Sous Chef

Cricket Square; George Town; On-site; MYR 30,000 - 60,000; Full time

Job summary

An established industry player is seeking a passionate Sous Chef to lead a dynamic kitchen team. This role involves planning and directing food preparation, ensuring high-quality standards, and supervising kitchen staff. The ideal candidate will possess extensive experience in fine dining, a culinary school diploma, and excellent knowledge of cooking methods and safety standards. Join a vibrant culinary environment where your skills will shine, and contribute to creating exceptional dining experiences for guests. This position offers the opportunity to grow and innovate in a fast-paced setting, making it perfect for culinary professionals looking to advance their careers.

Qualifications

• 5-8 years of experience as a Sous Chef in fine dining.
• Strong food and beverage knowledge with supervisory experience.

Responsibilities

• Plan and execute menus in collaboration with the Head Chef.
• Supervise kitchen staff and ensure food quality standards.

Skills

Cooking Methods Knowledge

Food Safety Standards

Customer Service Skills

Time Management

Interpersonal Skills

Education

Culinary School Diploma

Tools

Food Preparation Equipment

Job description

Overview

The Sous Chef is responsible for planning and directing food preparation in the kitchen, which involves a significant degree of supervising other kitchen staff. As the assistant to the Executive Chef, the Sous Chef will assist with menu planning, inventory management, and supply oversight. Additionally, the Sous Chef will ensure the kitchen adheres to safety standards and that staff comply with sanitation regulations. During meal service, the Sous Chef must be quick on their feet and capable of making smart, instant decisions. They are also responsible for staff scheduling and discipline when necessary.

Duties and Responsibilities

Responsibilities may include but are not limited to:

• Preparing and ensuring all dishes are cooked to the correct recipe, portion, and timing.
• Ensuring recipes and product yields are accurately costed and regularly reviewed.
• Planning and executing menus in collaboration with colleagues and the Head Chef.
• Maintaining sufficient quality and quantity of food stock levels based on guest needs.
• Ensuring kitchen staff maintain clean and tidy uniforms and are presentable for guest interactions.
• Ensuring all food preparation equipment is used safely, correctly, and is properly cleaned and maintained.
• Supervising all cooks and overseeing their activities.
• Following instructions and direction from the Senior Sous Chef and Head Chef.
• Ensuring the production, preparation, and presentation of food meet the highest quality standards.
• Maintaining and reporting any malfunctioning of equipment and tools.
• Regularly checking the expiry dates and proper storage of food items in their section.
• Adhering to all relevant health, safety, and hygiene standards.
• Following proper preservation standards for food handling and storage at the correct temperature.
• Ensuring effective communication between staff to maintain a secure and friendly environment.
• Establishing and maintaining effective inter-departmental relationships.
• Serving customers in a pleasant and professional manner.
• Learning about menu items and daily specials to present to customers.
• Keeping your workspace, equipment, and utensils clean at all times.
• Upholding the company’s cleanliness standards.
• Maintaining immaculate personal presentation and uniforms.
• Organizing and effectively managing your workspace.
• Providing feedback and reporting issues as they arise.
• Displaying a “can-do” attitude at all times.
• Performing other related duties as assigned by management.

Applicant Requirements
The successful candidate must have:

• A minimum of 5–8 years of experience as a Sous Chef in a fine dining establishment.
• Excellent knowledge of various cooking methods, ingredients, equipment, tools, and processes.
• Awareness of best practices and the latest trends in cooking.
• Strong food and beverage knowledge.
• At least 1 year of supervisory experience.
• A culinary school diploma (minimum).
• The ability to speak, write, and comprehend English fluently.
• Comfort in an extremely fast-paced, high-volume environment.
• The ability to work under pressure while maintaining calmness and professionalism.
• Excellent customer service and interpersonal skills.
• Strong time management skills and the ability to prioritize tasks effectively.
• The ability to work independently and in a multicultural team environment.
• Energy, enthusiasm, adaptability, and willingness to take on challenges.
• Availability to work split shifts starting at 6:30 AM on weekdays.
• Flexibility to work weekends and public holidays when required.
• The physical capability to stand for extended periods and lift a minimum of 50 lbs.