35 Head Chef jobs in Malaysia

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

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**Additional Information**
**Job Number** 2511108
**Job Category** Food and Beverage & Culinary
**Location** Four Points by Sheraton Kuala Lumpur Chinatown, No 2, Jalan Balai Polis, Kuala Lumpur, Wilayah Persekutuan, Malaysia, 5000VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand's Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Leading Culinary Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.

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

#J-18808-Ljbffr

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

#J-18808-Ljbffr

**Additional Information**
**Job Number** 25116017
**Job Category** Food and Beverage & Culinary
**Location** W Kuala Lumpur, No 121 Jalan Ampang, Kuala Lumpur, Wilayah Persekutuan, Malaysia, 50450VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand's Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Leading Culinary Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated?Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.

About the job Japanese Head Chef (Based in Kajang)

Company Background:

We are representing our client; a well-known seafood restaurant and event banquet that delivers the ultimate dining experience is looking for an experienced Japanese Head Chef / Sous Chef to be based at Sungai Long, Kajang.

Job Responsibilities:

• Design and curate an authentic Japanese menu that includes traditional dishes and seasonal specialties.
• Ensure the taste, presentation, and consistency of dishes align with Japanese culinary standards.
• Innovate and update the menu regularly to keep up with customer preferences and trends.
• Supervise and participate in the preparation of ingredients and cooking of dishes.
• Maintain high standards of presentation and authenticity, with a focus on precision and aesthetics.
• Implement traditional Japanese cooking techniques, such as sushi preparation, tempura frying, and sashimi slicing.
• Oversee kitchen operations, including scheduling, inventory management, and ordering of Japanese-specific ingredients.
• Ensure all equipment is properly maintained and the kitchen adheres to safety and sanitation standards.
• Control kitchen budgets, including cost of food, supplies, and equipment maintenance.
• Train and mentor kitchen staff in Japanese cooking techniques, preparation methods, and presentation standards.
• Foster a positive work environment, encouraging teamwork and growth within the kitchen staff.
• Conduct performance evaluations and provide constructive feedback to staff.
• Ensure the dining experience meets customer expectations for authentic Japanese cuisine.
• Engage with guests when possible, explaining dishes and providing insights into Japanese culinary culture.
• Respond to customer feedback, making adjustments to improve the dining experience if needed.
• Ensure compliance with food safety and hygiene standards according to local regulations.
• Maintain high standards of cleanliness and organization in the kitchen.
• Implement food storage and preparation protocols that align with health and safety guidelines.
• Monitor food costs, wastage, and portion control to maximize profitability.
• Manage the inventory of specialized Japanese ingredients, ensuring availability while minimizing waste.
• Establish relationships with suppliers of authentic Japanese ingredients.

Requirements:

• Minimum of 4-5 years of experience in Japanese cuisine, with at least 2 years in a head chef.
• Deep knowledge of Japanese ingredients, seasonal variations, and culinary traditions.
• Strong organizational and multitasking skills to manage kitchen operations effectively.
• Willingness to work flexible hours, including nights, weekends, and holidays, based on restaurant operation needs.

Qualified candidates, please share your resume to

Only shortlisted candidates will be notified

#J-18808-Ljbffr

About the job Head Chef (Basic up to 7k)

Company Background:

Currently representing a fast growing Food & beverage retail company with over 20+ outlets across Malaysia. As they are expanding, they are looking forHead Chef.

Job Responsibilities:

• Developing new dishes and overhauling menus
• Provide training, overseeing and handling the entire kitchen operation
• Staying up-to-date with culinary trends and kitchen processes
• Maintaining costing set by management
• Inventory / Schedule / Leave / Procurement
• Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards
• Dealing with suppliers to ensure supply quality
• Managing the inventory and ordering stock
• Overseeing the maintenance of kitchen equipment
• Handling staff issues, leave & attendance, and taking disciplinary action
• Willing to take on more job responsibilities when needed.

