Careers
About the Role
The Executive Chef provides culinary leadership, technical guidance, and quality oversight across onshore and offshore catering operations. This role supports menu development, food quality, cost awareness, food safety compliance, and kitchen capability building, while working in close collaboration with the respective Catering Supervisors.
Key Responsibilities
To oversee daily kitchen operations, ensuring efficient workflow, timely service, and consistent food quality aligned with company standards.
To develop innovative, cost-effective menus and recipes aligned with client expectations, contractual requirements, and market trends.
To coach and train production personnel on food preparation, hygiene, safety, SOPs, quality standards, and kitchen discipline.
To provide oversight on food hygiene, sanitation, food safety, and compliance with HACCP principles, internal policies, and applicable regulatory requirements.
To support effective control of food cost, portioning, wastage, and production-related expenditure in line with approved targets.
To monitor stock usage and provide guidance on ordering, storage, stock rotation, and inventory practices to support operational efficiency and minimize loss.
To collaborate with internal teams to support operations, service delivery, and continuous improvement initiatives.
To support Management in business growth and operational improvement initiatives by providing culinary and operational input on new concepts, outlet planning, feasibility reviews, and service improvements.
To maintain accurate documentation, reporting, and administrative processes in line with operational and compliance requirements.
To engage with clients and relevant parties professionally to ensure satisfaction and alignment with contractual and service expectations.
Requirements
Minimum 10 years’ experience in the F&B industry, including at least 3 years at Executive Chef level.
Possesses a Diploma or equivalent qualification, with a Diploma in Culinary Arts, Hospitality Management, Business, or a related field considered an advantage.
Able to lead, build and train a professional kitchen team.
Strong Leadership, Team management and interpersonal skill.
Strong HACCP & HSE knowledge - food safety, housekeeping, compliance and quality assurance.
Strong Knowledge in menu creation, food costing, inventory management and staff scheduling.
Good Administration and IT literacy – Word, Excel, PowerPoint, Outlook.
Good planning, multi-tasking & organization skills.
Good command of both English and Malay language.
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