Head Chef (Johor Bahru)

Bottega Mediterranea Sdn Bhd; Johor Bahru; On-site; MYR 89,000 - 156,000; Full time

Benefits offered by this job

Competitive salary based on experience

Annual leave & statutory benefits

Other employee benefits in accordance…

Job summary

Bottega Mediterranea Sdn Bhd in Malaysia is seeking an experienced Head Chef to lead daily kitchen operations and uphold authentic Italian standards.

You will manage food costing, inventory, and supervise the kitchen team, ensuring cleanliness, safety, and compliance with SOPs. The role requires shift work, weekends and public holidays.

Qualifications

• Minimum 6–8 years of kitchen experience, including 2–3 years in a leadership role.
• Experience in Italian or Mediterranean cuisine preferred.
• Culinary/Hospitality qualification is an advantage.
• Good knowledge of food costing, inventory, food safety and hygiene.
• Strong leadership, teamwork and communication skills.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Able to work shifts, weekends and public holidays.

Responsibilities

• Lead daily kitchen operations and ensure authentic Italian standards.
• Manage food cost, wastage, stock levels, storage and inventory control.
• Lead, guide and develop the kitchen team while ensuring manpower planning and teamwork.
• Maintain high standards of kitchen cleanliness, food safety, hygiene and compliance with company SOPs.

Skills

Kitchen leadership

Food cost management

Team management

Communication skills

Food safety knowledge

Education

Culinary/Hospitality qualification

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.

Bottega is a non-halal Italian F&B company focused on authentic Italian cuisine, quality ingredients and genuine hospitality. We are looking for an experienced and passionateHead Chefto join our team and grow with us.

Key Responsibilities

• Kitchen Operations & Quality– Lead daily kitchen operations and ensure consistent food quality, presentation and authentic Italian standards.
• Cost & Inventory– Manage food cost, wastage, stock levels, storage and inventory control.
• Team Management– Lead, guide and develop the kitchen team while ensuring proper manpower planning and teamwork.
• Hygiene & Safety– Maintain high standards of kitchen cleanliness, food safety, hygiene and compliance with company SOPs.

Requirements

• Minimum6–8 years of kitchen experience, including2–3 years in a kitchen leadership role.
• Experience in Italian or Mediterranean cuisine is preferred.
• Culinary/Hospitality qualification is an advantage.
• Good knowledge of food costing, inventory, food safety and hygiene.
• Strong leadership, teamwork and communication skills.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.
• Able to work shifts, weekends and public holidays.

Company Benefits

• Competitive salary based on experience
• Annual leave & statutory benefits
• Other employee benefits in accordance with company policy