POSITION: SOUS CHEF (KOREAN BBQ CUISINE)

Position Summary:

We are seeking an experienced and passionate Sous Chef with expertise in Korean cuisine to join our kitchen leadership team. You will assist the Head Chef in managing daily kitchen operations, supervising grill and line cooks, maintaining strict food quality standards, and ensuring authentic flavor profiles across all meats, marinades, and banchan.

Key Responsibilities

Kitchen Leadership & Line Supervision: Oversee prep and service during peak hours; assist with scheduling, inventory management, and food cost controls.
Meat Preparation & Quality Control: Master butchery, slicing, and presentation of premium meats (galbi, samgyeopsal, bulgogi, etc.) and monitor proper table-side or kitchen grilling standards.
Banchan & Marinade Execution: Prepare and maintain consistency for authentic Korean marinades, sauces, stews, and daily banchan offerings.
Food Safety & Hygiene: Enforce strict health, safety, and sanitation protocols across all prep and cooking stations.
Staff Training: Mentor and train junior cooks on traditional Korean culinary techniques and efficient line execution.

Qualifications & Requirements

Experience: 2+ years of experience as a Sous Chef or Line Cook in a high-volume Korean restaurant or Korean BBQ establishment.
Technical Skills: Strong knife skills and deep knowledge of Korean meat cuts, fermentation, and marinade profiles.
Leadership: Proven ability to manage a team under pressure during fast-paced dinner services.

Job Types: Full-time, Permanent

Pay: RM4,500.00 - RM6,000.00 per month

Application Question(s):

Are you willing to work in Sg. Long Kajang?
How many years of Chef (korean cuisine) experience do you have?
How long is your notice period?

Work Location: In person

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Sous Chef (Korea Cuisine) - Based in Sungai Long Kajang