The Ruma Hotel & Residences Hiring! Full Time Sous Chef in Federal Territory - Ricebowl

Sous Chef – Job Summary

The Sous Chef will support the Executive Chef and Chef de Cuisine in overseeing the daily kitchen operations, ensuring high standards of food quality, consistency, hygiene and presentation. The role will involve supervising the kitchen team, coordinating food preparation and service, managing kitchen resources and ensuring compliance with food safety and hotel standards.

Key Responsibilities

• Assist the Executive Chef / Executive Sous Chef in managing daily kitchen operations.
• Supervise and coordinate the kitchen team during food preparation and service.
• Ensure all dishes are prepared according to established recipes, standards and presentation guidelines.
• Maintain consistent food quality, taste, portion control and presentation.
• Monitor food preparation, cooking and service to ensure smooth kitchen operations.
• Ensure proper food storage, handling, hygiene and sanitation practices are followed.
• Monitor stock levels and minimise food wastage and unnecessary costs.
• Assist with menu planning, recipe development and new dish creation when required.
• Conduct daily briefings and provide guidance, coaching and training to kitchen associates.
• Ensure kitchen equipment is properly maintained and report any defects promptly.
• Work closely with other departments, particularly F&B Service, to ensure smooth operations.
• Assist with food cost control, inventory and kitchen budgeting.
• Ensure compliance with hotel policies, HACCP, food safety regulations and occupational health and safety requirements.
• Deputise for the Executive Chef / Executive Sous Chef in their absence.

Requirements

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• Minimum 5 years of culinary experience, preferably in a 4- or 5-star hotel, luxury resort or high-end restaurant.
• At least 1–2 years of experience in a supervisory or Sous Chef position.
• Strong knowledge of food preparation, cooking techniques, food safety and kitchen hygiene.
• Good understanding of food cost control, inventory management and portion control.
• Strong leadership and team management skills.
• Able to work under pressure in a fast-paced kitchen environment.
• Good communication and interpersonal skills.
• Creative, organised and attentive to detail.
• Willing to work on shifts, weekends and public holidays.
• Good knowledge of HACCP and relevant food safety requirements.
• Ability to work effectively with a multicultural team.

Pay: From RM75,600.00 per year

Benefits:

• Health insurance
• Meal provided
• Professional development

Work Location: In person