Head Chef

Ruema Awan Nano Kitchen; Kulim; On-site; MYR 100,000 - 150,000; Full time

Job summary

A culinary establishment in Kulim is seeking a Head Chef to lead kitchen operations, ensure food quality, and oversee staff. The ideal candidate has a Diploma in Culinary Arts and 2–3 years of experience. Responsibilities include supervising kitchen workflows, supporting menu execution, and maintaining hygiene standards. A passion for food quality and team management is essential. Benefits include meals and attendance allowance.

Benefits

Meal Provided

Attendance Allowance

Qualifications

• Minimum Diploma in Culinary Arts or equivalent (preferred).
• 2–3 years experience in kitchen supervision or chef role.
• Strong knowledge of cooking methods, ingredients, and menu planning.
• Leadership skills with ability to manage and motivate staff.
• Passionate about food quality, teamwork, and customer satisfaction.

Responsibilities

• Supervise and coordinate daily kitchen operations.
• Guide and train kitchen staff on recipes and standards.
• Ensure quality, taste, and presentation of dishes.
• Assist in planning menus and specials.
• Monitor stock usage, cost control, and reduce waste.
• Maintain hygiene and compliance with food safety rules.
• Step in to cook when necessary to support team.

Skills

Supervision

Menu planning

Food quality management

Team management

Education

Diploma in Culinary Arts or equivalent

Job description

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The Head Chef is responsible for leading daily kitchen operations, ensuring food quality, supervising kitchen staff, and supporting menu execution while learning and developing further culinary management skills.

Scope

Assist in menu planning, oversee food preparation, manage kitchen team, monitor stock, and maintain hygiene standards. Ensure smooth kitchen workflow and support management in achieving service excellence.

Job Responsibilities

Supervise and coordinate daily kitchen operations

Guide and train kitchen staff on recipes and standards

Ensure quality, taste, and presentation of dishes

Assist in planning menus and specials

Monitor stock usage, cost control, and reduce waste

Maintain hygiene and compliance with food safety rules

Step in to cook when necessary to support team

Qualification

Minimum Diploma in Culinary Arts or equivalent (preferred).

2–3 years experience in kitchen supervision or chef role.

Strong knowledge of cooking methods, ingredients, and menu planning.

Leadership skills with ability to manage and motivate staff.

Passionate about food quality, teamwork, and customer satisfaction.

Meal Provided

Attendance Allowance

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