Cafe Sous Chef — Lead Menu & Kitchen Operations

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

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.