Chinese Cuisine Chef

Country Garden Pacificview Sdn Bhd; Johor Bahru; On-site; MYR 20,000 - 100,000; Full time

Job summary

A prominent hospitality company in Johor Bahru is looking for a Kitchen Supervisor to oversee daily kitchen operations. The ideal candidate should have at least 7 years of experience in a commercial kitchen and a strong understanding of culinary practices and food safety standards. They will train staff, enforce hygiene protocols, and assist in menu creation. A certificate in Culinary Arts is preferred, with English and Malay proficiency. This role may require working shifts including weekends.

Qualifications

• Minimum 7 years of experience in a professional kitchen.
• At least 2-3 years in a senior or sous chef position.
• High standard of personal hygiene and grooming.

Responsibilities

• Supervise day-to-day operations across kitchen sections.
• Ensure smooth food production and coordination between sections.
• Monitor food preparation for consistency and quality.
• Provide training on food safety and kitchen procedures.
• Enforce HACCP standards and ensure food hygiene.

Skills

Culinary expertise

HACCP knowledge

Food safety practices

Leadership skills

Bilingual communication (English, Malay)

Education

Certificate or Diploma in Culinary Arts or Hospitality

Job description

Responsibilities

• Supervise day-to-day operations across all kitchen sections, including hot, cold, pastry, and butchery.
• Ensure smooth food production during service and proper coordination between sections.
• Monitor all food preparation and presentation for consistency and quality.
• Provide training on food safety, cooking standards, and kitchen procedures.
• Enforce HACCP standards and ensure food hygiene, cleanliness, and kitchen safety.
• Conduct regular kitchen inspections and temperature checks.
• Ensure proper handling, storage, and labeling of ingredients and cooked food.
• Collaborate with the Executive Chef to create new dishes and seasonal menus.
• Ensure that recipes are followed accurately and updated regularly.
• Conduct food tastings and quality reviews.
• Prepare report if required.
• Act as the kitchen lead during the Executive Chef’s absence.
• Ad-hoc duties.

Requirements

• Certificate or Diploma in Culinary Arts, Hospitality, or equivalent is preferred.
• Minimum 7 years of experience in a professional kitchen, with at least 2-3 years in a senior or sous chef position.
• Strong practical knowledge culinary.
• Proficient in food safety practices and HACCP.
• High standard of personal hygiene, grooming, and punctuality.
• Willing to work rotating shifts, including weekends, and public holidays.
• Able to communicate in English and Malay; Mandarin is an advantage.