The Sous Chef supports the Head Chef in daily kitchen operations and ensures consistency, discipline, and quality across all sections.
Sous Chef (Sri Lankan Cuisine) - Relocate to Malaysia
Key Responsibilities
- Assist the Head Chef in managing daily kitchen operations
- Supervise food preparation and service
- Ensure consistency in taste, presentation, and portioning
- Train and supervise junior kitchen staff
- Maintain hygiene, food safety, and cleanliness standards
- Take charge of the kitchen in the Head Chef’s absence
Requirements
- 5–7 years of kitchen experience, preferably in Sri Lankan cuisine ( mandatory )
- Strong knowledge of Sri Lankan spices and ingredients
- Good leadership and organizational skills
- Ability to work in a fast-paced professional kitchen
- Willingness to be based in Kuala Lumpur, Malaysia
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