Outlet Chef (Sushi & Japanese Cuisine) - Penang Island

Talent Recruit; Penang; On-site; MYR 45,000 - 78,000; Full time

Job summary

Talent Recruit is seeking an Outlet Chef (Sushi & Japanese Cuisine) for Penang Island. The role oversees daily kitchen operations, ensures HACCP compliance, and maintains seafood freshness while leading the kitchen team and developing daily specials.

You will manage inventory, assist in menu planning, and ensure consistent presentation and quality across all dishes in a fast-paced environment.

Qualifications

• Strong HACCP and food safety knowledge.
• Experience with seafood handling and freshness.
• Ability to develop daily specials and assist menu planning.
• Proficient in inventory management and stock control.
• Proven kitchen leadership and task delegation.
• Maintain SOP compliance for presentation and quality.

Responsibilities

• Oversee daily kitchen operations for smooth workflow and quality.
• Maintain food safety, hygiene, storage, and seafood freshness.
• Create daily specials and support cost-conscious menu development.
• Manage inventory, wastage, and stock rotation.
• Lead kitchen team and ensure efficient service during peaks.
• Train new chefs per SOPs and cooking standards.
• Ensure dishes meet brand standards for presentation and taste.

Skills

Kitchen leadership

Menu planning

Food safety HACCP

Inventory management

Costing

Education

Culinary diploma or equivalent

Job description

About the job Outlet Chef (Sushi & Japanese Cuisine) - Penang Island

Job Responsibilities:

• Oversee daily kitchen operations to ensure smooth workflow and consistent food quality.
• Maintain high standards of food safety (HACCP), hygiene, storage, and ingredient freshness especially seafood.
• Create and execute daily specials and support cost-friendly menu development while maintaining recipe consistency.
• Manage inventory and stock control, including monitoring usage, wastage, and ensuring proper stock rotation.
• Lead the kitchen team by assigning duties, monitoring performance, and ensuring efficient service during peak hours.
• Train and guide new chefs according to established SOPs, hygiene practices, and cooking standards.
• Ensure all dishes meet brand standards for presentation, taste, portion control, and overall quality.

Requirements

• Strong understanding of HACCP, food safety standards, and proper ingredient storage.
• Knowledge of seafood freshness quality and handling.
• Ability to develop daily specials, assist in menu planning, and maintain recipe consistency.
• Skilled in inventory management, stock control, and basic costing.
• Proven ability to lead a kitchen team, assign tasks, and maintain smooth daily operations.
• Strong discipline in maintaining SOP compliance for presentation, taste, and quality.