Total 11,440 sous chef job vacancies in Malaysia

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to rosalind@melsplace.com.sg

Junior Sous Chef
·£35,000 per year
·Premium Site
·Monday to Friday
.Contract Catering, Restaurant and B&I Hospitality experience beneficial
·Highly regarded operator with extensive plans for growth

Within this premium Contract Catering setting, working within the staff restaurant, you will be working to the highest standards serving fresh food in a high volume kitchen environment. We are looking for candidates with a background working within B&I, or who have a high end restaurant or hotel background.

Work life balance... Three words that do not often come up in a chef's vocabulary, yet this is exactly what this position is offering! Within this premium B&I setting, you will have every weekend off and all day time hours split over 5 days per week which makes this role a great way for a Chef to continue working with fresh food, cooked to the highest standards but with much greater work/ life balance.

·A culture of training and development with unique opportunities for career development
·Unique opportunities to progress through personalised career paths into regional support roles
·Industry renowned training to help develop and enhance your skills

Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age.

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to rosalind@melsplace.com.sg

Le Bon Funk is a series of neighbourhood wine bars by Chef-Owner Keirin Buck, located in Club Street and Holland Village. Le Bon Funk presents a selection of exciting and accessible wines complemented by quality, never fussy, produce-led sharing plates.

Le Bon Funk is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

This role is one of very few positions that are primed to directly influence the guest experience. You will directly be able to ensure that our guests leave happy and satisfied with the service and experience at our restaurants—especially being able to identify unique opportunities to delight in the day-to-day service.

You'll be in charge of:

• Prepare the restaurant for opening and closing
• Setting up tables with the correct number of place settings, including crockery, silverware, glasses, and napkin
• Maintain restaurant's overall cleanliness at all times
• Readily stand by at the pass, to pick up dishes which are ready to be presented to the guest
• The ability to explain the ingredients used and/or methods on how to enjoy the dish when presenting the dish to the guest
• Proactive and able to anticipate guests' needs
• Refresh the table with finesse once guests have finished their main course
• Other additional task includes setting up and breaking down tables, restocking supplies, using the glassware dishwasher and other cleaning duties

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80687635.

Should your application progress to the next stage, we will be in contact to arrange an interview.

Do you have people management experience?

Would you say you are a mentor with a passion for food?

***The QHotels Collection is a proud member of the British Culinary Federation***

***Live in accommodation available***

Supporting the Head Chef, the Sous Chef will be ‘hands on’, leading by example in the kitchen, guiding & mentoring a brigade of chefs and kitchen porters, ensuring as a team you deliver excellent guest services, ensuring the quality of food is to an expected high standard.

You will be supporting the Head Chef with overseeing the restaurant menu and ensuring the food being delivered to guests is to spec and to a high standard. You'll be able to showcase your creative side by offering signature dishes/specials as well as when you are catering for meetings & events

What will I do?

• Control the food preparation and delegate
• Ensure the food being prepared and leaving the kitchen is to a high standard and consistent
• Implement and follow company menu, ensuring standardisation across the dishes and specifications are being adhered to
• Purchasing of food products and related items from nominated company suppliers
• Keeping within set budget
• Regular audit checks are carried out
• Stock rotation and stock checks carried out
• Identify your individual team’s areas of development and provide relevant training as well as ensuring they are motivated
• Rotas, team holidays
• Support the Head Chef with hiring, managing and training & developing kitchen staff
• Stand in for Head Chef in their absence

Is this the role for me?

• Would suit either an experienced Sous Chef seeking a new challenge or an experienced Chef de Partie seeking their first step up into a supervisory Chef role
• Would suit someone working in contract catering and seeking a role within a hotel kitchen
• Previous experience working within a hotel environment would be a distinct advantage
• A passion for high standards and quality food
• Lead by example
• Previous supervisory experience preferable
• Budget management
• HACCP, food safety and health & safety

Why The QHotels Collection?

• Family and Friends discounts in hotels across The QHotels Collection
• Free onsite parking
• Various Employee celebratory days throughout the year
• Support with training & professional qualifications, including course fees!
• Carve out your own career path with The QHotels Collection as there will be progression & career development opportunities across our hotel portfolio
• Internal talent exchange network
• Access to an Employee Assistance Programme, 24/7, 365 days a year

At The QHotels Collection, we are proud to be a Disability Confident employer. Our culture centres around diversity, inclusion, and equal opportunities for all. If you would like to discuss your application further in relation to the Disability Confident, please do reach out via email to resourcing@theqhotelscollection.co.uk.

