Junior Sous Chef

Hotel De'La Ferns; Brinchang; On-site; MYR 50,000 - 73,000; Full time

Job summary

Hotel De'La Ferns in Cameron Highlands invites applications for a Junior Sous Chef to lead our evolving kitchen, driving culinary innovation and embracing automation and R&D.

You will develop menus for groups and à la carte, mentor staff, and oversee daily operations, quality, hygiene, and cost control in a boutique hospitality setting.

Required: culinary degree and proven kitchen leadership; familiarity with IDB or Codemax systems is a plus.

Qualifications

• Culinary degree or equivalent certification.
• Proven kitchen leadership experience.
• Knowledge of culinary trends and technological advancements.
• Strong organizational and problem-solving skills.
• Bonus: Experience with IDB Purchasing System or Codemax.
• Proficiency in IDB or Codemax system.

Responsibilities

• Lead culinary innovation, automation, and R&D in the kitchen.
• Develop and set menus for groups/events and à la carte offerings.
• Provide guidance and mentorship to kitchen staff; oversee daily operations.
• Collaborate with Procurement for ingredients and inventory management.
• Implement hygiene, safety compliance and cost-control measures.
• Work with F&B and Procurement to optimize operations.

Skills

Culinary leadership

Menu development

Kitchen operations

Cost control

Mentorship

Education

Culinary degree

Tools

IDB Purchasing System

Codemax System

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Are you an up-and-coming culinary virtuoso, eager to pioneer a culinary transformation? Hotel De'La Ferns is seeking a Junior Sous Chef with the drive and commitment to lead our kitchen into a new era. If you're ready to invest your passion and time in this exciting journey, join us in redefining the culinary landscape in Cameron Highlands!

About Us:

Nestled in the picturesque landscapes of Cameron Highlands, Hotel De'La Ferns is a boutique gem known for its timeless charm and impeccable hospitality. As we embark on a journey to modernize our culinary offerings, we're in search of a dynamic Junior Sous Chef to lead this exciting transformation.

Key Responsibilities:

Culinary Innovation, Automation, and R&D:

• Lead the integration of automation and digitalization in our kitchen operations, enhancing efficiency and precision.
• Spearhead Research & Development efforts to create new and innovative recipes that align with our vision for culinary excellence.
• Develop and set menus tailored for various occasions, including groups/events, meetings, and à la carte offerings, catering to diverse guest preferences and culinary requirements.
• Provide guidance and mentorship to kitchen staff, fostering a culture of creativity, accountability, and continuous improvement.
• Oversee daily kitchen operations, including production, plating, and quality control.

Menu Development and Execution:

• Ensure consistent execution of dishes, maintaining the highest standards of taste, presentation, and quality.

Procurement and Inventory Management:

• Collaborate with the Procurement team to source and select high-quality ingredients and supplies.
• Implement inventory control measures to minimize waste and optimize stock levels.
• Conduct thorough costing for à la carte, breakfast, and group event/banquet offerings, ensuring pricing aligns with cost structures and profitability goals.

Hygiene and Safety Compliance:

• Uphold rigorous hygiene and safety standards in compliance with industry regulations and best practices.
• Conduct regular audits and training sessions to ensure a safe and clean kitchen environment.

Cost Control and Budgeting:

• Work closely with the Head Chef and Management in managing kitchen budgets, controlling costs, and maximizing profitability.
• Implement strategies for efficient resource utilization without compromising on quality.
• Collaborate seamlessly with other departments, including F&B and Procurement, to achieve a harmonious and streamlined operation.

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.
• Bonus: Experience with either IDB Purchasing System or Codemax System.
• Additional Advantage: Full proficiency in either IDB or Codemax system.