Sous Chef (GSC NU Sentral)
- Manage function and event menu according to required marketing
5 days
100+ Sous Chef Jobs in Kuala Lumpur - October 2026 - High Salaries
Showing 105 jobs results for
"sous chef"
in Kuala Lumpur
Sous Chef (GSC LaLaport BBCC)
- Manage function and event menu according to required marketing
5 days
Sous Chef (GSC EkoCheras Mall)
- Manage function and event menu according to required marketing
5 days
Sous Chef (GSC Mid Valley Megamall)
- Manage function and event menu according to required marketing
5 days
Sous Chef (GSC KL East Mall)
- Manage function and event menu according to required marketing
5 days
Sous Chef (GSC Lotus's Kepong)
- Manage function and event menu according to required marketing
5 days
Sous Chef (GSC MyTOWN)
- Manage function and event menu according to required marketing
5 days
Sous Chef (Aurum, The Exchange)
- Manage function and event menu according to required marketing
11 days
Sous Chef (GSC Melawati Mall)
- Manage function and event menu according to required marketing
11 days
Sous Chef (Aurum Theatre, The Gardens Mall)
- Manage function and event menu according to required marketing
11 days
Sous Chef (Aurum Theatre, The Gardens Mall)
- Manage function and event menu according to required marketing
11 days
Sous Chef (Velvet Cinemas by GSC, Sunway 163 Mall)
- Manage function and event menu according to required marketing
11 days
Sous Chef (Velvet Cinemas by GSC, Sunway 163 Mall)
- Manage function and event menu according to required marketing
11 days
- Assist with menu preparation and kitchen coordination.
7 days
- To ensure all kitchen equipment and tools are always cleaned and in proper working
30+ days
- Manage ingredient requirements, purchasing and supplier sourcing or negotiation to maintain quality and cost effectiveness.
30+ days
- Monitor food preparation, portion control, and kitchen workflow.
6 days
- Follow the correct cooking methods and preparation procedures for assigned menu items.
15 days
- Maintain cleanliness and hygiene of the kitchen, utensils, and equipment.
26 days
- Maintain cleanliness and hygiene of the kitchen and cooking equipment.
26 days
- Maintain excellent cooking standards and enhance buffet presentation through creativity and attention to detail.
30+ days
- Conduct daily food tastings and immediately correct issues involving quality, taste or presentation.
30+ days
- Monitor food preparation, final plating and service lines to ensure smooth and timely service.
30+ days
- Handle fast-paced environments without losing your smile
30+ days
- Receive and store stocks using FIFO.
30+ days
- Creating menu items, recipes and developing dishes ensuring variety and quality.
30+ days
- Give prepared plates the final touch
30+ days
- Create destination-inspired dishes when required.
30+ days
- Conduct regular food tastings and inspections to correct quality, taste or presentation issues immediately.
30+ days
- Maintain cleanliness and organization of work stations, kitchen equipment, and storage areas.
30+ days