114 Head Chef jobs in Malaysia

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

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

Job Summary

We are looking for a passionate and creative Head Chef to lead our kitchen at a new Modern Mediterranean restaurant in KLCC. The ideal candidate will possess strong expertise in Mediterranean cuisine, with the ability to design innovative menus that seamlessly blend authentic flavors with modern techniques. This is a hands-on leadership role, perfect for a chef who thrives on innovation, teamwork, and delivering outstanding dining experiences. The Head Chef will report directly to the Working Director and Group Operations GM.

Key Responsibilities

Lead and oversee daily kitchen operations for the café, dining room, and events.

Design, develop, and execute innovative Modern Mediterranean menus.

Manage kitchen staff, scheduling, training, and performance.

Ensure food quality, hygiene, and safety standards are met at all times.

Control food cost, inventory, and supplier relationships.

Collaborate with management for special events and new concepts.

Requirements

Minimum 3–5 years' experience as a Mediterranean Cuisine Head Chef or similar senior kitchen leadership role.

Strong leadership, communication, and team management skills.

Solid knowledge of Modern Mediterranean cuisine.

Creative, disciplined, and detail-oriented.

Applicants must be legally eligible to work in Malaysia.

Benefits

Competitive salary package.

Allowances.

EPF, SOCSO, EIS, and performance bonuses.

Regular skills training and career development opportunities.

Prime location at KLCC.

Uniform, Annual and Medical Leave, Meals.

Added Information

Selected candidate is expected to start work by 1st October 2025.

Notes

Salary will be discussed during the interview based on experience and qualifications.

Job Types: Full-time, Permanent

Pay: RM5, RM7,000.00 per month

Benefits:

• Flexible schedule
• Meal provided
• Professional development

Work Location: In person

We are a dynamic group holding company with 5 dining brands, specializing in superior quality Sichuan and halal hotpot cuisine. Committed to excellence and customer satisfaction, we offer an exceptional dining experience across all locations.

Responsibilities:

• Develop and execute culinary menu offerings that align with the restaurant's vision and concept.
• Manage and mentor kitchen staff, including recruitment, training, and scheduling.
• Oversee food preparation and cooking processes to ensure consistent quality and presentation.
• Monitor inventory levels, order supplies and manage stock to minimize waste and maximize efficiency.
• Ensure a safe and sanitary kitchen environment by adhering to food safety standards and regulations.
• Collaborate with management on budgeting, cost control, and pricing strategies.
• Stay updated on industry trends and continually innovate menu offerings.
• Handle kitchen-related emergencies and troubleshoot issues as they arise.

Requirements:

• Proven experience of at least 3 years as a Chef De Partie, or in a similar role within a high-volume, upscale restaurant environment.
• In-depth knowledge of culinary techniques and trends, with a passion for creating and presenting exceptional dishes.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Excellent communication and organizational abilities.
• Ability to work effectively under pressure and manage multiple priorities.
• Understanding of food costing and budget management.
• Certification from a culinary school or relevant field is a plus.
• Flexibility to work evenings, weekends, and holidays as needed.

Job Type: Full-time

Pay: RM3, RM3,300.00 per month

Benefits:

• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Application Question(s):

• What is your last drawn salary and expected salary?

What is your notice period?

Work Location: In person

1. Developing and implementing creative menus that showcase your culinary expertise and align with the company's brand and vision
2. Supervising and training the kitchen staff to ensure the highest standards of food preparation, presentation and service
3. Ensuring strict adherence to food safety and hygiene regulations
4. Managing kitchen operations, including inventory, budgeting and cost control
5. Collaborating with the management team to drive the growth and success of the restaurant
6. Staying up-to-date with industry trends and implementing innovative cooking techniques and flavour combinations

Location: Subang Jaya (SS15), Bangi, Publika, Setapak, Johor Bharu (JB)

JOB DESCRIPTION:

