Sous Chef

Jobstreet Malaysia; Selangor; On-site; MYR 100,000 - 150,000; Full time

Job summary

A new café concept is seeking an experienced Sous Chef to lead daily kitchen operations and manage the kitchen team. You will ensure food quality, workflow efficiency, and compliance with safety standards. Ideal candidates have prior experience in a senior kitchen role and the ability to train staff independently while thriving in a fast-paced environment. This position requires commitment to work shifts, weekends, and public holidays.

Qualifications

• Proven experience as a Sous Chef or in a senior kitchen role.
• Knowledge of food preparation and hygiene standards.
• Willingness to work shifts, weekends, and public holidays.

Responsibilities

• Lead and manage daily kitchen operations.
• Supervise and train kitchen staff.
• Monitor ingredient usage and kitchen supplies.
• Assist with menu improvements and operational feedback.

Skills

Leadership capability

Strong knowledge of kitchen operations

Ability to work in a fast-paced environment

Job description

About Faculty Coffee Sdn. Bhd. Faculty Coffee Sdn. Bhd. is a café concept scheduled to open on 1 June. We are currently building our core operations team, and the role will be involved in pre-opening preparation and operational setup prior to launch.

Job Summary

The Sous Chef is responsible for leading and managing daily kitchen operations, ensuring consistent food quality, efficient workflow, and compliance with hygiene and safety standards. As the senior‑most kitchen role, the Sous Chef oversees the kitchen team and works closely with management to maintain operational excellence.

Key Responsibilities

• Lead and manage daily kitchen operations, including food preparation, cooking, and plating.
• Ensure consistency in taste, presentation, and portion control across all menu items.
• Plan and organise kitchen workflow to support smooth service operations.
• Take full responsibility for kitchen operations during all shifts.

Team Supervision & Training

• Supervise, train, and guide kitchen staff on food preparation techniques and SOPs.
• Assign duties, monitor performance, and ensure teamwork within the kitchen.
• Support recruitment, onboarding, and on‑the‑job training of kitchen staff.
• Ensure strict compliance with food safety, hygiene, and cleanliness standards.
• Monitor proper food handling, storage, and stock rotation (FIFO).
• Ensure kitchen equipment and workstations are maintained in good condition.
• Comply with company SOPs and local health and safety regulations.

Inventory & Cost Control

• Monitor ingredient usage, stock levels, and kitchen supplies.
• Coordinate ordering and receiving of kitchen ingredients and consumables.
• Control food cost, minimise wastage, and support cost optimisation efforts.

Menu & Process Improvement

• Execute menu items according to company standards and approved recipes.
• Assist management with menu improvements, testing, and operational feedback.
• Continuously improve kitchen efficiency, workflow, and food quality.

Requirements & Qualifications

• Proven experience as a Sous Chef or senior kitchen role (café or casual dining preferred).
• Strong knowledge of kitchen operations, food preparation, and hygiene standards.
• Leadership capability to manage and train kitchen staff independently.
• Ability to work in a fast‑paced environment.
• Willingness to work shifts, weekends, and public holidays.