HEAD CHEF

Key Responsibilities

• Oversee kitchen production, kitchen employees, and food safety compliance.
• Coordinate food preparation, serving efficiency, quality standards, and hygiene.
• Manage kitchen staff, including task allocation, training, and daily supervision.
• Control ingredient wastage and improve kitchen cost efficiency.
• Improve food preparation and kitchen production processes.
• Coordinate with the operations team to ensure smooth service during peak hours.
• Actively cook and work in kitchen production during daily operations and peak dining periods.
• Lead by example in food preparation, cooking, plating, and station support as required.
• Take accountability for overall kitchen performance and consistency.

Requirements

• Kitchen management experience in hotpot, Sichuan/Chongqing-style restaurants, or restaurant chains preferred.
• Familiar with kitchen production procedures, food safety, and cost control.
• Strong team management, leadership, and execution skills.
• Able to work effectively during busy and peak dining periods.
• Must be hands-on and able to cook during service.
• Relevant F&B experience will be given priority.

Pay: RM4,000.00 - RM5,000.00 per month

Language:

• Mandarin (Required)

Work Location: In person