Total 16 chef job vacancies in Malaysia

Greetings fellow Malaysian Chefs!

A once in a lifetime opportunity to work in Norway and grow with us in our journey of creating exciting exquisite plates! Same time, have you heard of the Northern lights? Skiing on the Sunnmøre alpines? If you know you are the one skilled Chef that we are looking for, feel free to email us your cv at kontor@xlgruppen.no / Whatssap +47 98218892 & we will assist you on permit application and all the formalities to get you onboard!

Are you our new chef?

As a chef in the XL group, you are passionate about food and drink, can follow up apprentices and are happy to contribute with commitment, knowledge and curiosity in close collaboration with the rest of the team. Do you have a trade certificate and at least 6 years' experience as a chef, high work capacity, want to develop and speak fluent Norwegian / Scandinavian or English? Then we would like to hear from you!

Tasks:

• Daily production

• Follow up daily routines in relation to HSE / IK food

• Working hours day and evening (by shift)

• Be involved in the development of menus

• Participate in dining and keep in touch with guests

Qualifications

• Certificate as a chef (unskilled chef with long experience can compensate for a certificate)

• Experience from menu planning and item ordering

• Good knowledge of IK food

• English or Scandinavian language orally and in writing

 Personal characteristics

• Creative and innovative

• Flexible when it comes to work tasks

• Motivated and wants to develop their own knowledge and skills

• Positive and a good team player

• Precise and accurate

• Responsible and reliable

• Works well, both independently and with others

We offer:

• Competitive salary and pension scheme

• Good follow-up from kitchen managers

• Work clothes

Job Scope :

1.⁠ ⁠To prepare and cook for confinement dish

2.⁠ ⁠Assist head chef for food preparation and cooking

3.⁠ ⁠Ensure safety and sanitation practice in the kitchen

4.⁠ ⁠Ensure to follow procedures of cooking

5.⁠ ⁠Assist reviewing kitchen inventory, oversee the storage

Job Requirement :

• 3 year working experience in the hotel industry (Chinese/western)
• Able to read and write in Mandarin

Perks & Benefits

• Personal leave
• Open culture
• Personal development opportunities

Greetings fellow Malaysian Chefs!

A once in a lifetime opportunity to work in Norway and grow with us in our journey of creating exciting exquisite plates! Same time, have you heard of the Northern lights? Skiing on the Sunnmøre alpines? If you know you are the one skilled Chef that we are looking for, feel free to email us your cv at kontor@xlgruppen.no / Whatssap +47 98218892 & we will assist you on permit application and all the formalities to get you onboard!

Are you our new chef?

As a chef in the XL group, you are passionate about food and drink, can follow up apprentices and are happy to contribute with commitment, knowledge and curiosity in close collaboration with the rest of the team. Do you have a trade certificate and at least 6 years' experience as a chef, high work capacity, want to develop and speak fluent Norwegian / Scandinavian or English? Then we would like to hear from you!

Tasks:

• Daily production

• Follow up daily routines in relation to HSE / IK food

• Working hours day and evening (by shift)

• Be involved in the development of menus

• Participate in dining and keep in touch with guests

Qualifications

• Certificate as a chef (unskilled chef with long experience can compensate for a certificate)

• Experience from menu planning and item ordering

• Good knowledge of IK food

• English or Scandinavian language orally and in writing

 Personal characteristics

• Creative and innovative

• Flexible when it comes to work tasks

• Motivated and wants to develop their own knowledge and skills

• Positive and a good team player

• Precise and accurate

• Responsible and reliable

• Works well, both independently and with others

We offer:

• Competitive salary and pension scheme

• Good follow-up from kitchen managers

• Work clothes

Job Responsibilities:

