SOUS CHEF

Credit Bureau Malaysia; Malaysia; On-site; MYR 55,800 - 100,440; Full time

Job summary

Credit Bureau Malaysia is seeking a Kitchen Section Leader to oversee daily operations across breakfast, lunch, dinner, ala carte and in-room dining, ensuring proper manning and coverage for every meal period.

You will develop recipes and SOPs with the Executive team, manage inventory and halal compliance, supervise food safety, and train staff to uphold quality, presentation and hygiene standards in a busy hotel kitchen.

Qualifications

• SPM qualification as minimum.
• Diploma/degree in Culinary Arts or related field.
• Minimum 2-4 years of kitchen experience at managerial level.
• At least 2 years as Sous Chef in the same related field.
• Computer literate and able to use MS Word, Excel and PowerPoint.

Responsibilities

• Oversee daily designated kitchen operations of breakfast, lunch, dinner, ala carte and in-room dining service.
• Ensure proper manning and coverage for daily operation.
• Check daily market list and ensure items received to standard specifications.
• Liaise with Senior Sous Chef on bookings and cascade to team to avoid shortages.
• Develop SOPs and update recipes as needed.
• Oversee menu development, quality checks, and SDG-aligned practices.
• Monitor stock levels, minimise waste, and manage cost control.
• Ensure FSMS and Halal compliance and staff training on food safety.
• Conduct training sessions and uphold grooming and hygiene standards.

Skills

MS Word

MS Excel

MS PowerPoint

Menu costing

Inventory software

Food safety knowledge

SDG awareness

Education

SPM

Diploma/degree in Culinary Arts

Tools

MS Word

MS Excel

MS PowerPoint

Inventory software

Job description

Kitchen Section Leadership & Operations

• Oversee daily designated kitchen operations of breakfast, lunch, dinner, ala carte and in-room dining service
• Make sure manning are in place and enough coverage for the daily operation
• Check daily market list and make sure items received according to standard specifications
• Liaise with Senior Sous Chef with bookings on every meals period and cascade to the team member to avoid shortage of supplies or to prevent from over produced
• Efficiently segregate task team members to ensure daily operations run smoothly
• Assist Executive Sous Chef on developing new SOPs or updating recipes if necessary according to operation needs

Menu Development & Food Quality

• Oversee all aspects of designated kitchen productions are according to standards and sufficient amount of supplies
• Ensure dishes meet presentation and taste standards, conducting taste test and quality checks
• Creative and innovative while developing menu and always up-to-date with current and local market trend
• Manage special dietary request and innovate dishes to enhance guest experience

Inventory & Cost Control

• Monitor stock levels, order supplies, and minimise waste to optimise kitchen profitability

Food Safety & Halal Compliance

• Person-in-Charge for all FSMS exercise and practice within the designated kitchen section that need to comply within the guidelines
• Person-in-Charge for all Halal exercise and practice within the designated kitchen section that need to comply within the guidelines
• Make sure every chillers and freezers are in acceptable conditions of storage complying FSMS guidelines

Training & Staff Development

• Conduct training session and demonstrating correct cooking techniques
• Ensure staff grooming standards are followed

Requirements

Qualifications

• SPM
• Diploma/degree in Culinary Arts or any related courses

Experience

• Minimum 2-4 years of kitchen experience at managerial level
• Possess at least 2 years as Sous Chef in the same related field

Skills

• Computer literate (MS Words, MS Excel, MS PowerPoint)
• Menu costing
• Inventory software
• Food safety knowledge, HACCP, sanitation, and personal hygiene
• Understand Sustainable Development Goals (SDG) and ready to reinforce together with the company