Regional Executive Chef

We are looking for an experienced Regional Executive Chef to oversee kitchen operations across multiple outlets in Malaysia and Singapore.

Key Responsibilities:
• Manage kitchen operations and maintain food quality and SOP standards.
• Develop menus, create new dishes and control food costs.
• Lead, train and develop kitchen teams.
• Monitor food safety, hygiene and inventory management.
• Support new outlet openings and special F&B projects.

Requirements:
• Minimum 5 years of experience as an Executive Sous Chef or Executive Chef.
• Strong knowledge of international cuisine and menu development.
• Experience in food costing, budgeting and multi-outlet management.
• Strong leadership and communication skills.
• Mandarin-speaking candidates are preferred.
• Willing to travel extensively within Malaysia and Singapore.