Food & Beverage - Culinary

23 hours ago

Johor Bahru, Johor, Malaysia 1975 Avenue & Hotel Full time 60,000 - 120,000 per year

Job Summary:

The Executive Chef is responsible for directing and managing all culinary operations in the hotel, including restaurants, banquets, in-room dining, and special events. This role ensures the highest standards of food quality, presentation, and innovation while maintaining cost control and compliance with health and safety standards. The Executive Chef leads, trains, and inspires the culinary team to deliver exceptional dining experiences in line with the hotel's brand and guest expectations.

Key Responsibilities:

Culinary Operations:

  • Oversee daily kitchen operations across all outlets, banquets, and room service.
  • Develop innovative menus, seasonal specials, and food promotions in collaboration with the F&B team.
  • Ensure consistency in food preparation, presentation, and portion control.
  • Implement and maintain kitchen standards, recipes, and SOPs.
  • Supervise banquet and event catering to ensure flawless execution.

Team Leadership & Training:

  • Recruit, train, and mentor sous chefs, chefs de partie, and kitchen staff.
  • Develop training programs on culinary skills, hygiene, and food safety.
  • Foster a culture of teamwork, creativity, and excellence within the kitchen brigade.
  • Conduct regular performance reviews and coach team members for growth.

Guest Experience & Quality Assurance:

  • Ensure menus cater to diverse guest preferences, including dietary restrictions and

VIP requests.

  • Maintain a presence in restaurants during service periods to interact with guests when

appropriate.

  • Monitor guest feedback on food quality and implement improvements.
  • Ensure culinary offerings are aligned with the hotel's positioning and brand image.

Financial & Administrative Responsibilities:

  • Prepare and manage the culinary budget, including food costs, labour, and

equipment.

  • Control inventory of food, supplies, and kitchen equipment.
  • Work with the purchasing department to source quality ingredients at optimal prices.
  • Analyse sales and cost reports to maximize profitability.
  • Ensure compliance with health, safety, and sanitation regulations.

Required Skills and Qualifications:

  • Culinary degree/diploma from a recognized culinary school or equivalent experience.
  • 8–10 years of progressive culinary experience, with at least 3–5 years as an

Executive Chef or Senior Sous Chef in a luxury hotel or fine dining environment.

  • Proven leadership and kitchen management skills.
  • Strong knowledge of international cuisines, culinary trends, and menu engineering.
  • Excellent organizational and time management abilities.
  • Financial acumen with experience in cost control, budgeting, and forecasting.
  • Strong communication and interpersonal skills.
  • Knowledge of food safety regulations (HACCP, ServSafe, or equivalent certification).

Working Conditions:

  • Flexibility to work long hours, nights, weekends, and holidays as required.
  • Work in hot, fast-paced kitchen environments with exposure to sharp tools and equipment.
  • Frequent standing, walking, bending, and lifting.
  • Impeccable grooming and professional appearance required.

Job Type: Full-time

Pay: RM7, RM9,000.00 per month

Work Location: In person

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