Sodexo Malaysia Hiring! Full Time Senior Chef in Selangor, Earn up to MYR 20,000 + bonus - Ricebowl

Ideal Candidate Profile Experience

·        8–12 years in culinary leadership roles, preferably within contract catering, hospitality groups, or large-scale food service

·        Proven experience in menu engineering, costing, and multi-site operations

·        Experience supporting tenders, bids, or new business acquisition is highly preferred

Skills & Competencies

·        Strong commercial and financial acumen (comfortable with costing, margins, and P&L impact)

·        Ability to balance creativity with practicality and scalability

·        Strong stakeholder management and cross-functional collaboration

·        High attention to detail with a solution-oriented mindset

·        Ability to thrive in a fast-paced, deadline-driven environment

Success Measures

·        Quality and accuracy of culinary contribution in bids

·        Accuracy and robustness of costing models

·        Successful and timely mobilisation of new contracts

·        Post-launch profitability vs. bid assumptions

·        Client satisfaction and brand alignment

Key Responsibilities:

1. Bid & Solution Development

·        Partner with Business Development, Marketing and Operations teams to develop winning food concepts for tenders and pitches

·        Translate client needs into innovative, relevant, and executable menus and service models

·        Build detailed costing models (food cost, labour, equipment, logistics) to ensure competitive yet profitable bids

·        Ensure all proposals align with company food strategy, brand standards, and category positioning

·        Contribute to pitch presentations, tastings, and client engagements where required

2. Commercial & Financial Ownership

·        Own and validate food cost structures, ensuring margin targets are met or exceeded

·        Identify opportunities for cost optimisation without compromising quality or brand integrity

·        Work closely with procurement and supply chain to ensure accurate pricing assumptions and sourcing strategies

·        Support scenario planning and sensitivity analysis for bids

3. Mobilisation & Implementation

·        Lead or support the end-to-end mobilisation of new contracts from a culinary standpoint

·        Ensure all approved concepts are translated into clear SOPs, recipes, and training materials

·        Work with operations teams to ensure smooth launch execution, including kitchen setup, menu rollout, and staff readiness

·        Act as a key bridge between design (bid phase) and delivery (operations)

4. Operational Performance & Profitability

·        Monitor post-launch performance to ensure financial targets, food quality, and client expectations are met

·        Conduct periodic reviews and implement corrective actions where needed

·        Support sites in optimising menus and processes to drive efficiency and profitability

5. Brand & Culinary Excellence

·        Uphold and evolve the company’s food brand standards and culinary identity

·        Ensure consistency across new implementations while allowing for local relevance and client customisation

Drive innovation in menu design, sustainability, and customer experience

• Performance bonus
• Training will be provided
• Medical coverage
• Annual/maternity/paternity leaves etc
• Annual Leave
• Medical and Hospitalisation Leave
• EPF
• SOCSO
• EIS
• Medical Insurance
• Training Provided
• Performance Bonus