Junior Sous Chef: Lead Kitchen, Inspire Menu Innovation

MST Golf Group; Kuala Lumpur; On-site; MYR 39,000 - 61,000; Full time

Job summary

MST Golf Group in Kuala Lumpur is seeking a Junior Sous Chef to support the Head Chef at The Gardens Mall, overseeing daily kitchen operations and directing the kitchen team during service.

You will assist with menu planning, recipe development, and ensuring high-quality dishes with consistent presentation. The role emphasizes team leadership, training, and maintaining strict food safety standards.

Qualifications

• Culinary degree or equivalent certification.
• Basic knowledge of food preparation and kitchen operations.
• Ability to work efficiently in a fast-paced and high-pressure environment.

Responsibilities

• Lead the kitchen team in the absence of the Head Chef.
• Assist the Head Chef with menu planning, recipe development, and new menu creations.
• Prepare and cook high-quality dishes according to company standards.
• Supervise food preparation and presentation to ensure consistency and quality.
• Oversee kitchen stations and delegate tasks during service.
• Ensure cooking stations are stocked and ready for service.
• Monitor food and labour costs to meet budget requirements.
• Minimise food waste through proper stock control and ordering.
• Maintain kitchen inventory and ensure proper stock rotation (FIFO).
• Ensure food items are properly labelled, dated, and stored.
• Report equipment issues and ensure kitchen equipment is properly maintained.
• Supervise, coach, and support kitchen team members.
• Assist with recruiting, training, and developing culinary staff.

Skills

Culinary skills

Food preparation

Teamwork

Communication

Education

Culinary degree

Job description

MST Golf Group in Kuala Lumpur is seeking a Junior Sous Chef to support the Head Chef at The Gardens Mall, overseeing daily kitchen operations and directing the kitchen team during service.

You will assist with menu planning, recipe development, and ensuring high-quality dishes with consistent presentation. The role emphasizes team leadership, training, and maintaining strict food safety standards.