Digital Pylot Hiring! Full Time Lead Chef in Selangor, Earn up to MYR 3,500 - Ricebowl

Requirements

• Minimum 3–4 years of kitchen / chef experience preferred.
• Experience in café, restaurant, hotel, or similar F&B operation.
• Good knowledge of food preparation, cooking techniques, and kitchen hygiene.
• Able to work independently and as part of a team.
• Responsible, punctual, disciplined, and organized.
• Able to work under pressure during busy service periods.
• Willing to work shifts, weekends, and public holidays.
• Knowledge of food costing, portion control, and inventory management is an advantage.
• Food Handler Training Certificate and valid Typhoid Vaccination preferred / required according to company compliance procedures.

MOCCA Café is looking for an experienced and responsible Chef to manage daily kitchen preparation, cooking, food quality, cleanliness, and kitchen operations.

The ideal candidate should be hands-on, organized, able to work efficiently during busy periods, and maintain consistent food quality and presentation.

• Prepare and cook food according to MOCCA Café recipes and SOPs.
• Maintain consistent food quality, portion size, taste, and presentation.
• Handle daily mise en place and food preparation.
• Monitor food stock, ingredients, and kitchen supplies.
• Follow FIFO and proper food-storage procedures.
• Reduce food wastage and control ingredient usage.
• Maintain kitchen cleanliness and food hygiene standards.
• Ensure proper cleaning and maintenance of kitchen equipment.
• Monitor expiry dates and ingredient freshness.
• Report low stock, damaged equipment, or kitchen issues to management.
• Coordinate with front-of-house staff to ensure smooth service.
• Handle multiple orders efficiently during peak hours.
• Assist in developing or improving menu items when required.
• Ensure opening and closing kitchen procedures are completed properly.
• Support and guide Kitchen Crew and Steward/Dishwasher staff.
• Follow all company SOPs, food safety procedures, and management instructions.
• Report low stock, damaged equipment, or kitchen issues to management.
• Coordinate with front-of-house staff to ensure smooth service.
• Handle multiple orders efficiently during peak hours.
• Assist in developing or improving menu items when required.
• Ensure opening and closing kitchen procedures are completed properly.
• Support and guide Kitchen Crew and Steward/Dishwasher staff.
• Follow all company SOPs, food safety procedures, and management instructions.