Head Chef

Jobstreet Malaysia; Kuala Lumpur; On-site; MYR 56,000 - 84,000; Full time

Benefits offered by this job

Staff meals

Growth opportunities

Creative input in menu development

Job summary

Jora Malaysia will open a new full-service restaurant in Kuala Lumpur, offering halal Western cuisine with vegan options. The Head Chef will lead daily kitchen operations, menu development, and halal compliance to deliver high-quality, nutritious dishes.

The role focuses on developing seasonal, healthy menus, managing food costs, and training the kitchen team for exceptional standards and guest satisfaction.

Qualifications

• 8–10 years of professional kitchen experience, or a minimum of 5 years with a recognised culinary qualification.
• Experience as Head Chef / Sous Chef or in a kitchen leadership role.
• Strong knowledge of Western cooking techniques and menu development.
• Experience handling halal, vegan or vegetarian cuisine is highly preferred.

Responsibilities

• Develop and regularly update a seasonal, healthy and halal Western menu.
• Create a balanced selection of meat, seafood, vegetarian and vegan dishes.
• Develop healthier versions of familiar Western comfort foods without compromising flavour.
• Oversee food preparation, cooking, plating and presentation.
• Maintain consistent food quality, portion sizes and recipe standards.
• Coordinate kitchen operations for halal certification processes.

Skills

Western cooking techniques

Menu development

Kitchen leadership

Food safety

Halal compliance

Education

Culinary qualification

Job description

Jora Malaysia will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

We are preparing to open a new full-service restaurant located next to Berjaya Times Square in Kuala Lumpur.

The restaurant will offer a healthy, halal Western menu with a strong selection of vegan and vegetarian dishes. Our focus will be on seasonal ingredients, bold flavours, thoughtful presentation and familiar comfort foods prepared in a fresher, more nutritious way.

The premises will also include a small front café serving coffee, tea, juices and smoothies. The café will be operated by a separate management team, while the Head Chef will lead the kitchen and culinary operations of the full-service restaurant.

About the Role

We are seeking an experienced, creative and hands-on Head Chef to lead the development and daily operation of the restaurant kitchen.

The ideal candidate will have a strong background in Western cuisine and be able to create appealing halal, health-conscious and plant-based dishes for a broad range of customers. The chef should understand how to balance nutrition, flavour, texture and presentation without making the food feel overly restrictive.

The Head Chef will be responsible for menu development, kitchen systems, food quality, team leadership, cost control and maintaining high standards of food safety, hygiene and halal compliance.

Key Responsibilities

Develop and regularly update a seasonal, healthy and halal Western menu

Create a balanced selection of meat, seafood, vegetarian and vegan dishes

Develop healthier versions of familiar Western comfort foods without compromising flavour

Oversee food preparation, cooking, plating and presentation

Maintain consistent food quality, portion sizes and recipe standards

Support management in preparing the kitchen and its operating procedures for JAKIM Halal Certification

Ensure all ingredients, food products, seasonings and processing aids are sourced from approved suppliers and supported by valid halal documentation where required

Recruit, train, supervise and develop the kitchen team

Train kitchen employees on halal requirements, food handling procedures and the restaurant’s internal halal policies

Establish recipes, preparation procedures and kitchen operating systems

Manage food costs, purchasing, inventory and supplier relationships

Source suitable halal ingredients and help maintain proper ingredient-handling procedures

Monitor food wastage and improve kitchen efficiency

Maintain strict food safety, hygiene and cleanliness standards

Coordinate with restaurant management on menu pricing, promotions and customer feedback

Ensure kitchen equipment is properly used and maintained

Support the restaurant during pre-opening, menu testing and kitchen setup

What We Are Looking For

At least 8-10 years of professional kitchen experience, or a minimum of 5 years’ experience together with a recognised culinary qualification

Previous experience as a Head Chef, Sous Chef or in another kitchen leadership role

Strong knowledge of Western cooking techniques and menu development

Experience preparing healthy, halal, vegan or vegetarian cuisine is highly preferred

Familiarity with halal ingredients, sourcing and kitchen-handling requirements

Strong leadership, organisation and kitchen management skills

Good understanding of food costing, purchasing and inventory control

Willingness to work evenings, weekends and public holidays as required

What We Offer

Salary of RM5,000-RM7,500 per month, depending on experience, qualifications and skills

Opportunity to play a major role in developing a new restaurant concept

Creative input into menu development and kitchen operations

Staff meals

Supportive and professional working environment

Opportunities for growth as the restaurant expands