Head Chef ( Kuala Lumpur)

Bottega Mediterranea Sdn Bhd; Kuala Lumpur; On-site; MYR 120,000 - 180,000; 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 Kuala Lumpur is seeking an experienced Head Chef to lead our kitchen, ensuring authentic Italian/Mediterranean cuisine, quality standards and guest satisfaction.

You will manage daily operations, maintain food costing, inventory, hygiene, and motivate the kitchen team. The role requires leadership, strong teamwork and willingness to work shifts, weekends and public holidays. Culinary qualifications are an advantage.

Qualifications

• Minimum 6–8 years kitchen experience.
• 2–3 years in a kitchen leadership role.
• Experience in Italian or Mediterranean cuisine preferred.
• Strong knowledge of food costing, inventory and hygiene.
• Good leadership and communication skills.

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.
• Maintain high standards of hygiene, safety and compliance with SOPs.

Skills

Kitchen operations

Cost control

Inventory management

Team leadership

Hygiene & safety

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