EXECUTIVE CHEF – NANYANG CHAIN RESTAURANT

LSE ATTRUS SDN. BHD.; Johor Bahru; On-site; MYR 100,000 - 150,000; Full time

Job summary

A fast-growing restaurant group is seeking an accomplished Executive Chef to lead and strengthen culinary operations across multiple outlets. The ideal candidate will have 10–15 years of culinary experience, including 5 years in a senior role, and strong expertise in Nanyang cuisine. Responsibilities include driving food quality, overseeing kitchen operations, and supporting brand growth and expansion. Excellent problem-solving and communication skills are essential for managing change in a dynamic environment.

Qualifications

• Minimum 10–15 years of professional culinary experience.
• At least 5 years in a senior leadership role (Executive Chef / Group Head Chef).
• Strong commercial acumen with understanding of food costing.

Responsibilities

• Provide culinary leadership for Nanyang menu offerings.
• Develop and maintain recipes and plating standards.
• Oversee kitchen operations across multiple outlets.

Skills

Leadership in culinary operations

Menu planning

Food costing

Communication skills

Stakeholder management

Job description

EXECUTIVE CHEF – NANYANG CHAIN RESTAURANT

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We are a fast-growing Nanyang chain restaurant group seeking an accomplished Executive Chef to lead and strengthen our culinary and kitchen operations. This role is suited for a strategic, hands‑on leader with strong expertise in Nanyang cuisine, and proven experience managing multi‑outlet restaurant operations.

The successful candidate will play a key role in driving food quality, operational consistency, cost efficiency, and team capability across the group, while supporting the brand’s long‑term growth and expansion.

RESPONSIBILITIES:

1. Provide overall culinary leadership and direction for all Nanyang menu offerings.
2. Develop, standardize, and maintain recipes, SOPs, and plating standards to ensure consistency across outlets.
3. Ensure all food produced meets established quality, taste, and presentation standards.
4. Lead menu planning, seasonal updates, and continuous product improvement initiatives.
5. Oversee kitchen operations across multiple outlets, ensuring efficiency and compliance with standards.
6. Implement effective food costing, portion control, yield management, and wastage reduction measures.
7. Monitor kitchen KPIs including food cost, productivity, and operational performance.
8. Support new outlet openings, kitchen set‑up, and operational stabilization.
9. Lead, coach, and develop kitchen leadership teams.
10. Establish structured training and development plans to support succession planning.
11. Ensure full compliance with food safety, hygiene, sanitation, and regulatory requirements.
12. Implement kitchen audit processes and follow‑up on corrective actions.

REQUIREMENTS:

1. Minimum 10–15 years of professional culinary experience, with at least 5 years in a senior leadership role (Executive Chef / Group Head Chef).
2. Proven experience managing multi‑outlet or chain restaurant operations.
3. Strong commercial acumen with solid understanding of food costing, budgeting, and kitchen controls.
4. Demonstrated ability to lead large kitchen teams and manage change in a growing organization.
5. Excellent problem‑solving, communication, and stakeholder management skills.

Application Questions

Your application will include the following questions:

• What is your expected monthly basic salary?
• Which of the following types of qualifications do you have?
• How many years' experience do you have as an Executive Chef?
• Do you have experience with menu planning & costing?
• Which of the following languages are you fluent in?
• How much notice are you required to give your current employer?