Sous Chef

KITCHEN UNITED SDN BHD; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

Jora Malaysia is seeking a skilled Sous Chef to support the Head Chef in a hospital cafeteria kitchen. You will oversee food production, ensure meals meet menus and dietary requirements, and maintain high hygiene and safety standards.

You will lead kitchen staff, manage shifts, and take charge in the Head Chef's absence, ensuring consistent quality and timely service.

Qualifications

• Minimum 3–5 years of relevant kitchen experience, preferably in hospital or high-volume catering.
• Previous supervisory experience as Sous Chef or Chef de Partie is preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Knowledge of HACCP, MOH/KKM food safety requirements and hygiene standards is an advantage.
• Ability to lead, train staff and manage high-pressure environments.

Responsibilities

• Supervise daily kitchen operations and food production.
• Ensure meals follow approved menus, recipes, and portion sizes.
• Monitor quality, temperature, presentation, and service times.
• Lead chefs and kitchen staff; allocate duties and train juniors.
• Maintain HACCP, hygiene, and safety compliance.

Skills

Leadership

Menu planning

Food safety

Quality control

Staff supervision

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.

Department: Food & Beverage
Location: Hospital Cafeteria
Reporting To: Head Chef

Job Summary

The Sous Chef is the second-in-command in the kitchen and is responsible for supporting the Head Chef in the overall management and daily operation of the hospital cafeteria kitchen. The role oversees food production, kitchen staff, food quality, hygiene, safety, and operational efficiency to ensure meals are prepared and served according to approved menus, recipes, nutritional requirements, and hospital food safety standards.

The Sous Chef is expected to take charge of kitchen operations in the absence of the Head Chef and ensure consistent standards of food quality, portion control, productivity, and service.

Key Responsibilities1. Kitchen Operations & Food Production

• Supervise and coordinate daily kitchen operations and food production activities.
• Ensure all meals are prepared according to approved menus, standardized recipes, portion specifications, and required dietary guidelines.
• Monitor the preparation, cooking, plating, and distribution of meals to ensure consistency and quality.
• Ensure food production is completed according to required meal schedules and service times.
• Check food quality, taste, texture, presentation, temperature, and portion sizes before service.
• Coordinate the preparation of regular, modified, therapeutic, or special-diet meals as required.
• Ensure proper mise en place and preparation is completed before each meal service.
• Take charge of kitchen operations in the absence of the Head Chef.
• Identify operational issues and take appropriate corrective action to maintain smooth kitchen operations.
• Supervise and lead Chefs, Line Cooks, Commis, Kitchen Helpers, and other kitchen personnel during assigned shifts.
• Allocate daily duties and workstations according to operational requirements and staff capabilities.
• Monitor staff performance, productivity, attendance, grooming, and compliance with kitchen procedures.
• Provide on-the-job coaching and training to junior kitchen staff.
• Ensure sufficient manpower is available for meal preparation and service.
• Maintain discipline and professional standards within the kitchen.
• Report staff performance or disciplinary concerns to the Head Chef.
• Promote teamwork, communication, and a positive working environment.

3. Food Safety, Hygiene & Quality Control

• Ensure strict compliance with HACCP, KKM/MOH requirements, hospital food safety standards, and company policies.
• Monitor food handling, preparation, cooking, cooling, reheating, holding, and serving procedures.
• Ensure food is maintained at appropriate temperatures throughout production and service.
• Conduct regular checks on kitchen cleanliness, personal hygiene, equipment, and food-handling practices.
• Ensure proper food labeling, date marking, storage, and FIFO/FEFO procedures are followed.
• Monitor cross-contamination prevention and allergen-control practices.
• Ensure cleaning and sanitation schedules are properly carried out.
• Assist in internal and external food safety audits, inspections, and corrective actions.
• Immediately report food safety risks, non-conformities, or incidents to the Head Chef.

4. Inventory & Cost Control

• Monitor daily usage of food ingredients and kitchen supplies.
• Ensure ingredients are used efficiently according to approved recipes and production requirements.
• Assist in monitoring stock levels and identifying replenishment requirements.
• Check the quality and quantity of received ingredients and report discrepancies.
• Ensure proper storage of raw materials, cooked food, and other kitchen supplies.
• Control portion sizes and production quantities to minimize food wastage.
• Monitor and reduce unnecessary food waste, spoilage, and overproduction.
• Report stock shortages, wastage, or quality issues to the Head Chef.
• Ensure all kitchen equipment is operated safely and correctly.
• Conduct routine checks of kitchen equipment and report defects or maintenance requirements.
• Ensure staff follow proper safety procedures when handling knives, cooking equipment, hot surfaces, chemicals, and other kitchen hazards.
• Maintain a clean, organized, and safe working environment.
• Take immediate action on unsafe practices and report serious safety concerns to the Head Chef or management.

6. Menu & Production Planning

• Assist the Head Chef in planning daily and weekly food production requirements.
• Review menus and production requirements to ensure adequate preparation and manpower.
• Assist in adjusting production quantities based on meal requirements and operational needs.
• Ensure standardized recipes and approved preparation methods are consistently followed.
• Provide feedback to the Head Chef regarding menu execution, ingredient availability, food quality, and operational challenges.

7. Administration & Reporting

• Maintain accurate kitchen production, temperature, cleaning, wastage, and other required records.
• Ensure kitchen checklists and operational documentation are completed accurately.
• Report daily operational issues, food quality concerns, equipment breakdowns, and manpower issues to the Head Chef.
• Assist the Head Chef in preparing reports related to kitchen performance, food safety, wastage, and productivity.
• Participate in kitchen meetings, training sessions, audits, and operational reviews.

Requirements

• Minimum 3–5 years of relevant kitchen experience, preferably in hospital, healthcare, institutional catering, hotel, or high-volume food service operations.
• Previous experience as a Sous Chef, Senior Chef, Chef de Partie, or equivalent supervisory position is preferred.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food safety practices.
• Knowledge of HACCP, KKM/MOH food safety requirements, and hygiene standards is an advantage.
• Experience supervising and training kitchen staff.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to manage a high-volume kitchen and work effectively under pressure.
• Good understanding of portion control, food wastage, stock management, and cost control.
• Able to work shifts, early mornings, weekends, and public holidays as required.
• Physically fit and able to work in a fast-paced kitchen environment.
• Food Production Management
• Food Safety & Hygiene
• Quality Control
• Team Management
• Problem Solving
• Time Management
• Communication & Coordination
• Attention to Detail

Job Types: Full-time, Permanent, Contract