Executive Chef

KARAMBUNAI RESORT SDN BHD; West Coast Division; On-site; MYR 60,000 - 120,000; Full time

Job summary

KARAMBUNAI RESORT SDN BHD is seeking an experienced kitchen leader to plan, develop, and execute menus in line with brand standards and guest expectations. You will ensure consistent food quality, taste, and presentation across outlets and supervise daily kitchen operations.

You will lead, train, and motivate kitchen staff, manage rosters and manpower, conduct evaluations, and drive cost control, inventory, and compliance with food safety and health regulations while coordinating with F&B and

Qualifications

• Experience in high-volume kitchen environments.
• Strong leadership and mentoring abilities.
• Knowledge of menu development and cost-aware planning.

Responsibilities

• Plan, develop, and execute menus in line with brand standards and customer expectations.
• Ensure consistent food quality, taste, and presentation across all outlets.
• Supervise daily kitchen operations and food production.
• Lead, train, and motivate kitchen staff, including Sous Chefs and kitchen crew.
• Schedule staff duty rosters and manage manpower efficiently.
• Conduct performance evaluations and enforce kitchen discipline.
• Control food costs, wastage, and portion sizes.
• Manage inventory, ordering, and supplier relationships.
• Prepare and monitor kitchen budgets.
• Ensure full compliance with food safety, hygiene, and sanitation standards.
• Maintain cleanliness of kitchen equipment and work areas.
• Ensure compliance with local health and safety regulations.
• Coordinate with F&B, purchasing, and management teams.
• Prepare reports related to food cost, menu performance, and kitchen operations.
• Handle guest feedback and resolve food-related issues professionally.
• Leadership & team management
• Menu planning & creativity
• Time management

Skills

Leadership

Staff management

Menu planning

Time management

Food safety

Cost control

Job description

Plan, develop, and execute menus in line with brand standards and customer expectations

Ensure consistent food quality, taste, and presentation across all outlets

Supervise daily kitchen operations and food production

Lead, train, and motivate kitchen staff, including Sous Chefs and kitchen crew

Schedule staff duty rosters and manage manpower efficiently

Conduct performance evaluations and enforce kitchen discipline

3) Cost & Inventory Control

Control food costs, wastage, and portion sizes

Manage inventory, ordering, and supplier relationships

Prepare and monitor kitchen budgets

Ensure full compliance with food safety, hygiene, and sanitation standards

Maintain cleanliness of kitchen equipment and work areas

Ensure compliance with local health and safety regulations

5) Administration & Coordination

Coordinate with F&B, purchasing, and management teams

Prepare reports related to food cost, menu performance, and kitchen operations

Handle guest feedback and resolve food-related issues professionally

Leadership & team management

Menu planning & creativity

Time management