HEAD CHEF JIBRIL BANGI

JIBRIL CAFE; Semenyih; On-site; MYR 100,000 - 167,000; Full time

Job summary

JIBRIL CAFE is seeking an experienced Outlet Head Chef to lead and support kitchen operations. You will ensure smooth daily operations, maintain food quality, manage the kitchen team, control costs, and uphold hygiene and SOP standards.

The role requires strong leadership, ability to work in a fast-paced restaurant, and willingness to work shifts, weekends and public holidays. Join a growing F&B team focused on quality and consistency across menus.

Qualifications

• Experience leading kitchen operations in F&B or restaurant settings.
• Strong leadership and kitchen management skills.
• Solid understanding of food quality, cost, inventory, and wastage management.
• Able to lead, supervise and manage kitchen manpower effectively.
• Good knowledge of food safety, hygiene and kitchen SOPs.

Responsibilities

• Lead daily kitchen operations for smooth, efficient service.
• Ensure all dishes meet JIBRIL recipes, quality and presentation standards.
• Supervise and develop kitchen staff to ensure adequate manpower.
• Control food costs through ordering, stock, portion control and waste reduction.

Skills

Leadership

Kitchen operations

Food safety

Cost control

Team management

SOP compliance

Problem solving

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.

JIBRIL is looking for an experienced and responsible Outlet Head Chef to lead and support our kitchen operations. This role is responsible for ensuring smooth daily operations, consistent food quality, effective manpower management, cost control, hygiene and compliance with JIBRIL standards.

Key Responsibilities:

• Lead and manage daily kitchen operations to ensure smooth, efficient and timely service.
• Ensure all food consistently meets JIBRIL’s approved recipes, quality, portion, presentation and SOP standards.
• Manage, supervise and develop the kitchen team to ensure sufficient and effective manpower.
• Control food cost through proper ordering, stock management, portion control and wastage reduction.
• Ensure strict compliance with food safety, hygiene, cleanliness and JIBRIL standards at all times.
• Ensure kitchen equipment and facilities are properly used and maintained, and promptly report any faults or issues.
• Take ownership of kitchen performance and resolve operational issues effectively.
• Ensure management instructions and corrective actions are properly carried out.
• Prepare basic daily and monthly operational reports including Prep Board, COGS, Outlet CCM, scheduling and Chef Checklist.

Requirements:

• Previous experience in kitchen operations, preferably within the F&B or restaurant industry.
• Strong leadership and kitchen management skills.
• Good understanding of food quality, food cost, inventory, portion control and wastage management.
• Able to lead, supervise and manage kitchen manpower effectively.
• Good knowledge of food safety, hygiene and kitchen SOPs.
• Able to work efficiently in a fast-paced restaurant environment.
• Responsible, disciplined and able to take ownership of kitchen operations.
• Good communication and problem-solving skills.
• Willing to work on shifts, weekends and public holidays.