Head Chef (Petaling Jaya)

Bottega Mediterranea Sdn Bhd; Selangor; On-site; MYR 112,000 - 223,000; 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 is seeking an experienced Head Chef to lead daily kitchen operations and uphold authentic Italian standards in a fast-paced F&B setting in Malaysia. You will manage costs, inventory and ensure top quality, safety, and teamwork across the kitchen.

The role requires strong leadership, 6–8 years of kitchen experience (2–3 in leadership), and expertise in Italian or Mediterranean cuisine. Benefits include competitive salary and leave provisions.

Qualifications

• 6–8 years kitchen experience with 2–3 years in leadership role.
• Experience in Italian or Mediterranean cuisine preferred.
• Culinary/Hospitality qualification is an advantage.
• Food Handler Certificate and typhoid vaccination, or willingness to obtain.

Responsibilities

• 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 SOPs.

Skills

Leadership

Teamwork

Communication skills

Food costing

Inventory management

Food 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