A premium Japanese sushi restaurant in Kuala Lumpur is hiring a Sous Chef to lead its kitchen team — planning, organising and controlling daily production to the restaurant’s standards, while keeping food quality, food safety and costs on track. The role offers a basic salary of RM10,000.
You’ll bring
- Proven experience as a Sous Chef or in a similar senior kitchen role
- Strong leadership, coaching and team-building skills
- Good knowledge of food cost control, ordering and kitchen administration
- A solid understanding of food safety systems and hygiene standards
- A flexible, motivated and guest-focused attitude
- Experience in Japanese cuisine or fine dining is an advantage
What you’ll do
- Run daily kitchen production to the restaurant’s defined standards
- Maintain consistent food quality, taste and presentation
- Coach and develop the kitchen team
- Manage food costs, budgets and daily market list orders
- Ensure all Food Safety System (FSS) policies and guidelines are followed
What’s provided
- Basic salary of RM10,000 per month
- Fixed allowance of RM500 per month
- Meal allowance of RM300 per month