Full Time Sous Chef (Central Kitchen - Local Cuisine) Jobs, Salary up to MYR 6,500 in Agensi Pekerjaan Talent Recruit Selangor - Maukerja

Company Overview

We are representing a rapidly growing, multi-outlet F&B group expanding its presence across Malaysia. Driven by data, culinary excellence, and operational consistency, our client is establishing a state-of-the-art central kitchen to power their next phase of national expansion.

We are seeking an operational powerhouse a Central Kitchen Sous Chef who excels at batch production, recipe standardization, and team leadership in a high-throughput facility.

Key Responsibilities

1. Production Management & Batch Operations

• High-Volume Execution: Oversee daily floor cooking operations, managing batch scheduling to meet daily outlet demand orders accurately and on time.
• Yield & Cost Control: Monitor portion sizes, ingredient yield, and wastage to achieve optimal unit cost efficiency without compromising food quality.
• Workflow Optimization: Organize station layouts, prep schedules, and line production to maximize output and labor productivity.

2. Recipe Standardization & R&D Integration

• Process Scaling: Convert standard R&D recipes into scalable, high-volume operational batch sheets and SOPs.
• Quality Consistency: Ensure precise repeatability across all finished components, sauces, and cooked items sent to retail outlets.
• Trial & Commercialization: Support product feasibility testing for high-volume prep, including vacuum-sealed, chilled, and freeze-thaw product lines.

3. Food Safety, Quality Assurance & Compliance

• Floor Compliance: Enforce strict hygiene standards across all production lines in compliance with Malaysian Food Regulations and MOH guidelines.
• Halal & QA Tracking: Oversee Halal compliance protocols, cold-chain monitoring, and batch sample retention for strict quality tracking.
• Supplier Quality: Inspect incoming raw materials and ingredients to ensure supplier conformance with company standards.

4. Leadership & Kitchen Management

• Team Development: Supervise, train, and mentor floor staff, line cooks, and kitchen helpers on cooking techniques, speed, and safety.
• Shift Scheduling: Plan shift rosters to line up with production cycles, peak demand periods, and delivery dispatch times.
• Hands-on Leadership: Step directly onto the production line to lead by example and resolve bottlenecks during high-volume production runs.

5. Inventory & Logistics Coordination

• Stock & Cold-Chain Control: Conduct regular stock takes and manage FIFO (First-In, First-Out) rotation for raw materials and finished goods.
• Dispatch Readiness: Coordinate with the logistics team to ensure all outgoing orders are correctly packaged, temperature-controlled, and ready for retail distribution.

Qualifications & Requirements

• Education: Diploma or professional culinary certification in Culinary Arts, Food Science, or a related discipline.
• Experience: 3 to 5 years of culinary experience, with proven hands-on leadership in a central kitchen, commercial food manufacturing plant, or high-volume catering environment.
• Cuisine Versatility: Strong technical foundation in regional Asian cuisines with an adaptable palate for broad consumer menu profiles.
• Operational Mindset: Strong grasp of batch scaling, recipe conversions, yield management, and kitchen equipment operation (e.g., tilting pans, blast chillers, commercial vacuum sealers).
• Leadership Skills: Firm, organized, and fair team leader capable of driving efficiency in a fast-paced environment.

Pay: RM4,000.00 - RM6,500.00 per month

Application Question(s):

• How many years of experience do you have as Sous Chef?
• Do you have experience in Local cuisine?
• Do you have experience working in Central Kitchen?
• How long is your notice period?

Work Location: In person