Executive Sous Chef – High-Volume Kitchen Leadership

Monkeys Canopy; George Town; On-site; MYR 89,000 - 156,000; Full time

Job summary

Jora Malaysia is seeking an experienced Head Chef to lead a fast-paced kitchen, design innovative menus, and ensure top-quality food across multiple outlets. You will oversee daily operations, manage staff, and align menus with brand concepts in a high-volume environment.

The role requires strong leadership, extensive knowledge of food safety, inventory, budgeting, and supplier management, with a track record of delivering consistent, excellent dining experiences.

Qualifications

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field.
• Professional culinary certification is an added advantage.
• Minimum 5–8 years of experience in a professional kitchen, with at least 2–3 years in a Head Chef, Sous Chef, or similar leadership role.
• Experience in theme parks, resorts, high-volume restaurants, or multi-outlet F&B operations is highly preferred.
• Proven experience in menu planning, kitchen operations, and team management.
• Strong knowledge of food preparation techniques, menu development, and recipe standardization.
• Sound understanding of food safety regulations, HACCP, GMP, and hygiene standards.
• Knowledge of inventory management, procurement processes, and supplier management.
• Familiarity with food costing, budgeting, and labour cost control.
• Understanding of FIFO inventory practices and waste reduction initiatives.
• Strong leadership and people management abilities.
• Effective planning, organizing, and multitasking skills.
• Strong analytical and problem‑solving capabilities.
• Good communication and interpersonal skills.
• Ability to work under pressure and meet service deadlines.
• Proficient in Microsoft Office; experience with kitchen management or POS systems is an advantage

Responsibilities

• Develop and design innovative menus that align with the organization's concept and customer preferences.
• Create seasonal and special event menus.
• Standardize recipes and portion sizes to maintain consistency.
• Ensure all food is prepared and presented to the highest quality standard.
• Oversee daily kitchen operations.
• Monitor food preparation and service during operating hours.
• Ensure efficient workflow and proper kitchen organization.
• Maintain cleanliness and sanitation throughout the kitchen.
• Recruit, train, mentor, and supervise kitchen staff.
• Schedule employee shifts and manage labor costs.
• Conduct performance evaluations.
• Foster teamwork and a positive working environment.
• Enforce company policies and kitchen procedures.
• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Maintain HACCP or equivalent food safety standards where applicable.
• Conduct regular kitchen inspections.
• Ensure proper food storage and temperature control.
• Develop and manage kitchen budgets.
• Control food and labor costs.
• Minimize food waste through effective inventory management.
• Negotiate with suppliers to obtain quality ingredients at competitive prices.
• Monitor purchasing and inventory levels.
• Order food, beverages, and kitchen supplies.
• Monitor stock rotation using FIFO principles.
• Conduct regular inventory counts.
• Maintain relationships with vendors and suppliers.
• Ensure consistency in taste, presentation, and portion control.
• Address customer feedback related to food quality.
• Monitor product freshness and shelf life.
• Continuously improve recipes and culinary standards.
• Work closely with restaurant management on promotions and special events.
• Coordinate with front-of-house staff to ensure smooth service.
• Support marketing initiatives involving food offerings.

Skills

Leadership

Menu Planning

Food Safety

Inventory Management

Budgeting

Labor Cost Control

Communication

Team Management

Problem Solving

Multitasking

Education

Diploma/Bachelor in Culinary Arts or related

Tools

POS Systems

Kitchen Management

Job description

Jora Malaysia is seeking an experienced Head Chef to lead a fast-paced kitchen, design innovative menus, and ensure top-quality food across multiple outlets. You will oversee daily operations, manage staff, and align menus with brand concepts in a high-volume environment.

The role requires strong leadership, extensive knowledge of food safety, inventory, budgeting, and supplier management, with a track record of delivering consistent, excellent dining experiences.