HEAD CHEF

Suri Catering & Event Services; Kuala Lumpur; On-site; MYR 67,000 - 112,000; Full time

Job summary

Jora Malaysia is seeking a senior kitchen manager to lead menu development for corporate events, weddings, and functions, and to oversee daily kitchen operations.

You will plan food preparation to match event schedules, ensure high standards of taste, safety, and presentation, and manage costs and staff.

This role requires excellent leadership, organizational skills, and the ability to coordinate with suppliers and events teams to deliver memorable catering experiences.

Qualifications

• Candidates should have strong menu development and leadership skills.
• Experience in managing kitchen operations and quality checks.
• Familiarity with food safety standards and event catering processes.

Responsibilities

• Create and develop menus for corporate events, weddings, functions, buffets, and private catering.
• Develop new dishes and seasonal menus.
• Oversee daily kitchen operations and food production.
• Plan food preparation according to event schedules and guest numbers.
• Ensure consistent, efficient, and timely food preparation.
• Coordinate cooking, plating, packing, transportation, and event setup where required.
• Lead, train, and supervise kitchen staff and allocate duties.

Skills

Menu development

Team leadership

Quality control

Food safety

Event coordination

Cost control

Stock management

Vendor coordination

Planning & scheduling

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.

• Create and develop menus for corporate events, weddings, functions, buffets, and private catering.
• Develop new dishes and seasonal menus.
• Ensure menus meet client requirements, dietary restrictions, and budget.
• Oversee daily kitchen operations and food production.
• Plan food preparation according to event schedules and expected guest numbers.
• Ensure food is prepared consistently, efficiently, and on time.
• Coordinate cooking, plating, packing, transportation, and event setup where required.

Food Quality & Presentation

• Maintain high standards of taste, freshness, portion size, and presentation.
• Conduct quality checks before food leaves the kitchen.
• Ensure consistency across large-volume catering orders.

Team Management

• Lead, train, and supervise sous chefs, chefs, kitchen assistants, and temporary kitchen staff.
• Allocate duties and prepare staff schedules according to event requirements.
• Monitor staff performance, discipline, hygiene, and productivity.

Food Cost & Inventory Control

• Prepare ingredient requirements and purchasing lists.
• Monitor food costs, wastage, portion control, and stock usage.
• Conduct stock checks and coordinate with purchasing/suppliers.
• Help maintain food cost within the company's target margin.

Food Safety & Hygiene

• Ensure compliance with food safety, hygiene, and sanitation standards.
• Monitor food storage temperatures, handling procedures, cleaning, and kitchen sanitation.
• Ensure proper FIFO stock rotation and prevent cross-contamination.
• Maintain required food safety records and procedures.

Event & Catering Coordination

• Work closely with the operations and event teams to understand event requirements.
• Coordinate production timelines based on event venue, delivery, and service times.
• Ensure the correct quantity and menu items are delivered to each event.
• Troubleshoot kitchen or food-service issues during events.
• Recommend suitable ingredients and suppliers.
• Check the quality of delivered ingredients.
• Communicate with suppliers regarding availability, quality, and pricing.

Cost Control & Productivity

• Develop standardized recipes and portion specifications.
• Monitor labour and ingredient usage.
• Identify opportunities to reduce wastage without compromising quality.
• Assist management in pricing and costing new menus.

Administration & Reporting

• Prepare production plans, recipes, food requisitions, and kitchen schedules.
• Maintain records of stock, wastage, food costs, and production.
• Report operational issues and recommendations to management.