Kerja Sepenuh Masa, HEAD CHEF (WESTERN CUISINE) di LSE Attrus WP Kuala Lumpur - Maukerja

We are a fast-growing and progressive café brand in Malaysia, well-known for our quality food, handcrafted beverages, and exceptional dining experiences. With a strong presence in Johor Bahru and exciting expansion plans into Kuala Lumpur, we are continuously looking for passionate and talented individuals to grow together with our brand.

As part of our ongoing expansion, we are seeking experienced culinary professionals who are passionate about food, leadership, and operational excellence. This is an exciting opportunity to join a dynamic and rapidly growing F&B company that values talent development, teamwork, innovation, and long-term career growth.

If you are driven, committed to maintaining high culinary standards, and able to thrive in a fast-paced environment, we welcome you to be part of our growing team and contribute to the continued success of our brand.

HEAD CHEF

RESPONSIBILITES:

1) Lead and manage overall kitchen operations to ensure smooth daily execution and high operational standards.

2) Ensure consistency in food quality, taste, presentation, and customer satisfaction across all outlets.

3) Manage kitchen manpower planning, staff scheduling, training, and performance development.

4) Monitor food costing, inventory control, purchasing, and wastage management to achieve cost efficiency.

5) Maintain strict compliance with food safety, hygiene, cleanliness, and company SOP standards.

6) Work closely with Management and Operations team on new outlet openings, menu planning, and business expansion strategies.

7) Conduct regular kitchen inspections and ensure equipment maintenance and operational readiness.

8) Drive kitchen productivity, innovation, and continuous operational improvement.

REQUIRMENTS:

1) Minimum 7–10 years of relevant culinary experience, with at least 3 years in a Head Chef or senior leadership role.

2) Strong experience in café or casual dining concepts is highly preferred.

3) Proven leadership and people management skills with the ability to lead a large kitchen team.

4) Strong knowledge of food costing, kitchen operations, inventory management, and SOP implementation.

5) Creative and passionate in menu development and food presentation.

6) Ability to work in a fast-paced and high-pressure environment while maintaining operational excellence.

7) Strong problem-solving, communication, and organizational skills.

8) Familiar with food safety regulations, hygiene practices, and quality control standards.

9) Able to work shifts, weekends, and public holidays.