About Us
At J&KEL THE SALON, we craft unforgettable dining experiences rooted in precision, elegance, and culinary artistry. As a high-end fine dining destination, we blend innovation and tradition to present dishes that captivate the palate and reflect our passion for excellence. Join a culinary team that values creativity, discipline, and a commitment to world-class gastronomy.
Position Overview
We are looking for a highly skilled and motivated Sous Chef to support the Executive Chef in leading our kitchen brigade. As the second-in-command, you will play a pivotal role in upholding the highest standards of food quality, kitchen efficiency, and team leadership. This position requires not only technical culinary ability but also strong organisational and leadership skills in a demanding fine dining environment.
Key Responsibilities
- Assist the Executive Chef in overseeing all kitchen operations, including food preparation, service coordination, and staff supervision.
- Lead and mentor junior chefs, ensuring consistency in culinary execution, presentation, and discipline.
- Uphold and enforce hygiene, food safety (e.g. HACCP), and cleanliness standards throughout the kitchen.
- Collaborate in menu planning, recipe development, seasonal offerings, and plating innovations.
- Ensure proper inventory control, ordering, cost efficiency, and waste minimization.
- Conduct daily kitchen briefings and ensure smooth service during peak periods.
- Step into the role of Executive Chef in their absence, maintaining full responsibility for kitchen operations.
- Work closely with the front-of-house and management teams to ensure a seamless dining experience for guests.
- Contribute to staff training, development programs, and performance evaluations.
Requirements
- Diploma in Culinary Arts or equivalent professional qualification.
- Minimum 4–6 years of progressive kitchen experience, with at least 2 years in a Sous Chef role (preferably in a fine dining or luxury hospitality setting).
- Deep understanding of international cuisine, advanced cooking techniques, and modern kitchen equipment.
- Strong leadership and people management skills; ability to coach, discipline, and motivate a team.
- Excellent organisational, time management, and multitasking abilities under pressure.
- Passion for culinary innovation, detail-oriented execution, and guest satisfaction.
- Willingness to work long hours, weekends, and public holidays as required by the demands of the industry.
What We Offer
- Competitive monthly salary: RM 6,000 – RM 8,500 (based on experience and performance)
- Staff meals during duty
- Full uniform and laundry services
- Opportunities for professional development and career growth within a luxury hospitality group
- Dynamic and supportive working environment with a focus on excellence and creativity
Job Types: Full-time, Contract
Contract length: 12 months
Pay: RM600.00 - RM8,500.00 per month
Benefits:
- Meal provided
- Opportunities for promotion
- Professional development
Ability to commute/relocate:
- Kuala Lumpur: Reliably commute or planning to relocate before starting work (Preferred)
Experience:
- Sous Chef : 2 years (Preferred)
License/Certification:
- typhoid and Food handling (Preferred)
Work Location: In person
