Full Time Assistant Sous Chef Jobs, Salary up to MYR 5,000 + commission in White Ark WP Kuala Lumpur - Maukerja

POSITION : CHEF DE PARTIE / SOUS CHEF

REQUIREMENTS

• Minimum 4–5 years of professional culinary experience; central kitchen or multi-brand exposure preferred.
• Strong knowledge of Asian, International and Fusion cuisines.
• Ability to work under pressure in a high-volume environment.
• Good organizational and multitasking skills.
• Food safety certification (HACCP, ServSafe, etc.) is an advantage.

KEY PERFORMANCE INDICATORS (KPIs)

• Consistency of food quality and taste profile across all brands
• Customer reviews of 4.5 and above in a scale of 5.0
• Creation and adherence to brand standards and recipes
• Food cost and wastage management
• Timeliness of production and delivery to outlets/kiosks/caterings
• Compliance with hygiene and safety audits.

POSITION : CHEF DE PARTIE / SOUS CHEF

ROLES & RESPONSBILITIES

1. MENU CREATION & MANAGEMENT

• Develop menus and recipes for all Company food brands—both existing and evolving—across restaurants, kiosks, catering services, digital platforms, and similar channels.
• Analyze competing brands, target markets, sales trends, and strategic/tactical objectives to introduce innovative or modified menu items aligned with business goals.
• Create and maintain recipes and costings for all brand menus under the Company, serving as the custodian of these assets at all times.

2. FOOD PREPARATION

• Establish recipes, practices, and processes to ensure optimal outcomes for approved menu items, in compliance with food safety regulations.
• Deliver training and readiness programs for all direct and indirect (back-up) team members, ensuring full alignment with brand standards.
• Develop SOPs to maintain agreed taste profiles, consistency, quality, and safety parameters for each item.
• Be fully responsible for operational compliance to SOPs, staff hygiene, food hygiene, taste, quality and safety (as per HACCP/food safety guidelines), and ultimately customer satisfaction.

3. KITCHEN MANAGEMENT

• Create SOPs, protocols, and guidelines to uphold cleanliness, safety, and security across the central kitchen facility.
• Train and guide team members to follow these standards meticulously, ensuring consistent execution without compromise.
• Oversee the availability, security, and functionality of the facility, equipment, tools, and practices to maintain optimal health and hygiene for staff and customers.
• Prepare and manage team rosters regularly, and administer attendance and leave schedules to ensure adequate coverage for food preparation and service operations.
• Conduct regular opening and closing procedures—physically or remotely—to ensure the central kitchen and back-of-house areas are fully operational for daily business.

4. SOURCING AND SUPPLY CHAIN MANAGEMENT

• Build and maintain a pool of suppliers to ensure high-quality sourcing and cost-effective procurement of equipment, groceries, supplies, and outsourced products/services.
• Train the team and manage inventory of groceries, ingredients, and other essential supplies (including delivery and packaging materials) at all times.
• Conduct regular audits to ensure proper storage and handling of stocks, maintaining food safety and hygiene standards under all conditions.

5. COST, QUALITY & BUSINESS MANAGEMENT

• Serve as the central point for controlling ingredient, material, and menu costs, minimizing wastage, ensuring quality compliance, and adhering to food safety regulations.
• Participate actively in management meetings, contributing insights and ideas to support business improvement.
• Proactively share business acumen, market knowledge, and recommendations for strategic enhancements.

6. TEAM MANAGEMENT IN THE KITCHEN

• Source and recruit suitable kitchen staff based on operational needs and vacancies.
• Educate, train, monitor, and conduct periodic evaluations to ensure strict adherence to SOPs, guidelines, regulations, and Company policies.
• Organize retraining sessions, refreshers, and audits to uphold excellence and ensure full compliance with food safety standards and protocols.

7. OTHER RESPONSIBILITIES

• Perform any other tasks assigned by the Company.

POSITION : CHEF DE PARTIE / SOUS CHEF

• Base salary, with EPF, SOCSO and other standard benefits
• Sales commission as per company policy
• Transportation allowance provided
• Staff meal provided throughout the working days/times
• On-time salary and benefit payments
• Well-equipped central kitchen (production and assembly kitchen separated)
• Air-conditioned kitchen
• Trained team of Commis and Helpers
• Excellent management team