Kerja Sepenuh Masa Head Chef, Gaji tinggi MYR 8,000 di AROONA SOLUTIONS SDN BHD Federal Territory - Maukerja

Salary & Benefits

• Monthly salary: RM7,000–RM8,000, depending on experience and qualifications.
• Bonus opportunities available.

Job Responsibilities:

• Lead, supervise and manage all kitchen staff, including cooks, kitchen assistants and stewards.
• Prepare weekly duty rosters based on expected business levels, bookings and operational needs.
• Manage shift coverage, staff attendance, leave planning and daily work assignments.
• Ensure adequate staffing while keeping kitchen labour costs within agreed budgets.
• Train staff in standard recipes, portion control, presentation, hygiene and safe working practices.
• Set clear performance expectations, provide feedback and address staff performance issues with management.
• Support the recruitment, onboarding and development of kitchen staff.
• Take responsibility for the taste, quality, consistency and presentation of all food served.
• Lead cooking and coordinate kitchen service, particularly during peak periods.
• Plan daily preparation and ensure each station is ready before service.
• Maintain standard recipes, portion sizes and plating guidelines.
• Monitor order preparation times and coordinate with the service team.
• Handle dietary requirements and allergy requests carefully and consistently.
• Take responsibility for kitchen stock ordering and maintain sufficient ingredients for forecast demand.
• Plan orders around bookings, sales trends, supplier lead times and available storage.
• Check deliveries for quality, quantity and agreed pricing, and resolve discrepancies with suppliers.
• Maintain proper storage, labelling, stock rotation and expiry-date controls.
• Conduct regular stock counts and investigate shortages or unusual usage.
• Prevent unnecessary stock shortages, over-ordering and spoilage.
• Coordinate supplier selection and ingredient substitutions with management.
• Cost recipes and support menu pricing decisions with management.
• Monitor food costs against agreed targets.
• Control portion sizes, preparation yields and ingredient usage.
• Record and reduce waste, spoilage and avoidable remakes.
• Review ingredient prices and identify savings that maintain food quality.
• Develop and maintain a menu suited to the gastropub’s concept, customers and kitchen capacity.
• Create specials, seasonal dishes and sharing plates that complement the drinks offering.
• Ensure dishes can be prepared consistently and efficiently during busy service.
• Review sales and guest feedback to improve menu performance.
• Train the kitchen and brief the service team before introducing new dishes.
• Maintain high standards of food safety, personal hygiene and kitchen cleanliness.
• Ensure staff follow applicable food safety requirements and venue procedures.
• Oversee food storage, temperature checks, cleaning schedules and safe food handling.
• Keep kitchen equipment clean and properly maintained.
• Report equipment faults and coordinate repairs with management.
• Maintain a safe, organised working environment.
• Work closely with the Restaurant Manager and bar team on bookings, events and promotions.
• Communicate specials, unavailable dishes and service issues promptly.
• Respond to food-related guest feedback and implement improvements.
• Provide management with regular updates on staffing, stock, food costs, waste and maintenance needs.

Job Requirements:

• Previous experience as a Head Chef or an experienced Sous Chef ready to take full responsibility for a kitchen.
• Preferably at least ten years of relevant kitchen experience, including experience supervising a team.
• Experience in a busy gastropub, bistro, restaurant or casual dining operation.
• Strong skills in Western cuisine; familiarity with Malaysian or Asian dishes is an advantage.
• Proven ability to prepare staff rosters, manage kitchen teams and organise busy services.
• Practical experience in stock ordering, inventory control, recipe costing and waste reduction.
• Strong knowledge of food hygiene, allergen handling and kitchen safety.
• Organized, dependable and able to make sound decisions under pressure.
• Clear communication and leadership skills.
• Willingness to work rostered shifts, evenings, weekends and public holidays.
• A culinary qualification is an advantage; relevant practical experience will also be considered.
• Consistent food quality, portion sizes and presentation.
• Timely service and well-prepared kitchen stations.
• Appropriate staffing and reliable roster coverage.
• Food and kitchen labour costs within agreed budgets.
• Accurate ordering, controlled stock levels and minimal avoidable waste.
• A clean, safe and organized kitchen.
• A trained, accountable and cooperative kitchen team.

Pay: RM7,000.00 - RM8,000.00 per month

Application Question(s):

• What is your last drawn salary?
• What is your expected salary?

Experience:

• Chef: 10 years (Required)

Work Location: In person