The Armed Forces Covenant is a voluntary statement of mutual support between a civilian community and its local Armed Forces Community. It is intended to complement the Armed Forces Covenant, which outlines the moral obligation between the Nation, the Government and the Armed Forces. The QHotels Collection proudly support the UK Armed Forces and have signed the Armed Forces Covenant achieving the Silver Award.

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to rosalind@melsplace.com.sg

Job Purpose:

A Sous Chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff and recording inventory.

Duties:

· Develop new menu options based on seasonal changes and customer demand.

· Assist with the preparation and planning of meal designs.

· Ensure that kitchen activities operate in a timely manner.

· Resolve customer problems and concerns personally.

· Monitor and record inventory, and if necessary, order new supplies.

· Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

· Recruit and train new kitchen employees to meet restaurant and kitchen standards.

· Create schedules for kitchen employees and evaluate their performance.

· Adhere to and implement sanitation regulations and safety regulations.

· Manage the kitchen team in the executive chef's absence.

Skills/Qualifications:

· A minimum of 2 years’ experience in a similar role.

· Strong knowledge of cooking methods, kitchen equipment, and best practices.

· Good understanding of MS Office and restaurant software programs.

· Teamwork-oriented with outstanding leadership abilities.

· Excellent communication and interpersonal skills.

Benefits:

Staff discounts

Annual Leave

Medical Claim

Quarterly Incentive (rewarding sales performance)

Meals provided (Breakfast & Lunch)

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to rosalind@melsplace.com.sg

The Delaware North Culinary team at Marvel Stadium have an exciting opportunity for a full time  Executive Sous Chef  to lead the retail culinary team in delivering the highest quality in quick service restaurant dining experiences.
Delaware North is a leader in the catering and hospitality industry. We are dedicated to delivering exceptional experiences at Marvel Stadium, one of the most iconic entertainment venues in the region.
Marvel Stadium is one of Melbourne?s leading sports & entertainment venues with a capacity of 53,000. Marvel Stadium is recognised as one of the nations most iconic sporting arenas, with a blend of sporting events and concerts supported by a Food and Beverage offering from the likes of renowned restaurants such as Lee Ho Fook and Gallery by Adrian Richardson.
Role Overview:
We are seeking a passionate and skilled individual to take on the role of Executive Sous Chef
... Click here to view more detail / apply for Executive Sous Chef ? Retail ? Marvel Stadium

Job Descriptions

• Maintains quality control by monitoring dishes as they are prepared and served, ensuring that they meet the restaurant's quality standards.
• Ensure daily housekeeping and maintain proper hygiene practices before and after kitchen operations
• Willing to learn and involve in menu planning, including selecting ingredients, creating recipes, and becoming proficient in all stations within the kitchen.
• Capability to identify problems and determine accurate solutions during day to day operation.
• Responsible for ordering of supplies and cost control management including food costs and wastages
• Ability to communicate with customers

Overall, the Junior Sous Chef position is responsible for helping to manage the kitchen, ensuring that food is prepared to the highest quality standard. He/She Is expected to have excellent culinary skills, work in a fast-paced environment, and take on leadership responsibilities. The Junior Sous Chef is also expected to be able to step up and take on the duties of the Head Chef or Sous Chef in their absence.

Job Requirements

• With Classic Thai cuisine forte.
• Experience managing in fast-paced environments and strong understanding of restaurant operations. Min 5 years experience
• Take pride at what he/she do, Passionate, Positive Team player
• Capability to identify problems and determine accurate solutions during day to day operation.

