Asisstant Head Chef

GOMATSU VENTURES SDN BHD; Selangor; On-site; MYR 56,000 - 89,000; Full time

Benefits offered by this job

EPF/SOCSO/EIS

Annual Leave & Medical Leave

Training and career development

Uniform provided

Staff meals provided

Supportive working environment

Job summary

GOMATSU VENTURES SDN BHD in Malaysia is seeking an experienced Assistant Head Chef to support the Head Chef in overseeing the daily operations of a large hospital kitchen. You will ensure meals are prepared safely, on time, and to high quality standards.

You will lead kitchen staff, manage production, monitor HACCP compliance, collaborate with purchasing, and help with menu planning and training. The role requires strong leadership, organisational skills, and the ability to work under pressure,

Qualifications

• Diploma or Certificate in Culinary Arts, Food Service, Hospitality, or a related field is preferred.
• Minimum 3 years of experience in a supervisory culinary role.
• Experience in hospital, institutional, catering, or high-volume food production is an advantage.
• Good knowledge of HACCP, GMP, food hygiene, and food safety practices.

Responsibilities

• Assist the Head Chef in planning, preparing, and supervising daily food production.
• Ensure all meals are prepared according to approved recipes, dietary requirements, and production schedules.
• Supervise kitchen staff and provide guidance, coaching, and on-the-job training.
• Monitor food quality, taste, portion control, and presentation before service.
• Ensure all food is prepared and served according to HACCP, GMP, and food safety requirements.
• Monitor kitchen cleanliness and ensure strict compliance with hygiene and sanitation standards.
• Conduct daily checks on food temperatures, storage conditions, and kitchen equipment.
• Assist in stock ordering, receiving, inventory control, and minimizing food wastage.
• Coordinate with the Purchasing and Store departments to ensure sufficient ingredient availability.
• Handle kitchen operational issues and provide immediate solutions when required.
• Ensure kitchen staff comply with company SOPs, safety procedures, and hospital requirements.
• Assist with menu planning and recipe standardisation.
• Prepare reports and documentation as required by management.
• Perform any other duties assigned by management.

Skills

Leadership

Team management

Communication

Problem solving

Food safety knowledge

Education

Diploma in Culinary Arts or related

Job description

Job Summary

We are looking for a dedicated and experienced Assistant Head Chef to support the Head Chef in overseeing the daily operations of a large-scale hospital kitchen. The successful candidate will ensure food is prepared safely, consistently, and on time while maintaining the highest standards of food quality, hygiene, and operational efficiency.

This role requires strong leadership, excellent organisational skills, and the ability to perform well in a fast-paced environment.

Key Responsibilities

• Assist the Head Chef in planning, preparing, and supervising daily food production.
• Ensure all meals are prepared according to approved recipes, dietary requirements, and production schedules.
• Supervise kitchen staff and provide guidance, coaching, and on-the-job training.
• Monitor food quality, taste, portion control, and presentation before service.
• Ensure all food is prepared and served according to HACCP, GMP, and food safety requirements.
• Monitor kitchen cleanliness and ensure strict compliance with hygiene and sanitation standards.
• Conduct daily checks on food temperatures, storage conditions, and kitchen equipment.
• Assist in stock ordering, receiving, inventory control, and minimizing food wastage.
• Coordinate with the Purchasing and Store departments to ensure sufficient ingredient availability.
• Handle kitchen operational issues and provide immediate solutions when required.
• Ensure kitchen staff comply with company SOPs, safety procedures, and hospital requirements.
• Assist with menu planning and recipe standardisation.
• Prepare reports and documentation as required by management.
• Perform any other duties assigned by management.

Requirements

• Diploma or Certificate in Culinary Arts, Food Service, Hospitality, or a related field is preferred.
• Minimum 3 years of experience in a supervisory culinary role.
• Experience in hospital, institutional, catering, or high-volume food production is an advantage.
• Good knowledge of HACCP, GMP, food hygiene, and food safety practices.
• Strong leadership and team management skills.
• Able to work under pressure and meet strict meal service timelines.
• Good communication and problem-solving skills.
• Physically fit and able to work in a kitchen environment.
• Willing to work weekends, public holidays, or shifts when required.

Preferred Skills

• Leadership and people management
• Food production planning
• Inventory and cost control
• Time management
• Problem-solving
• Teamwork
• Knowledge of therapeutic or hospital diets is an added advantage
• EPF, SOCSO & EIS
• Annual Leave & Medical Leave
• Training and career development opportunities
• Uniform provided
• Staff meals provided (where applicable)
• Supportive working environment