Culinary Executive Manager

Randstad; Kuala Lumpur; On-site; MYR 120,000 - 180,000; Full time

Job summary

A leading culinary enterprise in Kuala Lumpur is seeking a Culinary Executive Manager who will oversee kitchen operations and set the culinary direction for multiple outlets. Your role will encompass high-level culinary expertise, operational management, and leadership to enhance food quality and guest satisfaction. The ideal candidate should have at least 8 years of progressive culinary leadership experience, strong knowledge of kitchen operations, and a Bachelor's degree in Culinary Arts. This position offers a unique opportunity to innovate and uphold the highest standards in the culinary industry.

Qualifications

• Bachelor's degree in Culinary Arts or related field preferred.
• 8+ years of progressive culinary leadership experience.
• Strong knowledge of kitchen operations, menu planning, and food safety regulations.

Responsibilities

• Oversee all culinary operations ensuring excellence in food quality.
• Lead culinary vision and develop innovative, seasonal menus.
• Monitor kitchen workflow to ensure optimal productivity and cost control.

Job description

about the company
Randstad is partnering with a rapidly expanding, ambitious culinary enterprise that is strategically scaling its unique, high-quality F&B concept across the region. This is a rare opportunity for a visionary Culinary Executive Manager to step into a foundational leadership role, overseeing all kitchen operations and setting the future culinary direction for multiple current and forthcoming outlets. Specialising in authentic, pure vegetarian cuisine, seeking a leader who can blend traditional expertise with strategic business management, driving innovation, establishing rigorous SOPs, and ensure financial performance while upholding the highest standards of taste and purity.

about the job
Reporting directly to the Managing Director and CEO, the Culinary Executive Manager oversees all culinary operations, ensuring excellence in food quality, menu development, kitchen efficiency, and team performance. This role combines high-level culinary expertise with strategic leadership, operational management, and a strong focus on guest satisfaction. The Culinary Executive Manager collaborates closely with executive leadership, procurement, and hospitality teams to drive innovation, consistency, and profitability across all food service outlets

Key Responsibilities:

Culinary Leadership & Menu Development

• Lead culinary vision, standards, and strategy for all kitchens and food programs.
• Develop innovative, seasonal menus aligned with brand identity and customer preferences.
• Ensure consistency of taste, presentation, and portioning across all locations/outlets.
• Evaluate food trends and competitor offerings to maintain a competitive edge.

Operational Management

• Oversee daily kitchen operations to maximise efficiency, safety, and quality.
• Establish and enforce SOPs, food safety guidelines, and sanitation standards.
• Monitor kitchen workflow to ensure optimal productivity and cost control.
• Coordinate with procurement to manage inventory, supplier relationships, and ingredient quality.
• Plan and manage culinary budgets, including labour, food costs, and equipment.
• Analyse food cost reports and implement cost-saving strategies without compromising quality.
• Support forecasting, pricing, and menu-engineering initiatives.
• Recruit, train, and mentor chefs, sous chefs, and kitchen staff.
• Conduct performance evaluations and implement professional development programs.
• Foster a collaborative, growth-oriented kitchen culture.

Quality Assurance & Guest Experience

• Ensure every dish meets brand standards for flavor, presentation, and consistency.
• Collaborate with hospitality and service teams to improve guest satisfaction scores.
• Respond to guest feedback and implement improvements when necessary.

Strategic Planning & Innovation

• Participate in long-term culinary planning, new concept development, and special events.
• Lead initiatives for sustainability, waste reduction, and kitchen modernisation.
• Stay updated on emerging culinary technologies and techniques.

about you

• Bachelor’s degree in Culinary Arts, Hospitality Management, or related field (preferred).
• 8+ years of progressive culinary leadership experience; multi-unit or executive-level experience is a plus.
• Strong knowledge of kitchen operations, menu planning, costing, and food safety regulations.
• Proven ability to lead large teams and manage complex operations.
• Excellent communication, organisational, and problem-solving skills.
• Creativity, passion for food, and commitment to excellence.

Skills

no additional skills required

Qualification

no additional qualifications required

Education

Bachelor Degree

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