Junior Sous Chef

Holiday Villa Resort & Beachclub Langkawi; Kedah; On-site; MYR 67,000 - 89,000; Full time

Job summary

Holiday Villa Resort & Beachclub Langkawi is seeking a capable kitchen supervisor to oversee daily food production and ensure halal compliance across all outlets. You will work under the Executive Sous Chef to manage menu planning, inventory, and staff allocation for a smooth dining service.

The role demands hands-on leadership, strict adherence to safety and hygiene standards, and the ability to coordinate with service and purchasing teams.

Responsibilities

• Ensure all food and beverages meet halal requirements.
• Supervise kitchen staff and plan daily activities to ensure smooth service.
• Check mis-en-place, preparation, cooking and presentation of food daily.
• Monitor quality and quantity of food from market and stores.
• Prepare staff rosters and plan annual leave for the kitchen team.
• Maintain cleanliness, safe operations, and proper equipment handling.
• Suggest new menu items and assist in recipe standardization.

Job description

• Ensure that all food prepared and served is according to the standards set by the Executive Sous Chef.
• Supervise and verify that all ingredients, food handling procedure, storage practices and supplier source meet halal requirements.
• Ensure that all expect of hotel operations involving food, beverages and related services fully comply with current halal certification requirements.
• Check mis-en-place, preparation, cooking and presentation of food daily.
• Plan, direct, control and co-ordinate the activities of all the staff in the kitchen to ensure efficient and smooth food service.
• Assist the Executive Sous Chef in planning of menu, daily specials and food promotions.
• Estimate food consumption and prepare requisitions indicating type and quantity of food items for approval by the Executive Sous Chef.
• Request food from other sub-departments through inter- kitchen transfers.
• Check the quality and quantity of food received direct from the market, food store and other sub-departments.
• Prepare staff duty rosters and plan their annual leave for approval by the Executive Sous Chef.
• Control food cost by minimising spoilage, food portioning, maintaining minimum but adequate food inventory and utilising of food surpluses.
• Train, guide and evaluate performance of subordinates. Assist the Executive Sous Chef to plan training for staff.
• Ensure that all machines, equipment and utensils are always clean and in good working condition.
• Ensure that the kitchen is always safe and prevent accidents.
• Suggest new items for menu and service procedures. Write recipe cards and prepare dishes for photography sessions. Ensure that standard recipes are complied with.
• Discuss daily activities, functions and special orders with service staff.
• Prepares a daily night production list for overnight kitchen staff.
• Attend daily operation meeting with the Executive Sous Chef and conduct weekly staff meeting.
• To carry out any other ad hoc duties as assigned from time to time.