Seven Oaks Bakery Cafe Sdn. Bhd. Hiring! Full Time Sous Chef in Johor, Earn up to MYR 5,000 - Ricebowl

The Sous Chef assists the Head Chef in managing the daily kitchen operations, supervising kitchen staff, maintaining food quality and hygiene standards, controlling food costs, and ensuring efficient kitchen performance. The Sous Chef acts as the Head Chef in their absence.

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Key Responsibilities

1. Daily Kitchen Operations

* Assist the Head Chef in overseeing daily kitchen operations.

* Coordinate food preparation and service to ensure smooth kitchen workflow.

* Supervise all kitchen sections during service.

* Ensure all orders are prepared accurately and on time.

* Step in to lead kitchen operations when the Head Chef is absent.

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2. Food Preparation & Quality Control

* Ensure all dishes are prepared according to company recipes and SOPs.

* Monitor food presentation, taste, and portion consistency.

* Conduct quality checks before food is served.

* Ensure ingredients are fresh and meet company standards.

* Assist in developing and testing new menu items.

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3. Staff Supervision

* Supervise kitchen staff during daily operations.

* Assign daily tasks to each kitchen team member.

* Guide and coach junior chefs on cooking techniques and kitchen procedures.

* Monitor staff performance and discipline.

* Report staff issues or misconduct to the Head Chef.

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4. Food Safety & Hygiene

* Ensure kitchen cleanliness at all times.

* Enforce food safety, hygiene, and sanitation SOPs.

* Monitor proper food storage, FIFO, labeling, and temperature control.

* Ensure kitchen equipment is cleaned and maintained properly.

* Conduct daily hygiene inspections before and after service.

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5. Inventory & Stock Control

* Assist in monitoring daily stock levels.

* Ensure ingredients are available for daily operations.

* Report low-stock items to the Head Chef.

* Assist with weekly and monthly stock counts.

* Minimize food wastage and prevent unnecessary spoilage.

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6. Cost Control

* Practice proper portion control.

* Reduce unnecessary food waste.

* Ensure ingredients are used efficiently.

* Report any unusual stock usage or losses.

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7. Equipment Maintenance

* Ensure kitchen equipment is used correctly.

* Report damaged or malfunctioning equipment immediately.

* Assist in maintaining kitchen facilities and workstations.

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8. Administration

* Assist in preparing kitchen reports when required.

* Maintain production records where applicable.

* Record wastage and stock movement when assigned.

* Support the Head Chef in implementing company SOPs.

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Key Performance Indicators (KPIs)

* Food Quality & Consistency

* Speed of Service

* Kitchen Hygiene Compliance

* Staff Productivity

* Food Waste Control

* Portion Control Compliance

* Inventory Accuracy

* Teamwork & Leadership

* Customer Satisfaction

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Authority

The Sous Chef has the authority to:

* Assign daily work to kitchen staff.

* Supervise all kitchen sections during service.

* Correct improper food handling or SOP violations.

* Recommend staff training and performance improvements.

* Lead kitchen operations in the absence of the Head Chef.

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Requirements

* Minimum 2–4 years of experience in a supervisory kitchen role.

* Strong cooking skills across multiple stations.

* Good understanding of food safety and kitchen SOPs.

* Leadership and communication skills.

* Ability to work under pressure in a fast-paced environment.

* Good organizational and problem-solving abilities.

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Summary of Responsibilities

The Sous Chef is responsible for:

* Assisting the Head Chef in managing daily kitchen operations.

* Supervising and supporting kitchen staff.

* Maintaining food quality, consistency, and presentation.

* Ensuring compliance with food safety and hygiene standards.

* Monitoring stock levels and reducing food wastage.

* Leading the kitchen efficiently during the Head Chef’s absence.

Pay: RM4,000.00 - RM5,000.00 per month

Work Location: In person