Cafe Sous Chef

103 Coffee; Kuala Lumpur; On-site; MYR 48,000 - 72,000; Full time

Job summary

103 Coffee in Kuala Lumpur seeks an experienced kitchen supervisor to assist the Head Chef in daily operations, planning and staff scheduling. You will develop menus, cost recipes, and ensure quality from mise en place to plating.

The role requires 3–4 years in Western/Japanese kitchens, with at least 2 years in a supervisory role, and strong leadership, English and Bahasa Malaysia skills. Mandarin is a plus. Will work in a fast-paced environment with rotating shifts.

Qualifications

• Minimum 3-4 years in Western and/or Japanese kitchen, with at least 2 years in a supervisory role.
• Strong knowledge of kitchen operations, menu and recipe development, food costing, purchasing, inventory and wastage control.
• Good understanding of food safety, hygiene, sanitation and kitchen safety requirements.
• Strong leadership and people management skills with planning, delegation and problem-solving abilities.
• Proficiency in spoken and written English and Bahasa Malaysia; Mandarin is a plus.

Responsibilities

• Assist Head Chef in overseeing daily kitchen operations, manpower planning and staff scheduling.
• Plan and develop menus, recipes and new dishes, including food costing and presentation standards.
• Prepare and oversee food preparation from mise en place to final plating.
• Manage ingredient requirements, purchasing and supplier sourcing while controlling costs.
• Monitor inventory, FIFO/FEFO and wastage; coordinate monthly stock takes.
• Lead, supervise and train kitchen staff in cooking techniques and SOPs.
• Recruitment, onboarding and performance monitoring of kitchen staff.

Skills

Leadership

Menu development

Food costing

Purchasing & sourcing

Planning & scheduling

Education

Professional culinary qualification

Job description

Hiring Locations: Sri Petaling, IOI Rio Puchong, Desa ParkCity Kepong, APW Bangsar, Chow Kit KL

Job Description

Assist the Head Chef in overseeing daily kitchen operations, manpower planning and staff scheduling to ensure smooth service.

Plan and develop menus, recipes and new dishes, including food costing, ingredient requirements and presentation standards.

Prepare and oversee the preparation of food, ensuring quality, taste, portioning and plating standards from mise en place to final presentation.

Manage ingredient requirements, purchasing and supplier sourcing or negotiation to maintain quality and cost effectiveness.

Monitor inventory, stock levels, FIFO/FEFO and wastage, and coordinate monthly stock takes to ensure sufficient supply and cost control.

Lead, supervise and train kitchen staff in food preparation, cooking techniques, kitchen SOPs, hygiene and food safety standards.

Participate in kitchen staff recruitment, onboarding and performance monitoring, including discipline, attendance, grooming and personal hygiene.

Ensure compliance with food safety, sanitation and workplace safety requirements and maintain kitchen tools, equipment and work areas in good condition.

Coordinate closely with BOH and FOH teams to ensure smooth service and effective communication.

Resolve daily kitchen operational issues and assume responsibility for kitchen operations in the absence of the Head Chef.

Perform any other duties assigned by the Head Chef or Management from time to time.

Job Requirements

Minimum 3-4 years of relevant working experience in a Western and/or Japanese kitchen, with at least 2 years in a supervisory role.

Professional culinary qualification or relevant certification is an added advantage.

Strong knowledge of kitchen operations, menu and recipe development, food costing, purchasing, inventory and wastage control.

Good understanding of food safety, hygiene, sanitation and kitchen safety requirements.

Strong leadership and people management skills with good planning, delegation and problem-solving abilities.

Responsible, disciplined and detail-oriented with good communication and teamwork skills.

Proficiency in spoken and written English and Bahasa Malaysia

Proficiency in spoken and written Mandarin will be an added advantage

Work in a fast-paced and hot kitchen environment with a high level of operational flexibility

Must be able to work rotating shifts, weekends and public holidays based on operational needs

Provide support for alternative outlets, special events, and peak operational periods as needed.