Kaysteaklobster Sdn. Bhd. Hiring! Full Time Head Chef in Johor, Earn up to MYR 7,000 - Ricebowl

We are an award-winning hospitality group on a mission to become the trusted destination for halal, premium dining experiences in Malaysia. Through outstanding food, genuine hospitality, and strong service culture, we continue to raise the standard of dining experiences for our guests. Join us and be part of a team that believes in excellence, growth, and pride in every guest experience.

Kay's Steak & Lobster is now hiring a Head Chef at our new outlet in Johor Bahru

As Head Chef of the Kay's JB outlet, you will hold full ownership of the kitchen — from the quality of every plate that leaves the pass to the discipline and morale of your brigade. You will work closely with the Group's culinary leadership to uphold our menu standards while identifying local opportunities to keep the outlet fresh and relevant. This is a hands-on leadership role suited to someone who leads from the front, cooks with conviction, and takes genuine pride in consistency.

Our Mission:

• Elevate the Experience: To deliver consistently exceptional steak and seafood experiences that celebrate high quality ingredients and culinary craftsmanship.
• Operational Mastery: To uphold military-grade standards in safety, hygiene, and efficiency across every outlet and franchise.
• Scalable Innovation: To build a robust, replicable business model that empowers our partners and franchises to succeed globally.
• Customer Obsession: To create sophisticated, high-value lifestyle moments that resonate with our discerning clientele.
• Sustainable Growth: To drive profitability and expansion through disciplined leadership, data-driven decisions, and strategic acquisitions.

KEY RESPONSIBILITIES

Culinary Leadership & Kitchen Operations

• Lead, manage, and motivate the full kitchen brigade on a day-to-day basis
• Ensure consistent execution of all menu items to brand standards across every service
• Maintain a clean, organised, and efficient kitchen that passes all health and safety
• inspections
• Monitor station performance during service and provide real-time coaching to the team
• Conduct daily pre-service briefings to align the team on specials, 86s, and service priorities

Menu & Product Development

• Collaborate with Group culinary leadership on seasonal menu updates and new dish development
• Propose and test JB-specific specials that reflect local tastes while staying true to brand identity
• Ensure all recipes, plating guides, and portioning standards are documented and followed
• Stay current with dining trends and competitive outlets in the JB and Singapore market

Cost Control & Procurement

• Own the kitchen's food cost and work to achieve or better the outlet's food cost targets
• Oversee daily ordering, stock receiving, and inventory management to minimise waste
• Build and maintain strong working relationships with approved suppliers and the Group's Central Kitchen
• Identify cost-saving opportunities without compromising ingredient quality or guest
• experience

People Management & Training

• Recruit, onboard, and develop kitchen staff in collaboration with the HR team
• Conduct structured on-the-job training and uphold a consistent standard of kitchen skills across the team
• Manage kitchen staff scheduling, attendance, and leave planning
• Foster a culture of accountability, respect, and continuous improvement within the brigade

Quality, Hygiene & Compliance

• Enforce strict adherence to food safety, hygiene, Halal and HACCP standards at all times
• Conduct regular kitchen audits and ensure corrective actions are taken promptly
• Maintain and update the kitchen's SOP documentation in line with Group standards
• Coordinate with the outlet manager on guest feedback related to food quality and act on it swiftly

REQUIREMENTS & QUALIFICATIONS

Essential

• Minimum 5 years of culinary experience, with at least 2 years in a Head Chef or Sous Chef role
• Proven experience in a steakhouse, grill concept, or comparable premium casual / fine dining environment
• Strong knowledge of Western cuisine — particularly beef cuts, cooking temperatures, and seafood preparation
• Demonstrated ability to lead and develop a kitchen team of 10 or more
• Solid understanding of food cost management, wastage control, and kitchen P&L
• Knowledge of food safety regulations and HACCP practices
• Based in or willing to relocate to Johor Bahru

Preferred

• Culinary diploma or equivalent professional qualification
• Experience opening a new restaurant outlet or leading a pre-opening kitchen team
• Familiarity with the JB and Singapore dining landscape
• Basic proficiency in Bahasa Malaysia and English; ability to communicate in other languages is an advantage

Job Type: Full-time

Pay: RM5,000.00 - RM7,000.00 per month

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Maternity leave
• Meal allowance
• Opportunities for promotion
• Parental leave
• Professional development
• Vision insurance

Work Location: In person