Sous Chef

The Tapang Club; Bau; On-site; MYR 56,000 - 89,000; Full time

Job summary

Apis Restaurant is seeking a hands-on Sous Chef to support the Executive Chef in daily kitchen operations, including banquets, buffets and other food services. The role involves supervising food preparation, maintaining high quality, and ensuring kitchen hygiene.

The candidate will lead in the Executive Chef's absence, supervise staff, and ensure timely service while upholding safety and portion controls. Shifts include weekends and holidays as rostered.

Qualifications

• Relevant culinary qualification or equivalent practical experience.
• Experience as Sous Chef or senior kitchen team member with supervisory responsibilities.
• Competence in restaurant cooking, buffet preparation and banquet production.
• Working knowledge of food safety, portion control, inventory management and food costing.

Responsibilities

• Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
• Supervise preparation across kitchen stations and check that ingredients and dishes meet the required quality.
• Taste and inspect food before service, correcting unsuitable dishes before they leave the kitchen.
• Allocate preparation duties and station assignments under the Executive Chef's direction.
• Ensure kitchen stations are stocked, organised and ready before service begins.
• Coordinate kitchen workflow, adjusting deployment to actual demand.
• Supervise Chefs de Partie, kitchen helpers and other assigned kitchen personnel.
• Train staff in cooking techniques, recipes, portion control, presentation and safe working practices.
• Enforce the Club's food safety, personal hygiene and kitchen cleaning procedures.
• Lead daily kitchen operations during the Executive Chef's absence within delegated authority.

Skills

Staff supervision

Kitchen leadership

Food safety

Communication

Organisational skills

Education

Culinary qualification

Job description

The Sous Chef supports the Executive Chef in managing daily kitchen operations for Apis Restaurant, banquets, buffets, functions and other assigned food services. This is a hands-on role responsible for supervising food preparation, maintaining consistent food quality, coordinating timely service and ensuring kitchen hygiene. The Sous Chef leads the kitchen during the Executive Chef's absence and escalates matters requiring management approval.

Key responsibilities

Prepare and cook dishes according to approved recipes, portion sizes and presentation standards

Supervise preparation across kitchen stations and check that ingredients and dishes meet the required quality

Taste and inspect food before service, correcting unsuitable dishes before they leave the kitchen

Allocate preparation duties and station assignments under the Executive Chef's direction

Ensure kitchen stations are stocked, organised and ready before service begins

Coordinate kitchen workflow, adjusting deployment to actual demand

Supervise Chefs de Partie, kitchen helpers and other assigned kitchen personnel

Train staff in cooking techniques, recipes, portion control, presentation and safe working practices

Enforce the Club's food safety, personal hygiene and kitchen cleaning procedures

Lead daily kitchen operations during the Executive Chef's absence within delegated authority

About you

Relevant culinary qualification or equivalent practical experience

Experience as a Sous Chef or senior kitchen team member with supervisory responsibilities

Competence in restaurant cooking, buffet preparation and banquet production

Working knowledge of food safety, portion control, inventory management and food costing

Strong organisational, communication and staff training skills

Ability to cook, supervise and make sound operational decisions under pressure

Availability to work shifts, weekends and public holidays according to the approved roster

• Which of the following statements best describes your right to work in Malaysia?
• What's your expected monthly basic salary?
• How many years' experience do you have as a sous chef?
• Which of the following types of qualifications do you have?