EXECUTIVE CHEF – ASIAN / WESTERN CUISINE (2 POSITIONS AVAILABLE)

LSE ATTRUS SDN. BHD.; Johor Bahru; On-site; MYR 180,000 - 300,000; Full time

Job summary

LSE Attrus Sdn Bhd is seeking two Executive Chefs to provide strategic culinary leadership across its Asian and Western concepts and multiple outlets in Malaysia.

Ideal candidates are visionary, hands-on professionals with proven experience in menu development, cost optimization, and team leadership, enabling growth of the group’s brands and new openings.

Qualifications

• Minimum 10 years of professional culinary experience, including at least 5 years in a senior culinary leadership role.
• Experience managing culinary operations across multiple restaurant outlets or hospitality establishments.
• Strong leadership, communication, and people development capabilities.

Responsibilities

• Lead culinary direction across assigned restaurant brands and outlets.
• Develop and standardise recipes, plating standards, and kitchen SOPs across outlets.
• Manage food costing, inventory, portion control, yield, and waste reduction.

Skills

Leadership

Menu development

Multi‑outlet operations

Food safety

Cost control

Kitchen setup & pre-opening

Job description

EXECUTIVE CHEF – ASIAN / WESTERN CUISINE (2 POSITIONS AVAILABLE)

We are a fast-growing, multi-brand F&B group with a diverse portfolio of Asian and Western dining concepts. As part of our continued growth and expansion, we are seeking two accomplished Executive Chefs to provide strategic culinary leadership across our restaurant brands and multiple outlets.

The ideal candidates are visionary yet hands‑on culinary professionals with proven experience in menu development, multi‑outlet kitchen operations, food‑quality management, cost optimization, and team leadership.

As an Executive Chef, you will lead the culinary direction within your respective area of specialization. You will play a key role in strengthening food quality and consistency, driving menu innovation, improving kitchen performance, managing food costs, and developing high‑performing culinary teams.

Working closely with senior management and cross‑functional teams, you will help shape the Group’s culinary strategy, support new outlet openings, and contribute to the continued growth of our restaurant brands while delivering consistently exceptional dining experiences.

RESPONSIBILITIES:

1. Culinary Leadership

Lead and oversee the culinary direction and kitchen operations across the assigned restaurant brands and outlets.

Establish and maintain high standards of food quality, taste, consistency, presentation, and customer satisfaction.

Develop and execute culinary strategies aligned with the Group’s business objectives and expansion plans.

Promote a culture of innovation, accountability, continuous improvement, and operational excellence.

Provide hands‑on leadership and operational support to outlet kitchen teams when required.

2. Menu Development and Innovation

Lead menu planning, product development, seasonal offerings, recipe improvements, and new product launches.

Develop and standardise recipes, preparation methods, kitchen SOPs, portion sizes, and plating standards across all assigned outlets.

Introduce relevant and commercially viable menu concepts within the respective cuisine specialisation.

Preserve the authenticity and quality of the Group’s established culinary concepts while introducing appropriate innovation.

Review and improve menu performance based on customer feedback, sales data, operational feasibility, and market trends.

Conduct food tastings and ensure that new products are suitable for consistent execution across multiple outlets.

3. Cost Control and Operational Excellence

Manage food costing, gross profit margins, inventory levels, portion control, yield management, and waste‑reduction initiatives.

Work closely with the relevant departments to ensure effective procurement, stock management, and cost control.

Monitor and improve key kitchen performance indicators, including:

- Food cost and gross profit margin

- Kitchen productivity and efficiency

- Inventory usage and stock variance

- Yield and portion control

- Food wastage

- Product quality and consistency

Identify and implement operational improvements to increase efficiency and profitability without compromising food quality.

Ensure kitchen operations are effectively planned and equipped to support business growth and new outlet openings.

4. People Leadership and Development

Lead, coach, mentor, and inspire Head Chefs, Sous Chefs, and other kitchen team members.

Build a high‑performance kitchen culture centred on accountability, teamwork, discipline, and continuous improvement.

Establish structured training programmes to strengthen technical skills, food knowledge, leadership capabilities, and operational standards.

Conduct regular performance reviews, coaching sessions, and competency assessments.

Identify and develop high‑potential employees as part of the Group’s succession‑planning efforts.

Support kitchen manpower planning, talent selection, and the development of future culinary leaders.

5. Food Safety and Compliance

Ensure full compliance with food‑safety, hygiene, sanitation, workplace‑safety, and regulatory requirements.

Establish and enforce kitchen SOPs, hygiene standards, and food‑handling procedures across all assigned outlets.

Conduct regular kitchen audits and implement timely corrective and preventive actions.

Maintain high standards of cleanliness, organisation, safety, and operational discipline.

Ensure all kitchen employees receive appropriate training in food safety, hygiene, and sanitation practices.

REQUIREMENTS:

1) Minimum 10 years of professional culinary experience, including at least 5 years in a senior culinary leadership role.

2) Proven experience managing culinary operations across multiple restaurant outlets, restaurant chains, or hospitality establishments.

3) Strong expertise in at least one of the following areas:

Asian cuisine: Nanyang, Malaysian kopitiam, local heritage, or related regional cuisine; or

4) Demonstrated experience in menu development, recipe standardisation, product innovation, and multi‑outlet quality control.

5) Proven ability to lead and develop large kitchen teams in a fast‑paced, multi‑outlet environment.

6) Strong leadership, communication, coaching, problem‑solving, and stakeholder‑management skills.

7) Commercially minded, results‑oriented, and capable of balancing culinary creativity with operational and financial performance.

8) Experience in restaurant expansion, new outlet openings, kitchen setup, and pre‑opening operations will be an added advantage.

9) Passionate about culinary innovation, operational excellence, and people development.

Restaurants & Cafes (Full Service) 101-1,000 employees

LSE Attrus Sdn Bhd, together with its subsidiaries, is a rapidly expanding Food & Beverage group headquartered in Johor Bahru, operating four well‑known brands—Padi Kopitiam, Pacific Kopi, Principle Cafe, and Palates & Bagels across more than 15 outlets in Malaysia.

With a commitment to quality service and cuisine, we aim to expand by 3-5 outlets annually, creating exciting career opportunities.

We also manage ATTRUS by LSE, a modern, budget‑friendly accommodation and event space.

Join our dynamic team and be part of our journey of innovation and growth!

LSE Attrus Sdn Bhd, together with its subsidiaries, is a rapidly expanding Food & Beverage group headquartered in Johor Bahru, operating four well‑known brands—Padi Kopitiam, Pacific Kopi, Principle Cafe, and Palates & Bagels across more than 15 outlets in Malaysia.

With a commitment to quality service and cuisine, we aim to expand by 3-5 outlets annually, creating exciting career opportunities.

We also manage ATTRUS by LSE, a modern, budget‑friendly accommodation and event space.

Join our dynamic team and be part of our journey of innovation and growth!