EXECUTIVE CHEF – NANYANG CHAIN RESTAURANT

LSE Attrus; Johor Bahru; On-site; MYR 60,000 - 80,000; Full time

Job summary

A fast-growing restaurant group in Johor Bahru seeks an experienced Executive Chef to lead its culinary and kitchen operations. The successful candidate will leverage their expertise in Nanyang cuisine and extensive leadership experience to manage multi-outlet restaurant operations effectively. This role involves ensuring food quality, operational consistency, and team development, while supporting the brand's growth objectives. A proven track record of managing kitchen teams and strong acumen in food costing are essential.

Qualifications

• Minimum 10–15 years of professional culinary experience, with at least 5 years in a senior leadership role.
• Proven experience managing multi-outlet or chain restaurant operations.
• Strong commercial acumen with solid understanding of food costing and kitchen controls.

Responsibilities

• Provide overall culinary leadership and direction for all Nanyang menu offerings.
• Develop, standardize, and maintain recipes and SOPs for consistency.
• Monitor kitchen KPIs including food cost and operational performance.

Skills

Strong culinary leadership

Expertise in Nanyang cuisine

Food costing and budgeting

Team leadership

Problem-solving skills

Job description

EXECUTIVE CHEF – NANYANG CHAIN RESTAURANT

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

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

REQUIREMENTS

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