Dulima Equity Hiring! Full Time Junior Sous Chef in WP Kuala Lumpur, Earn up to MYR 3,500 + overtime - Ricebowl

Proven experience as a Chef De Partie or a similar role in a fast-paced kitchen environment, ideally within a sports bar or casual dining setting.

Demonstrated expertise in various cooking techniques, food preparation methods, and presentation standards across different culinary disciplines.

Solid understanding of kitchen management principles, including workflow optimization, station management, and maintaining high standards of service during peak hours.

Proficiency in food safety and sanitation practices, adhering to all relevant health regulations and ensuring a clean and hygienic work environment.

Experience in inventory management, including stocktaking, ordering supplies, and minimizing waste to control food costs effectively.

Ability to contribute to menu development and specials, showcasing creativity and an understanding of current culinary trends.

Strong team leadership and communication skills, capable of motivating and guiding junior kitchen staff, and collaborating effectively with front-of-house teams.

Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the operational needs of a busy cafe and lounge.

A Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field is preferred, though equivalent practical experience will be considered.

Excellent command of the English language, both written and spoken, for clear communication with colleagues and management.

Prepare and cook menu items according to established recipes and quality standards, ensuring consistency and presentation.

Manage a specific section of the kitchen, overseeing food preparation, cooking, and plating for that station.

Ensure all dishes are prepared and served in a timely manner, coordinating with other kitchen staff and front-of-house teams.

Maintain a high level of cleanliness and organization within your assigned station and the overall kitchen environment, adhering to strict food safety and sanitation regulations.

Assist in inventory management, including receiving, storing, and rotating stock to minimize waste and ensure freshness.

Contribute to menu development by suggesting new dishes, specials, or improvements to existing recipes based on culinary trends and customer feedback.

Train and mentor junior kitchen staff, providing guidance on cooking techniques, food preparation, and kitchen procedures.

Monitor food costs and portion control within your section to contribute to overall profitability.

Collaborate with the Head Chef and Sous Chef on daily specials, mise en place, and overall kitchen operations.

Adhere to all company policies and procedures, including health and safety guidelines, to ensure a safe working environment.