R&D Executive Chef: Seasonal Menus & Culinary Innovation

Talent Recruit; Johor Bahru; On-site; MYR 122,000 - 146,000; Full time

Job summary

Talent Recruit is seeking an Executive Chef (R&D) for a renowned Pastry Cafe in Johor Bahru. The role oversees high-volume kitchen operations, menu development, inventory control, and budgeting to ensure top quality and guest satisfaction.

The ideal candidate holds a Culinary Arts Degree (or equivalent) with 3–5 years of executive chef experience and a proven track record in hospitality culinary management. Flexibility to work varied shifts is required.

Qualifications

• 3–5 years of high-volume Executive Chef experience.
• Culinary Arts Degree or equivalent experience required.
• Hospitality culinary management experience essential.

Responsibilities

• Manage cost controls and expenditures for the account.
• Plan and create seasonal menus.
• Purchase and manage inventory.
• Roll out new culinary programs with marketing, banquets and culinary team.
• Lead kitchen management team (Sous Chef and Supervisors).
• Provide direction for day-to-day operations.
• Ensure adherence to brand standards and safety procedures.
• Oversee staffing levels to meet guest services and financial goals.
• Develop and implement inventory control guidelines.
• Manage controllable expenses including food costs, supplies, uniforms and equipment.
• Participate in budgeting for areas of responsibility.
• Demonstrate and enforce safety and sanitation practices.
• Train staff on consistency in preparation and presentation.
• Deliver excellent guest hospitality and handle guest concerns.

Skills

Cost control

Menu planning

Inventory management

Kitchen leadership

Staff coaching

Food safety

Quality assurance

Guest service

Education

Culinary Arts Degree

Equivalent experience

Certified Executive Chef

Job description

Talent Recruit is seeking an Executive Chef (R&D) for a renowned Pastry Cafe in Johor Bahru. The role oversees high-volume kitchen operations, menu development, inventory control, and budgeting to ensure top quality and guest satisfaction.

The ideal candidate holds a Culinary Arts Degree (or equivalent) with 3–5 years of executive chef experience and a proven track record in hospitality culinary management. Flexibility to work varied shifts is required.