Chef de Partie , Sous Chef

Umi Omakase Sdn. Bhd.; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading company in Kuala Lumpur is seeking skilled Chef de Partie and Sous Chef to join their team. Candidates should have at least 5 years of culinary experience, especially in traditional robatayaki grilling. Proficiency in Mandarin and strong multitasking skills are required. Performance bonuses and benefits such as EPF and overtime pay are part of the package.

Benefits

Performance Bonus

EPF, SOCSO, and EIS

Overtime Pay

Qualifications

• 5+ years proven experience as Chef or similar role, preferably in Japanese cuisine.
• Proficiency in Mandarin required; English and Bahasa Malaysia preferred.

Responsibilities

• Master cooking on a robatayaki grill, ensuring quality and consistency.
• Supervise junior staff and maintain kitchen organization and cleanliness.
• Monitor guest satisfaction and adapt cooking techniques to preferences.

Skills

Expert Grilling Skills

Multitasking

Culinary Creativity

Time Management

Food Preparation

Job description

Umi Omakase Sdn. Bhd. Hiring! Full Time Chef de Partie , Sous Chef in Kuala Lumpur, Earn up to MYR 5,000 - Ricebowl

Fewer than 40 applicants. You still have a chance!

Fewer than 40 applicants. You still have a chance!

• Languages: Proficiency in Mandarin is required to communicate with Mandarin-speaking customers, while proficiency in English and Bahasa Malaysia is preferred.
• Experience:Proven experience of 5 years or more as a Chef or in a similar role, preferably within a Japanese restaurant or with grill/barbecue expertise.
• Expert Grilling Skills:Mastery of cooking on a robatayaki grill, with the ability to adjust heat levels and cooking methods for a variety of ingredients, from delicate fish to meats and vegetables.
• Adaptability: Ability to adjust cooking methods based on the specific needs of different foods, understanding how different ingredients react to heat and time.
• Multitasking: Skilled at managing multiple tasks simultaneously, such as preparing ingredients, grilling, and plating, while maintaining high quality in each dish.
• Consistency and Quality Control: Ensuring that every dish is prepared to the highest standards of quality, consistently delivering excellent results, regardless of the kitchen's pace or volume of orders.
• Operate a traditional robatayaki grill, expertly cooking a variety of meats, seafood, and vegetables over charcoal or open flame.
• Maintain precise heat control to ensure consistent and perfectly cooked dishes.
• Prepare ingredients with care, including cleaning, marinating, and skewering items for grilling.
• Apply advanced knife skills to ensure ingredients are cut evenly for consistent cooking and elegant presentation.
• Collaborate on menu development, blending traditional robatayaki techniques with innovative culinary ideas.
• Present dishes with attention to detail, emphasizing the freshness and craftsmanship behind each item.
• Engage directly with customers in an open kitchen setting—explaining dishes and making personalized recommendations.
• Monitor guest satisfaction, adapting cooking techniques as needed to suit individual preferences.
• Work closely with chefs, line cooks, and support staff to maintain smooth kitchen operations during peak service times.
• Supervise and mentor junior kitchen staff, providing guidance on robatayaki methods and maintaining high culinary standards.
• Ensure cleanliness and organization of all kitchen areas, equipment, and tools in compliance with food safety regulations.
• Oversee ingredient and supply inventory, including grilling materials and kitchen tools—tracking usage, maintaining freshness, and minimizing waste.
• Collaborate with suppliers and kitchen management for timely ordering and efficient inventory management.
• Assist the Head Chef with food costing and inventory control by monitoring stock levels, tracking ingredient usage, and helping ensure cost-effective kitchen operations.
• Performance Bonus:Eligible for a bonus based on overall performance.
• EPF, SOCSO, and EIS
• Overtime Pay

Food Preparation Kitchen Management Menu Planning Time Management Culinary Creativity

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