Sous Chef – KAYSTEAKLOBSTER SDN BHD
Role Summary
The Sous Chef is responsible for overseeing daily kitchen operations and ensuring all dishes meet brand standards in taste and presentation. This role involves supervising kitchen staff, managing productivity, and maintaining compliance in a fast-paced culinary environment.
Job Description
As a Sous Chef, you will engage in daily kitchen activities, ensuring that all culinary creations align with the brand's quality standards. You will play a crucial role in training staff and maintaining a clean and efficient kitchen environment.
Key Responsibilities:
- Oversee daily kitchen operations to ensure quality and consistency.
- Supervise kitchen staff and manage their scheduling and productivity.
- Enforce standard operating procedures (SOPs) for kitchen operations.
- Monitor food costs and implement cost control measures.
- Conduct quality checks on dishes before service.
- Train kitchen staff on culinary techniques and safety standards.
- Maintain cleanliness and compliance with health regulations.
- Address service issues and customer complaints in the absence of the Head Chef.
Job Requirements
At least 4–7 years of kitchen experience, with 2+ years in a supervisory role.
Culinary diploma/certification preferred.
Strong knowledge of food safety and sanitation regulations.
Proven ability to manage teams effectively.
Strong problem-solving and leadership skills.
Quick Info
Company
KAYSTEAKLOBSTER SDN BHD
Location
Johor
Salary
Undisclosed
Skills Required
7 skills
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Required Skills
Kitchen Management
Team Leadership
Food Safety
Cost Control
Culinary Techniques
Problem Solving
Communication
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