Sous Chef

Sous Chef

Job Summary | Ringkasan Jawatan

We are seeking an experienced and passionate Sous Chef to support the Head of Culinary/Executive Chef in overseeing the daily operations of the kitchen. You will be responsible for ensuring the consistent delivery of high-quality meals, maintaining food safety and hygiene standards, supervising kitchen staff, managing inventory and costs, and driving operational excellence across all food production areas.

Kami sedang mencari Sous Chef yang berpengalaman dan berdedikasi untuk membantu Ketua Kulinari/Executive Chef dalam mengurus operasi harian dapur. Anda akan bertanggungjawab memastikan penyediaan makanan berkualiti tinggi secara konsisten, mengekalkan piawaian keselamatan dan kebersihan makanan, menyelia kakitangan dapur, mengurus inventori serta kos, dan memastikan kecemerlangan operasi di semua bahagian penyediaan makanan.

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Key Responsibilities | Tanggungjawab Utama

• Support the Head of Culinary/Executive Chef in managing daily kitchen operations and ensuring efficient workflow.
• Plan, coordinate and supervise food preparation to ensure all dishes meet quality, presentation and food safety standards.
• Assist in menu planning, recipe development and implementation of new dishes based on market trends and customer preferences.
• Supervise, train and mentor kitchen staff while fostering teamwork and maintaining high performance standards.
• Manage inventory, stock control, purchasing, food costing and kitchen budgets to minimise wastage and optimise operational costs.
• Monitor kitchen manpower scheduling, equipment maintenance and cleanliness to ensure compliance with hygiene and safety standards.
• Conduct kitchen inspections, prepare operational reports and ensure compliance with hospital and regulatory requirements.
• Handle customer feedback professionally and implement corrective actions to continuously improve service quality.

• Membantu Ketua Kulinari/Executive Chef dalam mengurus operasi harian dapur bagi memastikan kelancaran operasi.
• Merancang, menyelaras dan menyelia penyediaan makanan supaya memenuhi piawaian kualiti, persembahan dan keselamatan makanan.
• Membantu dalam perancangan menu, pembangunan resipi dan pengenalan hidangan baharu mengikut trend pasaran dan kehendak pelanggan.
• Menyelia, melatih dan membimbing kakitangan dapur sambil memupuk semangat kerja berpasukan dan prestasi yang cemerlang.
• Mengurus inventori, kawalan stok, pembelian, kos makanan dan bajet dapur bagi mengurangkan pembaziran serta mengoptimumkan kos operasi.
• Memantau jadual tenaga kerja, penyelenggaraan peralatan serta kebersihan dapur bagi memastikan pematuhan terhadap piawaian keselamatan dan sanitasi.
• Menjalankan pemeriksaan dapur, menyediakan laporan operasi serta memastikan pematuhan kepada keperluan hospital dan pihak berkuasa.
• Mengendalikan maklum balas pelanggan secara profesional serta mengambil tindakan penambahbaikan bagi meningkatkan kualiti perkhidmatan.

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Job Requirements | Kelayakan

• Diploma in Hospitality, Culinary Arts or a related field.
• Valid Food Handling Certificate and Typhoid Vaccination.
• Minimum 15 years of relevant experience in the F&B, hospitality or healthcare industry, with experience in a leadership role.
• Strong knowledge of food safety standards, HACCP, HALAL requirements, inventory management and food costing.
• Excellent leadership, communication, planning and organisational skills.
• Able to work efficiently under pressure in a fast-paced environment.
• Passionate about food quality, innovation and continuous improvement.

• Diploma dalam Hospitaliti, Seni Kulinari atau bidang berkaitan.
• Memiliki Sijil Pengendalian Makanan dan Suntikan Tifoid yang sah.
• Minimum 15 tahun pengalaman dalam industri F&B, hospitaliti atau penjagaan kesihatan, termasuk pengalaman dalam jawatan penyeliaan atau pengurusan.
• Mempunyai pengetahuan yang kukuh mengenai keselamatan makanan, HACCP, HALAL, pengurusan inventori dan kawalan kos makanan.
• Kemahiran kepimpinan, komunikasi, perancangan dan organisasi yang cemerlang.
• Mampu bekerja di bawah tekanan dalam persekitaran kerja yang pantas.
• Berminat dalam bidang kulinari serta sentiasa berusaha meningkatkan kualiti dan inovasi makanan.

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Working Hours | Waktu Bekerja

This position requires rotating shifts, including morning, afternoon, weekends and public holidays.

Jawatan ini memerlukan kerja mengikut syif bergilir, termasuk syif pagi, petang, hujung minggu dan cuti umum.

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Hiring Process | Proses Pengambilan

The recruitment process typically takes 2–4 weeks. Only shortlisted candidates will be contacted for interview arrangements.

Proses pengambilan pekerja biasanya mengambil masa 2–4 minggu. Hanya calon yang disenarai pendek akan dihubungi untuk sesi temu duga.