Junior Sous Chef - (ADD)

39XMM; Terengganu; On-site; MYR 70,000 - 120,000; Full time

Job summary

Jora Malaysia is seeking an entry level management professional for a kitchen leadership role in Pulau Perhentian Kecil, Besut. The incumbent will assist in all areas of kitchen operations including food production, purchasing, and sanitation, while helping manage the operating budget.

The role focuses on supervising shifts, coordinating with Restaurant and Banquet teams, and ensuring guest satisfaction in a bustling kitchen environment.

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Maintains food handling and sanitation standards.
• Oversees production and preparation of culinary items.
• Leads shifts while preparing food and coordinating requests.
• Coordinates service with Restaurant and Banquet departments.
• Ensures staff have supplies and uniforms; supervises daily shift operations.

Skills

Staff leadership

Food safety

Sanitation standards

Food production

Education

High school diploma or GED

4 years experience in culinary or F&B

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.

Additional Information

• Job Number 26100767
• Job Category Food and Beverage & Culinary
• Location Pulau Perhentian Kecil, Besut, Malaysia, Malaysia, 22300VIEW ON MAP
• Schedule Full Time
• Located Remotely? N
• Position Type Management

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Oversees production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.