Executive Chef

Jobstreet Malaysia; George Town; On-site; MYR 80,000 - 120,000; Full time

Job summary

A healthcare institution seeks an accomplished Executive Chef to lead culinary operations in George Town, Malaysia. The ideal candidate will design innovative vegetarian menus, manage kitchen staff, and ensure compliance with health regulations. With a minimum of 8 years in culinary roles and strong knowledge of clinical nutrition, you will help create nutritious meals for patients and staff while emphasizing sustainability and quality. Join a dynamic team dedicated to enhancing health through exceptional cuisine.

Qualifications

• Minimum 8 years of professional culinary experience, with 3 years in a senior chef role.
• Strong understanding of clinical nutrition and dietary restrictions.
• Demonstrated expertise in vegetarian and plant-based cuisine.

Responsibilities

• Oversee all kitchen operations ensuring compliance with health regulations.
• Design innovative vegetarian and plant-based menus.
• Collaborate on patient-specific meal plans and corporate events.
• Train and manage culinary staff for consistent quality.
• Manage procurement and emphasize sustainability.

Skills

Vegetarian cuisine expertise

Leadership

Organizational skills

Communication skills

Culinary innovation

Education

Degree or Diploma in Culinary Arts

Certification in Nutrition or Food Safety

Job description

We are seeking an accomplished Executive Chef with expertise in vegetarian to lead the culinary operations. This role offers the opportunity to create nutritious, high-quality meals that promote health, healing, and well-being for our patients and staff.

The Executive Chef will play a key leadership role in the planning, development, and execution of exceptional culinary services that align with nutritional standards, health guidelines, and strategic financial goals.

Key Responsibilities

• Oversee all kitchen operations, ensuring compliance with healthcare nutrition standards and food safety regulations.

• Design and implement innovative vegetarian and plant based menus that balance taste, nutrition, and presentation.

• Collaborate with dietitians, nutritionists, and healthcare staff to create patient-specific meal plans, café, internal department or corporate events.

• Train, mentor, and manage culinary staff to maintain excellence and consistency.

• Manage procurement, inventory, and cost control while emphasizing sustainability and minimal food waste.

• Drive quality, sustainability, and continuous improvement initiatives.

• Lead and motivate the kitchen team to deliver exceptional dining experiences while maintaining profitability and compliance with health and safety regulations.

Requirements

• Proven experience as an Executive Chef or Head Chef (preferably in healthcare or wellness environment).

• Minimum 8 years of professional culinary experience, including 3 years in a senior or executive chef role within the healthcare or hospitality industry.

• Demonstrated expertise in vegetarian and plant-based cuisine.

• Strong understanding of clinical nutrition and dietary restrictions.

• Proven leadership and team management capabilities with excellent organizational and communication skills.

• Degree or Diploma in Culinary Arts, Hospitality Management, or related field; additional certification in Nutrition or Food Safety is preferred.