Job Description

Position Summary:

Responsible for the kitchen and managing operations, ensuring food quality, supervising junior staff, and maintaining hygiene and order.

Key Responsibilities:

Food Preparation & Cooking

Prepare, cook, and present dishes within the assigned section according to company standards. Ensure consistency in taste, portioning, and presentation for all menu items. Maintain high standards of food hygiene, sanitation, and safety at all times. Inspect raw and cooked food items to ensure that only the highest quality ingredients are used and served. Continuously improve the quality and flavour of dishes, creating and developing new recipes when required.
Kitchen Operations & Cost Control

Guide, supervise, coordinate, and participate in the daily activities of kitchen crew involved in food preparation, cooking, and packing. Maintain full control of the kitchen section to ensure all tasks are carried out efficiently and effectively. Monitor inventory levels, manage stock rotation, and maintain vendor relationships. Prepare and monitor the Daily Market List (DML), ensuring sufficient supplies and minimal wastage. Assist in controlling food costs by minimizing spoilage, optimizing food usage, and maintaining proper portion control. Inspect storerooms, refrigerators, and freezers daily to ensure cleanliness and prevent wastage. Ensure all kitchen equipment and utensils are clean, well-maintained, and in working condition.
Team Leadership & Training

Supervise and train Kitchen Helpers and other junior staff. Lead by example to maintain high morale, teamwork, and discipline in the kitchen. Ensure all team members follow SOPs, recipes, and hygiene standards consistently.
Quality Control & Standards

Check freshness, quality, and correct storage of all ingredients. Ensure that all food is prepared and served according to standard recipes and presentation guidelines. Uphold HACCP, SOP, and company food safety standards. Conduct regular inspections of kitchen areas to maintain cleanliness and hygiene compliance.
Collaboration & Innovation

Work closely with the kitchen team to ensure smooth kitchen operations and alignment with the restaurant's goals. Involve in developing new menu concepts, promotional dishes, and product launches. Stay up to date with culinary trends and apply innovative techniques to improve menu offerings. Contribute ideas for cost savings, sustainability, and operational improvements.

Requirements

Diploma or Certificate in Culinary Arts or equivalent professional qualification. Minimum 2-4 years of experience in a similar role, preferably in a high-volume restaurant or hotel kitchen. Strong technical cooking skills, knowledge of various cooking methods, and a passion for food innovation. Excellent leadership, communication, and time-management skills. Able to work under pressure in a fast-paced kitchen environment. Willing to work shifts, weekends, and public holidays. Familiar with HACCP, kitchen SOPs, and inventory management.
Job Type: Full-time

Pay: RM3,000.00 - RM4,000.00 per month

Benefits:

Meal provided Opportunities for promotion Professional development
Application Question(s):

Do you have rights to work in Malaysia?
Education:

Diploma/Advanced Diploma (Preferred)
Experience:

Chef: 2 years (Preferred)
Work Location: In person