139 Executive Chefs jobs in Malaysia

Folks love our gourmet coffee and cakes, too, and because of this, DÔME Café is where everyone wants to Eat, Drink & Meet. Whether spending time with loved ones or conducting a business lunch, DÔME Café, with its warm, charming, old-world European interiors and diverse menu offerings, sets the perfect tone for creating great moments.

The Kitchen Manager is responsible for all menu items as well as the smooth running of the kitchen including training, assigning and motivating kitchen staff. The Kitchen Manager will work with the Cafe Manager in making customer satisfaction the highest priority.

Please click on APPLY to go to our website where you can find the e-mail address of our recruitment department.

Job Descriptions :

• Support Executive Chef in Daily Operations : Oversee the day-to-day operations of the canteen kitchen, ensuring smooth coordination with the Executive Chef de Cuisine.
• Menu Implementation & Nutrition Standards :Execute menus planned in consultation with the Executive Chef, ensuring meals are balanced, nutritious, and suitable for students and staff.
• Food Safety & Quality Assurance :Enforce strict compliance with HACCP, school health guidelines, and hygiene standards, reporting any issues directly to the Executive Chef.
• Staff Supervision & Scheduling :Manage kitchen staff rosters, assign tasks, and ensure proper training under the guidance of the Executive Chef de Cuisine.
• Inventory & Procurement Control :Monitor food supplies, storage, and usage; prepare requisitions for approval by the Executive Chef to maintain cost efficiency.
• Service Coordination & Timeliness :Ensure meals are prepared and served according to the school's schedule, coordinating closely with the service team to meet peak demands.
• Reporting & Compliance :Provide daily and weekly reports on kitchen operations, food costs, and staff performance directly to the Executive Chef de Cuisine.

Requirements :

• Diploma or Degree in Culinary Arts, Hospitality, or Food & Beverage Management, with valid Food Safety & Hygiene (HACCP or equivalent) certification.
• Minimum 3–5 years' experience in a kitchen management or supervisory role, preferably in a school, institutional, or large-scale catering environment.
• Strong knowledge of menu planning, nutrition, food safety, stock management, and cost control.
• Proven leadership skills with the ability to supervise, train, and motivate a diverse kitchen team.
• Good communication skills in English, both written and spoken, with the ability to interact effectively with staff, management, and the school community.
• Professional, reliable, adaptable, and able to perform under pressure while maintaining high service and hygiene standards.

Interested candidate please send your resume/CV at

Job Type: Full-time

Pay: RM4, RM5,000.00 per month

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Opportunities for promotion
• Professional development

Application Question(s):

• Your notice period?
• Why we should hire you? Your strengths? Your weakness? Please elaborate.
• Based your answers above, what is your expected salary?

Work Location: In person

Job Description

• Oversee daily kitchen production and ensure smooth output for RTC, RTD, and RTE products.
• Monitor product consistency, taste, and adherence to brand standards.
• Manage kitchen team schedules, floor supervision, and manpower allocation.
• Guide and coach team members on recipe execution and operational standards.
• Maintain high food quality, hygiene, and safety standards.
• Monitor yield, waste, and efficiency metrics.
• Ensure compliance with ISO, Halal, and other food safety practices.
• Maintain kitchen SOPs, ensure equipment readiness, and enforce safety compliance.
• Support new product launches with kitchen feasibility assessments and SOP feedback.
• Manage procurement of raw materials, ingredients, and packaging required for production.
• Maintain relationships with suppliers, track deliveries, and ensure timely replenishment.
• Coordinate with Purchasing and Warehouse teams to ensure stock accuracy and availability.
• Collaborate with other departments such as QA/QC, Purchasing, Warehouse, and Fulfillment teams to ensure seamless operations.
• Conduct tasting sessions and guide team on recipe execution.
• Other duties as may arise from time to time and as may be assigned to the employee.

Requirements

• 5+ years experience in central kitchen or food manufacturing.
• Strong leadership in operations, team handling, and kitchen processes.
• Working knowledge of ISO, Halal, and food safety practices.
• Able to manage execution and support product improvement.
• Male Malaysian Mandarin speaker, able to communicate effectively with Mandarin-speaking suppliers.
• Hands-on, proactive, and collaborative.
• MUST work for 6-day shifts with granted 1 off day on weekday per week.
• MUST work 7.5 hours exclude break per day.
• MUST work on Public Holidays and weekend.
• Must be age 18 and above and Malaysian citizen.

Salary : RM5,000.00 per month.

