Junior Sous Chef

Hompton by the beach, Penang; George Town; On-site; MYR 100,000 - 150,000; Full time

Job summary

A prestigious hospitality establishment in Penang is seeking a Junior Sous Chef to assist the Sous Chef in running kitchen operations. This role involves supervising kitchen staff, preparing and presenting dishes, and maintaining high standards of food quality and hygiene. Ideal candidates will have strong cooking skills, leadership experience, and a passion for culinary excellence. The position offers hands-on experience in a dynamic kitchen environment.

Qualifications

• Experience in assisting kitchen operations and supervising staff.
• Understanding of culinary standards and practices.
• Ability to train and mentor junior staff.

Responsibilities

• Assist the Sous Chef in daily kitchen operations.
• Supervise and support kitchen staff during service.
• Prepare, cook and present dishes according to menu specifications.
• Ensure food quality, taste and presentation meet established standards.
• Maintain cleanliness and organization of kitchen areas.
• Enforce food safety, hygiene and health regulations.
• Assist with stock control, ordering and minimizing waste.
• Train and mentor junior kitchen staff and trainees.

Skills

Cooking skills

Team leadership

Food safety knowledge

Job description

This job is for a Junior Sous Chef who helps the Sous Chef run the kitchen smoothly. You might like this job because you'll get hands-on experience in cooking, leading a team, and creating delicious dishes while keeping everything tidy and organized!

The Junior Sous Chef supports the Sous Chef in the daily kitchen operations, ensuring high standards of food quality, hygiene and efficiency. This role involves supervising kitchen staff, assisting with menu preparation and maintaining consistent culinary standards.

Job Requirements

Key Responsibilities

• Assist the Sous Chef in daily kitchen operations
• Supervise and support kitchen staff during service
• Prepare, cook and present dishes according to menu specifications
• Ensure food quality, taste and presentation meet established standards
• Maintain cleanliness and organization of kitchen areas
• Enforce food safety, hygiene and health regulations
• Assist with stock control, ordering and minimizing waste
• Train and mentor junior kitchen staffs and trainees