Sous Chef ( Malaysian Base )

Bizaccenknnect Pvt. Ltd. · Noida

Pay₹50,000–60,000a month, as listed

WhereNoidaUttar Pradesh

TypeFull time

Posted23 Oct13 days ago, via SimplyHired

Kaam checked

No fee, deposit or pay-to-apply signs

No vehicle or licence needed

Skills they list50 named

Kitchen hygieneFood storage optimisationCost managementKitchen health and safety standardsRecord-keepingField coachingFacility maintenance issue reportingStaff supervisionWorkplace hazard reportingKitchen staff training and mentoringPerformance coachingReceiving food inventory deliveriesPersonal protective equipment useFood quality supervisionTeam leadershipKitchen quality controlLabellingOperations coordinationTeamwork allocationCoachingMentoring junior staffFood portioningShift managementSafety policy enforcementCost controlMenu planningTeam developmentKitchen waste reductionFood service inventory managementFood cost trackingKitchen cost controlProduction planningProper food storageMeal preparationTemperature monitoringInfection control (hygiene practices)Quality control supervisionSupply inventory managementIncoming goods inspectionManaging kitchen staffKitchen inventory controlFault reportingChefTask assignmentProduction schedulingCommunication skillsTeam coordinationSafety protocol implementationFIFO food stock rotationProduction record keeping

About this job

Profile - Malaysian Sous Chef

Location - Noida Sector 104

Qualification - Hotel Management

Salary - 50,000 + + Food & Accommodation

ROLE PURPOSE

Support the Head Chef in directing daily kitchen operations, coordinating food production and maintaining consistent quality, hygiene, staff performance and cost control.

KEY RESPONSIBILITIES

Assist the Head Chef in planning and executing menus for breakfast, lunch and dinner. Supervise kitchen personnel and coordinate work across cooking, food preparation and cleaning teams.

Ensure food is prepared to approved recipes, portion specifications and presentation standards.

Check flavour, quality, appearance and safe serving temperatures before meals are released.

Coordinate production priorities so meals are ready for each scheduled service.

Monitor food usage, inventory, portion control and wastage to support cost efficiency. Check ingredient deliveries, storage conditions, labelling and stock rotation.

Enforce food safety, sanitation, personal hygiene and safe handling procedures.

Coach team members, assign duties and support staff development and performance. Ensure kitchen equipment is used safely and report maintenance or repair needs.

Maintain production records, temperature checks, stock records and wastage reports.

Lead kitchen operations and make operational decisions when the Head Chef is absent.

QUALIFICATIONS & EXPERIENCE

Relevant culinary qualification or equivalent experience in professional kitchens. Demonstrated supervisory ability in a high-volume catering environment.

Strong knowledge of food safety, production planning, inventory and food-cost control. Confident communication, organisation and problem-solving skills.

EXPECTATIONS FOR ALL TEAM MEMBERS

Maintain personal hygiene and professional conduct; use appropriate workwear and protective equipment; follow food safety and safe-work procedures; report hazards and faults promptly; and collaborate respectfully to deliver high-quality meals.

Pay: ₹50,000.00 - ₹60,000.00 per month
Work Location: In person

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