Executive Chef — Sichuan & Halal Kitchen Leader

Synergy Dining Group Sdn Bhd; Petaling Jaya; On-site; MYR 120,000 - 180,000; Full time

Job summary

Synergy Dining Group Sdn Bhd in Malaysia is seeking a senior culinary leader to guide the brand's culinary direction, maintaining consistent food quality, taste, portioning and presentation across all restaurant outlets.

You will develop and improve menus, seasonal dishes and promotional items while preserving the Mala identity, establish standard recipes and SOPs, monitor costs and kitchen productivity, and coach Head Chefs and teams.

Responsibilities

• Lead the culinary direction and maintain consistent food quality, taste, portioning and presentation across all restaurant outlets
• Develop and improve menus, seasonal dishes, promotional items and new products while preserving the brand's distinctive Mala identity
• Establish and enforce standard recipes, cooking methods, product specifications, plating standards and kitchen SOPs across all outlets
• Monitor food costs, wastage, ingredient yields, portion control and kitchen productivity to achieve gross-profit and profitability targets
• Oversee daily kitchen operations, workflow, equipment usage, cleanliness and compliance with operational standards
• Recruit, train, coach and develop Head Chefs, Sous Chefs and kitchen teams while building a strong culinary succession pipeline
• Ensure strict compliance with food safety, hygiene, sanitation, HACCP principles and applicable regulatory requirements
• Collaborate with Operations, Procurement, Finance, Marketing and HR on supplier quality, menu performance, manpower planning, promotional campaigns and new outlet openings

Job description

Synergy Dining Group Sdn Bhd in Malaysia is seeking a senior culinary leader to guide the brand's culinary direction, maintaining consistent food quality, taste, portioning and presentation across all restaurant outlets.

You will develop and improve menus, seasonal dishes and promotional items while preserving the Mala identity, establish standard recipes and SOPs, monitor costs and kitchen productivity, and coach Head Chefs and teams.