Sous Chef
On-site · Putrajaya, Putrajaya, Malaysia
Job Summary
Oversees daily kitchen operations, leads staff, and manages all food-related functions to ensure sanitation, quality, and budget adherence. Responsibilities include supervising kitchen staff, preparing and cooking foods, developing and implementing new culinary applications, maintaining food handling standards, managing purchasing/receiving/food storage, and leading staff to meet performance and guest-satisfaction goals. Demonstrates leadership, integrity, and collaboration to ensure exceptional customer service and consistent product quality.
Required Qualifications
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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