Restaurant jobs in Malaysia

The Head Chef at UOA Hospitality leads the culinary direction across multiple F&B outlets, ensuring alignment with the group’s brand standards and guest expectations.

This role supervises culinary personnel to ensure compliance with food preparation, presentation, and quality standards. The Head Chef also plays a key role in employee training and development, fostering a skilled and consistent kitchen team. Working closely with outlet chefs and management, this position drives culinary innovation, maintains operational consistency, and enhances the overall dining experience across all venues.

THE JOBSCOPE

Lead and align culinary operations across all F&B outlets under UOA Hospitality.

Supervise culinary personnel to ensure compliance with food preparation, presentation, and quality standards.

Standardize and implement group-wide culinary SOPs to ensure consistency across all outlets.

Guide and support outlet chefs in menu planning, development, and execution.

Create and update menus based on seasonality, guest preferences, and brand positioning.

Maintain high food quality while controlling food cost, wastage, and portioning across all kitchens.

Develop and implement culinary strategies that reflect current trends and guest expectations.

Oversee procurement, inventory control, and supplier relationships to ensure cost efficiency and quality.

Conduct regular kitchen inspections and audits to ensure hygiene, safety, and operational standards (HACCP compliance).

Monitor and evaluate kitchen team performance across outlets; provide coaching and corrective actions as needed.

Plan and execute training programs to upskill culinary staff and maintain a high-performing team.

Collaborate with F&B and Marketing teams on promotions, seasonal offerings, and event menus.

Support new outlet openings by assisting with kitchen setup, team recruitment, and launch menus.

Analyze guest feedback and culinary KPIs to continuously improve food offerings and experiences.

REQUIREMENTS

Minimum 8–10 years of progressive culinary experience, with at least 3–5 years in a senior/head chef role.

Proven experience managing multiple F&B outlets within a hotel, hospitality group, or restaurant chain.

Strong leadership and team development skills across diverse culinary teams.

In-depth knowledge of food production, kitchen management, and culinary trends.

Demonstrated ability to standardize food preparation, presentation, and quality across outlets.

Proficient in food cost control, budgeting, inventory management, and procurement.

Experience in menu development, seasonal rollouts, and promotional planning.

Strong understanding of HACCP, food hygiene, and safety standards.

Ability to work cross-functionally with operations, marketing, and outlet leadership teams.

Culinary degree, diploma, or equivalent professional training required.

Strong communication, organization, and problem-solving skills.

Passionate about food, guest experience, innovation, and brand alignment.

Flexible with working hours, including weekends, holidays, and events.

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