SOUS CHEF

Good Culture; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A local restaurant in Johor Bahru is seeking an experienced Sous Chef to oversee kitchen operations in the absence of the Executive Chef. The role involves maintaining high food quality standards, managing kitchen staff, and ensuring compliance with food safety regulations. The ideal candidate will have proven experience in a similar role, strong culinary knowledge, and excellent leadership skills, suitable for working in a dynamic kitchen environment.

Qualifications

• Proven experience as a Sous Chef or similar role.
• Strong knowledge of culinary techniques, kitchen equipment, and food safety.
• Excellent leadership, communication, and time-management skills.
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Oversee daily kitchen operations in the absence of the Executive Chef.
• Ensure all stations are properly prepped, stocked, and maintained.
• Maintain food quality and presentation standards.
• Manage portion control, waste reduction, and ingredient use.
• Prepare and cook high-quality dishes according to standards.
• Support onboarding of new kitchen employees.

Skills

Culinary techniques

Leadership

Time management

Education

Culinary degree or relevant certification

Job description

Oversee daily kitchen operations in the absence of the Executive Chef.

Ensure all stations are properly prepped, stocked, and maintained.

Maintain food quality and presentation standards across all menu items.

Manage portion control, waste reduction, and efficient use of ingredients.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations in the absence of the Executive Chef.
• Ensure all stations are properly prepped, stocked, and maintained.
• Maintain food quality and presentation standards across all menu items.
• Manage portion control, waste reduction, and efficient use of ingredients.

Food Preparation & Execution

• Prepare and cook high-quality dishes according to restaurant standards.
• Assist in developing new recipes, seasonal menus, and specials.
• Ensure proper cooking techniques and consistency across the kitchen team.

Team Leadership

• Supervise, train, and mentor cooks and kitchen staff.
• Delegate tasks effectively and ensure smooth workflow.
• Support onboarding of new kitchen employees.
• Promote a positive, cooperative, and professional kitchen culture.

Safety & Compliance

• Uphold food safety regulations and kitchen sanitation standards.
• Ensure proper storage, labeling, and rotation of ingredients.
• Follow and enforce health and safety guidelines, including HACCP procedures.

Inventory & Cost Control

• Assist with inventory management and ordering supplies.
• Monitor ingredient usage to minimize waste and control food costs.
• Conduct stock checks and communicate needs to the Executive Chef.

Qualifications

• Proven experience as a Sous Chef or similar role.
• Strong knowledge of culinary techniques, kitchen equipment, and food safety.
• Excellent leadership, communication, and time-management skills.
• Ability to work in a fast-paced, high-pressure environment.
• Culinary degree or relevant certification preferred.