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Company Overview

Sodexo Malaysia Sdn Bhd

Founded by Pierre Bellon in Marseilles, France, in 1966, Sodexo has been present in Malaysia since 1988. Today, we offer a suite of integrated facilities management services in the peninsula to suit each client’s specific needs. Serving over 100 million consumers daily around the world, we’re committed not just to the quality of services provided, but also to the highest standards of health, safety and sustainability.

Drawing on the deep expertise of the Sodexo Group globally and across the Asia Pacific region, we ensure that the very best practices, resources and talent are made available to our clients and consumers. Powered by the latest innovations and technologies, we’re a trusted, valued partner to multinational companies, healthcare providers, schools, universities and even mining and offshore facilities.

We believe in doing good business in a good way. Sodexo has put in place key sustainability initiatives around reducing waste and eliminating single use plastics; diverse and inclusive hiring practices and policies; and, supporting local small and medium local enterprises and communities through our sourcing and procurement. 

Experience Requirements

  • Position Title : Sous Chef
  • Job Skills :

    - Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.

    - Ability to communicate clearly with managers, kitchen and dining room employees, and guests.

    - Safe Food Handling Certification.

  • Education Level : Professional Certificate
  • Position Level : Executive

Job Responsibilities

1. To ensure / assist chef in food preparation / served as per the contract and client specification. Ensure sufficient food is served at all time as per contract.

2. To ensure all kitchen equipment and tools are always cleaned and in proper working condition.

3. To assist Chef in supervise and coordinate all kitchen subsection engaged in the preparation and cooking of food.

4. To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production.

5. To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast etc.

6. Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc.

7. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct.

8. Perform any other duties are required by the chef / Executive Chef or the Unit Manager.

9. To assist Chef in food cost controlling and monitoring.

10. Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement.

11. To be always adhere and following personal hygiene standard while on duty.

12. Ensure of accountability and responsibility for the highest quality in the delivery of catering and act accordingly in respect of Food Hygiene and Health & Safety current legislation.

13. such as HACCP and other government requirements.

14. Understand objective, policies, standards, and procedures set forth by Executive Chef.

15. Other duties as reasonably requested from time to time.