Jr. Sous Chef

Yap Ah Shak House Sdn. Bhd.; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Yap Ah Shak House Sdn. Bhd. is seeking a Jr. Sous Chef to oversee culinary operations across outlets, including Osteria Gamberoni.

You will lead daily kitchen activities, ensure top-quality dishes, and drive menu development in collaboration with the Executive Chef. The role requires proven kitchen leadership experience, strong organizational skills, and a focus on food safety and cost control. Join our team for hands-on coaching, staff development, and active involvement in service and special

Qualifications

• Culinary degree or equivalent certification.
• Proven experience in a kitchen leadership role.
• Strong understanding of culinary trends and technology in the industry.
• Excellent organizational and problem-solving skills.

Responsibilities

• Manage the daily kitchen operations.
• Ensure the consistency, quality, and presentation of all dishes leaving the kitchen.
• Supervise kitchen teams and maintain professionalism, teamwork, and discipline.
• Maintain high standards of food safety, hygiene, and kitchen organisation.
• Lead menu development and seasonal menu updates.
• Conduct tastings and quality checks to meet brand standards.
• Collaborate with management and Executive Chef on new dishes and specials.
• Ensure recipes, plating guides, and preparation standards are followed.
• Train kitchen staff on recipes, techniques, and service standards.
• Develop and coach new kitchen staff with hands-on mentoring.
• Prepare and manage staff schedules for service periods.
• Monitor manpower levels and adjust staffing as needed.
• Coordinate leave schedules and deployment across outlets.
• Oversee ingredient ordering and stock management.
• Maintain stock levels while minimising waste and controlling costs.
• Ensure suppliers meet quality and delivery requirements.
• Supervise day-to-day operations at Osteria Gamberoni.
• Ensure consistency and quality of à la carte and set lunch menus.
• Liaise with Executive Chef on menu specials and culinary direction.
• Be present during Friday and Saturday evening service to support the team.
• Provide leadership during busy service periods and events.
• Assist the kitchen team with service execution when required.

Skills

Leadership

Kitchen management

Food safety

Menu development

Education

Culinary degree

Job description

The Jr. Sous Chef is responsible for overseeing the culinary operations of the kitchens. The role ensures high standards of food quality, consistency, and operational efficiency across all outlets while contributing to menu development, training, and kitchen leadership.

In addition, the Jr. Sous Chef will oversee the day-to-day kitchen operations at Osteria Gamberoni and liaise with the Executive Chef on menu development and special culinary initiatives.

Job Responsibilities:

• Manage the daily kitchen operations.
• Ensure the consistency, quality, and presentation of all dishes leaving the kitchen.
• Supervise kitchen teams and maintain a strong culture of professionalism, teamwork, and discipline.
• Maintain high standards of food safety, hygiene, and kitchen organisation.
• Lead menu development and seasonal menu updates.
• Conduct food tastings and quality checks to ensure dishes meet brand standards.
• Work closely with management and the Executive Chef on new dishes, specials, and menu improvements.
• Ensure recipes, plating guides, and preparation standards are properly documented and followed.
• Train kitchen staff on recipes, techniques, and service standards.
• Support the development of new kitchen staff through hands‑on coaching and mentoring.
• Prepare and manage kitchen staff schedules to ensure adequate coverage for service periods.
• Monitor kitchen manpower levels and adjust staffing according to operational needs.
• Coordinate leave schedules and ensure effective team deployment across outlets.
• Oversee ingredient ordering and stock management of the kitchens.
• Maintain appropriate stock levels while minimising waste and controlling food costs.
• Ensure suppliers meet quality standards and delivery requirements.
• Supervise the day-to-day kitchen operations of Osteria Gamberoni.
• Ensure consistency and quality of à la carte and set lunch menus.
• Liaise with the Executive Chef regarding menu specials, seasonal updates, and culinary direction.
• Ensure kitchen teams follow the agreed recipes and standards.
• Be present in the kitchen during Friday and Saturday evening service to support the team and ensure smooth operations.
• Provide leadership during busy service periods, private functions, and events.
• Assist the kitchen team with service execution when required.

Job Requirements:

• Culinary degree or equivalent certification.
• Proven experience in a kitchen leadership role.
• Strong understanding of culinary trends and technological advancements in the industry.
• Excellent organizational and problem‑solving skills.