For Employers - Post Jobs
Contact Us
Jobs
Companies
Forums
900+ Head Chef Jobs in Malaysia | Job Vacancies | September 2026 | Maukerja
Showing 950 jobs results for
"head chef"
Never miss any updates for Head Chef jobs
Manage Alert
SGD3,100 - SGD5,200 Per Month
Outram
- Responsible for food preparation and cooking to standard operating procedures.
- Ensure smooth operations and allocation of duties within the kitchen.
- Ensure that all orders are fulfilled in a timely manner and to expected standards. ...
Posted
a month ago
SGD3,100 - SGD5,200 Per Month
Outram
- Responsible for food preparation and cooking to standard operating procedures.
- Ensure smooth operations and allocation of duties within the kitchen.
- Ensure that all orders are fulfilled in a timely manner and to expected standards. ...
Posted
a month ago
SGD3,100 - SGD3,100 Per Month
Singapore
- Responsible for food preparation and cooking to standard operating procedures.
- Ensure smooth operations and allocation of duties within the kitchen.
- Ensure that all orders are fulfilled in a timely manner and to expected standards. ...
Posted
a month ago
SGD3,500 - SGD3,500 Per Month
Singapore
- Prepare, cook, and present menu items in accordance with established recipes and quality standards.
- Supervise and coordinate the daily activities of kitchen staff to ensure efficient food production.
- Plan food preparation schedules and ensure timely service during operating hours. ...
Posted
a month ago
SGD3,100 - SGD3,100 Per Month
Singapore
- Responsible for food preparation and cooking to standard operating procedures.
- Ensure smooth operations and allocation of duties within the kitchen.
- Ensure that all orders are fulfilled in a timely manner and to expected standards. ...
Posted
a month ago
SGD3,100 - SGD3,100 Per Month
Singapore
- Responsible for food preparation and cooking to standard operating procedures.
- Ensure smooth operations and allocation of duties within the kitchen.
- Ensure that all orders are fulfilled in a timely manner and to expected standards. ...
Posted
a month ago
SGD7,000 - SGD7,000 Per Month
Singapore
- Leadership and Team Management:
- Manage and supervise the kitchen team, including cooks, assistants, and helpers.
- Assign daily tasks and ensure smooth kitchen operations during shifts. ...
Posted
a month ago
SGD3,200 - SGD3,200 Per Month
Singapore
- Prepare and cook food
- · Evaluate food products to ensure that quality standards are consistently attained
- · Ensure good kitchen hygiene and housekeeping duties ...
Posted
a month ago
MYR2,000 - MYR2,500 Per Month
- Work closely with Chef de Partie.
- Able to run a section of the kitchen on his/her own while ensuring that it runs according to performance standards.
- Maintains a high level of food quality standards, whilst following Menus, Recipe formats, and directions as outlined. ...
Posted
2 days ago
MYR2,000 - MYR2,500 Per Month
Malaysia
- Additional leave
- Flexible schedule
- Free parking ...
Posted
10 days ago
SGD5,040 - SGD5,040 Per Month
Singapore
- Job Responsibilities• Support the Executive Chef and the team ensuring smooth daily operations.• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.• Assist in menus preparation, recipe card and plating guides.• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard. • Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.• Adhere to all the standards of food presentation, production, and portioning controls.• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers. • Estimate food consumption to schedule purchases and requisition of raw materials.• Minimize food waste and spoilage to expenses in line with budget.• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management. • Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency. • Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.
- Job RequirementsEducation & Certification• Diploma/Degree in Culinary Arts or related field preferredExperience• 7 years managerial experience in a high volume 4-5 star hotel / RestaurantCompetencies• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service• Have understanding of latest culinary concepts in a broad range of cuisines• Knowledge in using computer for administration work• Good knowledge on basic accounting and calculation of food costs• Excellent logistical, culinary and leadership skills• Able to instill safety and sanitation habits• Willing and able to work shift work
Posted
a day ago
Undisclosed
Taman Wilayah Selayang
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation. ...
Posted
a day ago
SGD1,900 - SGD3,000 Per Month
Bukit Timah
- Clean food preparation areas, cooking surfaces, and utensils.
- Cook and package food, as and when required
- Assist Chefs with working on several different orders simultaneously. ...
Posted
22 days ago
Undisclosed
Taman Wilayah Selayang
- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.
- Work seamlessly with recipes, standards and plating guides.
- Maintain all HACCP aspects within the hotel operation. ...
Posted
23 days ago
THE FULLERTON BAY HOTEL
SGD4,800 - SGD4,800 Per Month
Singapore
- Completion of GCE ‘O’; or minimum of three years related experience and/or training; or equivalent combination of education and experience.
- Experience in Western/Mediterranean cuisine restaurant would be added advantage
- · Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchens. ...
Posted
a month ago
SGD5,040 - SGD5,040 Per Month
Singapore
- Job Responsibilities• Support the Executive Chef and the team ensuring smooth daily operations.• Manage and handle all administrative duties for the department with regards to Team Members, payroll, records, scheduling, duty rosters, purchase requests, market list order and recipe costing as per company operating systems.• Assist in menus preparation, recipe card and plating guides.• Work closely with receiving and purchasing team on a day-to-day operation controlling raw material quality standard. • Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” best kitchen practice.• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.• Adhere to all the standards of food presentation, production, and portioning controls.• Ensure uncompromising level of commitment and support to the Hygiene Manager and Executive Chef to achieve the highest level of food safety requirement in all kitchens.• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.• Provide accurate recipes with appropriate training to the line cooks enabling them to deliver consistent food product.• Assist individuals with their job functions and on the job training when necessary to ensure optimum service to customers. • Estimate food consumption to schedule purchases and requisition of raw materials.• Minimize food waste and spoilage to expenses in line with budget.• Prepare efficient daily work list and train line cooks to produce mise en place with sense of priority and time management. • Assist Executive Chef in providing all team members with a daily briefing to inform them of particular items, changes in procedures, new operating policies or information deemed to be of general interest.• Provide constant feedback to the employees on their job performance creating a work environment which values trust and transparency. • Maintain high productivity levels through efficient monitoring of duty roster which are relevant to business needs. Organize and plan annual leave in the same manner.• Maintain high standards of grooming for oneself and subordinates ensuring good customer relations at all times, in particular when working in the public areas of the hotel.• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchen.
- Job RequirementsEducation & Certification• Diploma/Degree in Culinary Arts or related field preferredExperience• 7 years managerial experience in a high volume 4-5 star hotel / RestaurantCompetencies• Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment• Knowledge of Asian / Western / Italian / Japanese cuisines, their preparation and service• Have understanding of latest culinary concepts in a broad range of cuisines• Knowledge in using computer for administration work• Good knowledge on basic accounting and calculation of food costs• Excellent logistical, culinary and leadership skills• Able to instill safety and sanitation habits• Willing and able to work shift work
Posted
a month ago
Browse Location:
More Location
Browse Company:
More Companies
Browse "head chef" Job By:
Browse "head chef" Job By: