TRIBECA SERVICED HOTEL BY MILENNIUM Hiring! Full Time HEAD CHEF in Federal Territory, Earn up to MYR 6,500 - Ricebowl

Reports To: General Manager / F&B Manager

Job Summary

The Head Chef is responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, consistency, hygiene, cost control and team performance. The role involves menu development, kitchen administration, staff management, inventory control, and ensuring exceptional guest dining experiences.

Key ResponsibilitiesKitchen Operations

• Oversee the daily operations of all kitchen outlets and food production areas.
• Ensure all food is prepared and presented according to established recipes, standards, and specifications.
• Monitor food quality, portion control, and presentation standards.
• Coordinate banquet, event, and special function food production.
• Ensure smooth and efficient kitchen operations during service periods.

Menu Development & Food Quality

• Design and update menus, seasonal offerings, and promotional items.
• Develop standardized recipes and ensure consistency in food preparation.
• Monitor food trends and introduce innovative culinary concepts.
• Conduct regular menu engineering and profitability analysis.

Cost Control & Inventory Management

• Manage food cost percentages in line with budget targets.
• Monitor inventory levels and oversee purchasing activities.
• Negotiate with suppliers to obtain quality products at competitive prices.
• Minimize food waste and implement cost-saving initiatives.
• Conduct monthly stock takes and inventory audits.

Leadership & Staff Management

• Recruit, train, coach, and develop kitchen team members.
• Prepare duty rosters and manage manpower requirements.
• Conduct performance evaluations and disciplinary actions when necessary.
• Foster a positive, professional, and productive working environment.
• Ensure effective communication between kitchen and service teams.

Hygiene, Safety & Compliance

• Ensure compliance with all food safety, hygiene, and sanitation regulations.
• Maintain HACCP, GMP, and local health authority standards.
• Conduct regular kitchen inspections and food safety audits.
• Ensure proper maintenance and safe operation of all kitchen equipment.

Administrative Responsibilities

• Prepare weekly and monthly kitchen performance reports.
• Monitor kitchen budgets and labor costs.
• Maintain accurate records of inventory, wastage, and supplier invoices.
• Participate in management meetings and strategic planning discussions.
• Support hotel revenue initiatives through creative culinary promotions and special events.

Qualifications & Requirements

• Diploma/Degree in Culinary Arts, Hospitality Management, or related field.
• Minimum 5–8 years of culinary experience with at least 2–3 years in a leadership role.
• Strong knowledge of food costing, inventory management, and menu engineering.
• Excellent leadership, communication, and organizational skills.
• Knowledge of HACCP, food safety, and hygiene regulations.
• Ability to work under pressure and manage multiple priorities.

Key Performance Indicators (KPIs)

• Food Cost Achievement
• Guest Satisfaction Scores
• Kitchen Hygiene Audit Results
• Staff Turnover and Training Completion
• Inventory Accuracy
• Revenue Contribution through Menu Promotions
• Food Quality and Consistency Standards

Pay: RM4,500.00 - RM6,500.00 per month

Benefits:

• Free parking
• Maternity leave
• Meal provided
• Parental leave

Work Location: In person