LSE Attrus Sdn Bhd, together with its subsidiaries, is a rapidly expanding Food and Beverage group headquartered in Johor Bahru.
We proudly own and operate four renowned F&B brands, with more than 11 outlets across Malaysia.
Our team of more than 300 dedicated employees is committed to delivering outstanding service and consistently providing high-quality, delicious meals to our valued customers.
Our brands include Padi Kopitiam, Pacific Kopi, Principle Café, and Palates & Bagels.
As part of our ambitious growth strategy, we are opening 3-5 new outlets every year, creating excellent career development opportunities.
We offer competitive salaries, fast-track promotion paths, and long-term career growth within the company.
In addition to our F&B operations, we also operate 'ATTRUS by LSE,' an affordable accommodation and event space in the heart of Johor Bahru.
This 'bed & breakfast' concept is designed to cater to budget-conscious travelers.
We take pride in fostering a friendly and collaborative work culture, with a strong commitment to the professional growth of our team.
Employees enjoy annual salary reviews and promotion opportunities for top performers.
Job Summary:
We are seeking a talented and experienced Executive Chef to lead our kitchen operations.
In this role, you will be responsible for overseeing the overall operation of the kitchen, ensuring the highest culinary standards, creating innovative and delicious menus, managing the kitchen staff, and ensuring operational efficiency.
The role requires exceptional leadership, organizational, and creative culinary skills to maintain a superior dining experience for guests while meeting business and profitability goals.
As the leader of the culinary team, the Executive Chef will ensure excellence in food quality, hygiene, and safety.
Job Responsibilities:
Kitchen Management:Supervise food prep, cooking, and presentation; control inventory and ordering; ensure food safety; maintain kitchen equipment.
Staff Management:Lead, train, and manage kitchen staff; assign tasks, resolve conflicts, and ensure staff understand menu and dietary requirements.
Cost Control:Manage food and labor costs, set budgets, minimize waste, and review financial reports for cost optimization.
Menu Development:Create and update menus based on trends and customer preferences, ensuring high standards and alignment with the restaurant's concept.
Guest Experience:Occasionally interact with guests to ensure satisfaction and handle complaints.
Health & Safety:Ensure compliance with food safety regulations and hygiene standards.
Collaboration:Coordinate with front-of-house and other departments; stay updated on industry trends.
Key Skills & Qualifications:
Education:Degree or diploma in Culinary Arts, Hospitality Management, or a related field (preferred).
Experience:10+ years in senior kitchen roles, preferably in Nanyang Kopitiam/Chain Restaurants.
Skills:Strong culinary, leadership, and organizational abilities; experience in menu planning, cost control, and inventory.
Attributes:Passion for food, attention to detail, adaptability, and professionalism.
Why Join Us?
Be part of a growing, innovative company in the exciting F&B sector.
Opportunity to work with a dynamic and creative team.
Competitive salary and benefits package.
Career growth and development opportunities.
Your application will include the following questions:
What's your expected monthly basic salary?
How many years' experience do you have as an Executive Chef?
How many years of people management experience do you have?
Do you have experience with menu planning & costing?#J-18808-Ljbffr