Job Description

Key Responsibilities

Design and curate seasonal fine dining menus with a focus on innovation, flavor balance, and elegant presentation.

Lead, inspire, and manage the culinary team to uphold high standards of quality, discipline, and professionalism.

Maintain full control of kitchen operations, including inventory, food costing, labor scheduling, and waste reduction.

Oversee all food preparation and service to ensure consistency and excellence in every dish.

Collaborate with the sommelier and front-of-house team to enhance guest experience.

Ensure strict adherence to hygiene, food safety, and sanitation protocols according to local health regulations.

Develop and implement standard operating procedures (SOPs) to optimize kitchen performance and service timing.

Hire, train, and mentor kitchen staff, nurturing a culture of continuous improvement and creativity.

Monitor kitchen equipment maintenance and coordinate timely repairs or replacements.

Stay current with global culinary trends, fine dining techniques, and premium ingredient sourcing.

Requirements

Proven experience as an Executive Chef or Head Chef in a high-end or fine dining restaurant (7+ years preferred).

Deep understanding of classical and contemporary cuisine, plating, and culinary innovation.

Strong leadership, communication, and interpersonal skills.

Expertise in kitchen management, inventory control, and food cost analysis.

Ability to work under pressure while maintaining composure and high standards.

Flexible with working hours, including evenings, weekends, and holidays.

Job Type: Full-time

Pay: RM7,000.00 - RM8,000.00 per month

Benefits:

Free parking Maternity leave Meal provided Parental leave
Work Location: In person