Job Description

Job Title: Assistant Head Chef

Department:

Food & Beverage

Location:

Factory Cafeteria

Reporting To:

Head Chef / Kitchen Manager

Salary:

RM3,000

Job Summary

The Assistant Head Chef supports the Head Chef in managing daily kitchen operations in the factory cafeteria. This role ensures smooth food production, food safety compliance, staff supervision, and consistent meal quality in a high-volume industrial catering environment.

Key Responsibilities

Kitchen Operations & Food Production

Assist the Head Chef in planning, preparing, and supervising daily meal production. Ensure food is prepared according to approved menus, recipes, and portion standards. Supervise cooking activities during service periods to ensure timely meal service. Step in to lead kitchen operations in the absence of the Head Chef.

Food Safety & Hygiene

Ensure strict compliance with food safety, hygiene, and sanitation standards (e.g. HACCP, KKM/MOH). Conduct routine hygiene checks on kitchen areas, equipment, and staff. Ensure proper food handling, storage, labeling, and FIFO practices. Assist during audits, inspections, and internal reviews.

Team Supervision & Training

Supervise cooks, commis, and kitchen helpers during shifts. Assist in staff scheduling, task allocation, and attendance monitoring. Provide on-the-job training and guidance to kitchen staff. Ensure staff comply with SOPs, hygiene, grooming, and safety requirements.

Inventory & Cost Control

Assist in monitoring inventory levels and food usage. Support stock receiving, storage, and documentation. Help minimize food wastage and control portion sizes. Report shortages, quality issues, or variances to the Head Chef.

Health, Safety & Compliance

Ensure safe use of kitchen equipment and report maintenance issues. Enforce workplace safety standards and safe working practices. Support implementation of company policies and SOPs.

Coordination & Reporting

Coordinate with the Head Chef on daily operations and manpower needs. Assist in preparing basic operational reports when required. Perform other duties assigned by the Head Chef or management.

Requirements

Minimum

3-5 years of kitchen experience

, preferably in industrial catering, cafeteria, or large-scale food service. Experience in a supervisory or senior cook role is an advantage. Knowledge of food safety, hygiene, and HACCP standards. Ability to lead a team and work under pressure. Willingness to work shifts, early mornings, weekends, or public holidays if required. Physically fit and able to work in a fast-paced kitchen environment.

Skills & Competencies

Strong kitchen and food preparation skills Leadership and teamwork Time management and multitasking Attention to food quality and hygiene Problem-solving skills

Working Conditions

Factory cafeteria / industrial kitchen Shift-based work environment High-volume food production setting
Job Types: Full-time, Permanent, Contract

Pay: Up to RM3,000.00 per month

Benefits:

Meal provided Opportunities for promotion Professional development
Work Location: In person