Head Chef

Sodexo; Kulim; On-site; MYR 67,000 - 112,000; Full time

Benefits offered by this job

Additional leave

Cell phone reimbursement

Free parking

Health insurance

Maternity leave

Meal provided

Opportunities for promotion

Parental leave

Vision insurance

Job summary

Sodexo Malaysia in Kulim is seeking an experienced Kitchen Manager to lead daily food preparation, menu development, and quality control, ensuring safety and sanitation standards are met across all service areas.

You will supervise kitchen staff, manage inventories and purchasing, plan rosters, monitor costs, and uphold client contracts and health and safety compliance, with focus on consistent, high-quality meals.

Qualifications

• Experience in kitchen management and leading culinary teams.
• Knowledge of food safety, HACCP, and sanitation standards.
• Ability to plan menus, costings, and inventory efficiently.

Responsibilities

• Control and direct daily food preparation and kitchen operations.
• Plan equipment, utensils, and ingredients according to shortages.
• Train, manage, and schedule kitchen staff; enforce SOPs and hygiene.
• Ensure compliance with nutrition, sanitation, and HSE standards.
• Manage client reporting, contract adherence, and quality of service.
• Oversee inventory, stock counts, and monthly usage tracking.
• Provide culinary instruction or demonstrations as needed.
• Maintain grooming, uniforms, cleanliness, and overall staff appearance.

Job description

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1. Control and direct the food preparation process and any other day to day operations matters.

2. Construct menus with new or existing culinary creations ensuring the variety and quality of

the servings.

3. Plan orders of equipment, kitchen utensils and food ingredients according to identified

shortages.

4. Understand in operating and maintaining of kitchen equipment and arranging repairs for faulty

kitchen equipment's when necessary.

5. Managing interview process of hiring, managing, and training kitchen team according to SOP.

6. Comply with nutrition and sanitation regulations, all food safety procedures and HSE

procedures as standard of practice.

7. To train and manage kitchen crew and coordinate all related culinary activities for all section

8. Organize and responsibility on manpower arrangement and overtime cost as required.

9. May also offer culinary instruction or demonstrate culinary techniques to staffs regards method

of cooking.

10. Planning menu, food costing, purchasing raw materials according to the operations

requirement.

11. Select and develop recipes, standardize production recipes to ensure consistent quality,

establish presentation technique and quality standards.

12. Deal effectively with client complaints and follow up with Unit Manager.

13. Implementation of HACCP standard and monitoring daily progress of all CCP checklist / forms

of recording activities.

14. To maintain Quality of Goods and products received from Suppliers.

15. To maintain food quality are goods, correct quantity and weight during preparations, food presentation, food taste and appearance before display / serving.

16. Responsibility on monthly inventory stock count and stock usage on daily / weekly according to operations requirement.

17. Maintains an excellent reputation in the eyes of the guest managements and staff.

18. Any other food safety related tasks assigned e.g. temperature monitoring of food, storage and equipment, taking food samples, cleaning activities.

19. Responsible for the proper grooming, uniform standards, cleanliness and hygiene and general smartness of the staff.

20. Daily inspection of location premises (specially production, service & storage areas).

21. Responsible for training and motivation of the staff, seek potential candidates for promotion and training. Recommend the same to the Superior,

22. Preparation of duty rosters & schedules, job specifications for various staff involved as various activities.

23. Ensure legal requirements and standards related to Sodexo Food Safety and Workplace Safety and Health are implemented and adhered during the entire operational processes related to Food Services and its scope of activities.

24. Client Management / Contract management

• Complete monthly client report and present to client.
• Maintain weekly client communication and address gaps identified.
• Understand contract SOW and technical deliverables.
• Complying internal & external audit by client.

25. Perform other related duties as requested.

• Additional leave
• Cell phone reimbursement
• Free parking
• Health insurance
• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Vision insurance

Ability to commute/relocate:

• Kulim: Reliably commute or planning to relocate before starting work (Preferred)