Head Chef

• Achieve at least Diploma certificate
• Has at least 7 years of hands-on kitchen experience, with central kitchen or multi-outlet supply experience (minimum 4-5 outlets)
• Is skilled in Chinese cooking techniques and has a strong understanding of seasoning and flavor balance
• Is knowledgeable in food safety practices, ingredient storage, and kitchen sanitation; familiar with Malaysian food regulations is a bonus
• Has experience managing multi-outlet kitchen structure and processes is highly preferred
• Able to communicate in Mandarin, English and Bahasa Malaysia
• Possesses strong leadership and communication skills, able to manage and grow a team
• Has a track record of training junior cooks and promoting consistent kitchen standards
• Is hardworking, reliable, and adaptable to a fast-paced working environment

• Oversee the daily operations of the outlet kitchen
• Plan and manage ingredient preparation, cooking, and packing processes to supply 4-5 outlets efficiently
• Enforce food safety and hygiene standards (including ingredient handling, cold chain management, sanitation, etc.)
• Manage the kitchen team, schedule shifts, and ensure sufficient manpower
• Implement and refine standard operating procedures (SOPs) to ensure consistent flavor and quality across all outlets
• Monitor kitchen inventory, stock usage, and equipment maintenance
• Train and mentor new kitchen staff on cooking techniques, seasoning, and food preparation standards
• Work closely with the management team to assist in menu development and process optimization

• EPF, SOCSO & EIS will be provided
• Accommodation if required
• Sales Bonus
• Annual Leave
• Staff meal
• Training provided

• Staff Meal
• Training Provided
• Accommodation Provided

Ricebowl