Executive Production Chef

1 day ago

Shah Alam, Selangor, Malaysia Mokky Food Services (M) Sdn Bhd Full time 80,000 - 120,000 per year

Key Responsibilities:

1. Food Preparation & Production

  • Plan and execute daily food production according to forecast and outlet orders.
  • Prepare ingredients, cook, and portion items following standard recipes and procedures.
  • Ensure consistency in taste, texture, and presentation across all batches.
  • Monitor and maintain the correct food storage, labelling, and rotation (FIFO).

2. Quality Control

  • Conduct regular tasting and quality checks on all production items.
  • Ensure all products meet company quality and safety standards before delivery.
  • Report any quality or process issues to the Head Chef or QA department.

3. Kitchen Operations & Efficiency

  • Coordinate with purchasing and warehouse teams to ensure sufficient stock levels of raw materials.
  • Optimize production schedules to meet deadlines efficiently.
  • Minimize waste and monitor food cost control.
  • Ensure all kitchen equipment and tools are in good working condition.

4. Hygiene & Food Safety

  • Maintain cleanliness and hygiene in all kitchen areas according to HACCP / ISO standards.
  • Ensure staff compliance with food safety, sanitation, and personal hygiene standards.
  • Supervise cleaning schedules and ensure proper waste disposal.

5. Team Leadership & Training

  • Supervise and train kitchen crew in production techniques, portioning, and food handling.
  • Delegate tasks effectively to ensure smooth workflow.
  • Motivate and guide team members to achieve production targets and maintain quality.

6. Coordination & Reporting

  • Work closely with outlet chefs, purchasing, and logistics teams to ensure timely delivery.
  • Prepare daily or weekly production reports and submit to management.
  • Participate in product development, menu updates, and cost analysis when required.

Qualifications & Requirements:

  • Local Citizens (Malaysian)
  • Diploma or Certificate in Culinary Arts / Food Production or equivalent experience.
  • Minimum 3–5 years of experience in large-scale kitchen or central kitchen operations.
  • Strong knowledge of food production processes, portion control, and hygiene standards.
  • Good leadership and communication skills.
  • Able to work under pressure and meet tight deadlines.
  • Knowledge in HACCP or ISO 22000 standards is an added advantage.

Working Hours:

  • 6 days a week / rotational off-day
  • May require early start or extended hours based on production needs
  • Work Location:
  • Central Kitchen PICORP & Central Kitchen Bukit Jelutong

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