Sous Chef

Holiday Villa Resort & Beachclub Langkawi; Kedah; On-site; MYR 120,000 - 180,000; Full time

Job summary

Holiday Villa Resort & Beachclub Langkawi is seeking a Senior Kitchen professional to oversee halal compliance and daily kitchen operations. The role focuses on supervising food handling, storage, and supplier sourcing to ensure adherence to halal standards, while coordinating a team to deliver efficient service.

Responsibilities include menu support, portion control, staff training, and daily production planning to maintain quality and cost efficiency in a busy hotel kitchen.

Responsibilities

• Ensure that all food prepared and served meets halal standard requirements.
• Supervise ingredients handling, storage, and supplier sourcing to maintain halal compliance.
• Ensure non-halal items are excluded from halal outlets and areas.
• Maintain equipment operations, issue work orders for repairs.
• Verify oven calibration and prevent leaks in dishwashing and sinks.
• Check mise-en-place, preparation, cooking and presentation daily.
• Plan, direct and coordinate kitchen staff to ensure efficient service.
• Assist Executive Sous Chef with menu planning, daily specials and promotions.
• Estimate food consumption and prepare requisitions for approval.
• Request food from other sub-departments via inter-kitchen transfers.
• Check quality and quantity of food received from markets and stores.
• Prepare staff duty rosters and plan annual leave.
• Control food cost by reducing spoilage and waste.
• Train and evaluate subordinates; plan staff training.
• Keep machines and utensils clean and in good working order.
• Keep kitchen safe to prevent accidents.
• Suggest new menu items and write recipe cards for photography.
• Discuss daily activities with service staff.
• Prepare a daily night production list for overnight kitchen staff.
• Attend daily operation meetings with Executive Sous Chef.
• Carry out other ad hoc duties as assigned.

Job description

• Ensure that all food prepared and served is according to the standards set by the Executive Sous Chef.
• Supervise and verify that all ingredients, food handling procedure, storage practices and supplier source meet halal requirements.
• Ensure that all expect of hotel operations involving food, beverages and related services fully comply with current halal certification requirements.
• To ensure that all non-halal items are strictly excluded from halal-designated outlets and areas.
• To maintain proper equipment operations, issue “work orders” for equipment needing repair:
• Oven calibrated
• No leaks at dishwasher or sink
• Drains flowing properly etc.
• Check mis-en-place, preparation, cooking and presentation of food daily.
• Plan, direct, control and co-ordinate the activities of all the staff in the kitchen to ensure efficient and smooth food service.
• Assist the Executive Sous Chef in planning of menu, daily specials and food promotions.
• Estimate food consumption and prepare requisitions indicating type and quantity of food items for approval by the Executive Sous Chef.
• Request food from other sub-departments through inter- kitchen transfers.
• Check the quality and quantity of food received direct from the market, food store and other sub-departments.
• Prepare staff duty rosters and plan their annual leave for approval by the Executive Sous Chef.
• Control food cost by minimising spoilage, food portioning, maintaining minimum but adequate food inventory and utilising of food surpluses.
• Train, guide and evaluate performance of subordinates. Assist the Executive Sous Chef to plan training for staff.
• Ensure that all machines, equipment and utensils are always clean and in good working condition.
• Ensure that the kitchen is always safe and prevent accidents.
• Suggest new items for menu and service procedures. Write recipe cards and prepare dishes for photography sessions. Ensure that standard recipes are complied with.
• Discuss daily activities, functions and special orders with service staff.
• Prepares a daily night production list for overnight kitchen staff.
• Attend daily operation meeting with the Executive Sous Chef and conduct weekly staff meeting.
• To carry out any other ad hoc duties as assigned from time to time.