Sous Chef

Monkeys Canopy; George Town; On-site; MYR 89,000 - 156,000; Full time

Job summary

Jora Malaysia is seeking an experienced Head Chef to lead a fast-paced kitchen, design innovative menus, and ensure top-quality food across multiple outlets. You will oversee daily operations, manage staff, and align menus with brand concepts in a high-volume environment.

The role requires strong leadership, extensive knowledge of food safety, inventory, budgeting, and supplier management, with a track record of delivering consistent, excellent dining experiences.

Qualifications

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field.
• Professional culinary certification is an added advantage.
• Minimum 5–8 years of experience in a professional kitchen, with at least 2–3 years in a Head Chef, Sous Chef, or similar leadership role.
• Experience in theme parks, resorts, high-volume restaurants, or multi-outlet F&B operations is highly preferred.
• Proven experience in menu planning, kitchen operations, and team management.
• Strong knowledge of food preparation techniques, menu development, and recipe standardization.
• Sound understanding of food safety regulations, HACCP, GMP, and hygiene standards.
• Knowledge of inventory management, procurement processes, and supplier management.
• Familiarity with food costing, budgeting, and labour cost control.
• Understanding of FIFO inventory practices and waste reduction initiatives.
• Strong leadership and people management abilities.
• Effective planning, organizing, and multitasking skills.
• Strong analytical and problem‑solving capabilities.
• Good communication and interpersonal skills.
• Ability to work under pressure and meet service deadlines.
• Proficient in Microsoft Office; experience with kitchen management or POS systems is an advantage

Responsibilities

• Develop and design innovative menus that align with the organization's concept and customer preferences.
• Create seasonal and special event menus.
• Standardize recipes and portion sizes to maintain consistency.
• Ensure all food is prepared and presented to the highest quality standard.
• Oversee daily kitchen operations.
• Monitor food preparation and service during operating hours.
• Ensure efficient workflow and proper kitchen organization.
• Maintain cleanliness and sanitation throughout the kitchen.
• Recruit, train, mentor, and supervise kitchen staff.
• Schedule employee shifts and manage labor costs.
• Conduct performance evaluations.
• Foster teamwork and a positive working environment.
• Enforce company policies and kitchen procedures.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Maintain HACCP or equivalent food safety standards where applicable.
• Conduct regular kitchen inspections.
• Ensure proper food storage and temperature control.
• Develop and manage kitchen budgets.
• Control food and labor costs.
• Minimize food waste through effective inventory management.
• Negotiate with suppliers to obtain quality ingredients at competitive prices.
• Monitor purchasing and inventory levels.
• Order food, beverages, and kitchen supplies.
• Monitor stock rotation using FIFO principles.
• Conduct regular inventory counts.
• Maintain relationships with vendors and suppliers.
• Ensure consistency in taste, presentation, and portion control.
• Address customer feedback related to food quality.
• Monitor product freshness and shelf life.
• Continuously improve recipes and culinary standards.
• Work closely with restaurant management on promotions and special events.
• Coordinate with front-of-house staff to ensure smooth service.
• Support marketing initiatives involving food offerings.

Skills

Leadership

Menu Planning

Food Safety

Inventory Management

Budgeting

Labor Cost Control

Communication

Team Management

Problem Solving

Multitasking

Education

Diploma/Bachelor in Culinary Arts or related

Tools

POS Systems

Kitchen Management

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Requirement

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field.
• Professional culinary certification is an added advantage.
• Minimum 5–8 years of experience in a professional kitchen, with at least 2–3 years in a Head Chef, Sous Chef, or similar leadership role.
• Experience in theme parks, resorts, high-volume restaurants, or multi-outlet F&B operations is highly preferred.
• Proven experience in menu planning, kitchen operations, and team management.
• Strong knowledge of food preparation techniques, menu development, and recipe standardization.
• Sound understanding of food safety regulations, HACCP, GMP, and hygiene standards.
• Knowledge of inventory management, procurement processes, and supplier management.
• Familiarity with food costing, budgeting, and labour cost control.
• Understanding of FIFO inventory practices and waste reduction initiatives.
• Strong leadership and people management abilities.
• Effective planning, organizing, and multitasking skills.
• Strong analytical and problem‑solving capabilities.
• Good communication and interpersonal skills.
• Ability to work under pressure and meet service deadlines.
• Proficient in Microsoft Office; experience with kitchen management or POS systems is an advantage

Additional Requirements

• Possess a valid Food Handler Certificate.
• Typhoid vaccination (where required by local regulations).
• Physically fit and able to work in a fast‑paced kitchen environment.
• Able to manage multiple kitchen outlets and support special events when required.

Responsibility

Culinary Leadership

• Develop and design innovative menus that align with the organization's concept and customer preferences.
• Create seasonal and special event menus.
• Standardize recipes and portion sizes to maintain consistency.
• Ensure all food is prepared and presented to the highest quality standard

Kitchen Operations

• Oversee daily kitchen operations.
• Monitor food preparation and service during operating hours.
• Ensure efficient workflow and proper kitchen organization.
• Maintain cleanliness and sanitation throughout the kitchen

Staff Management

• Recruit, train, mentor, and supervise kitchen staff.
• Schedule employee shifts and manage labor costs.
• Conduct performance evaluations.
• Foster teamwork and a positive working environment.
• Enforce company policies and kitchen procedures.

Food Safety & Compliance

• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Maintain HACCP or equivalent food safety standards where applicable.
• Conduct regular kitchen inspections.
• Ensure proper food storage and temperature control.

Cost Control & Budgeting

• Develop and manage kitchen budgets.
• Control food and labor costs.
• Minimize food waste through effective inventory management.
• Negotiate with suppliers to obtain quality ingredients at competitive prices.
• Monitor purchasing and inventory levels.

Inventory & Procurement

• Order food, beverages, and kitchen supplies.
• Monitor stock rotation using FIFO principles.
• Conduct regular inventory counts.
• Maintain relationships with vendors and suppliers.

Quality Assurance

• Ensure consistency in taste, presentation, and portion control.
• Address customer feedback related to food quality.
• Monitor product freshness and shelf life.
• Continuously improve recipes and culinary standards.

Collaboration

• Work closely with restaurant management on promotions and special events.
• Coordinate with front-of-house staff to ensure smooth service.
• Support marketing initiatives involving food offerings.