Head of Kitchen

ZALENY EMPIRE Sdn Bhd; Malacca City; On-site; MYR 300,000 - 400,000; Full time

Job summary

A leading culinary establishment in Malaysia seeks an experienced Head Chef to oversee daily kitchen operations, manage kitchen staff, and ensure high culinary standards. The ideal candidate has 4-5 years of experience in a kitchen leadership role, possesses strong menu planning and food safety knowledge, and demonstrates excellent leadership skills. This role includes significant operational responsibilities and offers various benefits such as annual leave, medical leave, and bonuses.

Benefits

Staff Meal

Annual Leave

Medical and Hospitalisation Leave

EPF / SOCSO / PCB

Allowance Provided

Overtime Pay

Annual Bonus

Qualifications

• Minimum 4-5 years of experience as a Head Chef, Sous Chef, or in a similar kitchen leadership role.
• Proven ability in menu planning, menu engineering, food costing, and waste reduction.
• Basic understanding of Halal requirements and documentation processes.

Responsibilities

• Oversee daily kitchen operations to ensure smooth workflow and timely food production.
• Lead, supervise, train, and evaluate kitchen staff while maintaining discipline and teamwork.
• Manage inventory, ordering, stock rotation, and food cost control.

Skills

Leadership

Kitchen Management

Menu Planning

Communication

Food Safety Knowledge

Education

Relevant culinary certificates or professional training

Job description

Requirements

• Minimum 4-5 years of experience as a Head Chef, Sous Chef, or in a similar kitchen leadership role.
• Strong knowledge in kitchen management, food safety regulations, HACCP/MeSTI practices, and advanced culinary techniques.
• Proven ability in menu planning, menu engineering, food costing, and waste reduction.
• Excellent leadership, communication, and team management skills, with the ability to coach and motivate kitchen staff.
• High creativity and passion for delivering exceptional food quality and innovative dishes.
• Ability to thrive in a fast-paced environment and solve operational issues efficiently.
• Relevant culinary certificates or professional training are an added advantage.
• Basic understanding of Halal requirements and documentation processes.

Responsibilities

• Oversee daily kitchen operations to ensure smooth workflow and timely food production.
• Lead, supervise, train, and evaluate kitchen staff while maintaining discipline and strong teamwork.
• Develop, review, and update menus based on creativity, seasonality, cost efficiency, and market trends.
• Maintain high standards of food quality, taste consistency, presentation, and hygiene at all times.
• Manage inventory, ordering, stock rotation, food cost control, and minimize wastage.
• Ensure full compliance with kitchen SOPs, food safety standards, health regulations, and hygiene audits.
• Prepare staff duty rosters and ensure sufficient manpower during peak operating hours.
• Work closely with management on pricing, menu planning, new product development, promotions, and kitchen strategies.
• Monitor kitchen equipment performance and coordinate repairs or maintenance when required.
• Liaise with suppliers to ensure quality ingredients at competitive prices (if assigned).

Benefits

• Staff Meal
• Annual Leave
• Medical and Hospitalisation Leave
• EPF / SOCSO / PCB
• Allowance Provided
• Overtime Pay
• Annual Bonus