Sous Chef

103 Coffee; Kuala Lumpur; On-site; MYR 100,000 - 145,000; Full time

Benefits offered by this job

EPF/SOCSO/EIS

Annual Leave

Birthday Leave

Meal Provided

5/2 Schedule

Training Provided

Career Development

Personal Development

Medical Leave

Medical Benefits

Job summary

103 Coffee is seeking a Head Chef or senior kitchen leader to support daily kitchen operations in Kuala Lumpur area outlets. You will lead menu development, food costing and inventory, while ensuring high standards of food safety and teamwork.

You will manage staffing, train junior chefs, and coordinate with BOH/FOH teams to ensure smooth service. Rotating shifts, weekends and public holidays are required.

Qualifications

• Minimum 3-4 years in Western and/or Japanese kitchen; at least 2 years in supervisory role.
• Culinary qualification or relevant certification is an added advantage.
• Strong knowledge of kitchen operations, menu development, food costing, inventory and wastage control.
• Good understanding of food safety, hygiene, sanitation and kitchen safety requirements.
• Strong leadership and people management with planning, delegation and problem-solving abilities.
• Proficiency in spoken and written English and Bahasa Malaysia.
• Proficiency in spoken and written Mandarin will be an added advantage.
• Work in a fast-paced and hot kitchen environment with high operational flexibility.
• Must be able to work rotating shifts, weekends and public holidays based on operational needs.
• Provide support for alternative outlets, special events, and peak periods as needed.

Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations, manpower planning and staff scheduling to ensure smooth service.
• Plan and develop menus, recipes and new dishes, including food costing, ingredient requirements and presentation standards.
• Prepare and oversee the preparation of food, ensuring quality, taste, portioning and plating standards from mise en place to final presentation.
• Manage ingredient requirements, purchasing and supplier sourcing or negotiation to maintain quality and cost effectiveness.
• Monitor inventory, stock levels, FIFO/FEFO and wastage, and coordinate monthly stock takes to ensure sufficient supply and cost control.
• Lead, supervise and train kitchen staff in food preparation, cooking techniques, kitchen SOPs, hygiene and food safety standards.
• Participate in kitchen staff recruitment, onboarding and performance monitoring, including discipline, attendance, grooming and personal hygiene.
• Ensure compliance with food safety, sanitation and workplace safety requirements and maintain kitchen tools, equipment and work areas in good condition.
• Coordinate closely with BOH and FOH teams to ensure smooth service and effective communication.
• Resolve daily kitchen operational issues and assume responsibility for kitchen operations in the absence of the Head Chef.
• Perform any other duties assigned by the Head Chef or Management from time to time.

Skills

Kitchen leadership

Food cost & inventory

Menu & recipe development

Food safety & sanitation

People management

Communication

English

Bahasa Malaysia

Mandarin (asset)

Shift flexibility

Education

Culinary qualification

Job description

Jora Malaysia will close on 16th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

To support the Head Chef in managing daily kitchen operations, food quality, cost and stock control, and kitchen team performance in accordance with 103 Coffee's SOP, hygiene and quality standards.

Hiring Locations: Sri Petaling, IOI Rio Puchong, Desa ParkCity Kepong, APW Bangsar, Chow Kit KL

Requirements

• Minimum 3-4 years of relevant working experience in a Western and/or Japanese kitchen, with at least 2 years in a supervisory role.
• Professional culinary qualification or relevant certification is an added advantage.
• Strong knowledge of kitchen operations, menu and recipe development, food costing, purchasing, inventory and wastage control.
• Good understanding of food safety, hygiene, sanitation and kitchen safety requirements.
• Strong leadership and people management skills with good planning, delegation and problem-solving abilities.
• Responsible, disciplined and detail-oriented with good communication and teamwork skills.
• Proficiency in spoken and written English and Bahasa Malaysia.
• Proficiency in spoken and written Mandarin will be an added advantage.
• Work in a fast-paced and hot kitchen environment with a high level of operational flexibility.
• Must be able to work rotating shifts, weekends and public holidays based on operational needs.
• Provide support for alternative outlets, special events, and peak operational periods as needed.

Responsibilities

• Assist the Head Chef in overseeing daily kitchen operations, manpower planning and staff scheduling to ensure smooth service.
• Plan and develop menus, recipes and new dishes, including food costing, ingredient requirements and presentation standards.
• Prepare and oversee the preparation of food, ensuring quality, taste, portioning and plating standards from mise en place to final presentation.
• Manage ingredient requirements, purchasing and supplier sourcing or negotiation to maintain quality and cost effectiveness.
• Monitor inventory, stock levels, FIFO/FEFO and wastage, and coordinate monthly stock takes to ensure sufficient supply and cost control.
• Lead, supervise and train kitchen staff in food preparation, cooking techniques, kitchen SOPs, hygiene and food safety standards.
• Participate in kitchen staff recruitment, onboarding and performance monitoring, including discipline, attendance, grooming and personal hygiene.
• Ensure compliance with food safety, sanitation and workplace safety requirements and maintain kitchen tools, equipment and work areas in good condition.
• Coordinate closely with BOH and FOH teams to ensure smooth service and effective communication.
• Resolve daily kitchen operational issues and assume responsibility for kitchen operations in the absence of the Head Chef.
• Perform any other duties assigned by the Head Chef or Management from time to time.

Benefits

• EPF, SOCSO, EIS provided
• Annual Leave
• Birthday Leave
• Meal and Drink Provided Every Working Day
• 5 Working Days + 2 Off Days Per Week
• Training Provided
• Career Development Opportunity Provided
• Professional and Personal Development
• Medical Leave
• Medical Benefits