Job Description

Job Title: Executive Chef - Chinese Cuisine

The Executive Chef - Chinese Cuisine is responsible for overseeing all culinary operations related to Chinese food production. This role ensures authentic flavors, high-quality presentation, seamless kitchen operations, and adherence to food safety standards. The Executive Chef leads menu development, staff training, cost control, and quality assurance across all Chinese culinary outlets.

Key ResponsibilitiesCulinary Leadership & Menu Development

Develop, refine, and standardize authentic Chinese menus (Cantonese, Dimsum or regional specialties as required). Create seasonal menus, tasting menus, and special event offerings. Ensure consistency of taste, texture, portion size, and presentation across all Chinese cuisine dishes. Innovate new dishes while maintaining traditional culinary techniques.

Kitchen Operations Management

Oversee daily operations of the Chinese kitchen including prep, service, and closing procedures. Establish standardized recipes and ensure accurate execution by all kitchen staff. Maintain cleanliness, organization, and compliance with food safety and hygiene standards. Coordinate with procurement on ingredient quality, stock rotation, and specialty item sourcing.

Team Leadership & Training

Recruit, train, and mentor Chinese cuisine chefs and kitchen staff. Provide hands-on coaching in wok techniques, dim sum production, BBQ/roasting, knife skills, and regional cooking methods. Conduct performance evaluations and promote a culture of excellence and teamwork. Plan staffing schedules to meet operational requirements.

Financial & Administrative Responsibilities

Manage food cost, portion control, and waste reduction initiatives. Assist with budgeting, forecasting, and menu engineering. Ensure proper use and maintenance of specialized Chinese cooking equipment (wok ranges, steamers, dim sum equipment, BBQ ovens, etc.).

Quality Assurance

Perform regular tasting panels to ensure product consistency. Address guest feedback and maintain high satisfaction ratings. Collaborate with management on quality goals and culinary improvements.

Qualifications

Minimum 8-10 years of experience in Chinese cuisine, including at least 3 years in a senior or executive chef role. Expertise in one or more Chinese regional cuisines; strong knowledge of ingredients, cooking techniques, and traditional flavor profiles. Experience in high-volume or fine-dining establishments preferred. Strong leadership, communication, and organizational skills. Ability to work under pressure and adapt to fast-paced environments. Culinary degree or formal certification in Chinese cuisine is an advantage.

Physical Requirements

Ability to stand for extended periods. Comfortable working in hot and high-intensity kitchen environments. Ability to lift up to 25 kg (or local equivalent).

Work Environment

Professional kitchen environment with exposure to heat, sharp tools, and heavy equipment. May require weekends, evenings, and holiday shifts depending on business needs.
Job Type: Full-time

Pay: RM8,000.00 - RM12,000.00 per month

Work Location: In person