Executive Chef

We are seeking for an experienced and hands-on Executive Chef to lead the setup and operation of our culinary department across multiple outlets.

Reporting to the Group Director of Food and Beverage, the successful candidate will establish the kitchen operation, develop the culinary team and deliver outstanding food quality, safety and commercial performance.

Key Responsibilities

• Lead the pre-opening setup and day-to-day operation of all hotel kitchens.
• Development of kitchen workflows, SOPs, menus, recipes, equipment requirements and opening inventories.
• Recruit, train and prepare the culinary team for operational readiness.
• Lead the kitchen’s preparation for Halal certification and ongoing compliance.
• Ensure ingredient and supplier verification, food handling, storage, preparation and documentation meet applicable Malaysian Halal requirements.
• Work closely with the Hotel Halal Committee and relevant departments during certification applications, internal reviews and external audits.
• Maintain consistently high standards of food quality, taste and presentation.
• Develop innovative and commercially viable menus, seasonal offerings and food promotions.
• Manage recipe costing, menu pricing, food costs, labour costs and kitchen budgets.
• Ensure full compliance with HACCP, hygiene and food-safety requirements.
• Manage purchasing, inventory, supplies and approved vendors.
• Monitor staffing and productivity according to business requirements.
• Work closely with the F\&B and front-of-house teams to provide a seamless guest experience.
• Provide clear and timely progress and operational reports to the Group Director of F\&B.

Requirements

• Degree or professional qualification in Culinary Arts is preferred.
• Proven track record and experience in a similar senior culinary role within the hospitality industry.
• Background in five-star hotel or multi-outlet operation is strongly preferred.
• Pre-opening or new kitchen setup experience would be a significant advantage.
• Experience in handling Halal certification process and maintaining Halal-compliant culinary operations would be an advantage.
• Strong knowledge of menu development, food costing, inventory control and kitchen systems.
• Sound knowledge of HACCP and applicable food-handling regulations.
• Strong leadership, training, planning and problem-solving skills.
• Creative, commercially aware and attentive to detail.
• Able to work independently within a remote reporting structure.
• Good command of spoken and written English.

Pay: From RM10,000.00 per month

Work Location: In person