SOUS CHEF

Sunway Berhad; Subang Jaya; On-site; MYR 78,000 - 112,000; Full time

Job summary

Jora Malaysia is seeking an experienced Kitchen Manager to oversee daily operations across breakfast, lunch, dinner, and in-room dining. You will ensure proper staffing, monitor market lists, and coordinate with senior chefs to prevent shortages and waste.

Responsibilities include developing SOPs, maintaining food quality and presentation, managing inventory and cost control, and upholding FSMS and Halal compliance.

Qualifications

• SPM education is required or higher.
• Diploma/degree in Culinary Arts or related field.
• Experience in a managerial kitchen role is required.
• Knowledge of food safety, HACCP and hygiene practices required.

Responsibilities

• Oversee daily kitchen operations for breakfast, lunch, dinner, ala carte and in-room dining.
• Ensure proper staffing coverage for daily operations.
• Check market list and verify items meet specifications.
• Coordinate with Senior Sous Chef on meal bookings and communicate to the team.
• Develop SOPs or update recipes as needed.
• Train staff and maintain hygiene and food safety standards.

Skills

Food safety knowledge

HACCP

Sanitation

Personal hygiene

SDG awareness

Education

Diploma/degree in Culinary Arts

SPM

Tools

MS Word

MS Excel

MS PowerPoint

Inventory software

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.

• 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

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