Outlets Sous Chef

Red Kettle; Kuala Lumpur; On-site; MYR 20,000 - 100,000; Full time

Job summary

A prominent restaurant chain in Kuala Lumpur is seeking a skilled Kitchen Manager to oversee daily operations across multiple outlets. This role involves ensuring food quality, managing inventory, and leading kitchen teams with an emphasis on training and collaboration. The ideal candidate will have experience in cost control, menu development, and maintaining compliance with food safety standards. Strong leadership abilities and a passion for providing excellent guest experiences are essential for success in this role.

Qualifications

• Strong leadership skills to train and mentor kitchen teams.
• Experience in inventory management and cost control.
• Ability to ensure food quality and adhere to brand standards.

Responsibilities

• Oversee daily kitchen operations across assigned outlets.
• Enforce compliance with food safety and hygiene protocols.
• Monitor ingredient usage and control wastage efficiently.
• Ensure adherence to standardized recipes and menu execution.
• Provide support in training and quality assurance initiatives.
• Prepare and maintain kitchen records for auditing.

Skills

Leadership

Inventory Management

Cost Control

Menu Development

Team Collaboration

Job description

Oversee daily kitchen operations across assigned outlets to ensure seamless and efficient service.

Ensure food quality, taste, presentation, and consistency meet brand standards.

Enforce strict compliance with food safety, hygiene, and sanitation protocols.

Lead, train, and support kitchen teams through active coaching and mentorship.

Foster a collaborative, respectful, and team-oriented kitchen culture.

Contribute to staffing plans, roster scheduling, performance reviews, and skills development.

3. Inventory Management & Cost Control

Monitor ingredient usage, control wastage, and optimize food cost efficiency.

Conduct daily stock checks; ensure proper storage, labelling, and FIFO practices.

Coordinate with the purchasing team and suppliers to maintain consistent product quality and pricing.

4. Menu Execution & Development

Ensure all menu items are prepared in accordance with standardized recipes and SOPs.

Provide constructive feedback to the Executive Chef on menu performance and suggest improvements.

Execute rollout of new menu items, seasonal promotions, and specials.

5. Multi-Outlets Support

Oversee daily kitchen operations across all assigned outlets to ensure consistent execution and adherence to brand standards.

Provide hands-on support in training, quality assurance, and performance improvement initiatives.

Act as the primary liaison between kitchen teams and management, ensuring clear communication, operational alignment, and timely issue resolution.

6. Administrative & Reporting Duties

Prepare and maintain kitchen records such as wastage logs, incident reports, and staff evaluations.

Participate in monthly stocktakes and internal audits to ensure inventory accuracy.

Report equipment malfunctions and maintenance needs promptly to the relevant departments.

7. Service Coordination & Guest Experience

Collaborate with front-of-house teams to ensure timely service and guest satisfaction.

Address customer feedback regarding food quality or service in a professional and proactive manner.

Be present during peak periods to support service quality and resolve issues swiftly.