• Assist the Head Chef in overseeing all aspects of food production for catering events, including menu planning, preparation, and execution.
• Coordinate food preparation and presentation to ensure consistency and high-quality results, whether for small intimate gatherings or large-scale events.
• Supervise and guide kitchen staff during catering events, ensuring tasks are delegated effectively and efficiently.
• Ensure the timely and accurate delivery of food to event venues, maintaining quality and presentation standards.
• Work with the Head Chef to create and develop innovative and seasonal menus that cater to client needs and dietary preferences (e.g., vegetarian, vegan, gluten-free).
• Supervise and mentor kitchen staff, ensuring they follow proper cooking techniques, safety standards, and operational procedures.
• Ensure that all team members maintain high standards of cleanliness, organization, and food safety throughout the shift.
• Conduct regular quality control checks to ensure all dishes meet company and client specifications.
• Ensure all food is prepared, stored, and served in accordance with food safety regulations.
• Monitor stock levels and work with the Head Chef to order ingredients and equipment as needed, while minimizing waste and controlling costs.
• Maintain a clean and organized kitchen, ensuring all equipment is sanitized and functioning properly.
• Support the Head Chef and Catering Manager in coordinating with event planners, clients, and other departments to ensure catering needs are met.

Job Qualifications:

• Minimum of 3-5 years of experience in a high-volume kitchen, with at least 1-2 years in a supervisory or leadership role, preferably in catering or event-focused kitchens.
• Experience managing catering operations for both on-site and off-site events is highly desirable.
• Strong knowledge of cooking techniques, kitchen management, and catering operations.
• Experience with menu planning, food costing, and event logistics.
• Excellent leadership, organizational, and time-management skills.
• Strong ability to work under pressure, especially during large or high-profile events.
• Exceptional attention to detail in food quality, presentation, and safety.
• Excellent communication skills, with the ability to interact with clients, staff, and other departments.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical Reimbursement
• Personal leave
• Open culture
• Personal development opportunities

Job Responsibilities:

• Assist the Head Chef in overseeing all aspects of food production for catering events, including menu planning, preparation, and execution.
• Coordinate food preparation and presentation to ensure consistency and high-quality results, whether for small intimate gatherings or large-scale events.
• Supervise and guide kitchen staff during catering events, ensuring tasks are delegated effectively and efficiently.
• Ensure the timely and accurate delivery of food to event venues, maintaining quality and presentation standards.
• Work with the Head Chef to create and develop innovative and seasonal menus that cater to client needs and dietary preferences (e.g., vegetarian, vegan, gluten-free).
• Supervise and mentor kitchen staff, ensuring they follow proper cooking techniques, safety standards, and operational procedures.
• Ensure that all team members maintain high standards of cleanliness, organization, and food safety throughout the shift.
• Conduct regular quality control checks to ensure all dishes meet company and client specifications.
• Ensure all food is prepared, stored, and served in accordance with food safety regulations.
• Monitor stock levels and work with the Head Chef to order ingredients and equipment as needed, while minimizing waste and controlling costs.
• Maintain a clean and organized kitchen, ensuring all equipment is sanitized and functioning properly.
• Support the Head Chef and Catering Manager in coordinating with event planners, clients, and other departments to ensure catering needs are met.

Job Qualifications:

• Minimum of 3-5 years of experience in a high-volume kitchen, with at least 1-2 years in a supervisory or leadership role, preferably in catering or event-focused kitchens.
• Experience managing catering operations for both on-site and off-site events is highly desirable.
• Strong knowledge of cooking techniques, kitchen management, and catering operations.
• Experience with menu planning, food costing, and event logistics.
• Excellent leadership, organizational, and time-management skills.
• Strong ability to work under pressure, especially during large or high-profile events.
• Exceptional attention to detail in food quality, presentation, and safety.
• Excellent communication skills, with the ability to interact with clients, staff, and other departments.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Medical Reimbursement
• Personal leave
• Open culture
• Personal development opportunities

Job Scope :

