Junior Sous Chef (Indian Cuisine)

Sunway Resort Hotel & Spa; Subang Jaya; Presencial; MYR 90.000 - 130.000; Jornada completa

Descripción de la vacante

Sunway Resort Hotel & Spa is seeking an Assist Indian Chef to support a busy Indian kitchen serving restaurant buffets and banquet events. You will supervise the Indian kitchen team, ensure consistent food quality, and help manage food costs while complying with FSMS and HALAL requirements.

The role requires at least 8 years of culinary experience in Indian cuisine, strong knowledge of ingredients and spices, and leadership with excellent communication to coordinate with banquet and service

Formación

• 8 years of culinary experience with Indian cuisine, restaurant buffets and banquet operations.
• Strong knowledge of Indian ingredients, spices, cooking methods and volume food production.
• Good knowledge of food cost control and portioning.
• Working knowledge of FSMS and HALAL requirements and kitchen sanitation practices.
• Proven leadership, teamwork and communication skills.

Responsabilidades

• Assist the Indian Chef in planning food production based on restaurant forecasts, buffets and BEOs.
• Prepare and supervise mise-en-place, cooking and presentation of Indian dishes to quality standards.
• Supervise buffet setup, live stations and timely replenishment with safe holding temperatures.
• Coordinate quantities and timings with restaurant and banquet teams.
• Prepare ingredient requisitions and stock control with approvals from senior chefs.
• Support menu development and promotions based on guest feedback.
• Control costs through production planning and waste reduction.
• Ensure FSMS and HALAL compliance across receiving, storage, prep, cooking and service.
• Train and supervise kitchen staff; assist with weekly rosters and duty allocations.
• Resolve operational issues and respond to guest feedback with the team.

Conocimientos

Leadership

Team management

Communication

Problem-solving

Food cost control

FSMS & HALAL knowledge

Kitchen sanitation practices

Volume food production

Microsoft Word

Excel

PowerPoint

Educación

SPM or Diploma in Culinary Arts, Hospitality or related field

Herramientas

Microsoft Word

Excel

PowerPoint

Descripción del empleo

Assist the Indian Chef in preparing Indian cuisine for restaurant buffets and banquet functions. Supervise and support the Indian kitchen team to deliver consistent food quality and timely service while maintaining food costs and complying with Food Safety Management System (FSMS) and HALAL requirements.

Key responsibilities

Assist the Chef in planning food production based on restaurant forecasts, expected buffet covers and banquet event orders (BEOs).

Prepare and supervise mise-en-place, cooking and presentation of Indian dishes according to approved recipes and quality standards.

Supervise Indian buffet set-up, live cooking stations and timely replenishment, maintaining food presentation and safe holding temperatures.

Coordinate Indian food quantities, preparation and service timing with the Indian Chef, Restaurant Manager, Banquet Manager and Chief Steward.

Prepare ingredient requisitions through SCM, the Direct Market List or Food Store, subject to approval by the Executive Chef or Sous Chef Tournant.

Support the Indian Chef in developing Indian buffet and banquet menus, promotional dishes and menu improvements based on guest feedback.

Control food costs through production planning, portion control, stock rotation and waste reduction.

Ensure compliance with FSMS and HALAL policies throughout food receiving, storage, preparation, cooking and service, and maintain required records.

Monitor kitchen cleanliness, sanitation practices and equipment condition, and report defects promptly.

Train, guide and supervise kitchen staff on Indian recipes, preparation methods and safe food handling; encourage teamwork and effective communication.

Assist the Indian Chef in preparing weekly rosters and allocating duties according to restaurant and banquet business forecasts.

Resolve operational issues in the Indian kitchen section and respond to guest feedback with the Indian Chef and service teams.

Take charge of the Indian kitchen section during the Indian Chef's off days or leave, as assigned.

About you

SPM or a Diploma in Culinary Arts, Hospitality or a related field.

8 years of culinary experience, with relevant experience in Indian cuisine, restaurant buffets and banquet operations.

Good knowledge of Indian ingredients, spices, cooking methods, volume food production and food cost control.

Working knowledge of FSMS, HALAL requirements and kitchen sanitation practices.

Team leadership capability, effective communication and good listening skills.

Achievement orientation, analytical thinking and practical problem-solving skills.

Computer proficiency in Microsoft Word, Excel and PowerPoint.

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