Executive Chef

1975 Avenue & Hotel; Johor Bahru; On-site; MYR 180,000 - 280,000; Full time

Job summary

1975 Avenue & Hotel in Johor Bahru is seeking an Executive Chef to lead all culinary operations across restaurants, banquets, in-room dining, and events, ensuring top-quality, innovative dishes while controlling costs and upholding health and safety standards.

The role focuses on directing a senior culinary team, developing menus with the F&B team, maintaining brand standards, and delivering exceptional dining experiences for guests in a luxury hotel setting.

Qualifications

• 8–10 years of progressive culinary experience, with 3–5 years in a senior role at a luxury hotel or fine dining.
• Expertise in Japanese cuisine and modern culinary trends.
• Strong leadership and mentoring abilities.
• Excellent organizational and time management skills.

Responsibilities

• Oversee daily kitchen operations across all outlets, banquets, and room service.
• Develop innovative menus and seasonal specials with the F&B team.
• Ensure food quality, presentation, and portion control.
• Maintain kitchen standards, recipes, and SOPs.
• Train and mentor sous chefs and kitchen staff; conduct performance reviews.
• Monitor budgets, food costs, and labor while optimizing profitability.
• Ensure health, safety, and sanitation compliance.

Skills

Leadership

Kitchen management

Menu engineering

Cost control

Food safety

Communication

Education

Culinary degree/diploma

Job description

Job Summary

The Executive Chef is responsible for directing and managing all culinary operations in the hotel, including restaurants, banquets, in-room dining, and special events. This role ensures the highest standards of food quality, presentation, and innovation while maintaining cost control and compliance with health and safety standards. The Executive Chef leads, trains, and inspires the culinary team to deliver exceptional dining experiences in line with the hotel’s brand and guest expectations.

Key Responsibilities

Culinary Operations

• Oversee daily kitchen operations across all outlets, banquets, and room service.
• Develop innovative menus, seasonal specials, and food promotions in collaboration with the F&B team.
• Ensure consistency in food preparation, presentation, and portion control.
• Implement and maintain kitchen standards, recipes, and SOPs.
• Supervise banquet and event catering to ensure flawless execution.
• Recruit, train, and mentor sous chefs, chefs de partie, and kitchen staff.
• Develop training programs on culinary skills, hygiene, and food safety.
• Foster a culture of teamwork, creativity, and excellence within the kitchen brigade.
• Conduct regular performance reviews and coach team members for growth.

Guest Experience & Quality Assurance

• Ensure menus cater to diverse guest preferences, including dietary restrictions and VIP requests.
• Maintain a presence in restaurants during service periods to interact with guests when appropriate.
• Monitor guest feedback on food quality and implement improvements.
• Ensure culinary offerings are aligned with the hotel’s positioning and brand image.
• Prepare and manage the culinary budget, including food costs, labour, and equipment.
• Control inventory of food, supplies, and kitchen equipment.
• Work with the purchasing department to source quality ingredients at optimal prices.
• Analyse sales and cost reports to maximize profitability.
• Ensure compliance with health, safety, and sanitation regulations.

Required Skills and Qualifications

• Culinary degree/diploma from a recognized culinary school or equivalent experience.
• 8–10 years of progressive culinary experience, with at least 3–5 years as an Executive Chef or Senior Sous Chef in a luxury hotel or fine dining environment.
• Experience in Japanese Cuisine.
• Proven leadership and kitchen management skills.
• Strong knowledge of international cuisines, culinary trends, and menu engineering.
• Excellent organizational and time management abilities.
• Financial acumen with experience in cost control, budgeting, and forecasting.
• Strong communication and interpersonal skills.
• Knowledge of food safety regulations (HACCP, ServSafe, or equivalent certification).