1.⁠ ⁠To prepare and cook for confinement dish

2.⁠ ⁠Assist head chef for food preparation and cooking

3.⁠ ⁠Ensure safety and sanitation practice in the kitchen

4.⁠ ⁠Ensure to follow procedures of cooking

5.⁠ ⁠Assist reviewing kitchen inventory, oversee the storage

Job Requirement :

• 3 year working experience in the hotel industry (Chinese/western)
• Able to read and write in Mandarin

Perks & Benefits

• Personal leave
• Open culture
• Personal development opportunities

Job Scope :

1.⁠ ⁠To prepare and cook for confinement dish

2.⁠ ⁠Assist head chef for food preparation and cooking

3.⁠ ⁠Ensure safety and sanitation practice in the kitchen

4.⁠ ⁠Ensure to follow procedures of cooking

5.⁠ ⁠Assist reviewing kitchen inventory, oversee the storage

Job Requirement :

• 3 year working experience in the hotel industry (Chinese/western)
• Able to read and write in Mandarin

Perks & Benefits

• Personal leave
• Open culture
• Personal development opportunities

工作範圍：

1.⁠ ⁠準備及烹飪月子菜

2.⁠ ⁠協助主廚準備食物及烹飪

3.⁠ 確保廚房的安全和衛生

4.⁠ 確保遵循烹飪程序

5.⁠ ⁠協助審核廚房庫存，監督儲存

職位要求：

• 3年飯店業工作經驗（中/西）
• 能夠用國語讀寫

津貼和福利

• 事假
• 開放文化
• 個人發展機會

WE ARE HIRING! LET'S GROW TOGETHER!

Welcome to Taka Group. We are excited to announce that job vacancy is now open for our Branch in Setapak, Kuala Lumpur. Salary range based on experience from RM1,500-RM3,000. Send your resume now & come join our team! Let's grow, breakthrough, innovate and realize our dream together!

1. Required experienced or no experience employee with set of skill in bakery, pastries industry.
2. Able to commit to job with minimum supervision.
3. Take customers order, baking cake & achieve target.
4. Make sure the cleanliness of work areas & equipment.
5. Others job description can ask us directly once u submitted us your resumes.

Perks & Benefits

• Allowance (travel stipends, transportation, etc.)
• Free snacks / Happy hours/Meal allowance
• Personal leave
• Paid training and development
• Medical claim

工作職責：

• 協助主廚監督餐飲活動食品生產的各個方面，包括菜單規劃、準備和執行。
• 無論是小型親密聚會還是大型活動，協調食物的準備和呈現，以確保一致性和高品質的結果。
• 在餐飲活動期間監督和指導廚房工作人員，確保有效且有效率地委派任務。
• 確保及時準確地將食品運送到活動場地，保持品質和展示標準。
• 與主廚合作，創建和開發創新的季節性菜單，以滿足客戶的需求和飲食偏好（例如素食、純素食、無麩質）。
• 監督和指導廚房工作人員，確保他們遵循正確的烹飪技術、安全標準和操作程序。
• 確保所有團隊成員在整個輪班期間保持高標準的清潔、組織和食品安全。
• 定期進行品質控制檢查，確保所有菜餚符合公司和客戶的規格。
• 確保所有食品的準備、儲存和供應均符合食品安全法規。
• 監控庫存水準並與主廚合作根據需要訂購原料和設備，同時最大限度地減少浪費並控製成本。
• 保持廚房乾淨整潔，確保所有設備均經過消毒並正常運作。
• 支援主廚和餐飲經理與活動策劃者、客戶和其他部門協調，確保滿足餐飲需求。

任職資格：

• 至少 3-5 年在大批量廚房工作的經驗，其中至少 1-2 年擔任監督或領導職務的經驗，最好是在餐飲或以活動為重點的廚房。
• 非常需要擁有管理現場和場外活動餐飲營運的經驗。
• 熟悉烹飪技術、廚房管理和餐飲營運。
• 具備菜單規劃、食品成本計算和活動物流的經驗。
• 優秀的領導、組織和時間管理能力。
• 較強的抗壓性，尤其是在大型或備受矚目的活動中。
• 特別注重食品品質、外觀和安全方面的細節。
• 優秀的溝通能力，能夠與客戶、員工和其他部門互動。