• Manage Kitchen Staff: Lead and inspire a team of junior cooks, ensuring smooth operations, collaboration, and a positive working environment.
• Maintain Quality Control: Uphold the highest standards of food quality, presentation, and hygiene, adhering to the restaurant's acclaimed reputation.
• Compliance with Recipes and SOPs: Act as a diligent overseer to guarantee that all dishes are prepared and presented according to precise recipes and standard operating procedures.
• Inventory Management: Responsible for ordering supplies, managing inventory, and minimizing waste to ensure cost-effective operations.
• Staff Training and Development: Continuously train and develop kitchen staff, fostering growth and maintaining uniformity in food preparation.
• Halal & KKM Compliance: Ensure strict adherence to Halal standards and KKM food safety regulations, maintaining proper sourcing, preparation and hygiene practices across all kitchen operations.

QUALIFICATIONS:

• Minimum of 4 years' experience working as a cook in a restaurant environment.
• Passionate about Asian Fusion cuisine, with a focus on creativity and innovation.
• Strong leadership skills with the ability to manage and motivate a team of junior cooks.
• Knowledge of food safety regulations and hygiene practices.
• Excellent organizational skills, attention to detail, and ability to multitask.

CULTURAL VALUES:

Customer-Centric: Commitment to exceptional customer service and consistent culinary experiences.

Innovation: Encouragement of creative thinking and continuous improvement.

Integrity: Upholding ethical practices, honesty, and transparency in all actions.

Team Collaboration: Emphasizing teamwork, mutual respect, and open communication.

Work Remotly:

• No

Job Types: Full-time, Permanent

Pay: RM3, RM4,000.00 per month

Benefits:

• Maternity leave
• Meal provided
• Opportunities for promotion
• Parental leave
• Professional development

Work Location: In person

Job Overview:

We are seeking an experienced and passionate Head Chef to lead our kitchen operations. The Head Chef will be responsible for overseeing food preparation, menu planning, maintaining food quality standards, and managing the kitchen team to ensure an excellent dining experience for our guests.

Key Responsibilities:

• Plan, create, and update menus in line with restaurant concept and customer preferences.
• Supervise daily kitchen operations, ensuring consistency and high standards of food quality and presentation.
• Manage and train kitchen staff, promoting teamwork and maintaining a positive working environment.
• Monitor food inventory, control costs, and ensure proper storage and rotation of ingredients.
• Maintain compliance with food safety, hygiene, and sanitation regulations.
• Work closely with management to achieve restaurant goals and improve operational efficiency.
• Handle scheduling, performance evaluations, and staff development for the kitchen team.
• Ensure smooth coordination between kitchen and front-of-house staff.

Requirements:

• Proven experience as Head Chef or Executive Chef in a restaurant or hospitality environment.
• Strong leadership, organizational, and time-management skills.
• Excellent culinary knowledge and creativity in menu development.
• Ability to manage budgets, food costs, and inventory efficiently.
• In-depth understanding of food safety and hygiene practices.
• Strong communication and problem-solving skills.

Benefits:

• Competitive salary package
• KWSP, SOCSO, and EIS contributions
• Staff hostel accommodation provided
• Supportive and dynamic work environment
• Opportunities for career growth and development

Job Type: Full-time

Pay: RM4, RM5,000.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person

LOCATION: GELANG PATAH, Johor.

Job Responsibilities

• To be polite, professional, and friendly at all times with customers, clients, and colleagues
• Assist team before, during, and after service
• Cooking the selected dishes and monitoring closely the quality of the food
• Coordinate daily Front of the House and Back of the House cafeteria operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Organize and supervise shifts
• Estimate future needs for goods, kitchen utensils, and cleaning products
• Ensure compliance with sanitation and safety regulations

Requirements

• Proven work experience as a Head Chef, Executive Chef, or similar role
• Being able to cook Asian and International dishes will be an advantage
• Strong leadership, motivation, and people skills
• At least 3 Years (s) of working experience in the related field is required for this position.
• Required Skill(s): MANAGING, FOOD PREPARATION

Job Types: Full-time, Permanent

Pay: RM5, RM6,000.00 per month

Benefits:

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

Work Location: In person