Full Time EXECUTIVE CHEF Jobs, salary up to MYR 10,000 in Hotel Casuarina @ Meru Ipoh - Ricebowl

Position Summary

Responsible for the overall management and strategic direction of the hotel’s culinary operations. This includes planning and developing menus, maintaining high standards of food quality and consistency, managing kitchen budgets and food costs, ensuring compliance with food safety and hygiene regulations, and leading the kitchen team to achieve operational excellence.

Key Responsibilities

• Manage the overall operations of all hotel kitchens, ensuring efficient and smooth daily operations.
• Develop, design and update menus that align with market trends, guest preferences and the hotel’s concept while maintaining quality and profitability.
• Ensure all food is prepared, presented and served according to establish recipes, quality standard, and portion control guidelines.
• Ensure the effective implementation and continuous improvement of quality control systems and procedures to maintain the highest standards of food quality, consistency, food safety, and guest satisfaction.
• Lead, supervise, coach, and motivate the kitchen team to achieve high performance and maintain excellent service standards.
• Ensure compliance with food safety regulations, HACCP, and health and hygiene standards at all times.
• Monitor food costs, labour costs, wastage and kitchen expenses to achieve departmental budget and profitability targets.
• Coordinate kitchen operations for restaurants, banquets, room service, and special events to ensure timely and efficient service.
• Work closely with the Food & Beverage, Sales & Marketing, Purchasing, and other departments to support hotel events, promotions, and business objectives.
• Develop, implement, and monitor Standard Operating Procedure (SOPs) to ensure consistency, efficiency, and compliance with hotel policies.
• Prepare and submit departmental reports, including food cost analysis, inventory reports, staffing requirements, and operational performance for management review.

Requirements

· Education: Bachelor’s Degree, Diploma, Professional Certification in Culinary Arts, or a related field.

· Experience: Minimum of 3 years of progressive culinary experience, in 4-Star hotel and above, in a leadership role as an Executive Chef or Executive Sous Chef.

· Skills: Proven leadership and staff management skills, excellent culinary knowledge, budgeting, cost control and financial management.

· Customer-focused with a commitment to delivering exceptional guest experiences.

· Problem-solving skills and ability to perform under pressure.

· Flexibility to work weekends, evenings, and holidays as required.

· Experience in handling VIPs and royalties with utmost discretion, professionalism, and personalized service to ensure exceptional guest satisfaction.

Competencies & Attributes

· Strategic and creative thinker - capable of menu development, launching promotions, themed events, and drive revenue.

· Strong leadership style with mentorship, team development, and performance focus.

· Attentive to guest experience and quality standards; process-oriented and detail-focused.

· Financial discipline, cost-awareness, and commercial mindset.

· Passion for culinary excellence and continuous improvement.

Working Conditions & Benefits

Competitive monthly salary typical for this level RM 8,000–10,000 depending on experience. Benefits may include health insurance, meals, parking, staff discounts, and professional development.

Pay: RM8,000.00 - RM10,000.00 per month

Benefits:

• Dental insurance
• Free parking
• Health insurance
• Meal allowance
• Meal provided
• Professional development

Work Location: In person