Chef jobs in Malaysia

This role is responsible for overseeing the overall culinary operations of a high-volume kitchen, includes managing kitchen staff, designing and updating menus, maintaining high culinary standards, ensuring food safety and hygiene compliance, managing inventory and food costs, and delivering consistent, high-quality dishes.

Duties and Responsibilities:

Lead and supervise all kitchen staff to coordinate daily operations, ensuring efficient workflow, timely food preparation and adherence to food safety standards.

Contribute to menu planning and development that aligns with the overall culinary concept and quality standards of the establishment.

Consistently maintain high standard and delivery on food quality, flavor and presentation.

Oversee inventory management which includes ingredient ordering, stock rotation and waste reduction.

Develop and implement cost-effective strategies to optimize food costs while upholding quality standards.

Continuously explore and evaluate additional sources of supplies to achieve cost savings, while maintaining required quality standards.

Develop annual operating budgets and financial forecasts covering kitchen expenditures such as food costs, supplies and equipment.

Develop and update standard operating procedures to enhance operation efficiency, consistency and adherence to food safety standards.

Collaborate with the Operations Manager to review, streamline and improve operational processes or workflow to optimize productivity.

Ensure all kitchen crew are properly trained on all menu items, with complete product knowledge and adherence to Standard Operating Procedures (SOPs) for food preparation and cooking.

Recruit, train and mentor kitchen team members to foster a culture of continuous learning.

Implement best practices for kitchen cleanliness, hygiene, and equipment maintenance to uphold a safe and sanitary working environment.

Foster a positive, collaborative, inclusive and discipline work environment.

To perform ad hoc duties that assigned by the General Manager.

Job Requirements:

Qualification: Culinary diploma or equivalent culinary certification is preferred.

Experience:

At least 10 years working experience in culinary field with proven 3 years experiences as an Executive Chef or Head Chef in Italian and Asian Cuisine.

Strong background in managing a central kitchen operation, including large-scale food production, logistics, and team coordination.

Skill and Competencies:

Highly passionate in cooking with strong culinary creativity and proficiency in menu development, recipe creation and food presentation.

Excellent leadership and team management skills.

Thorough knowledge of kitchen operations, food safety standards, and industry best practices.

Proficiency in budgeting, financial analysis, and cost control measures.

Exceptional communication, organizational, and problem-solving abilities.

Willing to work on shift, weekend and public holidays.

Salary match Number of applicants Skills match

Your application will include the following questions:

Which of the following statements best describes your right to work in Malaysia? What's your expected monthly basic salary? Which of the following types of qualifications do you have? Do you have experience with menu planning & costing? How many years' experience do you have with forecasting for businesses? Do you have experience with inventory management? Do you have customer service experience? How many years' experience do you have as an Executive Head Chef?

Food Journal was established in 2015, and our journey reflects our collective growth, filled with little nuggets that inspire and shape our work. The team made up of what we have seen, where we have been, what we have read and who we have shared our moments with. In Food Journal, we proudly own and operate a pioneering line of contemporary F&B establishments, including Keeper’s Ground, Roots, Commons, Ting Yuen and The Den – with more exciting ventures on the horizon.

Our passion drives everything we do. We are dedicated to creating and cultivating memorable experiences for our guests and partners through our service, cuisine, and venues. Our commitment to exceptional quality and attention to detail sets us apart and compels us to strive for constant improvement every day.

We could not have done all this, if not for the driven, passionate & youthful group that has created such a thrilling, exciting and rewarding environment. Our people are our greatest asset. By creating open and honest values in all our relationships, they consistently lead the way in exceeding expectations through fresh, modern and well considered ideas that shape our success.

Food Journal was established in 2015, and our journey reflects our collective growth, filled with little nuggets that inspire and shape our work. The team made up of what we have seen, where we have been, what we have read and who we have shared our moments with. In Food Journal, we proudly own and operate a pioneering line of contemporary F&B establishments, including Keeper’s Ground, Roots, Commons, Ting Yuen and The Den – with more exciting ventures on the horizon.

Our passion drives everything we do. We are dedicated to creating and cultivating memorable experiences for our guests and partners through our service, cuisine, and venues. Our commitment to exceptional quality and attention to detail sets us apart and compels us to strive for constant improvement every day.

We could not have done all this, if not for the driven, passionate & youthful group that has created such a thrilling, exciting and rewarding environment. Our people are our greatest asset. By creating open and honest values in all our relationships, they consistently lead the way in exceeding expectations through fresh, modern and well considered ideas that shape our success.

Perks and benefits Medical Miscellaneous allowance Dental Sports (e.g. Gym) Parking Group Insurance, Training & Development, Annual Le

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