Sous Chef

KJ Teatime; Kuala Lumpur; On-site; MYR 78,000 - 123,000; Full time

Benefits offered by this job

EPF/SOCSO/EIS

Annual Leave

Birthday Leave

Meal & Drinks provided

5 days work week

Training Provided

Career Development

Professional & Personal Development

Medical Leave

Medical Benefits

Job summary

KJ Teatime in Kuala Lumpur is seeking an experienced Chef to support the Head Chef in managing daily kitchen operations for Western and Japanese menus.

You will lead the kitchen team, develop menus, monitor food costing and inventory, and ensure hygiene and safety standards. The role requires strong leadership, planning, and teamwork in a fast-paced environment.

Experience in supervising and a professional culinary qualification are preferred, and English and Bahasa Malaysia are essential.

Qualifications

• Minimum 3–4 years in Western and/or Japanese kitchens.
• At least 2 years in a supervisory role.
• Professional culinary qualification or relevant certification adds value.
• Strong knowledge of kitchen operations, cost control, and SOPs.
• Fluent in English and Bahasa Malaysia; Mandarin an advantage.

Responsibilities

• Assist Head Chef in daily kitchen operations and staff scheduling.
• Plan menus, recipes, and new dishes with costing and purchasing.
• Oversee food preparation ensuring quality and presentation.
• Manage inventory, stock levels, and wastage control.
• Lead kitchen team and ensure safety and hygiene standards.
• Coordinate with BOH and FOH for smooth service.
• Support for events and peak periods as needed.

Skills

Leadership

Menu development

Food costing

Purchasing

Inventory management

Wastage control

Communication

Teamwork

English

Bahasa Malaysia

Mandarin

Education

Professional culinary qualification

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.

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

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.

Responsibility

• 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