Sous Chef

Private Advertiser; Johor Bahru; On-site; MYR 67,000 - 100,000; Full time

Job summary

Private Advertiser in Malaysia is seeking an experienced Sous Chef to oversee daily kitchen operations and lead the kitchen team to maintain high standards of quality and service.

The role emphasizes strong kitchen management, menu development, cost control, and adherence to HACCP and hygiene requirements, with a hands-on leadership style and drive for continuous improvement.

Qualifications

• 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.

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.
• 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.

Skills

Leadership

Kitchen management

Food costing

Inventory control

Menu development

Problem solving

Organizational skills

Hands-on

Ownership of operations

Results oriented

Job description

About the role 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.