Full Time Executive Chef Jobs, Salary up to MYR 5,000 in The Tapang Club Sarawak - Maukerja

The Executive Chef leads and manages all kitchen operations at The Tapang Club, including Apis Restaurant, banquets, buffets, functions and other assigned food services.

The role is accountable for consistent food quality, timely service, food safety, menu availability, purchasing, cost control and kitchen team performance. This is a hands-on leadership position requiring active involvement in preparation, cooking, supervision and service.

Food Quality and Consistency

• Ensure every dish follows the approved recipe, portion size, cooking method and presentation standard.
• Conduct daily checks on ingredients, preparation and finished dishes, including tasting before service.
• Ensure kitchen staff can consistently prepare the designated menu items to the required standard.
• Correct unacceptable dishes before they leave the kitchen and address the underlying cause.
• Maintain accurate recipe cards, preparation instructions and plating references.
• Ensure approved menu items are available during service and promptly communicate shortages and alternatives to the service team.

Kitchen Operations and Service Speed

• Plan daily preparation and allocate duties according to expected demand, reservations and event requirements.
• Ensure sufficient ingredients, sauces and other preparation are ready before each service.
• Lead the kitchen during busy periods, particularly lunch from 11:00 a.m. to 2:00 p.m. and dinner from 5:00 p.m. to 7:00 p.m., with deployment adjusted to actual demand.
• Monitor orders, preparation times and coordination between kitchen stations.
• Establish and enforce practical preparation and service-time standards with management.
• Investigate delays immediately and inform the service team of expected waiting times.
• Coordinate the release of dishes so guests at the same table receive their meals in an appropriate sequence.
• Prepare arrangements for staff shortages, equipment breakdowns and unexpected increases in demand.

Ingredient Sourcing and Purchasing

• Take ownership of ingredient sourcing, supplier relationships, purchasing forecasts and kitchen order requirements.
• Compare suppliers on quality, price, reliability and delivery arrangements.
• Prepare or verify purchase requisitions and submit them to Administration with sufficient lead time.
• Follow the Club’s purchasing procedure: kitchen requisition, purchase order preparation by Administration, and approval by the General Manager and Operations Manager.
• Coordinate deliveries and participate in receiving checks with Administration or the designated manager.
• Verify quantities, freshness, condition and specifications against approved orders.
• Reject or report unsuitable deliveries and follow up on replacements, shortages and credits.
• Ensure purchases and stock receipts are accurately recorded.

Food Cost and Inventory Control

• Maintain current recipe costings and recommend selling prices for management approval.
• Control portion sizes, production quantities, ingredient yields and wastage.
• Monitor food costs against management-approved targets and explain significant variances.
• Set appropriate stock levels and prevent avoidable shortages, overstocking and spoilage.
• Ensure correct stock rotation, date labelling and storage.
• Supervise stock counts and investigate discrepancies.
• Record wastage, spoilage, staff meals, complimentary food and other non-sale consumption.
• Review food usage against sales and event production to identify losses and corrective action.

Menu Development and Banqueting

• Develop menus that suit the Club’s members, guests, kitchen capacity and commercial objectives.
• Test and cost new dishes before seeking approval for implementation.
• Plan banquet, buffet and function menus with clear portions, production quantities and serving arrangements.
• Coordinate event requirements, guest counts, dietary requests and service timing with the relevant departments.
• Prepare production schedules and brief the kitchen team before each event.
• Ensure sufficient food is available while controlling excess production and waste.
• Obtain management approval before changing menu prices, recipes or agreed event menus.

Food Safety, Hygiene and Equipment Care

• Enforce applicable food safety requirements and the Club’s hygiene procedures.
• Ensure safe receiving, storage, thawing, preparation, cooking, holding and reheating practices.
• Prevent cross-contamination and ensure dietary and allergen requests are accurately communicated and handled.
• Maintain cleaning schedules and relevant kitchen records.
• Ensure staff practise proper personal hygiene and wear appropriate kitchen attire.
• Monitor kitchen equipment and promptly report defects or unsafe conditions to Maintenance and management.
• Keep work areas, storage areas and food-contact surfaces clean and orderly.
• Immediately stop the use or service of food suspected to be unsafe and report the incident.

Team Leadership and Staff Development

• Prepare duty rosters and station assignments that support service requirements and approved staffing budgets.
• Conduct daily briefings covering preparation, reservations, events, shortages and operational priorities.
• Train staff in recipes, cooking techniques, portion control, hygiene and service coordination.
• Assess staff competency through practical observation and provide corrective coaching.
• Monitor attendance, conduct, productivity and performance, referring formal disciplinary matters to management.
• Develop the Sous Chef’s supervisory capabilities and ensure suitable coverage during the Executive Chef’s absence.
• Maintain respectful communication and teamwork within the kitchen and with other departments.

Guest Feedback and Department Coordination

• Work closely with the service team and Duty Manager to resolve food complaints promptly.
• Investigate repeated complaints about taste, quality, portion size, availability or waiting time.
• Implement corrective action and verify that improvements are sustained.
• Communicate operational issues early, including staffing gaps, supplier failures and equipment faults.

Reporting and Accountability

• Submit regular updates on food costs, stock, wastage, purchasing, service performance and staffing.
• Maintain complete kitchen records and provide supporting information when requested by management.
• Escalate matters requiring approval promptly and follow through until resolved.
• Perform other reasonable duties related to the role as assigned by management.

The Executive Chef may delegate tasks to the Sous Chef or other kitchen personnel but remains accountable for planning, supervision, verification and results. Delegation does not transfer responsibility for food quality, service performance, purchasing control or team management.

Performance Expectations

Performance will be assessed against management-approved standards, including:

• Consistency of food quality, portions and presentation.
• Order completion times and reduction of avoidable delays.
• Availability of approved menu items.
• Food cost, wastage and stock accuracy.
• Timeliness and accuracy of purchasing.
• Hygiene standards and completion of required records.
• Staff competency, productivity and service readiness.
• Successful execution of banquets and functions.
• Resolution of guest complaints and prevention of recurring issues.

Qualifications and Competencies

• Relevant culinary qualification or equivalent practical experience.
• Proven experience managing a commercial kitchen and supervising kitchen personnel.
• Competence in restaurant service, buffet production and banqueting.
• Sound knowledge of recipe costing, inventory control, purchasing and food safety.
• Strong planning, communication, training and problem-solving skills.
• Ability to lead actively during busy service periods.
• Availability to work shifts, weekends and public holidays according to the approved roster.

Pay: From RM5,000.00 per month

Benefits:

• Gym membership
• Meal provided

Ability to commute/relocate:

• Kuching: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Chef: 4 years (Preferred)

Location:

• Kuching (Preferred)

Work Location: In person