Job Type: Full-time

Pay: RM5,000.00 per month

Benefits:

• Health insurance
• Maternity leave
• Parental leave
• Professional development

Work Location: In person

Job Description:

1. Developing new product according to development requests and involve in improvement of existing products
2. Look out for new trends and new products in the market
3. Control Food Cost
4. Daily ordering of food and supplies.
5. Inventory Management
6. Ensure that food preparation areas are clean and hygienic, meeting company SOP/SOC
7. Keep up-to-date with current promotions and new items in menu
8. Ensure the procedures for supplies, equipment, and work areas are in compliance with safety standards and SOP
9. Assist in keeping food wastage to minimum, through correct product measurements
10. Maintain good knowledge on standard food preparation through training, and training of Junior Kitchen team
11. Always adhere to all company policies and procedures

Requirements :

1. At least 3 years of experience in F&B (Kitchen) industry, experience in Chinese (Si Chuan) Cuisine is a bonus

2. Mature, responsible and positive attitude

3. Possess good initiative and leadership skills

4. Able to commit on weekends and public holiday

5. Preferred Chinese

职位类型:全职

薪资: 每月最高 RM6,500.00

Work Location: 现场办公

About Us

Nong Geng Ji is a leading brand in Hunan Cuisine, with over 100 stores worldwide. We are now bringing our authentic and delicious Hunan dishes to Malaysia & Singapore Using traditional Hunan-style cooking techniques and only the freshest native Hunan ingredients, we take pride in serving signature dishes like Stir-Fried Pork with Abalone and Chili, Signature Grass Fish Fillet with Chili, and Stir-Fried Beef with Dried Chili.

If you have a passion for excellence in kitchen management and a love for Chinese cuisine, we want you on our team

Why Join Us?

• Be part of an established international brand with a strong culinary reputation.
• Career growth opportunities in a fast-growing F&B company.
• Competitive salary and performance-based incentives.
• Exposure to authentic Hunan cuisine and innovative culinary techniques.
• Supportive team environment that values passion and expertise.

What you will be doing (Key Responsibilities):

• Product Development – Create and improve dishes based on development requests and market trends.
• Market Research – Stay ahead by identifying new food trends and innovative products.
• Food Cost Management – Ensure cost control while maintaining food quality and portioning.
• Ordering & Inventory – Handle daily ordering of ingredients and supplies, while keeping stock levels optimized.
• Hygiene & Compliance – Ensure food preparation areas follow company SOPs and safety standards.
• Menu Knowledge – Stay updated on promotions and new menu items to enhance customer experience.
• Waste Reduction – Minimize food wastage through proper portioning and control.
• Training & Leadership – Guide, train, and mentor junior kitchen team members in standard food preparation.
• Team Collaboration – Work closely with management and front-of-house staff to ensure smooth kitchen operations.
• Company Standards – Adhere to all company policies and procedures to maintain excellence.

What do we need from you (Job Requirements):

• Experience – At least 3 years in the F&B (Kitchen) industry; experience in Chinese (Si Chuan) cuisine is a plus
• Commitment – Willing to work weekends and public holidays as needed.

Ready to take the next step in your culinary career? Apply now and be part of our exciting journey

Job Title: Kitchen Supervisor/Manager

Department: Kitchen Operations

Reports To: Managing Director

Job Purpose:

The Kitchen Manager is responsible for overseeing the day to day operational management of the kitchen, ensuring that production runs smoothly, quality standards are met, and hygiene compliance is maintained. This role supports the kitchen team in executing culinary plans and managing kitchen staff to achieve operational efficiency and consistent meal output aligned with Merit Kitchen's standards.

• On-time meal preparation and delivery according to production plan.

• Zero major hygiene or food safety violations.

• Inventory variance maintained within acceptable limits.

• Smooth kitchen operations with minimal downtime.

Key Responsibilities:

1. Kitchen Operations & Workflow

• Supervise and coordinate daily kitchen activities to ensure timely meal preparation and packaging.

• Assign tasks and monitor workflow to meet production schedules set by the company.

• Ensure kitchen facilities, equipment, and utensils are clean, maintained, and operational.

2. Quality Assurance & Compliance

• Implement and enforce HACCP, Halal, and food safety standards as directed by the company.

• Conduct regular checks on food handling, portioning, and packaging to maintain quality consistency.

• Document and report any QC issues or non-compliance to the company's directors for corrective actions.

3. Inventory & Resource Management

• Manage stock levels of raw materials, packaging, and supplies, ensuring availability for daily operations.

• Coordinate with suppliers for timely deliveries and maintain accurate inventory records.

• Minimize wastage through effective storage and portion control practices.

4. Staff Supervision & Training

• Supervise kitchen support staff, ensuring adherence to SOPs and hygiene practices.

• Conduct on the job training for new staff and reinforce proper workflow execution.

• Support kitchen team in monitoring staff performance and maintaining discipline in the kitchen.

