Head Chef

Irkaz Holdings; Penang; On-site; MYR 60,000 - 90,000; Full time

Benefits offered by this job

EPF

SOCSO

EIS

Annual Leave

Job summary

Jora Malaysia is seeking an experienced Head/Sous Chef for its hospital catering unit. You will lead kitchen operations, supervise staff, and ensure meals meet high presentation and quality standards while adhering to HALAL and safety procedures.

The ideal candidate has a culinary diploma and proven leadership in large-scale food service, with flexibility for a 2-shift rotation and strong team management abilities.

Qualifications

• Diploma or equivalent in culinary arts or food service management.
• Proven leadership in hospital or large-scale catering environments.
• Strong knowledge of GMPs, HACCP and HALAL standards.
• Ability to manage staff, assignments, leave and productivity.

Responsibilities

• Oversee kitchen unit operations in hospital catering to ensure quality.
• Assign work for all sections including prep, butchery, cooking and plating.
• Cook and supervise staff to meet high presentation and recipe standards.
• Manage staff leave and overtime; verify and approve before admin action.
• Ensure food safety practices and HALAL compliance on the floor.

Skills

Leadership

Staff management

Food safety

GMPs & HACCP

HALAL standards

Kitchen operations

Shift work

Education

Diploma / Advanced Diploma / Higher Graduate Diploma in Culinary Arts

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.

Candidate must possess at least a Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5 in Culinary Arts, Food Service Management, or equivalent.

Proven experience as a Head Chef, Executive Chef, or Sous Chef (preferably in hospital catering, institutional catering, or large-scale food service).

Strong leadership and staff management skills (handling work assignments, leave verification, and kitchen productivity).

In-depth knowledge of food safety, GMPs, HACCP, and HALAL standards.

Willing to work on a 2-shift rotation.

Requirement

• Candidate must possess at least a Diploma / Advanced Diploma / Higher Graduate Diploma / DVM / DKM Level 4 / DLKM Level 5 in Culinary Arts, Food Service Management, or equivalent.
• Proven experience as a Head Chef, Executive Chef, or Sous Chef (preferably in hospital catering, institutional catering, or large-scale food service).
• Strong leadership and staff management skills (handling work assignments, leave verification, and kitchen productivity).
• In-depth knowledge of food safety, GMPs, HACCP, and HALAL standards.
• Willing to work on a 2-shift rotation.

Responsibility

• To ensure smooth running at in the Kitchen Unit in Unit Hospital catering
• To establish work assignments for all section above including vegetable preparation section, butchery section, cooking and plating by using all information received by the hospital
• Cook, prepare dishes, and supervise staff at the food preparation area and ensure the settings are according to special meal highest quality in terms of presentation and adherence to specification and standard recipes and outlined procedures.
• To manage all staff matters within your jurisdiction compartmental area, i.e. Annual Leave, Medical Leave, Staff Overtime, Productivity and etc. (Verification and Approval) before submitting to Production Administration for their further action.
• Overall responsible to ensure the food and service quality practices are implemented
• Overall responsible to ensure the food safety practice on the floor are followed according to GMPs and HACCP program
• Ensure adherence to the food quality system and HALAL requirements
• To improve customer's satisfaction by performing audit, sensory and to do rectification based on agreed schedule.
• Any other duties assigned and instructed by the superior.

Benefits

• EPF
• SOCSO
• EIS
• Annual Leave

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