EXECUTIVE SOUS CHEF

LSE Attrus; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prominent restaurant group in Johor Bahru is seeking an experienced Executive Sous Chef to oversee kitchen operations across multiple outlets. You will be responsible for ensuring operational excellence, maintaining food quality, and leading kitchen teams. The ideal candidate has at least 8 years of kitchen experience, preferably in high-volume settings, with strong leadership skills and a passion for food safety. This role offers a competitive salary and requires flexibility to work on weekends and public holidays.

Qualifications

• Minimum 8 years of professional kitchen experience.
• Experience in high-volume, multi-outlet operations is highly preferred.
• Strong knowledge of food safety standards and hygiene practices.

Responsibilities

• Oversee and manage daily kitchen operations.
• Maintain consistency in food quality and presentation.
• Lead, coach, and motivate kitchen teams.
• Monitor food cost, wastage, and inventory accuracy.
• Ensure compliance with food safety and hygiene regulations.

Skills

Leadership skills

Food safety knowledge

Inventory control

Operational discipline

Job description

We are seeking an experienced and driven Executive Sous Chef to play a key leadership role in overseeing kitchen operations across our F&B outlets. This position is responsible for ensuring operational excellence, consistent food quality, cost efficiency, and the ongoing development of kitchen teams.

The ideal candidate is a hands‑on culinary professional with strong leadership capabilities, solid operational discipline, and a passion for delivering high‑quality food standards consistently across multiple outlets.

RESPONSIBILITIES

1. Oversee and manage daily kitchen operations to ensure smooth and efficient workflow.
2. Maintain consistency in food quality, taste, portioning, and presentation in accordance with approved recipes and standards.
3. Lead, coach, and motivate kitchen teams.
4. Plan manpower deployment and duty rosters to support operational requirements.
5. Conduct on‑the‑job training, skills development, and performance coaching.
6. Support menu development, food testing, and recipe refinement initiatives.
7. Ensure all recipes are standardized with clear SOPs, costing, and portion control guidelines.
8. Collaborate with Operations and Marketing on seasonal menus, promotions, and new product launches.
9. Monitor food cost, wastage, yield control, and inventory accuracy.
10. Ensure proper stock rotation (FIFO), storage standards, and par levels are maintained.
11. Review daily usage reports and take proactive actions to control variance.
12. Ensure full compliance with food safety, hygiene, halal, and workplace safety regulations.
13. Conduct regular kitchen inspections, hygiene audits, and corrective actions.
14. Lead by example in maintaining a clean, organized, and compliant kitchen environment.
15. Support new outlet openings, kitchen setup, SOP rollouts, and staff training.
16. Assist in implementing operational improvements and kitchen efficiency initiatives.
17. Prepare operational reports and feedback for management review when required.

REQUIREMENTS

1. Minimum 8 years of professional kitchen experience.
2. Experience in high‑volume, multi‑outlet, or central kitchen operations is highly preferred.
3. Strong leadership skills with the ability to manage large teams under pressure.
4. Solid understanding of food costing, inventory control, wastage management, and kitchen KPIs.
5. Strong knowledge of food safety standards, hygiene practices, and regulatory compliance.
6. Hands‑on, detail‑oriented, and operationally disciplined.
7. Good communication skills and ability to work cross‑functionally.
8. Willing to work weekends and public holidays as required.