Position Overview:
The Sous Chef is a key leadership figure in the culinary team at DoDoo Kitchen, assisting the Head Chef in all areas of kitchen management. This role is responsible for maintaining the high standards of food quality, consistency, hygiene, and service that define our semi fine-dining concept. The Sous Chef not only supervises daily kitchen operations but also plays a strategic role in culinary innovation, training and development, inventory management, and workflow optimization. This position requires a combination of strong culinary skills, leadership capabilities, and an acute understanding of kitchen operations.
Key Responsibilities:
- Oversee daily kitchen operations, ensuring food is prepared and presented according to the restaurant’s high-quality standards.
- Assist the Head Chef in planning and executing menu items, including recipe development, portion control, costing, and plating.
- Lead and supervise kitchen staff including chefs de partie, commis, and kitchen assistants to ensure a smooth workflow and timely service.
- Monitor and maintain proper inventory levels, including stock ordering, rotation, and waste reduction practices.
- Uphold and enforce strict compliance with food safety regulations, hygiene practices, and sanitation standards.
- Coordinate with service teams to ensure seamless communication and execution during peak service periods.
- Train, mentor, and develop kitchen staff to build a skilled and motivated culinary team.
- Participate in regular kitchen meetings to improve efficiency, staff morale, and inter-departmental coordination.
- Take full charge of kitchen operations in the absence of the Head Chef, ensuring continuity of service and leadership.
- Support kitchen equipment maintenance by reporting issues and coordinating with vendors or management for repairs.
- Contribute creatively to seasonal or promotional menu changes, proposing new dishes aligned with the brand identity.
- Maintain accurate kitchen records including temperature logs, cleaning schedules, and kitchen audits.
- Assist in managing kitchen labor costs, food cost control, and reducing operational inefficiencies.
Qualifications & Requirements:
- Minimum 3–5 years of progressive kitchen experience, with at least 1 year in a Sous Chef or senior CDP role in a semi fine-dining or upscale casual setting.
- Culinary degree, diploma, or equivalent hands-on experience in kitchen management and modern culinary techniques.
- Proficiency in a wide range of cooking styles, ingredients, and plating concepts.
- Strong leadership qualities with the ability to delegate, train, and motivate team members.
- High attention to detail with strong organizational and time-management skills.
- Familiarity with inventory systems, kitchen software, and food costing.
- Must be a team player with a positive attitude and a solution-oriented mindset.
- Willingness to work a flexible schedule, including evenings, weekends, and public holidays.
- Able to work under pressure in a fast-paced kitchen environment while maintaining quality and composure.
Job Type: Full-time
Pay: Up to RM5,000.00 per month
Benefits:
- Additional leave
- Flexible schedule
- Meal provided
- Opportunities for promotion
Work Location: In person
Expected Start Date: 08/15/2025