Executive Chef - Lead Kitchen & Menu Innovation

Renaissance Hotels; Johor Bahru; On-site; MYR 120,000 - 180,000; Full time

Job summary

Renaissance Hotels in Johor Bahru, Malaysia, seeks an experienced kitchen/restaurant manager to lead the property's restaurant kitchen, ensuring quality, consistency, and high guest satisfaction. You will supervise shifts, plan menus, manage food production, and train staff while maintaining budgets and sanitation standards.

The role requires strong culinary leadership, experience in a busy hotel kitchen, and a focus on teamwork, safety, and service excellence to deliver exceptional guest

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• Or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Plans and manages food quantities and plating requirements for the restaurant.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products for the restaurant.
• Leads shift teams while preparing food items and executing requests based on required specifications.
• Ensures employees understand expectations and parameters and maintains productive workload.

Skills

Culinary leadership

Staff supervision

Menu planning

Food safety

Budget management

Quality assurance

Education

High school diploma or GED

2-year degree in Culinary Arts/Hotel and Restaurant Management

Job description

Renaissance Hotels in Johor Bahru, Malaysia, seeks an experienced kitchen/restaurant manager to lead the property's restaurant kitchen, ensuring quality, consistency, and high guest satisfaction. You will supervise shifts, plan menus, manage food production, and train staff while maintaining budgets and sanitation standards.

The role requires strong culinary leadership, experience in a busy hotel kitchen, and a focus on teamwork, safety, and service excellence to deliver exceptional guest