Sous Chef – KAYSTEAKLOBSTER SDN BHD
Role Summary
The Sous Chef will manage kitchen operations, ensuring quality and consistency while leading the team and maintaining food safety standards. Strong leadership and problem-solving skills are essential for success in this role.
Job Description
As a Sous Chef, you will oversee daily kitchen operations, ensuring all dishes meet brand standards in taste and presentation. You will supervise kitchen staff, manage scheduling and productivity, enforce SOPs, and monitor food costs. Additionally, you will conduct quality checks, train staff, and maintain kitchen cleanliness and compliance. In the absence of the Head Chef, you will take charge of operations and handle any service issues or customer complaints promptly.
Job Requirements
At least 4–7 years of kitchen experience, with 2+ years in a supervisory role.
Strong knowledge of kitchen operations, production planning, and cost control.
Proven ability to manage teams and maintain standards during peak periods.
Good knowledge of food safety, sanitation, and regulatory requirements.
Strong problem-solving and leadership capability.
Culinary diploma/certification preferred.
Quick Info
Company
KAYSTEAKLOBSTER SDN BHD
Location
Johor
Salary
Undisclosed
Skills Required
7 skills
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Required Skills
Kitchen Operations
Team Management
Food Safety
Cost Control
Problem-Solving
Leadership
Culinary Certification
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