Head Chef (Penang Island)

Bottega Mediterranea Sdn Bhd; Penang; On-site; MYR 78,000 - 134,000; Full time

Benefits offered by this job

Competitive salary based on experience

Annual leave & statutory benefits

Other employee benefits

Job summary

Bottega Mediterranea Sdn Bhd in Penang is seeking an experienced Head Chef to lead the outlet kitchen, uphold authentic Italian standards and oversee daily operations.

You will manage food costing, inventory, safety, and team development while ensuring high quality and consistency across dishes.

This role requires 6–8 years in kitchens with 2–3 years in leadership, food Handler certification preferred, and willingness to work shifts, weekends and holidays.

Qualifications

• Proven leadership in a kitchen environment
• Strong knowledge of kitchen operations and standards
• Experience with food costing, inventory & hygiene controls
• Excellent communication and teamwork skills

Responsibilities

• Lead daily kitchen operations and maintain authentic Italian standards
• Oversee food costing, inventory, storage and waste management
• Manage and develop kitchen team, ensuring proper manpower planning
• Maintain high levels of hygiene, safety and compliance with SOPs

Skills

Leadership

Kitchen Operations

Food Costing

Job description

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 passionate Head Chef to join our team and grow with us.

Job Summary

As a Head Chef, you will lead the outlet kitchen team, maintain Bottega's authentic Italian food standards and ensure smooth daily kitchen operations.

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

• Minimum 6–8 years of kitchen experience, including 2–3 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