KITCHEN UNITED SDN BHD Hiring! Full Time Sous Chef in Federal Territory, Earn up to MYR 3,000 - Ricebowl

Job Title: Sous Chef

Department: Food & Beverage
Location: Hospital Cafeteria
Reporting To: Head Chef

Job Summary

The Sous Chef is the second-in-command in the kitchen and is responsible for supporting the Head Chef in the overall management and daily operation of the hospital cafeteria kitchen. The role oversees food production, kitchen staff, food quality, hygiene, safety, and operational efficiency to ensure meals are prepared and served according to approved menus, recipes, nutritional requirements, and hospital food safety standards.

The Sous Chef is expected to take charge of kitchen operations in the absence of the Head Chef and ensure consistent standards of food quality, portion control, productivity, and service.

Key Responsibilities1. Kitchen Operations & Food Production

• Supervise and coordinate daily kitchen operations and food production activities.
• Ensure all meals are prepared according to approved menus, standardized recipes, portion specifications, and required dietary guidelines.
• Monitor the preparation, cooking, plating, and distribution of meals to ensure consistency and quality.
• Ensure food production is completed according to required meal schedules and service times.
• Check food quality, taste, texture, presentation, temperature, and portion sizes before service.
• Coordinate the preparation of regular, modified, therapeutic, or special-diet meals as required.
• Ensure proper mise en place and preparation is completed before each meal service.
• Take charge of kitchen operations in the absence of the Head Chef.
• Identify operational issues and take appropriate corrective action to maintain smooth kitchen operations.

2. Staff Supervision & Leadership

• Supervise and lead Chefs, Line Cooks, Commis, Kitchen Helpers, and other kitchen personnel during assigned shifts.
• Allocate daily duties and workstations according to operational requirements and staff capabilities.
• Monitor staff performance, productivity, attendance, grooming, and compliance with kitchen procedures.
• Provide on-the-job coaching and training to junior kitchen staff.
• Ensure sufficient manpower is available for meal preparation and service.
• Maintain discipline and professional standards within the kitchen.
• Report staff performance or disciplinary concerns to the Head Chef.
• Promote teamwork, communication, and a positive working environment.

3. Food Safety, Hygiene & Quality Control

• Ensure strict compliance with HACCP, KKM/MOH requirements, hospital food safety standards, and company policies.
• Monitor food handling, preparation, cooking, cooling, reheating, holding, and serving procedures.
• Ensure food is maintained at appropriate temperatures throughout production and service.
• Conduct regular checks on kitchen cleanliness, personal hygiene, equipment, and food-handling practices.
• Ensure proper food labeling, date marking, storage, and FIFO/FEFO procedures are followed.
• Monitor cross-contamination prevention and allergen-control practices.
• Ensure cleaning and sanitation schedules are properly carried out.
• Assist in internal and external food safety audits, inspections, and corrective actions.
• Immediately report food safety risks, non-conformities, or incidents to the Head Chef.

4. Inventory & Cost Control

• Monitor daily usage of food ingredients and kitchen supplies.
• Ensure ingredients are used efficiently according to approved recipes and production requirements.
• Assist in monitoring stock levels and identifying replenishment requirements.
• Check the quality and quantity of received ingredients and report discrepancies.
• Ensure proper storage of raw materials, cooked food, and other kitchen supplies.
• Control portion sizes and production quantities to minimize food wastage.
• Monitor and reduce unnecessary food waste, spoilage, and overproduction.
• Report stock shortages, wastage, or quality issues to the Head Chef.

5. Kitchen Equipment & Workplace Safety

• Ensure all kitchen equipment is operated safely and correctly.
• Conduct routine checks of kitchen equipment and report defects or maintenance requirements.
• Ensure staff follow proper safety procedures when handling knives, cooking equipment, hot surfaces, chemicals, and other kitchen hazards.
• Maintain a clean, organized, and safe working environment.
• Take immediate action on unsafe practices and report serious safety concerns to the Head Chef or management.

6. Menu & Production Planning

• Assist the Head Chef in planning daily and weekly food production requirements.
• Review menus and production requirements to ensure adequate preparation and manpower.
• Assist in adjusting production quantities based on meal requirements and operational needs.
• Ensure standardized recipes and approved preparation methods are consistently followed.
• Provide feedback to the Head Chef regarding menu execution, ingredient availability, food quality, and operational challenges.

7. Administration & Reporting

• Maintain accurate kitchen production, temperature, cleaning, wastage, and other required records.
• Ensure kitchen checklists and operational documentation are completed accurately.
• Report daily operational issues, food quality concerns, equipment breakdowns, and manpower issues to the Head Chef.
• Assist the Head Chef in preparing reports related to kitchen performance, food safety, wastage, and productivity.
• Participate in kitchen meetings, training sessions, audits, and operational reviews.

Requirements

• Minimum 3–5 years of relevant kitchen experience, preferably in hospital, healthcare, institutional catering, hotel, or high-volume food service operations.
• Previous experience as a Sous Chef, Senior Chef, Chef de Partie, or equivalent supervisory position is preferred.
• Strong knowledge of food preparation, cooking techniques, kitchen operations, and food safety practices.
• Knowledge of HACCP, KKM/MOH food safety requirements, and hygiene standards is an advantage.
• Experience supervising and training kitchen staff.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to manage a high-volume kitchen and work effectively under pressure.
• Good understanding of portion control, food wastage, stock management, and cost control.
• Able to work shifts, early mornings, weekends, and public holidays as required.
• Physically fit and able to work in a fast-paced kitchen environment.

Key Competencies

• Kitchen Leadership & Supervision
• Food Production Management
• Food Safety & Hygiene
• Quality Control
• Team Management
• Cost & Waste Control
• Problem Solving
• Time Management
• Communication & Coordination
• Attention to Detail

Job Types: Full-time, Permanent, Contract

Pay: From RM3,000.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person