全职 SOUS CHEF 工作, 薪水 up to MYR 5,000, RESTAURANT MANGO CHUTNEY Selangor 公司招聘中 - Ricebowl

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and food production.
• Supervise and guide kitchen staff, including kitchen assistants and helpers.
• Prepare and cook Indian cuisine according to established recipes and quality standards.
• Ensure all food preparation is completed accurately and on time for catering events.
• Monitor food quality, taste, portion size, presentation, and consistency.
• Plan and organise food preparation according to daily orders and event requirements.
• Check ingredients and ensure sufficient stock is available for daily production.
• Coordinate with the kitchen team to ensure food is ready according to the event schedule.
• Ensure proper food handling, storage, labelling, and FIFO practices.
• Maintain high standards of kitchen hygiene, cleanliness, and food safety.
• Monitor kitchen equipment and report any damage, malfunction, or maintenance requirements.
• Minimise food wastage and control portioning and ingredient usage.
• Assist with menu preparation, recipe standardisation, and new dish development when required.
• Ensure catering orders are prepared according to the correct menu, quantity, and customer requirements.
• Support event preparation and ensure food is packed and dispatched correctly.
• Train junior kitchen staff on cooking methods, food preparation, hygiene, and kitchen procedures.
• Monitor staff attendance, discipline, performance, and work allocation within the kitchen.
• Assist the Head Chef in maintaining smooth kitchen operations during busy periods.
• Perform other kitchen-related duties assigned by management.

Requirements

• Minimum 3 years of experience as a Sous Chef, Chef de Partie, or similar kitchen supervisory role.
• Experience in Indian cuisine is highly preferred.
• Catering or large-scale food production experience will be an added advantage.
• Good knowledge of Indian cooking techniques, ingredients, spices, and food preparation.
• Able to supervise and lead a kitchen team effectively.
• Able to work under pressure and meet tight catering/event deadlines.
• Good understanding of food hygiene and kitchen safety practices.
• Physically fit and able to work in a fast-paced kitchen environment.
• Willing to work weekends, public holidays, and extended hours when required for events.
• Good communication, teamwork, discipline, and leadership skills.
• Reliable, responsible, and committed to maintaining food quality and company standards.

Pay: RM3,500.00 - RM5,000.00 per month

Benefits:

• Free parking

Work Location: In person