Head Chef

Private Advertiser; Johor Bahru; On-site; MYR 60,000 - 90,000; Full time

Job summary

Private Advertiser is seeking an experienced kitchen manager to take charge of day-to-day operations, guide a professional kitchen team, and uphold high standards of food quality and safety. You will resolve issues promptly, manage costs, and drive improvements in recipes and menus.

The role emphasizes discipline, teamwork, and effective communication to maintain consistency across service periods while aligning with company standards and regulatory requirements.

Responsibilities

• Take full responsibility for the day-to-day management and overall performance of the kitchen.
• Lead the kitchen team with professionalism and maintain effective discipline, teamwork, and communication.
• Identify operational issues and resolve problems promptly and efficiently.
• Ensure all food is prepared, cooked, portioned, and presented according to approved recipes and company standards.
• Maintain consistency in food taste, presentation, portion size, and product quality across all service periods.
• Conduct routine kitchen inspections covering food quality, presentation, hygiene, cleanliness, equipment condition, and workplace safety.
• Ensure all ingredients and products comply with company specifications and approved quality standards.
• Develop and implement innovative food concepts, new dishes, and improvements to existing menu items.
• Review and improve recipes, preparation methods, presentation, and production processes where necessary.
• Work with management on menu development initiatives aimed at improving customer satisfaction, product quality, and sales performance.
• Keep updated with relevant culinary and market trends and recommend suitable improvements to the company’s food offerings.
• Manage food costs, wastage, portion control, and kitchen expenses while maintaining product quality and recipe standards.
• Coach kitchen staff on effective cost management, portion control, and proper food handling.
• Conduct bi-monthly stock takes and ensure stock records are accurate.
• Monitor stock levels and ensure sufficient inventory is maintained for daily operations.
• Manage e-Procurement for ordering kitchen supplies and ensure Goods Received Notes (GRN) are updated accurately and promptly.
• Recruit, orientate, train, coach, and develop kitchen employees and new trainees.
• Provide ongoing coaching and guidance to station chefs and kitchen team members to improve their culinary and operational skills.
• Conduct employee performance reviews, confirmation assessments, and other performance evaluations as required.
• Handle disciplinary and performance-related matters professionally and in accordance with company policies.
• Maintain high standards of kitchen cleanliness, personal hygiene, food safety, and workplace safety at all times.
• Ensure proper food storage, labelling, temperature control, FIFO/FEFO practices, and handling procedures.
• Ensure kitchen equipment is properly operated, cleaned, maintained, and reported promptly when repairs are required.
• Ensure compliance with all relevant company policies, food safety requirements, and local regulatory standards.

Job description

Take full responsibility for the day-to-day management and overall performance of the kitchen.

Lead the kitchen team with professionalism and maintain effective discipline, teamwork, and communication.

Identify operational issues and resolve problems promptly and efficiently.

Ensure all food is prepared, cooked, portioned, and presented according to approved recipes and company standards.

Maintain consistency in food taste, presentation, portion size, and product quality across all service periods.

Conduct routine kitchen inspections covering food quality, presentation, hygiene, cleanliness, equipment condition, and workplace safety.

Ensure all ingredients and products comply with company specifications and approved quality standards.

Develop and implement innovative food concepts, new dishes, and improvements to existing menu items.

Review and improve recipes, preparation methods, presentation, and production processes where necessary.

Work with management on menu development initiatives aimed at improving customer satisfaction, product quality, and sales performance.

Keep updated with relevant culinary and market trends and recommend suitable improvements to the company’s food offerings.Manage food costs, wastage, portion control, and kitchen expenses while maintaining product quality and recipe standards.

Coach kitchen staff on effective cost management, portion control, and proper food handling.

Conduct bi-monthly stock takes and ensure stock records are accurate.

Monitor stock levels and ensure sufficient inventory is maintained for daily operations.

Manage e-Procurement for ordering kitchen supplies and ensure Goods Received Notes (GRN) are updated accurately and promptly.Recruit, orientate, train, coach, and develop kitchen employees and new trainees.

Provide ongoing coaching and guidance to station chefs and kitchen team members to improve their culinary and operational skills.

Conduct employee performance reviews, confirmation assessments, and other performance evaluations as required.

Handle disciplinary and performance-related matters professionally and in accordance with company policies.

Maintain high standards of kitchen cleanliness, personal hygiene, food safety, and workplace safety at all times.

Ensure proper food storage, labelling, temperature control, FIFO/FEFO practices, and handling procedures.

Ensure kitchen equipment is properly operated, cleaned, maintained, and reported promptly when repairs are required.

Ensure compliance with all relevant company policies, food safety requirements, and local regulatory standards.