Executive Chef (Non Halal Restaurant)

About the role

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 brands distinctive.

Key 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