Job Description

CAREER OPPORTUNITY - EXECUTIVE CHEF

Take your culinary career to the next level at Lone Pine Hotel, Batu Ferringhi's iconic beachfront retreat.

(Key Duties)

Lead day-to-day kitchen operations for assigned outlet(s)/banquet, ensuring food quality, consistency, and timely service. Plan, engineer, and update menus (seasonal/banquet/a la carte) with costings, yield tests, and allergen notes; meet food-cost targets. Train, coach, and roster the brigade (CDP/Commis/Stewarding); drive hygiene, grooming, and performance standards. Oversee HACCP/food safety compliance: CCP monitoring, temperature logs, storage/labelling, and BOH audits. Coordinate closely with F&B Service, Purchasing, and Events on banquet BEOs, covers forecasting, and production timelines. Control inventory and wastage; verify market lists, receiving standards, portioning, and recipe adherence. Ensure equipment preventive maintenance and kitchen readiness (Mise en place, opening/closing checklists). Support photoshoots/promotions; standardize recipes and plating guides for brand consistency. Handle guest feedback and VIP requests; implement corrective actions and continuous improvement.
Requirements

Minimum 7 years' experience in a similar role (hotel/resort preferred). Proven international hotel exposure Strong leadership, training, and team management skills. Excellent culinary technique with creativity in menu development and solid cost control. Passionate, disciplined, results-oriented; HACCP/food-safety knowledge required.
Job Types: Full-time, Permanent

Pay: Up to RM8,000.00 per month

Benefits:

Additional leave Free parking Gym membership Health insurance Maternity leave Meal provided Opportunities for promotion Parental leave Professional development
Ability to commute/relocate:

Batu Ferringhi: Reliably commute or planning to relocate before starting work (Required)
Education:

Bachelor's (Preferred)
Experience:

international exposure : 5 years (Required) Sr Chef: 7 years (Required)
Work Location: In person