ASIAN CULINARY R&D HEAD CHEF

LSE Attrus; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A leading F&B group in Johor Bahru is seeking an Asian Culinary R&D Head Chef to drive menu innovation and shape its culinary direction. The ideal candidate will have 8-12 years of experience in Asian cuisine, strong leadership skills, and expertise in culinary arts. Responsibilities include leading the creation of Asian dishes, conducting training, and ensuring quality control across outlets. This role requires fluency in English, Bahasa Melayu, and Mandarin, and a passion for culinary excellence.

Qualifications

• 8–12 years of experience in Asian cuisine, with 3–5 years in a Head Chef or R&D role.
• Strong command of English, Bahasa Melayu, and Mandarin.
• Creative, disciplined, detail-oriented, and passionate about culinary excellence.

Responsibilities

• Lead the creation of Asian-inspired dishes and menu concepts.
• Plan and conduct tasting sessions and training for new menu launches.
• Conduct regular audits to ensure food quality and SOP compliance.

Skills

Culinary Arts

Menu Development

Food Innovation

Leadership

Communication

Education

Diploma/Degree in Culinary Arts

Job description

We are a rapidly expanding F&B group with multiple successful brands and a strong long-term vision. We are committed to raising our culinary standards through innovation, consistency, and operational excellence. We are looking for an Asian Culinary R&D Head Chef who will spearhead menu innovation and shape the culinary direction for our growing portfolio.

RESPONSIBILITIES

• 1) Culinary Innovation & Menu Development
  Lead the creation of Asian-inspired dishes, sauces, and menu concepts that support brand vision.
  Formulate products that deliver quality, affordability, and ease of execution across outlets.
  Produce full recipe documentation: SOPs, plating guides, batch production guides, and ingredient specs.
  Ensure all recipes are scalable for consistent execution across outlets.
  Review and enhance existing menu items based on quality, cost, and customer feedback.
• 3) Trials, Training & Rollout Support
  Plan and conduct tasting sessions, trials, and refinement cycles.
  Lead training for new menu launches and support store openings.
  Improve kitchen procedures to enhance workflow and efficiency.
• 4) Quality Assurance & Leadership
  Conduct regular outlet audits to ensure food quality and SOP compliance.
  Provide solutions for culinary issues and continuously refine recipes.
  Lead, train, and mentor chefs and culinary teams.

REQUIREMENTS

• 1) Diploma/Degree in Culinary Arts or relevant professional certification.
• 2) 8–12 years of experience in Asian cuisine, with at least 3–5 years in a Head Chef or R&D role.
• 3) Strong command of English, Bahasa Melayu and Mandarin is essential to perform the responsibilities of this role.
• 4) Strong background in menu development, food innovation, and kitchen operations.
• 5) Expertise in Asian culinary techniques and flavour development.
• 6) Creative, disciplined, detail-oriented, and passionate about culinary excellence.
• 7) Strong leadership, communication skills, and ability to work in a fast-paced environment.