Head Chef

Table & Apron; Petaling Jaya; On-site; MYR 120,000 - 180,000; Full time

Job summary

Table & Apron in Malaysia is seeking a head chef to build on the restaurant's legacy of honest cookery. You will lead a young team of cooks and shape a sustainable dialogue about kitchen craft with a less-is-more philosophy.

You will report to the management team and drive menu development, cost control, and health-and-safety standards while creating opportunities for career growth in cookery for the team.

Responsibilities

• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

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 looking for a head chef that can build on the legacy of honest cookery at Table & Apron. One who embraces the philosophy of cooking with restraint, familiarity, & a less-is-more approach. You are passionate about chefs with an original, timeless narrative to their approach.

In this role, you are instrumental in leading a young team of cooks in creating a sustainable dialogue about restaurant cookery. More than just a seasoned cook, you must also possess a desire for leadership & management - where your foresight & composure is paramount to the team's success. You also aspire to change the industry for the better, paving career opportunities for those whose calling is in cookery in this modern age.

You will be reporting directly to the management team.

Job Responsibilities

• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

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