津貼和福利

• 津貼（旅費、交通費等）
• 醫療報銷
• 事假
• 開放文化
• 個人發展機會

Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment.
• Prepare ingredients to use in kitchen
• Ensure great presentation by dressing dishes before they are served.
• Maintain a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Check quality of ingredients.
• Manage stock and place orders when there are shortages.

Requirements:

• Proficient in using cutting tools, cookware and bakeware.
• Familiarity of various cooking procedures and methods (grilling, baking, boiling etc.).
• Capable to follow all sanitation procedures.
• Ability to work in a team.
• Excellent communication skills.
• Good physical condition and stamina.
• Possess at least Diploma from a Culinary School will be an advantage.

Perks & Benefits

• Nearby public transport
• Central location
• Regular team activities
• Medical insurance
• Duty meal
• Uniform

職責：

• 設置配備所有所需原料和烹飪設備的工作站。
• 準備廚房使用的食材
• 在上菜前將菜餚調味，以確保精美的呈現。
• 保持廚房環境衛生、井然有序。
• 確保所有食物和其他物品均妥善存放。
• 檢查成分的品質。
• 管理庫存並在短缺時下訂單。

要求：

• 熟練使用切割工具、炊具和烘焙用具。
• 熟悉各種烹飪程序和方法（燒烤、烘烤、煮等）。
• 能夠遵守所有衛生程序。
• 具團隊合作能力。
• 優秀的溝通能力。
• 良好的身體素質和耐力。
• 至少擁有烹飪學校的文憑將是一個優勢。

津貼和福利

• 附近的公共交通
• 中心位置
• 定期團隊活動
• 醫療保險
• 值班餐
• 制服

• Sous Chef and Chef de Partie  with menu preparation and ensuring adequate supplies are available for expected service
• Maintain excellent presentation standards and cost control for all food and beverage outlets
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets
• Be a leader for the team by setting a positive example
• Supervision of kitchen in the absence of the Head chef or allocated Chefs. Delegate duties and responsibilities to kitchen employees to ensure service demands are met.

Primary Responsibilities

Financial

• Assist in directing, controlling, and coordinating all kitchen activities to ensure efficient and profitable operations.
• Inspect storerooms, refrigerators, and freezers daily to reduce wastage.
• Support cost control by minimizing spoilage, managing portions, and utilizing food surpluses.
• Check the quality and quantity of all food supplies received.
• Suggest cost-saving and environmentally friendly ideas.
• Maximize productivity to ensure payroll cost efficiency.
• Monitor operating costs and implement corrective actions as needed to reduce expenses.

Operational

• Oversee the kitchen outlet in the absence of the Executive Chef, Senior Sous Chef and Sous Chef.
• Ensure all food is prepared and served according to standards set by the Executive Chef.
• Maintain consistency by following standard recipes and presentation guidelines.
• Ensure all kitchen equipment, machines, and utensils are clean and in working condition.
• Uphold sanitation and hygiene standards, preventing any contamination.
• Ensure a safe working environment to prevent accidents.
• Maintain smooth communication across all kitchen levels.
• Foster good relationships with all departments to avoid operational friction.

Employee Handling

• Maximize personal and team productivity while maintaining morale and discipline.
• Motivate and develop team members through strong leadership and teamwork.
• Ensure team members adhere to grooming standards and uniform guidelines.
• Report any accidents or health and safety hazards to the Sous Chef/Senior Sous Chef/Executive Chef.
• Participate in daily chef briefings and meetings.

Administration

• Maintain records of events, activities, and promotions as directed by the Executive Chef.
• Submit maintenance requests and follow up on completion.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.