Job Description

Position Title:

Outlet Chef

Job Type:

Full-Time

Location:

Klang Valley (Multiple Outlets)

Brand Overview:

A Successful & Growing British Seafood Restaurant Brand

Cuisine Style:

Western / British Fish & Chips (Muslim-Friendly)

Number of Outlets:

4

Reporting To:

Operations Manager & Senior Management

About Us

We are a thriving and expanding

British seafood restaurant brand

, well-known for our signature

Fish & Chips

and quality dining experiences. With four successful outlets across the Klang Valley, we're committed to maintaining excellence in food quality, service, and customer satisfaction. We're now looking for a skilled and experienced

Outlet Chef

to lead and manage one of our outlet kitchens.

Role Overview

As an Outlet Chef, you will take full responsibility for all aspects of kitchen operations, including food quality, consistency, hygiene, staff development, and cost control. You will lead your team by example, ensuring every dish meets our high standards, and every team member is motivated and trained to perform at their best.

In addition to managing daily kitchen operations, you will occasionally assist with

Central Kitchen production

, participate in strategic kitchen planning, and support continuous improvement initiatives.

Key Responsibilities

Lead and manage all

outlet kitchen operations

, ensuring excellent food quality, hygiene, and consistency Supervise food preparation, cooking, and plating according to

company SOPs

and recipe guidelines

Train, develop, and motivate

BOH staff; support staff retention and internal progression Plan staff schedules and manage team performance to meet operational KPIs Conduct

stock management, ordering, inventory control

, and

waste reduction

Maintain

cleanliness and hygiene

in accordance with health and safety regulations Complete all

BOH paperwork

, including

waste logs, stock reports, checklists, and training records

Collaborate with management to execute culinary strategies and drive improvement Support

Central Kitchen

operations and other special tasks as required Innovate and provide input on

new recipe development

or menu enhancements Uphold brand standards and represent the values of professionalism, punctuality, and passion

Applicant Requirements

Malaysian citizen only

(Local applicants) Minimum

2 years' experience

in kitchen leadership roles (restaurant or hotel F&B) Strong

leadership and people management

skills Confident communicator who can

train, guide, and evaluate

kitchen staff Ability to receive and implement feedback from upper management Strong knowledge of

Western cuisine

and

seafood preparation

Experience in

developing SOPs, recipe costing

, and kitchen systems Good command of

English and Bahasa Melayu

Ability to use

MS Office (Excel, Word)

for reporting and inventory tracking is a plus

Culinary diploma or professional certification

is desirable but not mandatory Strong knowledge of

food hygiene, HACCP, and kitchen safety practices

Highly

organized, disciplined

, and able to multitask effectively Willingness to

work long hours, weekends, public holidays

, and assist beyond standard responsibilities Able to work

6 days per week

(Monday off) Able to

start immediately

Looking to build a long-term

career with a fast-growing brand

What We Offer

Opportunity to grow within a

rapidly expanding restaurant group

Structured career development and

leadership training

A passionate and dynamic working environment Hands-on involvement in shaping the

brand's culinary identity

Competitive salary package based on experience and performance
If you are passionate about food, love leading a team, and want to be part of a growing success story in Malaysia's dining scene -- we'd love to hear from you!

Job Type: Full-time

Pay: RM3,700.00 - RM4,200.00 per month

Benefits:

Professional development
License/Certification:

Local Malaysian NRIC only (Required)
Work Location: In person