Sous Chef (Miri)

Working Days & Hours:

• Working Hours: From 6.00 am to 4.00 pm / 11.00 am to 8.00 pm
• Work Days: 6 days with 1 day off

Job Requirements:

• Diploma or Certificate in Culinary Arts, Professional Cookery or a related field
• Minimum 3–5 years of hands-on experience in a restaurant kitchen with at least 1–2 years in a leadership or supervisory role
• Strong leadership, teamwork and communication skills.
• Ability to manage kitchen operations, guide junior staff and maintain a fast-paced, clean and organized kitchen environment.
• Proficient in various cooking methods, kitchen equipment, menu execution, portion control and food presentation.
• Knowledge of modern and traditional cuisines is a plus.
• Valid Food Handling or Food Safety Certification

Job Scopes:

Leads Daily Kitchen Operations:

• Takes full charge of kitchen activities, ensuring the timely preparation and delivery of all meals in accordance with menu specifications, dietary requirements and food safety standards.

Supervises and Directs Kitchen Team:

• Manages a team of cooks and kitchen assistants, assigns tasks, monitors performance and ensures consistent quality, taste and presentation of all food served onboard.

Menu Execution and Portion Control:

• Ensures the menu is executed accurately with appropriate portion sizes and food variety.
• Adjusts meals when necessary to accommodate special diets or operational needs.

Compliance with Safety and Regulatory Standards:

• Enforces safety, hygiene and sanitation standards in line with offshore industry regulations and client requirements (e.g., HACCP, ISO or client-specific standards).
• Conducts regular inspections, audits and risk assessments.

Inventory and Stock Management:

• Oversees stock levels of ingredients and kitchen supplies, coordinates with storekeepers, checks incoming goods and ensures proper storage and minimal waste.

Maintains Hygiene, Safety, and Compliance:

• Enforces strict adherence to food hygiene, cleanliness and safety standards in compliance with offshore catering regulations (e.g. HACCP).
• Conducts regular kitchen inspections and maintains documentation as required.

Benefits & Remunerations:

• Salary Range: RM 4,000 to RM 4,800 per month
• EPF, SOCSO & EIS
• Medical & Annual Leave
• Incentive (Based on Performance)