Full Time Head Chef and Sous Chef @ TTDI Japanese Restaurant Jobs, Salary up to MYR 7,000 in Bibichik Kitchen Selangor - Maukerja

We are looking for experienced and passionate Head Chef & SOUS CHEF to lead our kitchen team.

Head Chef

We are looking for someone who is confident in Japanese cuisine, has strong kitchen management skills, and can maintain high standards of food quality, consistency and service.

Key Responsibilities:

• Oversee and manage the overall kitchen operation
• Lead, supervise and motivate the kitchen team
• Ensure all dishes meet the restaurant's standards for taste, quality and presentation
• Develop, standardize and maintain recipes and kitchen SOPs
• Plan daily food preparation and kitchen workflow
• Monitor food quality, portion control and consistency
• Manage food costs, inventory and kitchen wastage
• Ensure ingredients are properly stored and handled
• Train and develop kitchen staff
• Maintain high standards of kitchen hygiene, cleanliness and food safety
• Monitor kitchen equipment and ensure proper maintenance
• Work closely with the restaurant management team on menu planning and operations
• Ensure the kitchen operates smoothly during busy service periods
• Maintain discipline, teamwork and professionalism within the kitchen

Requirements:

• Minimum 3-5 years of professional kitchen experience, preferably with experience as a Head Chef or Senior Sous Chef
• Strong experience and knowledge in Japanese cuisine
• Excellent cooking and kitchen management skills
• Strong leadership and team management abilities
• Knowledge of food costing, inventory control and portion management
• Ability to develop and maintain recipes and kitchen SOPs
• Strong understanding of food hygiene and safety standards
• Able to work under pressure in a fast-paced restaurant
• Hands-on, disciplined and responsible
• Willing to work shifts, weekends and public holidays

SOUS CHEF

The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, maintain food quality and consistency, and lead the kitchen team during service.

Key Responsibilities:

• Assist the Head Chef in managing daily kitchen operations
• Supervise and coordinate kitchen staff during preparation and service
• Ensure all dishes are prepared according to recipes, standards and specifications
• Maintain consistency in taste, quality, portion and presentation
• Assist with menu preparation and recipe development
• Monitor food preparation, stock levels and ingredient usage
• Assist with food costing and minimize food wastage
• Ensure proper food storage, hygiene and kitchen cleanliness
• Train and guide junior kitchen staff
• Ensure kitchen SOPs and food safety standards are followed
• Take charge of kitchen operations in the absence of the Head Chef
• Maintain a smooth and efficient workflow during busy service periods

Requirements:

• Minimum 2-3 years of experience in a professional kitchen, preferably in a Sous Chef or senior position
• Experience in Japanese cuisine is highly preferred
• Strong knowledge of Japanese food preparation and kitchen operations
• Good leadership and communication skills
• Able to work in a fast-paced restaurant environment
• Hands-on, responsible and team-oriented
• Good knowledge of food hygiene and safety
• Willing to work shifts, weekends and public holidays

Join our team and be part of a professional Japanese restaurant kitchen where quality, consistency and teamwork are our priorities.

Pay: RM3,000.00 - RM7,000.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person