Lead Sous Chef — Fine Dining, Menu & Team Leadership

The Brasserie in Malaysia is seeking a seasoned Sous Chef to plan and direct food preparation, supervise kitchen staff, and assist the Executive Chef with menu planning, inventory, and safety compliance in a fast-paced, fine dining setting.

The role requires 5–8 years of sous chef experience, strong culinary skills, supervisory experience, and fluent English, with availability for early shifts and weekends. Competitive compensation will be offered.