Sous Chef: Lead Kitchen & Banquet Operations

The Tapang Club; Bau; On-site; MYR 56,000 - 89,000; Full time

Job summary

Apis Restaurant is seeking a hands-on Sous Chef to support the Executive Chef in daily kitchen operations, including banquets, buffets and other food services. The role involves supervising food preparation, maintaining high quality, and ensuring kitchen hygiene.

The candidate will lead in the Executive Chef's absence, supervise staff, and ensure timely service while upholding safety and portion controls. Shifts include weekends and holidays as rostered.

Qualifications

• Relevant culinary qualification or equivalent practical experience.
• Experience as Sous Chef or senior kitchen team member with supervisory responsibilities.
• Competence in restaurant cooking, buffet preparation and banquet production.
• Working knowledge of food safety, portion control, inventory management and food costing.

Responsibilities

• Prepare and cook dishes according to approved recipes, portion sizes and presentation standards.
• Supervise preparation across kitchen stations and check that ingredients and dishes meet the required quality.
• Taste and inspect food before service, correcting unsuitable dishes before they leave the kitchen.
• Allocate preparation duties and station assignments under the Executive Chef's direction.
• Ensure kitchen stations are stocked, organised and ready before service begins.
• Coordinate kitchen workflow, adjusting deployment to actual demand.
• Supervise Chefs de Partie, kitchen helpers and other assigned kitchen personnel.
• Train staff in cooking techniques, recipes, portion control, presentation and safe working practices.
• Enforce the Club's food safety, personal hygiene and kitchen cleaning procedures.
• Lead daily kitchen operations during the Executive Chef's absence within delegated authority.

Skills

Staff supervision

Kitchen leadership

Food safety

Communication

Organisational skills

Education

Culinary qualification

Job description

Apis Restaurant is seeking a hands-on Sous Chef to support the Executive Chef in daily kitchen operations, including banquets, buffets and other food services. The role involves supervising food preparation, maintaining high quality, and ensuring kitchen hygiene.

The candidate will lead in the Executive Chef's absence, supervise staff, and ensure timely service while upholding safety and portion controls. Shifts include weekends and holidays as rostered.