Benefits

• Good Career Progression
• Great team and culture

Working hours

• 6 days work week straight shift / 2pm-11pm 1 hour break

Job Title: Sous Chef / Head Chef（Mexican Cuisine）（ID2108）
Location: Orchard
Working Hours: 6 Days / 60 Hours Per Week (Including Weekends & PH, Timing Based On Schedule)
Salary: $4000-$4500++

Job Description
• Preparing, cooking, and presenting Mexican dishes with a focus on taste, quality, and presentation
• Developing and executing Mexican recipes, ensuring the authentic taste and cultural aspects of each dish
• Ordering, receiving, and managing inventory of Mexican ingredients, herbs, and spices
• Maintaining a clean and organized kitchen, following food safety and hygiene standards
• Collaborating with the kitchen team to ensure a smooth and efficient operation
• Adhering to menu planning and cost control to optimize the restaurant's profitability
• Innovating and creating new Mexican dishes to keep our menu exciting and fresh

Requirement
• Proven experience as a Mexican Chef, with a strong background in Mexican cuisine
• In-depth knowledge of Mexican cooking techniques, ingredients, and regional variations
• Ability to prepare and present dishes that meet high-quality standards
• Strong culinary creativity and a passion for Mexican food
• Ability to work in a fast-paced restaurant environment
• Excellent communication and teamwork skills
• Food safety and hygiene certification

If you’re AWESOME get in touch…

WHAT ARE WE LOOKING FOR?

The Stag are looking for hardworking, passionate and self-motivated individuals to play a key role in our restaurant expansions. Candidates must have a proven track record of working within high volume restaurants, exceptional customer service & attention to detail.

JOB BRIEF

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Head Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

We offer very competitive rates of pay and plenty of room to progress within the company.

IDEAL CANDIDATE

• Experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs
• H&S Training LV 2 and Allergen training
• Food Safety Lvl 2/3 training

RESPONSIBILITIES

• Managing members of the kitchen team whilst on shift
• In absence of the Head Chef ensuring all standards are kept in line with company expectations
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation and dish plating
• Produce high quality plates both visually and in taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Head Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Keeps cooking stations stocked, especially before and during prime operation hours
• Comply with and enforce sanitation regulations and safety standard
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Ensuring all H&S issues are reported in a timely manner to comply with company policies
• Maintain a positive and professional approach with co-workers and customers
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing

The Coconut Club is a Singaporean restaurant that celebrates coconut milk as the lifeblood of our cuisine, over our signature Nasi Lemak or sharing plates. With community at its core, The Coconut Club prioritises an inclusive and diverse culture.

The Coconut Club is part of The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022, 2023) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Set up workstation with all the needed ingredients and cooking equipment
• Ensure great presentation by dressing dishing before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place order when there are shortages
• Enforcing strict health and hygiene standard and troubleshooting any problems that may arise

We are looking for someone:

• Eager to grow
• Passion for people (through food & service)
• Lead with empathy and kindness, though never without firmness
• Pursue continuous improvement
• Own outcomes and drive solutions

Benefits:

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.

https://www.lobehold.com/playbook

https://instagram.com/tlbg.openarms

Should your application progress to the next stage, we will be in contact to arrange an interview.

About Us G’day Group comprises leading Australian tourism brands in Discovery Parks, G’day Parks, El Questro, Rottnest Island, McCracken and a loyalty program G’day Rewards. Employing more than 2000 people Australia-wide, G’day Group has a truly national footprint of over 300 holiday parks, including over 85 fully owned and operated parks and Resorts. The largest park network in the country, we’re about authentic Australian holiday experiences and inviting all Aussies to say g’day to more of Australia. Our workstay properties are ideally located to provide accommodation services where they're needed including mining accommodation services and are able to cater for small groups of 5-70 people as well as large workforces of 300 . We offer choice to businesses with single rooms, cabins or motel style rooms and an additional mobile fleet of caravans, able to move between our network of parks meaning our workforce and mining camp needs can be met with demand on short…

Click here to view more detail / apply for Sous Chef Lady Loretta - Mount Isa FIFO

SALARY:

From SGD $3300 Starting Salary

SCOPE:

Assist the Head Chef

Assist in managing costs, food purchases & inventory

Experienced with leadership qualities

Fine culinary skills in Western & Local dishes (Non-Halal)

Passion in creating special dishes & developing menu

Be independent & responsible

Plan & lead daily kitchen operations

Manage costs, food purchases & inventory

Ensure consistencies in all food servings

Ensure kitchen cleanliness, safety & compliance to food hygiene

Team player that can readily work with the whole team

REQUIREMENTS:

NO academic certification required, we only seek true talent & positive attitude

Possess food hygiene and safety certification

Immediate start work preferred

Applicants please contact Ms. Rosalind @ 9090 4144 or email to rosalind@melsplace.com.sg