Sous Chef

The Founders Culture Sdn Bhd; Johor; On-site; MYR 100,000 - 150,000; Full time

Job summary

A culinary establishment in Johor is looking for a committed Sous Chef to support kitchen operations and team leadership. The ideal candidate should possess a diploma in Culinary Arts, several years of professional cooking experience, and strong culinary skills. Responsibilities include supervising meal preparation, ensuring quality standards, and maintaining kitchen safety. Benefits include annual leave, EPF, and overtime pay. Join a passionate team dedicated to culinary excellence.

Benefits

Annual Leave

EPF / SOCSO / PCB

Allowance Provided

Overtime Pay

Qualifications

• 3–4 years of professional cooking experience needed.
• Proven experience as a Chef de Partie or similar senior kitchen role.
• Experience in high-volume or fine-dining environments preferred.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise and coordinate the preparation and cooking of meals.
• Ensure all dishes are prepared according to recipe, quality standards, and presentation guidelines.
• Lead and guide kitchen staff during service.

Skills

Strong culinary skills and knowledge of various cooking techniques

Ability to create, modify, and improve recipes

Excellent food presentation and plating skills

Good understanding of food costing, portion control, and inventory management

Strong leadership and team management skills

Ability to work efficiently under pressure and in fast-paced environments

Knowledge of kitchen hygiene, safety, and sanitation standards

Time-management, multitasking, and organizational abilities

Education

Diploma or degree in Culinary Arts, Hospitality, or related field

Food Handler’s Certificate or relevant health and safety certification

Additional culinary training or specialization

Job description

The Founders Culture Sdn Bhd – Taman Sentosa, Johor

Requirement

Education & Qualifications

• Diploma or degree in Culinary Arts, Hospitality, or related field (preferred)
• Food Handler’s Certificate or relevant health and safety certification
• Additional culinary training or specialization is an advantage

2. Experience

• 3–4 years of professional cooking experience
• Proven experience as a Chef de Partie or similar senior kitchen role
• Experience in high-volume or fine-dining environments (based on employer need)

3. Skills & Competencies

• Strong culinary skills and knowledge of various cooking techniques
• Ability to create, modify, and improve recipes
• Excellent food presentation and plating skills
• Good understanding of food costing, portion control, and inventory management
• Strong leadership and team management skills
• Ability to work efficiently under pressure and in fast-paced environments
• Knowledge of kitchen hygiene, safety, and sanitation standards
• Time-management, multitasking, and organizational abilities

4. Personal Attributes

• Creative, passionate, and dedicated to culinary excellence
• Strong attention to detail
• Reliable, disciplined, and able to take initiative
• Good communication and interpersonal skills
• Ability to maintain professionalism and composure during busy service hours

5. Physical Requirements

• Ability to stand for long periods
• Capability to lift heavy items (up to 20–25 kg, depending on workplace)
• Comfortable working in a hot, fast-paced kitchen environment

6. Working Conditions

• Willingness to work flexible hours, including evenings, weekends, and holidays
• Ability to work long shifts and support the Executive Chef as needed

Job Responsibilities – Sous Chef

Kitchen Operations

• Assist the Executive Chef in managing daily kitchen operations
• Supervise and coordinate the preparation and cooking of meals
• Ensure all dishes are prepared according to recipe, quality standards, and presentation guidelines
• Maintain a clean, organized, and efficient kitchen environment

Food Preparation & Cooking

• Oversee food preparation and ensure consistency across all stations
• Inspect ingredients for quality and freshness
• Create and test new recipes to support menu development
• Monitor portion sizes, cooking times, and food presentation

Team Leadership & Supervision

• Lead and guide kitchen staff during service
• Train, mentor, and evaluate junior chefs and kitchen assistants
• Allocate duties and schedules to ensure smooth workflow
• Assist in resolving any kitchen conflicts or issues

Quality Control & Safety

• Enforce food hygiene, safety, and sanitation regulations
• Ensure compliance with health department guidelines
• Monitor and minimize food waste
• Conduct regular kitchen inspections to maintain high standards

Service Support

• Step in for the Executive Chef during their absence
• Communicate with front‑of‑house staff to ensure smooth service
• Handle customer dietary requests or concerns when required

General Responsibilities

• Maintain personal hygiene and professional grooming standards
• Uphold company policies and kitchen procedures
• Perform any other task assigned by the Executive Chef or management

Benefits

• Annual Leave
• EPF / SOCSO / PCB
• Allowance Provided
• Overtime Pay