Sous Chef

Responsibilities

• Minimum 3–5 years of experience in a professional kitchen, with at least 1–2 years in a supervisory role
• Proven experience as a Sous Chef or similar position
• Strong knowledge of food preparation techniques and kitchen operations
• Good understanding of food safety, sanitation, and HACCP standards
• Strong leadership and team management skills
• Ability to work effectively under pressure in a fast-paced environment
• Good communication and interpersonal skills
• Strong organizational and time-management abilities
• Knowledge of food costing and inventory management
• Culinary diploma/certification is preferred
• Willing to work shifts, weekends, and public holidays
• Creative mindset with attention to detail in food presentation
• Ability to work independently and as part of a team.
• Placement in Gading Serpong area

Qualifications

• Assist the Head Chef in managing daily kitchen operations
• Supervise and coordinate kitchen staff during food preparation and service
• Ensure all dishes are prepared according to established recipes and presentation standards
• Maintain food quality, consistency, and portion control
• Monitor kitchen cleanliness and ensure compliance with hygiene and food safety standards
• Assist in menu planning, recipe development, and seasonal menu updates
• Monitor stock levels and coordinate ingredient ordering with the purchasing team
• Control food waste and support cost-· efficiency initiatives
• Train, guide, and evaluate junior kitchen staff
• Handle kitchen operations in the absence of the Head Chef
• Ensure proper food storage, labeling, and stock rotation (FIFO)
• Support smooth coordination between kitchen and service teams