Outlet Chef

Exquisite Mode Sdn Bhd (Suasana Suites Johor Bahru); Iskandar Puteri; On-site; MYR 39,000 - 61,000; Full time

Job summary

Jora Malaysia is seeking a capable kitchen supervisor to oversee café kitchen operations, ensuring high-quality food prep and presentation. You will plan daily mise en place, maintain recipes, monitor portions and collaborate with the outlet team for smooth service.

The role includes menu development, cost control, and staff leadership to sustain profitability and standards across all service periods.

Qualifications

• Experience in kitchen operations and food preparation.
• Strong understanding of food safety and HACCP principles.
• Ability to plan mise en place and daily production.

Responsibilities

• Manage day-to-day operation of the café kitchen.
• Ensure smooth and efficient food preparation and service during operating hours.
• Plan daily food preparation, mise en place and production according to expected business levels.
• Ensure food is prepared according to approved recipes, specifications and presentation standards.
• Monitor food quality, portion size, taste, temperature and presentation.
• Coordinate with Outlet Manager and service team for smooth operations.
• Develop new menu items based on customer preferences and market trends.
• Review and adjust menu items for profitability and viability.
• Monitor and control food cost; participate in monthly P&L reviews.
• Maintain proper FIFO/FEFO, inventory counts, and supplier coordination.
• Lead, supervise and train kitchen staff; ensure staffing during peak periods.

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.

• Manage the day-to-day operation of the café kitchen.
• Ensure smooth and efficient food preparation and service during operating hours.
• Plan daily food preparation, mise en place and production according to expected business levels.
• Ensure food is prepared according to approved recipes, specifications and presentation standards.
• Monitor food quality, portion size, taste, temperature and presentation.
• Ensure consistency of all menu items across every service period.
• Ensure the kitchen is properly organized, clean and operational at all times.
• Coordinate closely with the Outlet Manager and service team to ensure smooth operations.

B. Menu Development & Product Management

• Develop new menu items based on customer preferences, market trends and café positioning.
• Review existing menu items and identify products that should be improved, replaced or removed.
• Conduct menu testing and tasting before introducing new items.
• Establish standardized recipes, portion sizes and preparation methods.
• Monitor the sales performance of individual menu items.
• Identify best-selling and slow-moving items and recommend appropriate actions.
• Work with management to develop seasonal, promotional and limited-time menus.
• Ensure all menu items are commercially viable and contribute positively to profitability.

C. Food Cost & Profitability

• Take full responsibility for maintaining the kitchen's targeted food cost.
• Calculate and monitor food cost for all menu items.
• Review actual food cost against budget/target on a regular basis.
• Conduct recipe costing and ensure menu selling prices are commercially appropriate.
• Monitor portion control to prevent unnecessary food cost increases.
• Identify opportunities to reduce food cost without compromising quality.
• Monitor high-cost ingredients and implement appropriate controls.
• Work closely with management during monthly Profit & Loss (P&L) reviews.
• Understand the relationship between food sales, food cost, labour cost and overall outlet profitability.

Recommended KPI:

• Food Cost: Within approved budget/target
• Wastage: Within approved tolerance
• Recipe compliance: 100%
• Menu contribution margin: Monitored monthly

D. Inventory & Purchasing

• Monitor daily and weekly stock requirements.
• Prepare food requisitions and purchasing requirements based on business levels.
• Maintain appropriate par stock levels for all food items.
• Conduct regular stock counts and monthly inventory checks.
• Investigate inventory variances and take corrective action.
• Monitor stock movement and identify slow-moving or excess stock.
• Ensure proper FIFO/FEFO practices are implemented.
• Coordinate with suppliers and management regarding product quality and pricing.
• Ensure all received products meet the required quality and specifications.

E. Wastage & Cost Control

• Monitor and record daily kitchen wastage.
• Identify the causes of excessive food wastage.
• Implement measures to reduce preparation, production and plate wastage.
• Ensure proper utilization of ingredients.
• Monitor overproduction and adjust preparation quantities according to sales patterns.
• Establish controls for damaged, expired and rejected products.
• Report significant wastage and cost issues to management.
• Lead, supervise and motivate the kitchen team.
• Prepare kitchen duty schedules and manpower requirements in coordination with management.
• Allocate daily responsibilities and workstations to kitchen employees.
• Train team members on recipes, food preparation, hygiene and kitchen procedures.
• Monitor employee performance and provide coaching where required.
• Ensure sufficient manpower is available during peak operating periods.
• Manage kitchen discipline, attendance and productivity.
• Conduct on-the-job training for new employees.

G. Hygiene, Food Safety & Compliance

• Ensure compliance with all applicable food safety, hygiene and sanitation requirements.
• Maintain high standards of personal hygiene and kitchen cleanliness.
• Ensure proper food storage, temperature control and handling procedures.
• Conduct regular checks of refrigerators, freezers and food storage areas.
• Ensure cleaning schedules and sanitation procedures are followed.
• Ensure proper labelling and dating of food products.
• Take immediate corrective action when food safety risks are identified.
• Ensure the kitchen is always ready for internal or external inspections.

H. Equipment & Maintenance

• Ensure all kitchen equipment is operated correctly and safely.
• Conduct regular checks of kitchen equipment and facilities.
• Report equipment breakdowns and maintenance requirements immediately.
• Ensure proper cleaning and preventive care of kitchen equipment.
• Minimize equipment downtime and disruption to operations.

I. Sales & Business Support

• Work closely with the Outlet Manager to support sales growth.
• Provide recommendations on menu pricing, promotions and product development.
• Analyse sales trends and customer feedback.
• Develop food promotions that can generate additional revenue.
• Recommend ways to increase average spending and menu item profitability.
• Participate in monthly business review meetings.
• Contribute ideas to improve the overall commercial performance of the café.