Job Description

About Faculty Coffee Sdn. Bhd.
Faculty Coffee Sdn. Bhd. is a café concept scheduled to open on 1 June. We are currently building our core operations team, and the role will be involved in pre-opening preparation and operational setup prior to launch.

Job Summary

The Head Chef / Sous Chef is responsible for overseeing day-to-day kitchen operations, ensuring consistent food quality, efficient workflow, and compliance with hygiene and safety standards. This role will support the setup of kitchen operations prior to opening and play a key role in maintaining smooth daily operations, food consistency, and team coordination.

Key Responsibilities

Kitchen Operations

• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure consistency in taste, presentation, and portion control across all menu items.
• Plan and organise kitchen workflow to support smooth service operations.
• Monitor kitchen readiness and ensure efficient operations during all shifts.

Team Supervision & Training

• Supervise, guide, and train kitchen staff on food preparation techniques and SOPs.
• Assign duties and monitor team performance to ensure efficiency and teamwork.
• Support recruitment, onboarding, and on-the-job training of kitchen staff.

Food Safety, Hygiene & Compliance

• Ensure strict compliance with food safety, hygiene, and cleanliness standards.
• Monitor proper food handling, storage, and stock rotation (FIFO).
• Ensure kitchen equipment and workstations are properly maintained.
• Comply with company SOPs and local health and safety regulations.

Inventory & Cost Control

• Monitor ingredient usage, stock levels, and kitchen supplies.
• Coordinate ordering and receiving of kitchen ingredients and consumables.
• Control food cost, minimise wastage, and support cost optimisation efforts.

Menu & Process Improvement

• Execute menu items according to company standards and approved recipes.
• Work closely with management on menu improvements, testing, and operational feedback.
• Continuously improve kitchen efficiency, workflow, and food quality.

Job Requirements

 Requirements & Qualifications

• Minimum 5 years of experience in a senior kitchen role, preferably in a café, casual dining, or restaurant environment.
• Strong knowledge of food preparation, kitchen operations, food safety, hygiene, and stock control.
• Able to supervise, guide, and train kitchen staff while maintaining good teamwork and discipline in the kitchen.
• Familiar with food costing, ingredient control, wastage monitoring, and daily kitchen planning.
• Able to work efficiently in a fast-paced environment and handle operational pressure during peak hours.
• Willing to work shifts, weekends, and public holidays.
• Candidates with experience in pre-opening setup, menu execution, and kitchen SOP implementation will have an added advantage.

Skills