Sous Chef

Huckleberry Hospitality Group Sdn Bhd; Kuala Lumpur; On-site; MYR 89,000 - 156,000; Full time

Job summary

Huckleberry Hospitality Group Sdn Bhd in Kuala Lumpur is seeking a Senior Sous Chef to oversee the hot kitchen at the central facility, ensuring consistent quality and strict adherence to HACCP and Halal standards.

You will lead a team of Commis Chefs and Kitchen Assistants, plan production, maintain records, and drive continuous improvement in speed, accuracy, and food presentation.

Qualifications

• Proven experience as a Sous Chef or in a similar hot kitchen supervisory role.
• Strong leadership and team management abilities.
• Excellent knowledge of food preparation hotel operation or central kitchen operations.
• Good understanding of food safety, hygiene, and sanitation standards.
• Knowledge and understanding of HACCP principles and Halal requirements.
• Ability to follow HACCP procedures, Halal requirements, and established kitchen operating standards.
• Creativity in recipe development, food preparation, and presentation.
• Good communication, organizational, and problem-solving skills.

Responsibilities

• Oversee daily hot kitchen operations, including bulk cooking, food preparation, batch production, and cooking according to established recipes and production schedules.
• Plan daily production quantities based on orders, outlet requirements, and forecasted demand to ensure timely preparation and delivery.
• Ensure all food products meet the company's standards for taste, quality, portion size, appearance, and consistency.
• Supervise, train, and guide hot kitchen staff, including Commis Chefs and Kitchen Assistants, to ensure productivity, discipline, and operational efficiency.
• Monitor ingredient usage, stock levels, food wastage, and portion control. Coordinate with the purchasing and store teams to ensure adequate raw materials are available.
• Ensure compliance with food safety requirements, including proper food handling, cooking temperatures, cooling procedures, storage, labelling, and sanitation practices.
• Ensure cooking equipment, utensils, and workstations are properly maintained. Report equipment breakdowns and repair requirements promptly.
• Maintain accurate records of production quantities, ingredient usage, wastage, temperature checks, and other relevant kitchen documentation.
• Implement measures to minimize food waste, improve productivity, and optimize the use of ingredients and kitchen resources.
• Identify opportunities to improve cooking processes, production efficiency, workflow, and overall kitchen performance.

Skills

Sous Chef experience

Team leadership

Food safety & hygiene

HACCP knowledge

Halal compliance

Recipe development

Communication & problem-solving

Culinary certification preferred

Education

Culinary certification or diploma

Job description

The Senior Sous Chef – Central Kitchen (Hot Kitchen) is responsible for overseeing the daily operations of the hot kitchen at the central kitchen facility, ensuring consistent food quality, proper portion control, and compliance with food safety and hygiene standards.

Key Responsibilities

Hot Kitchen Operations: Oversee daily hot kitchen operations, including bulk cooking, food preparation, batch production, and cooking according to established recipes and production schedules.

Production Planning: Plan daily production quantities based on orders, outlet requirements, and forecasted demand to ensure timely preparation and delivery.

Food Quality and Consistency: Ensure all food products meet the company's standards for taste, quality, portion size, appearance, and consistency.

Kitchen Team Management: Supervise, train, and guide hot kitchen staff, including Commis Chefs and Kitchen Assistants, to ensure productivity, discipline, and operational efficiency.

Inventory and Cost Control: Monitor ingredient usage, stock levels, food wastage, and portion control. Coordinate with the purchasing and store teams to ensure adequate raw materials are available.

Food Safety and Hygiene: Ensure compliance with food safety requirements, including proper food handling, cooking temperatures, cooling procedures, storage, labelling, and sanitation practices.

Equipment and Maintenance: Ensure cooking equipment, utensils, and workstations are properly maintained. Report equipment breakdowns and repair requirements promptly.

Production Records: Maintain accurate records of production quantities, ingredient usage, wastage, temperature checks, and other relevant kitchen documentation.

Waste Reduction: Implement measures to minimize food waste, improve productivity, and optimize the use of ingredients and kitchen resources.

Continuous Improvement: Identify opportunities to improve cooking processes, production efficiency, workflow, and overall kitchen performance.

Required Skills and Qualifications

Proven experience as a Sous Chef or in a similar hot kitchen supervisory role.

Strong leadership and team management abilities.

Excellent knowledge of food preparation hotel operation or central kitchen operations.

Good understanding of food safety, hygiene, and sanitation standards.

Knowledge and understanding of HACCP (Hazard Analysis and Critical Control Points) principles and Halal requirements.

Ability to follow HACCP procedures, Halal requirements, and established kitchen operating standards.

Creativity in recipe development, food preparation, and presentation.

Good communication, organizational, and problem-solving skills.

Culinary certification or diploma is preferred.

HACCP and Halal awareness training or certification is an added advantage.