maintain cleanliness and organisation of kitchen areas, equipment and workstations.
• Coordinate with the service/front-of-house team to ensure smooth and timely food service.
• Support kitchen operations during peak periods, high-volume service and special events.
• Assist the Head Chef in identifying operational issues and implementing improvements to kitchen efficiency and productivity.
• Perform other culinary and kitchen management duties as assigned.

Requirements

• Minimum 5–8 years of professional kitchen experience, with significant experience in Chinese cuisine.
• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Cuisine or equivalent supervisory position.
• Strong expertise in Chinese culinary techniques, preferably with Cantonese cuisine experience.
• Experience in a hotel, premium restaurant, airport lounge, banquet operation or high-volume F&B environment is highly advantageous.
• Strong knowledge of Chinese ingredients, cooking methods, sauces, seasonings and food preparation techniques.
• Able to independently execute and supervise the preparation of a broad range of Chinese dishes.
• Demonstrated ability to lead, train and supervise kitchen staff.
• Good understanding of food cost, portion control, inventory management and minimising kitchen wastage.
• Knowledge of food safety, hygiene and HACCP requirements.
• Able to work effectively under pressure in a fast-paced kitchen environment.
• Strong teamwork, communication and coordination skills.
• Willing to work on a shift basis, including weekends and public holidays, in accordance with operational requirements.