Job Requirements:

• Diploma/Degree in Food Technology, Food Science or equivalent in any discipline
• Min 3 years working experience in similar job portfolio/industry. Preferably with general knowledge of food technology, equipment and product development
• Detailed-oriented, initiative and self-discipline
• Meticulous and enjoy R&D works.
• Communicate well within peers and supervisors.

Working Hours: 6 days, off day on weekdays.

Balqis | balqis@ talentrecruit.com.my

Only shortlisted candidate will be notified.

#J-18808-Ljbffr

About the job Japanese Head Chef (Based in Kajang)

Company Background: We are representing our client; a well-known seafood restaurant and event banquet that delivers the ultimate dining experience is

looking for an experienced Japanese Head Chef / Sous Chef to be based at Sungai Long, Kajang. Job Responsibilities: Design and curate an authentic Japanese menu that includes traditional dishes and seasonal specialties. Ensure the taste, presentation, and consistency of dishes align with Japanese culinary standards. Innovate and update the menu regularly to keep up with customer preferences and trends. Supervise and participate in the preparation of ingredients and cooking of dishes. Maintain high standards of presentation and authenticity, with a focus on precision and aesthetics. Implement traditional Japanese cooking techniques, such as sushi preparation, tempura frying, and sashimi slicing. Oversee kitchen operations, including scheduling, inventory management, and ordering of Japanese-specific ingredients. Ensure all equipment is properly maintained and the kitchen adheres to safety and sanitation standards. Control kitchen budgets, including cost of food, supplies, and equipment maintenance. Train and mentor kitchen staff in Japanese cooking techniques, preparation methods, and presentation standards. Foster a positive work environment, encouraging teamwork and growth within the kitchen staff. Conduct performance evaluations and provide constructive feedback to staff. Ensure the dining experience meets customer expectations for authentic Japanese cuisine. Engage with guests when possible, explaining dishes and providing insights into Japanese culinary culture. Respond to customer feedback, making adjustments to improve the dining experience if needed. Ensure compliance with food safety and hygiene standards according to local regulations. Maintain high standards of cleanliness and organization in the kitchen. Implement food storage and preparation protocols that align with health and safety guidelines. Monitor food costs, wastage, and portion control to maximize profitability. Manage the inventory of specialized Japanese ingredients, ensuring availability while minimizing waste. Establish relationships with suppliers of authentic Japanese ingredients. Requirements: Minimum of 4-5 years of experience in Japanese cuisine, with at least 2 years in a head chef. Deep knowledge of Japanese ingredients, seasonal variations, and culinary traditions. Strong organizational and multitasking skills to manage kitchen operations effectively. Willingness to work flexible hours, including nights, weekends, and holidays, based on restaurant operation needs. Qualified candidates, please share your resume to Only shortlisted candidates will be notified

#J-18808-Ljbffr

About the job Head Chef (Basic up to 7k)

Company Background: Currently representing a fast growing Food & beverage retail company with over 20+ outlets across Malaysia. As they are expanding, they are looking for Head Chef. Job Responsibilities: Developing new dishes and overhauling menus Provide training, overseeing and handling the entire kitchen operation Staying up-to-date with culinary trends and kitchen processes Maintaining costing set by management Inventory / Schedule / Leave / Procurement Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards Dealing with suppliers to ensure supply quality Managing the inventory and ordering stock Overseeing the maintenance of kitchen equipment Handling staff issues, leave & attendance, and taking disciplinary action Willing to take on more job responsibilities when needed. Job Requirements: Diploma/Degree in Food Technology, Food Science or equivalent in any discipline Min 3 years working experience in similar job portfolio/industry. Preferably with general knowledge of food technology, equipment and product development Detailed-oriented, initiative and self-discipline Meticulous and enjoy R&D works. Communicate well within peers and supervisors. Working Hours:

6 days, off day on weekdays. Balqis | balqis@ talentrecruit.com.my Only shortlisted candidate will be notified.

#J-18808-Ljbffr