Junior Sous Chef

Johnson Matthey; Kuala Lumpur; On-site; MYR 42,000 - 56,000; Full time

Job summary

Jora Malaysia is seeking a Junior Sous Chef to lead daily kitchen operations, supervise prep, and ensure consistency across a la carte and buffet menus.

You will train junior staff, enforce HACCP and hygiene standards, and handle basic inventory control using MS Office to support efficient production and cost control.

Qualifications

• Culinary certificate or equivalent required.
• 2–4 years total cooking experience with 1–2 years as CDP.
• Experience in hotel or high-volume restaurant preferred.

Responsibilities

• Supervise daily food prep and shift operations; ensure menu consistency (a‑la‑carte and buffet).
• Train, motivate, and guide junior kitchen staff and commis chefs.
• Ensure strict HACCP and local food safety compliance.
• Use MS Office for inventory control, waste management, and ordering supplies.

Skills

Kitchen Operations

Team Leadership

Safety & Hygiene

Administrative Skills

Education

Culinary Certificate/Degree

Tools

MS Office

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.

The Junior Sous Chef is responsible for ensuring that the relevant kitchen operates as a successful profit centre by planning, organizing, directing and controlling production and administration in accordance with our defined standards.

RESPONSIBILITIES:

• Kitchen Operations: Supervise daily food prep, manage shift operations, and ensure a-la-carte and buffet menu consistency.
• Team Leadership: Train, motivate, and guide junior kitchen staff and commis chefs.
• Safety and Hygiene: Strict compliance with HACCP and local food safety standards.
• Administrative Skills: Basic computer knowledge (MS Office) for inventory control, waste management, and ordering supplies.

REQUIREMENTS:

• Culinary Certificate: SPM or a 2-to-3 year diploma/degree in Culinary Arts, Hospitality, or Hotel Management.
• Work History: Minimum 2 to 4 years of total cooking experience, including 1 to 2 years as a Chef de Partie (CDP) in a reputable hotel or high-volume restaurant.