SOUS CHEF

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

Benefits offered by this job

Free Food & Drinks

Annual Salary Increase & Promotion

Annual Bonus

Insurance

Optical / Dental Benefits

Transport / Hostel Allowance

Medical Insurance

Annual Leave

Job summary

Sodexo Malaysia is seeking an experienced Sous Chef to lead kitchen operations and ensure premium catering services. The role requires strong culinary skills, leadership abilities, and a solid grasp of food safety standards to deliver high-quality meals under pressure.

You will coordinate with the executive team, supervise kitchen staff, manage daily food costs, and uphold Sodexo’s safety and hygiene policies.

Qualifications

• Certificate/Diploma in Culinary Arts or Food & Beverage.
• Min 3–5 years culinary experience, Sous Chef or senior role preferred.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Able to lead, supervise, and train kitchen staff.
• Good knowledge of food safety, HACCP, and kitchen safety standards.
• Experience in menu planning, portion control, food costing, and inventory management.
• Able to maintain consistent food quality and presentation.
• Good communication, leadership, and problem-solving skills.
• Able to work in a fast-paced environment and under pressure.

Responsibilities

• To assist chef in food preparation and ensure service per contract and client specs.
• Ensure all kitchen equipment and tools are cleaned and in proper working condition.
• To assist Chef in supervising and coordinating all kitchen subsections engaged in food preparation.
• Assist Chef in supervising cooking and coordinating kitchen personnel to ensure economical production.
• Assist Chef in estimating daily food requirements based on events and menus.
• Coordinate with the chef to determine quality and quantity of food materials to minimize waste.
• Ensure food prepared meets taste, temperature, and presentation standards.
• Adhere to food safety and hygiene requirements and lawful standards.
• Other duties as assigned by the chef/Executive Chef or Unit Manager.

Skills

Culinary skills

Leadership

Food safety

Menu planning

Costing

Education

Culinary Diploma

Job description

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Education

Certificate/Diploma in Culinary Arts, Food & Beverage, or related field.

Experience

Minimum 3–5 years of culinary experience, preferably with experience as a Sous Chef or senior culinary position.

Requirements

• Education: Certificate/Diploma in Culinary Arts, Food & Beverage, or related field.
• Experience: Minimum 3–5 years of culinary experience, preferably with experience as a Sous Chef or senior culinary position.
• Strong knowledge of food preparation, cooking techniques, and kitchen operations.
• Able to lead, supervise, and train kitchen staff.
• Good knowledge of food safety, hygiene, HACCP, and kitchen safety standards.
• Experience in menu preparation, portion control, food costing, and inventory management.
• Able to maintain consistent food quality and presentation.
• Good communication, leadership, and problem-solving skills.
• Able to work in a fast-paced environment and under pressure.

Responsibilities

1. To ensure / assist chef in food preparation / served as per the contract and client specification. Ensure sufficient food is served at all times as per contract.

2. To ensure all kitchen equipment and tools are always cleaned and in proper working condition.

3. To assist Chef in supervise and coordinate all kitchen subsection engaged in the preparation and cooking of food.

4. To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production.

5. To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast etc.

6. Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc.

7. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct.

8. Perform any other duties are required by the chef / Executive Chef or the Unit Manager.

9. To assist Chef in food cost controlling and monitoring.

10. Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement.

11. To be always adhere and following personal hygiene standard while on duty.

12.Ensure of accountability and responsibility for the highest quality in the delivery of catering and act accordingly in respect of Food Hygiene and Health & Safety current legislation. Such as HACCP and other government requirements.

13.Understand objective, policies, standards, and procedures set forth by Executive Chef.

14.Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire Operational processes related to Food Services and its scope of activities.

15.Ensure food safety procedures are adhered to by kitchen's team.

16.Always prepare food to the highest standard of quality.

17.Ensure only trained employees are deployed and have been briefed on their roles.

18.Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.

19.Other duties as reasonably requested from time to time.

Benefits

• Free Food & Drinks
• Annual Salary Increase & Promotion
• Annual Bonus
• Insurance
• Optical / Dental Benefits
• Transport / Hostel Allowance
• Medical Insurance
• Annual Leave