Sous Chef

Key Responsibilities

Assist the Head Chef in managing daily kitchen operations

Supervise and coordinate kitchen staff during food preparation and service

Ensure consistency in food quality, taste, and presentation

Prepare and cook dishes according to company recipes and SOPs

Monitor food hygiene, cleanliness, and kitchen safety standards

Assist in inventory control, stock ordering, and cost management

Ensure proper food storage and minimize wastage

Train and guide junior kitchen staff when necessary

Coordinate with service team to ensure smooth kitchen operations

Support management during pre-opening kitchen setup and operational preparations

Requirements

Minimum 2–4 years of experience in kitchen operations or supervisory culinary role

Experience in Mughlai, Arabic, Middle Eastern, or Indian cuisine is highly preferred

Strong knowledge of food preparation techniques and kitchen operations

Good leadership and team management skills

Ability to work efficiently in a fast-paced environment

Strong understanding of food hygiene and HACCP practices

Responsible, disciplined, and able to work under pressure

Able to work shifts, weekends, and public holidays

Able to travel to or relocate to Kulim, Kedah

What We Offer

Opportunity to grow with a new and exciting restaurant brand

Career advancement opportunities

Staff meals provided

EPF, SOCSO & EIS

Friendly and supportive working environment

Be part of an exciting pre-opening journey

If you are passionate about hospitality and enjoy meeting people, we would love to hear from you.

Pay: From RM4,000.00 per month

Ability to commute/relocate:

Kulim: Reliably commute or planning to relocate before starting work (Required)

Language:

English (Required)

Bahasa Melayu (Required)