Western Cuisine Chef — Creative Lead in Fast-Paced Kitchen

Ijeon Foodservice; Selangor; On-site; MYR 36,000 - 58,000; Full time

Benefits offered by this job

Annual Leave

EPF

SOCSO

Meal provided

Competitive salary based on experience

Job summary

Jora Malaysia is seeking a culinary professional to cook western dishes to high-quality standards. You will collaborate with F&B management to plan menus and maintain strict hygiene and portion control in a fast-paced kitchen.

The role requires 2–3 years of western-cuisine experience, strong plating skills and the ability to work shifts, weekends and public holidays. Food quality and creativity are highly valued.

Qualifications

• Minimum SPM or Diploma in Culinary Arts or related field.
• 2–3 years of experience in western cuisine cooking.
• Strong knowledge of western cooking techniques, sauces and plating presentation.
• Able to work in a fast-paced kitchen environment.
• Responsible, creative and passionate about food quality.
• Able to work shifts, weekends and public holidays.

Responsibilities

• Prepare and cook a variety of western cuisine dishes to consistent quality standards.
• Plan and develop menus in collaboration with the F&B management team.
• Ensure all food is prepared and presented according to restaurant standards and portion control guidelines.
• Maintain high standards of food hygiene, cleanliness and kitchen safety at all times.
• Monitor food inventory, control wastage and assist in stock ordering.
• Supervise and guide junior kitchen staff and commis chefs when required.
• Ensure kitchen equipment is properly maintained and in good working condition.
• Adapt and innovate dishes based on seasonal ingredients and customer feedback.

Skills

Culinary arts

Western cuisine

Food presentation

Shift work

Fast-paced environment

Food hygiene

Attention to detail

Education

Diploma in Culinary Arts

Job description

Jora Malaysia is seeking a culinary professional to cook western dishes to high-quality standards. You will collaborate with F&B management to plan menus and maintain strict hygiene and portion control in a fast-paced kitchen.

The role requires 2–3 years of western-cuisine experience, strong plating skills and the ability to work shifts, weekends and public holidays. Food quality and creativity are highly valued.