Outlet Chef (Sushi & Japanese Cuisine) - Penang Island

Talent Recruit; Penang; On-site; MYR 20,000 - 100,000; Full time

Job summary

A recruitment agency is seeking a dedicated kitchen manager in Penang, Malaysia. The role involves overseeing daily kitchen operations, maintaining high food safety standards, and leading a talented team of chefs. Candidates should possess a strong understanding of HACCP and seafood handling, along with skills in menu development and inventory management. This position offers an exciting opportunity to ensure quality and efficiency in a dynamic kitchen environment.

Qualifications

• 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.

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.
• Create and execute daily specials and support cost-friendly menu development.
• Manage inventory and stock control, including monitoring usage and wastage.
• Lead the kitchen team by assigning duties and monitoring performance.
• Train and guide new chefs according to established SOPs.

Skills

Strong understanding of HACCP

Knowledge of seafood freshness quality

Ability to develop daily specials

Skilled in inventory management

Proven ability to lead a kitchen team

Strong discipline in maintaining SOP compliance

Job description

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.