5. Execution Support for Menu Plans

• Work closely with the kitchen team to ensure recipes and production requirements are followed accurately.

• Provide operational feedback to the company's directors regarding kitchen efficiency and production challenges.

6. Reporting & Documentation

• Maintain accurate records of production logs, inventory usage, hygiene checklists, and QC reports.

• Submit operational reports to the company's directors regularly for review and guidance.

Job Requirement

* Minimum 2 years of working experience as a Chef in restaurants, hotels, or catering.

* Skilled in food preparation, cooking techniques, and kitchen management.

* Able to develop and follow recipes to maintain consistent food quality.

* Knowledge of food hygiene, safety standards, and kitchen cleanliness practices.

* Strong sense of responsibility, teamwork, and time management.

* Able to work under pressure and during peak hours.

* Willing to work on weekends and public holidays if required.

Added Advantage:

* Experience in central kitchen operations (production, bulk cooking, portioning, food prep).

* Possess culinary certification or diploma.

* Previous experience in menu planning and cost control.

Job Overview:
Burma Kitchen is seeking an experienced Head Chef to lead our kitchen operations, ensuring authentic Burmese flavors, timely food preparation, and a harmonious work environment. Preference will be given to candidates with prior experience at Burma Burma or similar establishments specializing in Burmese cuisine.

Key Responsibilities:
– Ensure authentic taste and consistent quality of Burmese vegetarian dishes.
– Supervise daily kitchen operations and maintain smooth workflow.
– Oversee food preparation, ensuring timely service.
– Manage inventory and supplier relations, delegating as needed.
– Train and mentor kitchen staff, ensuring high performance and teamwork.
– Implement food safety and hygiene standards, including cleanliness and proper attire.
– Monitor food costing and waste management for efficiency.
– Assist in hiring and onboarding new kitchen staff when necessary.
– Report any additional kitchen equipment needs for smooth operations.

Requirements:
– Proven experience as a Head Chef in Burmese cuisine (preferably at Burma Burma or similar).
– Strong leadership and team management skills.
– Ability to work under pressure in a fast-paced kitchen environment.
– Knowledge of food cost control and waste reduction strategies.
– Commitment to hygiene, cleanliness, and kitchen discipline.

Work Schedule & Benefits:
Working Hours: 10 AM – 10 PM (with meal breaks)
Work Days: 6 days a week (1 rotating day off)
Salary: Negotiable based on experience
Benefits: Shared accommodation, meals, medical coverage

The Vasse Tavern is a boutique cocktail style tavern located in the heart of Busselton, a well known tourist town in the South-West of Western Australia. We pride ourselves on excellent service, quality produce, warm friendly service and cold beer. We value our staff, they are our number one priority in our business, and we believe that has a flow on effect to delivering fantastic service to our customers.

We are looking for an experienced, dynamic and innovative Head Chef who can take our very successful venue on a new culinary adventure. The venue typically does between 200 and 400 covers a day. Must understand client requirements, accurate costings of menu items, be prepared to change the menu seasonally as required and introduce weekly specials, must have exceptional staff management skills and the ability to train, motivate and develop their team. We offer a healthy work- life balance. If you believe you fit this criteria please send your CV to email below or call John on .

Overview

Soori Penang is seeking a Head Chef to lead our culinary offering in a 13-suite ultra-luxury heritage property. This role is central to shaping a refined dining experience that is intimate, seasonal, and inspired by Penang’s rich heritage, delivered with the understated elegance that defines Soori.

The ideal candidate is creative yet grounded, able to design menus that highlight both authenticity and innovation, with a strong focus on locally sourced ingredients, sustainability, and personalised service. In a boutique setting, this is a hands-on role — the Head Chef not only leads the kitchen team but also actively curates and executes memorable dining experiences for our guests.

• Develop and execute menus that reflect Soori’s philosophy.
• Lead, train, and motivate the culinary team in daily operations.
• Ensure the highest standards of food quality, presentation, and hygiene.
• Create bespoke dining experiences and private events.
• Manage kitchen budgets, sourcing, inventory, and supplier relationships with an emphasis on sustainability.

• Proven experience as a Head Chef or Senior Sous Chef in luxury hotels, boutique resorts, or fine dining restaurants.
• Strong knowledge of international and local cuisines, with a focus on fresh, seasonal ingredients.
• Hands-on, detail-oriented, and committed to excellence in both flavour and presentation.
• Ability to work closely with a small, dedicated team and adapt to the dynamics of a boutique property.
• Passionate about creating dining experiences that complement an ultra-luxury guest journey.

If this resonates with your culinary vision and aspirations, we would be delighted to hear from you.

Please send your resume and your expected salary to:

Georgetown, Penang, Malaysia