Head Chef (Petaling Jaya)

Bottega Mediterranea Sdn Bhd; Petaling Jaya; On-site; MYR 134,000 - 201,000; Full time

Benefits offered by this job

Competitive salary

Annual leave

Other employee benefits

Job summary

Bottega Mediterranea Sdn Bhd in Malaysia is seeking an experienced Head Chef to lead our kitchen and grow with us, focusing on authentic Italian cuisine, quality ingredients and genuine hospitality.

You will oversee daily kitchen operations, control food cost and inventory, manage the kitchen team, and uphold hygiene and safety in line with our SOPs.

Qualifications

• 6–8 years of kitchen experience with 2–3 years in a leadership role.
• Experience in Italian or Mediterranean cuisine preferred.
• Culinary/Hospitality qualification advantageous.
• Strong knowledge of food costing, inventory, food safety and hygiene.
• Excellent 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 consistent food quality, presentation and authentic Italian standards.
• Manage food cost, wastage, stock levels, storage and inventory control.
• Lead, guide and develop the kitchen team while ensuring proper manpower planning and teamwork.
• Maintain high standards of kitchen cleanliness, food safety, hygiene and compliance with SOPs.

Skills

Leadership

Teamwork

Communication

Food Safety

Food Costing

Inventory Management

Hygiene Standards

Education

Culinary/Hospitality Qualification

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 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, 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