Head Chef – Japanese Cuisine

IQI Realty Sdn Bhd (VBS); Malacca City; On-site; MYR 120,000 - 180,000; Full time

Benefits offered by this job

Performance bonus

Salary increment

Staff dining discounts

Career growth opportunities

Job summary

IQI Realty Sdn Bhd (VBS) is seeking an experienced Head Chef to lead our kitchen operations, ensuring top-notch Japanese cuisine, quality, consistency, and efficiency. You will manage the kitchen team, uphold SOPs, control costs, and maintain food safety.

The role involves supervising sushi and hot kitchen staff, planning menus and pricing, training, inventory management, and developing new dishes to drive profitability. This fast-paced environment rewards leadership and hands-on excellence.

Qualifications

• Diploma/Certificate in Culinary Arts, Hospitality, or related field.
• Minimum 5 years of kitchen experience, preferably in Japanese cuisine/F&B.
• Proven experience managing and leading a kitchen team.
• Strong knowledge of Japanese food preparation, kitchen operations, and food safety standards.
• Good understanding of food cost, inventory control, and stock management.
• Strong leadership, communication, and problem-solving skills.

Responsibilities

• Lead and oversee daily kitchen operations and ensure all food is prepared according to Sushi SOPs.
• Maintain consistent taste, presentation, portion size, food quality, and fast ticket times during peak hours.
• Monitor the freshness and quality of seafood and ingredients and conduct daily quality checks.
• Maintain strict kitchen cleanliness, food safety, hygiene, FIFO, temperature control, and expiry-date procedures.
• Supervise and train sushi chefs, hot kitchen chefs, and kitchen assistants.
• Schedule staff duties, allocate workstations, evaluate performance, and support staff development.
• Plan purchasing requirements, conduct stock counts, control food costs, and minimize wastage.
• Ensure proper receiving, storage, and inventory management of ingredients.
• Develop new menu items and seasonal promotions, improve existing dishes, and standardize recipes and food costing.
• Work closely with management on menu pricing and profitability.

Skills

Leadership

Communication

Problem-solving

Education

Culinary Diploma

Job description

We are looking for an experienced and passionate Head Chef to lead our kitchen operations and maintain high standards of Japanese cuisine, food quality, consistency, and efficiency. You will be responsible for managing the kitchen team, ensuring compliance with company SOPs, controlling food costs and inventory, maintaining food safety and hygiene standards, and ensuring smooth daily kitchen operations.

Key responsibilities

Lead and oversee daily kitchen operations and ensure all food is prepared according to Sushi SOPs.

Maintain consistent taste, presentation, portion size, food quality, and fast ticket times during peak hours.

Monitor the freshness and quality of seafood and ingredients and conduct daily quality checks.

Maintain strict kitchen cleanliness, food safety, hygiene, FIFO, temperature control, and expiry-date procedures.

Supervise and train sushi chefs, hot kitchen chefs, and kitchen assistants.

Schedule staff duties, allocate workstations, evaluate performance, and support staff development.

Plan purchasing requirements, conduct stock counts, control food costs, and minimize wastage.

Ensure proper receiving, storage, and inventory management of ingredients.

Develop new menu items and seasonal promotions, improve existing dishes, and standardize recipes and food costing.

Work closely with management on menu pricing and profitability.

About you

Diploma/Certificate in Culinary Arts, Hospitality, or a related field.

Minimum 5 years of kitchen experience, preferably in Japanese cuisine/F&B.

Proven experience managing and leading a kitchen team.

Strong knowledge of Japanese food preparation, kitchen operations, and food safety standards.

Good understanding of food cost, inventory control, and stock management.

Strong leadership, communication, and problem-solving skills.

Creative, disciplined, and able to work in a fast-paced kitchen environment.

Willing to work shifts, weekends, and public holidays.

Competitive salary package based on experience and qualifications.

Performance bonus.

Salary increment/incentives based on performance.

Career growth and development opportunities.

Supportive, collaborative, and dynamic working environment.

Employee dining discounts and staff benefits.

Opportunity to be part of a fast-growing F&B brand.