Senior Sous Chef

Huckleberry Hospitality Group Sdn Bhd; Kuala Lumpur; On-site; MYR 78,000 - 134,000; Full time

Job summary

Huckleberry Hospitality Group Sdn Bhd is seeking a Senior Sous Chef to oversee all kitchen operations and lead the team in delivering high-quality dishes. You will ensure hygiene, safety, and cost control while maintaining consistency in presentation and taste.

The role requires strong leadership, creativity in menu development, and the ability to manage busy service periods in a fast-paced environment. Long hours and teamwork are essential to success.

Qualifications

• Proven experience as a Sous Chef or similar role.
• Strong leadership and team management abilities.
• Excellent knowledge of food preparation techniques and kitchen operations.
• Understanding of food safety and hygiene regulations.
• Creativity in menu planning and presentation.
• Ability to work under pressure in a fast-paced environment.
• Good communication and organizational skills.

Responsibilities

• Plan and create menus in line with restaurant standards and customer preferences
• Supervise food preparation and presentation to ensure quality and consistency
• Manage and train kitchen staff, including scheduling and performance monitoring
• Monitor food inventory, order supplies, and control kitchen costs
• Ensure compliance with health, safety, and sanitation regulations
• Maintain the cleanliness and organization of the kitchen
• Develop new recipes and seasonal dishes
• Coordinate with restaurant management regarding operations and customer feedback
• Handle kitchen equipment maintenance and report repair needs
• Ensure timely preparation and delivery of meals during service

Skills

Leadership

Food safety

Menu planning

Kitchen operations

Team management

Communication

Education

Culinary certification or diploma

Job description

The Senior sous chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining hygiene and safety standards, managing kitchen staff, and controlling food costs. The role requires creativity, leadership, and strong organizational skills to deliver exceptional dining experiences.

Key Responsibilities:

Plan and create menus in line with restaurant standards and customer preferences

Supervise food preparation and presentation to ensure quality and consistency

Manage and train kitchen staff, including scheduling and performance monitoring

Monitor food inventory, order supplies, and control kitchen costs

Ensure compliance with health, safety, and sanitation regulations

Maintain the cleanliness and organization of the kitchen

Develop new recipes and seasonal dishes

Coordinate with restaurant management regarding operations and customer feedback

Handle kitchen equipment maintenance and report repair needs

Ensure timely preparation and delivery of meals during service

Required Skills and Qualifications:

Proven experience as a Sous Chef or similar role

Strong leadership and team management abilities

Excellent knowledge of food preparation techniques and kitchen operations

Understanding of food safety and hygiene regulations

Creativity in menu planning and presentation

Ability to work under pressure in a fast-paced environment

Good communication and organizational skills

Culinary certification or diploma preferred

Working Conditions:

Long hours, including evenings, weekends, and holidays

Fast-paced and high-pressure kitchen environment

Standing for extended periods and lifting kitchen supplies when necessary

Restaurants & Cafes (Full Service) 11-50 employees