Sous Chef

Jobstreet Malaysia; Johor Bahru; On-site; MYR 60,000 - 90,000; Full time

Job summary

Jora Malaysia is seeking an experienced Sous Chef to oversee daily kitchen operations, ensure high food quality, and lead the kitchen team. You will manage menu planning, food costs, inventory, and uphold HACCP and hygiene standards.

The role demands strong leadership, hands-on approach, and a passion for culinary excellence with 5+ years in senior culinary leadership. On-site position in Malaysia.

Qualifications

• Minimum 5 years of experience in a senior culinary leadership role in food service.
• Strong knowledge of kitchen management, food costing, inventory control, and menu development.
• Proven experience leading and developing kitchen teams.
• Good understanding of HACCP, food safety and hygiene standards.

Responsibilities

• Lead and manage day-to-day kitchen operations.
• Ensure food quality, presentation, taste, and portion standards.
• Plan menus and introduce new dishes aligned with business needs.
• Monitor food costs, labour productivity, and kitchen expenses.
• Manage inventory, purchasing, stock control, and supplier coordination.
• Train, coach, and supervise kitchen team members to achieve high performance.
• Ensure compliance with food safety, hygiene, and sanitation requirements.
• Implement procedures to reduce wastage and improve efficiency.
• Monitor kitchen equipment maintenance and readiness.
• Partner with management to achieve sales, profitability, and customer satisfaction targets.
• Handle operational challenges and make effective decisions for smooth performance.

Skills

Kitchen management

Food cost control

Menu development

Leadership

HACCP

Problem solving

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.

We are looking for an experienced and hands‑on Sous Chef to join our team. This position is suited for a mature culinary professional who can oversee daily kitchen activities, maintain high food quality standards, lead the kitchen team, and drive operational excellence.

Key responsibilities

• Lead and manage the day-to-day operations of the kitchen.
• Ensure food quality, presentation, taste, and portion standards are consistently maintained.
• Plan menus and introduce new dishes aligned with business and customer needs.
• Monitor food costs, labour productivity, and kitchen expenses.
• Manage inventory, purchasing, stock control, and supplier coordination.
• Train, coach, and supervise kitchen team members to ensure high performance.
• Ensure compliance with all food safety, hygiene, and sanitation requirements.
• Implement procedures to reduce wastage and improve kitchen efficiency.
• Monitor kitchen equipment maintenance and operational readiness.
• Partner with management to achieve sales, profitability, and customer satisfaction targets.
• Handle operational challenges and make effective decisions to ensure smooth kitchen performance.

What we’re looking for

• Minimum 5 years of experience in a senior culinary leadership role within restaurants, cafés, hotels, or food service establishments.
• Strong knowledge of kitchen management, food costing, inventory control, and menu development.
• Proven experience leading and developing kitchen teams.
• Good understanding of HACCP, food safety, and hygiene standards.
• Strong leadership, problem-solving, and organizational skills.
• Ability to work independently and take ownership of kitchen operations.
• Hands‑on, proactive, and results‑oriented mindset.
• Passion for culinary excellence and continuous improvement.