Job Description

We're Hiring! Join Our Growing Team Today!

A great opportunity awaits individuals who are passionate, motivated, and ready to grow with us.

Hiring Locations: Sri Petaling, IOI Rio Puchong, Desa ParkCity Kepong, APW Bangsar.

Experience & Qualifications

• Minimum 3 years of relevant working experience in a Western or Japanese kitchen, with at least 1 year in a supervisory or Chef de Partie role.
• Professional culinary qualification or relevant certification is an added advantage.
• Strong knowledge of Western and/or Japanese cuisine, including cooking techniques, food preparation, portion control, plating, and maintaining consistent food quality.
• Ability to independently manage an assigned kitchen section and ensure smooth daily kitchen operations.
• Good understanding of food safety, hygiene, sanitation, HACCP, inventory management, stock control, FIFO, and wastage reduction.
• Basic knowledge of food costing and cost control is an added advantage.
• Strong leadership skills with the ability to supervise, train, mentor, and develop junior kitchen staff.
• Responsible, detail-oriented, and able to solve operational issues while working effectively under pressure in a fast-paced environment.
• Good communication, teamwork, time management, and organizational skills with a willingness to learn and grow.
• Willing to work on rotating shifts, including weekends and public holidays, and support other outlets or kitchen operations when required.
• Able to stand for extended periods and work in a hot kitchen environment.
• Able to communicate well in English and Bahasa Malaysia.
• Ability to speak Chinese will be an added advantage.

Job Requirements

• Prepare, cook, and present menu items according to the Company's recipes, quality standards, and presentation guidelines.
• Take ownership of an assigned kitchen section and ensure smooth daily kitchen operations, including station mise en place.
• Supervise, guide, and train Commis Chefs and kitchen assistants to maintain consistency, efficiency, and food quality.
• Monitor food quality, taste, portioning, and presentation while ensuring timely food preparation and service, especially during peak hours.
• Manage inventory, stock rotation, FIFO practices, wastage control, and communicate purchasing requirements to the Sous Chef or Head Chef.
• Ensure proper storage, handling, and labelling of food ingredients in accordance with food safety standards.
• Maintain high standards of kitchen hygiene, food safety, sanitation, cleanliness, and ensure kitchen equipment is operated safely while reporting maintenance issues promptly.
• Assist in developing new menu items, recipes, and seasonal promotions when required.
• Support kitchen operations during special events, promotions, and high-volume periods while maintaining effective teamwork and communication.
• Perform any other duties assigned by the Sous Chef or Head Chef from time to time.

Skills