Sous Chef (Miri)

• Working Hours: From 6.00 am to 4.00 pm / 11.00 am to 8.00 pm
• Work Days: 6 days with 1 day off

• Diploma or Certificate in Culinary Arts, Professional Cookery or a related field
• Minimum 3-5 years of hands-on experience in a restaurant kitchen with at least 1-2 years in a leadership or supervisory role
• Strong leadership, teamwork and communication skills.
• Ability to manage kitchen operations, guide junior staff and maintain a fast-paced, clean and organized kitchen environment.
• Proficient in various cooking methods, kitchen equipment, menu execution, portion control and food presentation.
• Knowledge of modern and traditional cuisines is a plus.
• Valid Food Handling or Food Safety Certification

• Takes full charge of kitchen activities, ensuring the timely preparation and delivery of all meals in accordance with menu specifications, dietary requirements and food safety standards.

• Manages a team of cooks and kitchen assistants, assigns tasks, monitors performance and ensures consistent quality, taste and presentation of all food served onboard.

• Ensures the menu is executed accurately with appropriate portion sizes and food variety.
• Adjusts meals when necessary to accommodate special diets or operational needs.

• Enforces safety, hygiene and sanitation standards in line with offshore industry regulations and client requirements (e.g., HACCP, ISO or client-specific standards).
• Conducts regular inspections, audits and risk assessments.

• Oversees stock levels of ingredients and kitchen supplies, coordinates with storekeepers, checks incoming goods and ensures proper storage and minimal waste.

• Enforces strict adherence to food hygiene, cleanliness and safety standards in compliance with offshore catering regulations (e.g. HACCP).
• Conducts regular kitchen inspections and maintains documentation as required.

• Salary Range: RM 4,000 to RM 4,800 per month
• EPF, SOCSO & EIS
• Medical & Annual Leave
• Incentive (Based on Performance)

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