Junior Sous Chef

InNature Berhad; George Town; On-site; MYR 36,000 - 60,000; Full time

Job summary

InNature Berhad in Penang, George Town is seeking a Junior Sous Chef to supervise daily kitchen operations, ensuring quality and timely service. You will assist in menu planning, training staff, and upholding HACCP standards to maintain excellence across all dishes.

The role requires strong leadership, the ability to work under pressure, and flexibility to cover evenings, weekends, and holidays. Join a dynamic team focused on consistent quality and innovation in a fast-paced kitchen.

Qualifications

• Experience in a professional kitchen as Junior Sous Chef or similar role.
• Culinary degree or equivalent training preferred.
• Strong leadership and communication skills.

Responsibilities

• Supervise daily kitchen operations to ensure smooth service.
• Oversee preparation, cooking and presentation of dishes for quality and consistency.
• Assist in menu planning, recipe development, and costing.
• Ensure stock management including ordering, receiving and inventory control.
• Train, mentor and motivate kitchen staff to perform at their best.
• Foster a positive and collaborative work environment.
• Ensure HACCP and sanitation standards are met.

Skills

Leadership

Communication

Food safety

Menu planning

Training & mentoring

Work under pressure

Flexibility

Education

Culinary degree or equivalent training

Job description

As a Junior Sous Chef you are responsible for ensuring that all quality standards are met and that all operations of the kitchen are performed to the established standards. The Junior Sous Chef role is vital to the proper operations of the kitchen and key to overall kitchen performance. The Junior Sous Chef ensures that dishes are prepared to specification and assists in training and mentoring kitchen staff to achieve consistent excellence.

ESSENTIAL DUTIES & RESPONSIBILITIES :

1. Kitchen Operations & Food Preparation

• Supervise daily kitchen operations to ensure smooth service and timely delivery.
• Oversee preparation, cooking, and presentation of dishes to ensure quality and consistency.
• Assist in menu planning, recipe development, and costing.
• Ensure efficient stock management, including ordering, receiving, and inventory control.
• Monitor portion and waste control to optimize profitability.
• Support and stand in for the Head Chef during their absence.
• Train, mentor, and motivate kitchen staff to perform at their best.
• Schedule and delegate tasks among the kitchen team for efficient workflow.
• Foster a positive and collaborative work environment.
• Maintain compliance with food safety, hygiene, and sanitation standards (e.g., HACCP).
• Conduct regular checks to ensure cleanliness and proper kitchen maintenance.
• Ensure adherence to health and safety regulations at all times.

4. Creativity & Innovation

• Contribute ideas for new dishes, seasonal menus, and special promotions.
• Stay updated on culinary trends, techniques, and ingredients.

5. Customer Focus

• Collaborate with front-of-house staff to ensure exceptional dining experiences.
• Address and resolve any food quality or service issues promptly.

KEY SKILLS REQUIRED:

• Proven experience as a Junior Sous Chef, or similar role in a professional kitchen.
• Culinary degree or equivalent professional training preferred.
• Strong leadership and communication skills.
• Excellent knowledge of kitchen operations, food production, and safety standards.
• Ability to work under pressure and in a fast-paced environment.
• Creativity, attention to detail, and passion for food.
• Flexibility to work evenings, weekends, and holidays as required.
• T (HQ Office) +6019 – 204 5223 / T (HR) +6016 – 223 2790