Sous Chef (Kota Samarahan)

Working Days & Hours:

• Working Hours: From 7 am to 6pm
• Work Days: Monday to Friday

Job Requirements:

• Minimum of 3-5 years of experience in the Food & Beverage (F&B) industry
• Excellent Culinary skills with the ability to prepare high-quality dishes consistently
• Strong leadership and communication skills

Job Scopes:

• Assist the Head Chef in daily kitchen operations
• Supervise and guide the kitchen team
• Ensure Food Quality, Hygiene and Safety Standards are maintained

Benefits & Remunerations:

• Salary Range: RM3,500 to RM4,000 based on experience
• EPF, SOCSO & EIS
• Medical & Annual Leave
• Travel Allowance / Overtime
• Incentive (Based on Performance)
• Others