Outlet Head Chef: Lead Kitchen Ops, Quality & Cost Control

JIBRIL CAFE; Kuala Lumpur; On-site; MYR 180,000 - 240,000; Full time

Job summary

JIBRIL CAFE is seeking an experienced Outlet Head Chef to lead and support our kitchen operations in Kuala Lumpur. You will ensure smooth daily service, uphold quality and SOP standards, and manage the kitchen team with a focus on efficiency and cost control.

The role requires strong leadership, cost awareness, and knowledge of food safety. You will work in a fast-paced restaurant environment, with responsibility for daily prep, scheduling, and performance reporting.

Qualifications

• Must have strong leadership and kitchen management skills.
• Good understanding of food quality, cost, inventory, portion control and wastage management.
• Able to lead and supervise kitchen manpower effectively.
• Knowledge of food safety, hygiene and kitchen SOPs.

Responsibilities

• Lead and manage daily kitchen operations to ensure smooth, efficient and timely service.
• Ensure all food consistently meets JIBRIL’s recipes, quality, portion, presentation and SOP standards.
• Supervise and develop the kitchen team to ensure sufficient and effective manpower.
• Control food cost through proper ordering, stock management, portion control and wastage reduction.
• Ensure strict compliance with food safety, hygiene, cleanliness and JIBRIL standards.
• Maintain kitchen equipment and report faults or issues promptly.
• Own kitchen performance and resolve operational issues effectively.
• Implement management instructions and corrective actions.
• Prepare daily and monthly reports including Prep Board, COGS, Outlet CCM, scheduling and Chef Checklist.

Skills

Leadership

Kitchen management

Food safety

Communication

Problem solving

Shift work

Job description

JIBRIL CAFE is seeking an experienced Outlet Head Chef to lead and support our kitchen operations in Kuala Lumpur. You will ensure smooth daily service, uphold quality and SOP standards, and manage the kitchen team with a focus on efficiency and cost control.

The role requires strong leadership, cost awareness, and knowledge of food safety. You will work in a fast-paced restaurant environment, with responsibility for daily prep, scheduling, and performance reporting.