Sous Chef(8622)

NATIONAL UNIVERSITY HEALTH SYSTEM PTE. LTD.; Pasir Panjang; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading healthcare institution in Malaysia is seeking an experienced Sous Chef to oversee food production and maintain high-quality standards in preparation and service. The ideal candidate will have at least 3 years of relevant experience, a culinary certificate, and strong skills in managing kitchen operations. Responsibilities include meal preparations, team leadership, and ensuring adherence to food safety guidelines. Fluency in English is required, and proficiency in a second language is an advantage.

Qualifications

• Minimum 3 years of relevant work experience.
• Must possess basic Food Hygiene certification.
• Recognized Culinary Certificate will be an advantage.
• Able to handle large-scale cooking operations.
• Able to write, speak, and read simple English.

Responsibilities

• Prepare and execute meals according to menu.
• Ensure high food quality and adherence to hospital standards.
• Maintain cleanliness, safety, and orderliness in the kitchen.
• Conduct training sessions and provide leadership to team members.
• Manage inventory and procurement of raw ingredients.

Skills

Large-scale cooking operation

Conflict resolution skills

Basic Microsoft Office skills

Knowledge of international cuisine

Basic Food Hygiene certification

Education

Culinary Certificate

Tools

Electronic Meal Ordering System

Job description

1. Job Purpose

The Sous Chef is responsible for food production in accordance with the menu for patients or guests. Preparation and executing all special and therapeutic diet accordingly and timely based with coordination assigned by the Executive Chef, Executive Sous Chef and/ or Food Services Manager(s). He or she is required to display high professionalism and high efficiency to provide the highest food quality consistently, while making sure that the hygiene, sanitation and food storage organisation in high volume production cooking environment is always met. Be a solid role model both to the food services and kitchen teams.

2. Duties and Responsibilities

Primary Responsibilities and Duties (80%)

• Prepare and execute meals according to menu, including special and therapeutic diets
• Perform checks on diet texture, portion sizes, taste, temperature, and visual appeal in accordance with the agreement with Speech Therapist and Dietitians
• Ensure high food quality and adherence to hospital standards, always following HACCP and MUIS guideline
• Constantly conduct checks on food tastes, texture, temperature, and visual appeal for all section cooks
• Handle patient diet chits and special requests
• Maintain cleanliness, safety, and orderliness in the kitchen, making sure there is no damaged or soiled utensils
• Conduct regular checks on equipment and arrange for repairs
• Ensure proper food segregation, tagging, and sampling for laboratory tests
• Manage inventory and procurement of raw ingredients
• Prevent overstocking and monitor food waste
• Conduct roll calls, training sessions, and share best practices such as insisting of meticulous cleanliness and orderliness within the kitchen environment
• Provide leadership and direction to team members
• Conduct on-the-job training and coaching sessions
• Ensure food safety, health, and work safety standards are met, following HACCP, ISO22000, and MUIS guidelines
• Conduct random inspections on staff personal hygiene, regular kitchen meeting briefing and updates daily with the team and ensuring all SOPs are obeyed and practiced at all time
• Maintain proper documentation and records
• Carry out procurements of raw ingredients with section chefs and ensure that all orders are submitted on timely basic and as per required. Check on goods receiving and temperature logging are practice and are carry out in proper manner
• Ensuring and check of raw ingredients are not over stocked and are on par. Carry out regular food checks for wastage, spoilage, expiring or dented food cans and budgeting on procurements and scheduling kitchen monthly cleaning
• Assist Supervisor to oversee designated kitchen operations

Secondary Responsibilities and Duties (20%)

• Participate in health-related activities and cooking demonstrations when required
• Conduct on-the-job training and coaching sessions
• Assist in supervising IT systems like Electronic Meal Ordering System (eMOS)
• Monitor and report on operations, highlighting discrepancies
• Develop menus, ingredient specifications, and recipes for events
• Assist Executive Sous Chef to control expenses, monitor and manage food budget throughout the year
• Ensure all rosters and production schedules are planned for the division
• Report any discrepancies or irregularities to supervisors
• Perform any other duties assigned by managers and head chefs

3. Job Specification/Requirements

• Minimum 3 years of relevant work experience
• Possess basic Food Hygiene certification
• Recognized Culinary Certificate will be an advantage
• Must be comfortable to handle large-scale cooking operation and production and possess good knowledge of international cuisine
• Ability to work under pressure with tight deadlines in a high-energy and demanding environment
• Strong conflict and complaint resolution skills.
• Basic Microsoft Office skills, including Word, Excel and PowerPoint
• Knowledge in Electronic Meal Ordering System will be added advantage.
• Able to recognize basic food ingredients, utensils, cookery, and kitchen tools
• Able to handle kitchen tools such as knifes, peeler, sauce ladler and spoons
• Self-disciplined, willing to learn, follow instructions, and strict order with house rules and regulations
• Able to write, speak, and read simple English. Fluency in a second language would be an advantage
• Be a team player that have good communication and interactive skills, and able to acknowledge information independently